- Anonymous
Yield
2 people
Catégories
Souffle Pancake
Time
65 minutes
Level
Advanced
– 100g Strawberry – 60g Sugar – 20g Oligosaccharide – 20g Cream cheese – 10g Unsalted butter – 20g Milk – 20g Egg yolk – 5g Sugar
– 2g Vanilla extract – 30g Cake flour – 1g Baking powder – Meringue (80g egg white + 25g sugar) – Strawberry Tapioca Pearl – 70g Soft whipped cream (+7g sugar)
Remove the moisture from the strawberries, cut them into small pieces, add sugar and oligosaccharide, and mix to make strawberry syrup.
Melt the cream cheese, unsalted butter and milk in the microwave for about 30 seconds. Mix egg yolk and sugar until white, add vanilla extract and mix, then add (2) and mix.
Sift the soft flour and baking powder and mix, then add the meringue in 3 batches and mix. Put the pan on low heat, apply butter, put the mold on top, and grease the mold with butter.
Pour the dough into the mold, cover with a lid and cook for 10 minutes, then turn over and bake for another 10 minutes. Remove from the mold and cool.
Put the pancakes in a bowl and finish with strawberry syrup, lightly whipped cream, and strawberry tapioca pearls.