Bolo Fatia de Pudim no PRP-008 Plus Progás | Chef Malu Galvão

Learn how to prepare a stunning cake with layers of vanilla chiffon cake, creamy pudding, and powdered milk whipped cream. A perfect recipe for professional production, with excellent structure, finish, and presentation. Vanilla Chiffon Cake with Milk: 4 eggs 164 g refined sugar 130 g milk 47 g oil 164 g wheat flour 7 g baking powder 5 g vanilla extract A pinch of salt (optional) Pudding Recipe: Syrup: 1 cup sugar 1/2 cup water Pudding Batter: 2 cans of sweetened condensed milk (395 g each) 300 ml milk 8 sifted egg yolks 1 teaspoon vanilla paste Milk Powder Chantilly Cream: 750 g whipped cream 100 g milk powder Sweetened condensed milk to hydrate and smooth the cake without holes Syrup for the Cake: 180 g whole milk 40 g sweetened condensed milk Preparation: Mix the two ingredients until uniform. Place in a piping bag and drizzle over the three cake rings. Important Information: Mold: 30 cm x 10 cm x 10 cm high Mini pudding mold: 120 ml To bake the pudding: Place 80 g of syrup and 500 g of pudding mix in the rectangular mold. For the mini puddings, place 10 g of syrup and 110 g of pudding mix. Bake in the Progás PRP-008 Plus oven programmed at 150 °C for 1 hour. To bake the cake: Program the Progás PRP-008 Plus oven at 160 °C for 40 minutes, or until golden brown and the center is completely baked, testing with a toothpick. Preparation of the Chantilly Cream: To whip the chantilly cream, start by adding the chantilly cream and powdered milk to the Eclair Mixer, at medium speed, until stiff peaks form. Gradually add the condensed milk and mix with a spatula until you see a smooth, hole-free texture. Mix gently, using circular motions, for as long as necessary to avoid over-whipped cream.