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Crispy Cream and Chocolate Pastries

ingredients for 8 pastries 2 rectangular sheets of puff pastry. 1 egg yolk. 1 rectangular cookie cutter, 10x5cm. powdered sugar for dusting. pastry cream: 400cc whole or semi-skimmed milk. 30g cornstarch. 120g sugar. 4 egg yolks. chocolate cream: 150cc heavy cream (35% fat). 120g dark chocolate (chips or chopped).   preparation First, we'll make the pastry cream : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside. For the chocolate cream : Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside. Preheat your oven to 180°C, with heat from both top and bottom. Cut t...

Truffle Cake - Anniversary!



 

 

Ingredients

  • 1 sponge cake made in a square pan.
  • Truffle cream.
  • Heavy cream.
  • Dark chocolate for making decorations.
  • Simple syrup for soaking.
  • Chocolate sprinkles.

For the sponge cake

  • 50g flour.
  • 50g potato starch.
  • 150g sugar.
  • 1 pinch of salt.
  • 4 eggs.
  • 1 teaspoon vanilla sugar.
  • Unsalted butter for greasing the pan.
  1. Make the fluffy sponge cake here. Depending on how large you want your cake, increase the ingredient amounts. I doubled them, and my cake measured 24x30cm.

Making the truffle cream

  • 400g heavy whipping cream (38% fat content).
  • 60g sugar.
  • 40g coating chocolate.
You'll need to start preparing the truffle cream the day before.
  1. Bring the cream to a boil, add the grated chocolate, and off the heat, use a hand whisk to melt it completely. Refrigerate overnight.
  2. The next day, when it's thoroughly chilled, whip it with an electric mixer just as you would plain cream. When it's almost ready, add the sugar and whip until firm. Set aside.

Making the simple syrup

  • 120g sugar.
  • 190g water.
  • 1 tablespoon liqueur (optional).
  1. Boil the water and liqueur with the sugar until completely dissolved. Let it cool.

Making chocolate decorations

  • 200g grated chocolate.
  • 1 tablespoon butter.
  1. Melt the chocolate and butter in a double boiler, pour onto parchment paper, and smooth it out to about 1/2 cm thickness. Let it cool at room temperature, not in the fridge.
  2. When it's completely set, use shaped cookie cutters (I made stars and dinosaurs) to cut out your decorations.

Whipping the cream

  • 250g heavy whipping cream (38% fat content).
  • 30g sugar.
  1. Whip the cream with an electric mixer and add the sugar.

Assembling the cake

 
  1. Trim all four sides of the sponge cake. Then, working as straight as you can, slice it into three layers. The tool in the photo makes this perfectly even, but if you don't have one, use a long, sharp knife.
  2. Using a brush (silicone ones work wonderfully), soak the first layer with simple syrup, spread on the truffle cream, and smooth it out. You'll need to divide the truffle cream into three portions: two equal parts for the two middle layers, and a smaller third portion for coating the entire cake.
  3. Repeat with the second layer.
  4. Finally, place the third layer on top and coat it with the remaining truffle cream. Don't use as much as you did for the other layers. Smooth it out nicely and make it as even as possible.
  5. Decorate the top however you like. You can see how I did mine in the photos.

Enjoy

Notes

You don't need to make the sponge cake the same day. Once it's baked and cooled, wrap it in plastic wrap and you can store it for 2 or 3 days before using it.
The simple syrup can also be made 2 or 3 days ahead. Keep it refrigerated.
The chocolate decorations can be made 1 or 2 days in advance. Store them in a cool place, but don't refrigerate them or they'll develop white spots and won't look as nice.
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