Wild Blueberry Clam


Satin Crème Cake Mix Plain | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.200 kg
Butter 0.300 kg
Icing sugar 0.200 kg
Vanilla bean paste 0.010 kg
Vivafil Wild Blueberry 0.014 kg per clam
total 2.374

  • Add the Satin Crème Cake Plain Mix egg, oil, water, to a planetary mixer with a beater. 
  • Mix on slow for 2 mins 
  • Scrape down, mix for a further 3 mins medium. 
  • Deposit the batter onto silicone lined baking trays at 20g and scatter with chopped pistachio. 
  • Bake at 160°C for 10 – 12 mins. 
  • For the butter cream, beat the butter until soft, add the icing sugar & vanilla bean paste. 
  • Mix to combine on slow then beat on high to obtain a pale fluffy butter cream. 
  • Pipe 25g of buttercream onto a cooled shell & fill with 14g of Vivafil Wild Blueberry. 
  • Top with another shell.