Recipes > Biscuit & Slices > Yo-Yo Cookies

Yo-Yo Cookies

Recipe Steps

Cookie

Group 1
  • g/ml:
    820
    400
    200
    1000
    300
  • Ingredients:
    EOI Gateau Gold
    Icing Sugar
    Water
    Biscuit Flour
    EOI Custilla
  • Method:
    Cream Gateau Gold and icing sugar until light. Add water slowly while creaming the Gateau Gold and icing sugar.

    Blend in the biscuit flour and Custilla slowly.

    Pipe onto a silicone lined tray to desired shape and bake at 175°C for 18 minutes, using a low bottom heat.
  • 2270
  • Total Weight

Custard filling

Group 1
  • g/ml:
    2500
    1000
  • Ingredients:
    Cold Water
    EOI Custilla
  • Method:
    Place the liquid in the bowl followed by EOI Custilla. Blend together on 1st speed, scrape down and whisk for 4 minutes on 3rd speed.

    Leave for 10mins before using
  • 3500
  • Total Weight

Additional Information:

POINTS OF IMPORTANCE
The proportion of EOI Solite and EOI Sovereign may be varied to suit the individual requirement.
Increase the proportion of EOI Solite for lightness and bulk.
Increase the proportion of EOI Sovereign for smoothness and flavour.
These creams are good all-round creams for filling and piping.

Recipe Uses:

Custilla 15kg

Premium custard for vanilla slice, fruit tartlettes and all piping work such as éclairs. This product is suitable for vegetarian use.

Gateau Gold 15kg

Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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