Saturday, November 19, 2011

Sylvannas recipe

It's not everyday that I get to find a good recipe for sylvannas, those heavenly sweet treats made of cream and delicate meringue. Thanks to a baking class I attended at The Maya Kitchen, am sharing here how to make sylvannas as taught by Ines Javellana of The Vargas Kitchen.

Meringue: 1 cup egg whites
1 cup sugar
1 cup chopped cashew nuts
½ teaspoon vanilla

Cream Mousseline: 1 ½ cup sugar
½ cup water
9 egg yolks
1 ½cups butter
1 cup chopped cashew nuts
MAYA All Purpose Flour / Crushed wafer (for dredging)

Preheat oven to 325°F / 163°C. Generously grease and flour the backs of 6 (9-inch) square pans. Beat egg whites until frothy. Add sugar gradually; continue beating until stiff. Fold in chopped nuts and vanilla. Divide the mixture equally into the greased and floured surfaces of the 6 pans. Spread meringue thinly. Bake for 20 to 30 minutes or until light brown. When meringue are done and while still warm immediately cut out wafers into oval or round shaped. Cool on wire rack. Prepare Filling.

How to make Cream Mousseline: Boil sugar and water until thread-like in consistency. Beat egg yolks until lemon-colored. Add syrup; continue beating until smooth. Set Aside. Cream the butter until fluffy. Add in egg yolk mixture. Beat 1 minute longer until creamy. Refrigerate until ready to use.

To assemble: Place one meringue wafer onto serving platter. Spread with some cream mousseline. Sprinkle with nuts. Top with another wafer. Repeat procedure for the remaining
wafers and mousseline. Frost all over with cream mousseline and top with more chopped nuts. Freeze until ready to serve.