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Golden Pastry Cream – Pandan Custard Cake Mr.Passart Wongprom (Chef Mhee)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here . Preparation time: 15 minutes
Proofing and Resting Time: None
Baking Time: 15 minutes
Outcome: 1 Tray
Tools needed: Mixer including bowl, kitchen scale and baking tray
Ingredients and Method
Ingredients Sponge 1000 g Gluten Free sponge cake mix 800 g Whole eggs 40 g Vegetable oil 100 g Pandan water Pandan custard 100 g Golden Pastry cream 100 g Milk 150 ml Pandan water Cream 100 g Golden Pastry cream 250 g Pandan water 250 g Uniwhip Method Sponge: Beat all the ingredients for 6-8 minutes on a medium speed or until smooth. Spread the batter onto a lined baking tray (60x40 cm) and bake at 170°C - 180°C for 15 – 20 minutes. Remove from the oven and allow the base to cool. Pandan Custard: Mix Golden pastry cream, milk and pandan water until smooth. Cream: Whisk Uniwhip until a soft peak. Place the Golden pastry cream, pandan water and Uniwhip into a bowl and mix until well combinded. Pandan Custard Cake: Cut the sponge in half down the middle. Make a thin layer of the cream on one half of the sponge. Place the other half of the sponge on top. Make another thin layer of cream on top of the sponge. Place an even layer of the pandan custard on top. Allow to set in a cool place for around 1 hour. Once set, cut the cake into squares of 5x5 cm. Decorate the tops with chocolate or fondant.
