Cream cake

Name: Cream cake - Sonia A.
Ingredients: puff pastry by Ruxy 2 sheets; Vanilla cream: 8 egg yolks 1.5 kg of milk a pinch of salt 250 g sugar vanilla (generously) 7 tablespoons flour 125 g butter powdered vanilla sugar raspberries

Dessert - Cream cake by Sonia A. - Recipia

This cream puff is based on a rich vanilla cream made with plenty of egg yolks, milk, and butter. The puff pastry sheets are filled after the cream has cooled, and the dessert should be refrigerated until the next day to set properly. When serving, it is dusted with vanilla powdered sugar. Raspberries are optional but provide a pleasant contrast to the sweet and smooth cream. Quick Info Total time: not specified; the dessert needs to chill until the next day Preparation time: not specified Cooking time for the cream: about 10 minutes Servings: not specified; depends on the size of the tray and how the pieces are cut Difficulty: medium Recipe type: vanilla cream dessert with puff pastry Ingredients For the dessert 2 sheets of puff pastry, puff pastry by Ruxy For the vanilla cream 8 egg yolks 1.5 kg milk A pinch of salt 250 g sugar Vanilla, to taste 7 tablespoons of flour 125 g butter For decoration and serving Vanilla powdered sugar Raspberries The amount of vanilla is not measured in the original recipe, so it is used to taste. For the cream, it is important that the milk is divided so that one cup can be used in the mixture of yolks, sugar, and flour. Preparation method 1. Prepare the ingredients for the cream Put the milk in a large pot and add the vanilla. Place the pot on the stove and let the milk heat up. You don’t need to use all the milk in the yolk mixture; reserve one cup from the total amount for this composition. 2. Mix the yolks Place the yolks in a bowl and mix them with the sugar, flour, salt, and the cup of milk. The mixture should be smooth, without visible lumps of flour. 3. Incorporate the hot milk When the milk is hot, gradually pour the yolk mixture into the pot in a thin stream. Continuously whisk to ensure the eggs incorporate gradually and the cream remains smooth. The cream will start to thicken immediately. Keep stirring and cook for about 10 minutes. Be careful not to let it stick to the bottom and burn. A wide pot helps with easier mixing, but it’s important not to leave it unattended. 4. Add the butter Remove the cream from the heat and add the butter. Whisk well until the butter melts and is fully incorporated. Let the cream cool. Do not spread hot cream between the pastry sheets, as it may soften them too quickly, and the dessert won’t set properly. 5. Assemble the cream puff For assembly, use a rectangular springform pan. Place the first sheet of pastry, spread the cooled vanilla cream, and then cover with the second sheet. Smooth the cream as evenly as possible so that the dessert has a uniform layer across the surface. No baking time or separate procedure for the pastry sheets is mentioned, so use those prepared according to the puff pastry recipe indicated. 6. Chill the dessert Place the dessert in the refrigerator and let it chill until the next day. This time is necessary for the cream to cool properly and stabilize between the sheets. 7. Portion and decorate Before cutting the dessert, dust it with vanilla powdered sugar. Cut the cream puff and serve it plain or with raspberries. Why I make this recipe often I love it because it has a rich cream with a clear vanilla flavor, and the ingredients are common. It can be prepared a day in advance, which is useful when I want to have dessert ready for the next day. Raspberries are not necessary for assembly, but they balance the sweetness of the cream and pleasantly change the texture of each serving. Tips and variations Tips Mix the yolks well with the flour, sugar, and cold milk before pouring them into the hot milk. A smooth mixture incorporates more easily and reduces the risk of lumps. Pour the egg mixture gradually, in a thin stream, not all at once. This way, the yolks heat up gradually. The cream should be stirred while it is on the heat, especially after it starts to thicken. At this stage, it can easily stick to the bottom of the pot. Add the butter after removing the cream from the heat. Stir until there are no pieces of butter left. Do not cut the dessert immediately after assembly. By the next day, the cream has time to cool and achieve a more suitable consistency for slicing. If using raspberries, add them when serving, not in the vanilla cream. This way, it’s easier to control both the appearance and texture of the dessert. Substitutions Vanilla can be used in whatever form is available, as the recipe does not specify an exact amount or a particular type. The important thing is to add it to the milk so that the flavor distributes throughout the cream. Raspberries can be omitted. They are suggested for serving and are not a necessary ingredient for the vanilla cream or for assembling the cream puff. No substitutes are indicated for butter, flour, milk, or egg yolks. These ingredients are part of the cream's structure, and changing them may alter the thickness and flavor. Variations You can serve the dessert only with vanilla powdered sugar, without raspberries. This is the simplest version and keeps the vanilla flavor in focus. For a more pronounced flavor, you can use more vanilla to your taste, as the recipe mentions vanilla in abundance, without a fixed quantity. If preparing the dessert for a meal with multiple desserts, the raspberries can be served separately, allowing each person to add as much as they want. Serving ideas The cream puff is served cold, dusted with vanilla powdered sugar. A few raspberries beside each piece are enough for a contrast between the sweet cream and the tartness of the fruit. For neater portions, cut the dessert after it has been in the refrigerator overnight. If the sheets break when cutting, let the knife follow the edges of the portions as closely as possible without pressing down hard on the cream layer. Frequently asked questions How long should the vanilla cream boil? The cream should be kept on the heat for about 10 minutes, continuously whisking with a whisk and being careful not to burn it. It starts to thicken immediately after incorporating the yolk mixture. Why is a cup of milk added to the yolk mixture? The cup of milk helps to homogenize the yolks, sugar, and flour before the mixture is poured into the hot milk. In the recipe, this amount is part of the 1.5 kg of milk. When can the cream be placed between the pastry sheets? The cream should be left to cool after it is removed from the heat and after the butter is added. Only then should it be spread between the pastry sheets. Is it mandatory to let the cream puff sit until the next day? The recipe indicates keeping the dessert chilled until the next day. This interval allows the cream to cool and stabilize, making portioning easier. Can I skip the raspberries? Yes. Raspberries are recommended for serving and are not part of the cream composition. The cream puff can be dusted only with vanilla powdered sugar. Nutritional values The values below are estimates and refer only to the vanilla cream, as the quantity and type of puff pastry sheets, as well as the number of servings, are not specified. For the entire amount of cream, the estimate is about 3,400–3,600 kcal, with approximately 80–85 g of protein, 350–370 g of carbohydrates, and 185–195 g of fat. The calculation is indicative and may vary depending on the type of milk, the size of the yolks, and the actual amount of the 7 tablespoons of flour. Based on 100 g of cream, it results in approximately 175–185 kcal, 4–5 g of protein, 18–20 g of carbohydrates, and 9–10 g of fat. For a slice of cream puff, the values will be higher, as the puff pastry sheets and powdered sugar need to be added. Without the exact data on the pastry and without the number of servings, it is not possible to accurately calculate the nutritional value of a piece. Storage and reheating The cream puff should be stored in the refrigerator and is recommended to be kept there until the next day before portioning. Because it contains vanilla cream and puff pastry, it is best consumed cold. The dessert should not be reheated. Heating would soften the cream and affect the texture of the sheets. If leftovers remain, continue to store them in the refrigerator and portion them as served. After cooling, the sheets will gradually soften from the cream, so the texture is better in the first few days.

Cream cake

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