Home / Red, White & Blue Push Pop
- Components Of Recipe
-
Vanilla Diplomat Cream
-
Almond Pain de Genes
-
Final Process
Vanilla Diplomat Cream
450g (15.9oz) | |
50g (1.8oz) | |
200g (7.1oz) | |
110g (3.9oz) | |
40g (1.4oz) | |
300g (10.6oz) | |
Method of Preparation
- Combine the milk with half the sugar and the . Bring to a boil.
- Whisk together the remaining sugar with the egg yolks and the .
- Whisk the hot milk mixture into the egg yolk mixture.
- Return this to the stove and cook until thickened, bringing the mixture to a boil. Remove from the heat and transfer to a clean container, cover with plastic wrap and chill.
- Once the pastry cream has chilled, work it lightly with a spatula until smooth.
- Whip the cream to soft peaks.
- Gently fold the whipped cream into the pastry cream.
- Set aside for assembly.
Almond Pain de Genes
200g (7.1oz) | |
55g (1.9oz) | |
2 each | |
20g (0.7oz) | |
1g (0.03oz) | |
30g (1.1oz) | |
15g (0.5oz) | |
Method of Preparation
- In the bowl of an electric stand mixer, combine the almond paste and butter, mixing until thoroughly combined.
- Slowly incorporate the eggs and a little at a time, scraping the bowl after each addition.
- Add the inverted sugar, followed by the salt.
- Add the flour, mixing until just incorporated.
- Transfer to a sprayed, parchment lined 1/8 sheet pan. Place in an oven at 150°C/300°F for approximately 15 minutes, or until thoroughly baked.
Ingredients
as desired | |
as desired | |
as desired | |
Final Assembly
- Cut some Almond Pain de Genes into disks the same diameter as the push pop.
- Place a disk of sponge into the bottom of the push pop.
- Pipe a layer of .
- Pipe a layer of Vanilla Diplomat Cream.
- Add another disk of Almond Pain de Genes.
- Add a layer of fresh blueberries on top of the Almond Pain de Genes.
- Top blueberries with a layer of Vanilla Diplomat Cream.
- Glaze the top of the push pop with .
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