By Anchor Food Professionals Pastry Chefs:
Chef Chrispian and Chef Ken Tan...
To the travel cake...
500g Milk Coverture
25g Canola Oil
Melt milk coverture,
By using a double boiler..
Then remove from heat,
And mix in canola oil,
Leave the glaze,
To cool down at 35 degree celcius,
Then pour over the cake...
To coat evenly...
Milk Chocolate Glaze...
Homemade Pastry Cream
500g UHT Full Cream Milk
1pc Vanilla pods (or 3g Vanilla Essence)
125g Caster Suger
100g Egg Yolk (or 5 nos Egg Yolk)
40g Custard Powder
50g Anchor Unsalted Butter
Bring the milk,
And vanilla pod (or vanilla essence)
To a boil...
In a mixing bowl,
Mix caster sugar and egg yolk together.
Then, mix in custard powder until well-combined.
Pour the hot milk into the egg mixture and mix well..
Then, transfer the mixture back into the pot,
And continue to cook..
Until thickened and bubbling.
Remove the mixture from heat.
Immediately add in the butter and mix well..
500g Homemade pastry cream
125g Anchor Unsalted Butter, softened and at room temperature
Bring the pastry cream to room temperature
By using a mixer with whisk attachment,
Mix pastry cream until smooth
Add in the softened butter,
And mix until well combined and smooth..
Dark Chocolate Glaze
500g Dark Couverture 58%
50g Canola Oil
35g Roasted Almond Nibs
Melt dark couverture using double boiler..
Remove from heat and mix in canola oil,
And roasted almond nibs.
Cute the cake into small rectangular slices,
Then insert a popsicle stick...
Spread the top the cake slices,
With Diplomat cream.
Keep it refrigerated and chill,
For 15 minutes until the cream is set.
Into the dark chocolate glaze,
By holding the popsicle stick..
Before placing it to set on a parchment paper..
My favourite Chocolate Prunes Lollipop!!!