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Red Sensation Castella

Ingredients

Working Method

Castella Cake Batter
Mix Tegral Castella, eggs and honey with a whisk for 2min at medium speed and 4 min at high speed. Add the oil and mix for 1 min at low speed. The density should be at 400-430gr/liter. Spread the batter on a tray at approximately 2cm thickness.
Short Crust
Put all ingredients in a mixing bowl, and mix with a paddle until a smooth dough structure is obtained. Laminate the dough at 3mm in between two baking papers, refrigerate before cutting. Cut square to fit the bottom of the mould used. Bake on a silpain.
Filling
Pipe 30 gr of Topfil into a silicon mold and freeze.
Cherry Mousse
Pre-soak the gelatin in water for 15 minutes. Whip the egg white. Cook the sugar and water to 115 - 120°C. Pour the sugar syrup over the whipped egg whites, keep whipping until the meringue reaches 35-40°C. Add Starfruit to the Italian meringue. Add the melted gelatin. The temperature of the Cherry Mousse should be at 25 - 30°C. Incorporate lightly whipped Passionata. Pipe ± 40 gr per mold
Whipped Cream
Pour the Passionata in a mixing bowl and whip at medium speed using a whisk until stiff peaks are obtained. Use a Saint Honoré nozzle to pipe 3 long stripes side by side. Freeze and cut to fit on the glazed mousse.
Glaze
Warm-up the glaze to 35 - 40°C Use an immersion blender to eliminate the air bubbles. Apply the glaze on the mousse at -18 to -20°C
ASSEMBLING
The mold used on the picture is a Flexipan® Origine - Square Boxes 6x6x3cm. Pipe 40 gr of mousse in the mold and press the frozen insert of Topfil in the mousse. Top off with a 5x5cm square of castella cake and freeze. Pipe the whipped cream with a St Honoré nozzle and freeze. Glaze the mousse and place this on the baked short crust. Cut the whipped cream 5x5cm and top off the mousse with it. Add some flowers made with fondant and some stripes of dark chocolate as decoration.

Red Sensation Castella

Originally a Portuguese pastry recipe, Castella was introduced to Japan by Portuguese missionaries in the 16th century. Today, it is a staple in Japanese cuisine, commonly enjoyed as a late morning snack. Often presented in attractive packages, Castella is a popular gift among friends and relatives. Its name might derive from “pão de Castela” (Castilian bread) or from the shape of St. George’s castle in Lisbon. Today, modern consumers increasingly seek food with varied textures and visually appealing presentations. Surprise your customers with a creative Castella, enhancing its visual appeal using Miroir Glassage Fruit Rouge.

Discover Nutrition info

220.09Kcal
Energy

918.22Kj
Energy

8.76g
Fat

5.21g
Saturates

31.99g
Carbohydrates

23.47g
Sugars

*

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