Ube Castella Entremet Recipe | Made with Puratos

Ube Castella Cake Base Procedure

In a mixer, whip all the ingredients except the oil for 2 minutes at low speed. Scrape then shift to high speed, whip for 6 minutes. Shift to low speed then gradually add the oil while mixing for another 2 minutes.
Transfer to a 12x16 sheet tray bake at 170C Top, 150C Bottom heat for 25 minutes.

Tart Procedure

Combine all the Ingredients together then mix until homogenous.
Laminate to 5mm then cut with heart shaped cutters. Transfer to a sheet tray lined with silpan then bake at 180c for 10 minutes.

Ube Coconut Insert Procedure

Pipe into the silicone mold then freeze.

White Chocolate Glaze Procedure

Heat water, milk and glucose. Pour over the chocolate.
Mix gelatin, Red colorant and Magnifier Neutre a blend until smooth.
Let it set at room temperature for 24 hours. Melt to 35-40C then pour over the frozen mousse.

Tart Procedure

Semi-whip Festipak and fresh cream to soft peaks then place into the chiller until needed.
Partially melt the white chocolate, boil milk and Festipak. Remove from heat then pour over white chocolate. Mix until smooth.
Add in melted gelatin into the mixture with the semi-whipped cream in portions.
Pipe into the silicone mold then place the ube coconut.
Freeze to negative -18C until frozen.

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Standard Castella Recipe

Passion Fruit Castella Cake Recipe | Made with Puratos Tegral, Ambiante & Fillings

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