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Method

  1. Method

    • Cut the sponge into squares of 40g each, then slice in half along the middle.
    • Bring the CARTE D'OR Crème Anglaise to the boil and whisk in the KNORR Roux to thicken and make a Crème patisserie. Refrigerate, then place mixture in a piping bag.
    • Pipe onto base of sponge portions, add the pineapple and place the other half on top like a sandwich.
    • Whip the remaining cream and pipe a little on the top of each sponge.
  2. Chef Tip

    • Recipe can also be made in a large tray.

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