Drinks and Desserts

June 14, 2019
Fresh Broas Sandwiches

DIFFICULTY: Moderate

Makes 6 to 8 servings
Preparation and cooking time: 1.5 hours


Ingredients:

Broas:
5 pieces egg whites
⅓ cup sugar
5 pieces egg yolks
⅓ cup sugar
1 teaspoon vanilla extract
¾ cup flour
⅓ cup cornstarch
Powdered sugar, for dusting

Fillings:

Kamias Cream:
1/2 tablespoon gelatin
1 1/2 tablespoons water
1/3 cup dried kamias
3/4 cup milk
1 cup chilled all purpose cream
1/4 cup powdered sugar (adjust according to your taste)

Chocnut Cream:
1/2 tablespoon gelatin
1 1/2 tablespoons water
1/2 cup chocnut candies
3/4 cup milk
1 cup chilled all purpose cream
1/4 cup powdered sugar

Ube Cream:
1/2 tablespoon gelatin
1 1/2 tablespoons water
1/2 cup ube halaya
3/4 cup milk
1 cup chilled all purpose cream
1/4 cup powdered sugar

Procedure:

Broas:
1. Whip egg whites and first 1/3 cup sugar into stiff peaks. Set aside.
2. In another bowl, whip egg yolks and vanilla with remaining 1/3 cup sugar until triple in volume and pale yellow.
3. Fold whipped egg yolks into the egg whites until almost combined.
4. Sift flour and cornstarch in a different bowl and gently fold into the egg mixture until fully incorporated.
5. Place into a piping bag and pipe 3½-inch fingers onto a tray lined with baking paper. Dust with powdered sugar
6. Bake at 180 degrees Celsius for 10 – 12 minutes, or until lightly golden and springy to touch.

Fillings:

Kamias Cream:
1. Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
2. In a pot, place milk and dried kamias and heat over low heat. Simmer for about 10 minutes to infuse the kamias flavour into the milk. Strain and discard kamias.
3. Mix in the gelatin to the flavored milk.
4. Whip cream in another bowl until stiff peaks while gradually adding powdered sugar.
5. Fold in the flavored milk. Place in a piping bag. Refrigerate to set.

Chocnut Cream:
1. Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
2. In a pot, place milk and mix in the chocnut in the milk over low heat until combined. Remove from heat.
3. Mix in the gelatin to the flavored milk.
4. Whip cream in another bowl until stiff peaks while gradually adding powdered sugar.
5. Fold in the flavored milk. Place in a piping bag. Refrigerate to set.

Ube Cream:
1. Bloom gelatin in the water for about 5 – 10 minutes. Set aside.
2. In a pot, place milk and mix in the ube in the milk over low heat until combined. Remove from heat.
3. Mix in the gelatin to the flavored milk.
4. Whip cream in a another bowl until stiff peaks while gradually adding powdered sugar.
5. Fold in the flavored milk. Place in a piping bag. Refrigerate to set.

Assembly:
1. Flip broas upside down and pipe the creams onto the flat side.
2. Top with another broas. Repeat until all broas or cream is used.