Home » White chocolate cake with coffee cream and caramel cream puffs

White chocolate cake with coffee cream and caramel cream puffs

by Ada Parisi
7897 views 5 min read

White chocolate cake with coffee cream and caramel cream puffs. Finally here is the cake I made for my mom's birthday: you will not deny that I weighed more write the recipe in this post that prepare the cake. The cake looks complicated but actually prepares comfortably, Since both the whipped cream is the basics you can (on the contrary, it must ) prepare one day in advance, as well as the cream puffs. Certain, is an elaborate cake that takes some’ of patience, but the result is excellent.

Ingredients for a cake for 8 people:
>for the base, doses for a 22 cm diameter cake tin

  • 250 grams white chocolate
  • 200 grams of caster sugar
  • 200 ml whole milk
  • 150 grams of flour 00
  • 220 grams of flour
  • 70 grams of butter
  • 3 eggs
  • a pinch of salt
  • a tablespoon of vanilla extract
  • butter and flour for the three cake pans

for the syrup

  • 150 milliliters of water
  • 50 ml rum, brandy or cherry
  • 100 grams of sugar

for the chantilly cream to coffee

  • 400 milliliters of fresh whole milk
  • 100 ml of cream
  • 150 grams of egg yolks
  • 150 grams of caster sugar
  • 30 grams of flour
  • a tablespoon of vanilla extract
  • 2 teaspoons instant coffee
  • a cup of strong espresso coffee
  • 2 gelatin sheets (4 grams)
  • 400 ml of cream (to assemble)

for caramel cream puffs (doses for about 20 puffs, those who advance will not survive long…)

  • 60 milliliters of milk
  • 60 milliliters of water
  • 50 grams of butter
  • a pinch of salt
  • half a teaspoon of sugar
  • 75 grams of flour
  • 2 eggs
  • 100 grams of granulated sugar for the caramel
  • whipped cream for the topping as required

and still

  • whipping cream for garnish

For the chantilly cream to coffee, I suggest you prepare with a few hours in advance to allow the cream to firm up well, put the gelatine in water for 15 minutes and pour the milk in a saucepan, the cream, freeze-dried coffee and vanilla and bring to a boil over low heat. Meanwhile, Mount with an electric mixer or egg yolks with the sugar in a bowl planetary, until the mixture is puffy and fluffy, then more assembling combine flour and espresso. Remove the milk from the heat and pour the mixture quickly until you are completely mixing, then replace the fluid on the heat and add the isinglass well squeezed: continue cooking, stirring constantly, until the cream thickens. Remove from heat, pour the cream in a bowl, cover with plastic wrap and allow to cool completely cream, first at room temperature and then in the refrigerator. When the cream is cold and very dense, beat with a whisk by hand or with a spatula until make it shiny and soft and add whipped cream very firm plan. Put in the refrigerator until use.

For the base of the cake (which I recommend you do one day in advance), Preheat oven to 160 degrees static. Put the milk in a pan, sugar, butter and white chocolate and melt over low heat without boiling. Then leave the mixture to cool until cool and pour it into a planetary mixer or in a large bowl where you will work with an electric mixer. While the mixture cools, untie the eggs with a fork in a bowl with salt and vanilla, then join this wire to the compound chocolate mixing with hanger to whip at medium speed. Finally, join the two sifted flour working shortly the mixture, otherwise it can be hard. Grease and flour 3 cake pans and bake for 35 minutes from 20-22 centimetres, until toothpick test it will dry. Remove from oven and allow to cool completely on a wire rack.
For the syrup, put the water in a saucepan with sugar and liqueur of your choice and reduce by one-third, then leave to cool.

For the cream puffs, put into a casserole the water, the milk, the diced butter, salt and sugar and bring to a boil over medium heat. Remove from heat and sprinkle the flour into the Pan, stirring until dough is smooth and firm. Put the saucepan on the heat and cook the mixture for one minute, stirring constantly. Pour the mixture into a bowl and add the eggs, one by one, so do absorb the first egg before merging the second and so on: When this is done, You'll have to get a strong yellow, smooth, smooth and velvety. Preheat the oven at 180 degrees and line a baking sheet with parchment paper: using a sac-à-poche distribute the dough into clumps as big as a walnut, well-spaced, and bake for 15-20 minutes. The buns should be golden, fragrant and cables inside. Let cool on a wire rack.

For the caramel, put the sugar in a pan with a tablespoon of water and let it caramelize over low heat: When will Baker, Dip each cream puffs in caramel holding the Beignets with pliers and being very careful when lifting, because the caramel will be caldissim. Put the buns on a wire rack until the caramel is solidified and then stuff them with whipped cream.

Composition of the cake: After you if necessary draw basic disks of the cake with a knife, wet them thoroughly and fill the three layers with the whipped cream to coffee. Then cover the entire cake chantilly using a spatula. Garnish the top of the cake with caramelized Choux pastry and decorate, If you like, the edges of the cake and the base with the whipped cream, using a piping bag and using your imagination.
THE PAIRING: With this cake, We do not recommend a wine but a grappa. In particular, We chose the Poly Barrel, a grappa from red grapes, produced by the distilleries Poli, in the province of Vicenza. Vanilla, cocoa, coffee and toasted wood are the aromas of this distillate, Harmonic taste and decided.


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Serena November 8, 2014 - 19:27

Hi ada, I made your coffee cream, I have yet to add cream but now, even without cream, I'm telling you is magnificent. I had to make a change in the quantity of cream and milk because I use plant products and as you might have guessed the rice milk is less “full” whole cow's milk. Great really!! Thanks. Obviously when I publish the cake, I'll let you know! have a good evening, Serena

Sicilians creative in the kitchen November 9, 2014 - 22:31

Serena thanks, but thank you so much! Is’ the cake I made for my mom who loves the coffee cream and I was particularly careful, But coming from you is an honor! I love you so much, ADA

Margherita Coletta June 6, 2014 - 13:57

Marvellous to behold! My compliments! I have two questions to ask yourself: the doses given apply to one or all three bases? And then.. failing to find the self-raising flour, I might replace it with 00 flour and if that amount ?? Thank you!

Sicilians creative in the kitchen June 6, 2014 - 14:45

Hi Margaret, thanks and welcome! Then, the doses are for all three bases: I advise you to cook them individually for not having cut a cake into thirds, so that we can break or crumble. For flour, keep the same doses with the 00 but put two teaspoons of baking powder or a sachet of baking powder. Should it rise quietly: dissolve in a little milk or setaccialo directly with the flour. Let me know! ADA

Embroidery shortbread February 27, 2014 - 16:44

ADA complimentissimi, This cake is a capolavolo of goodness, the Vale is a wonderful person and together take a winning combination. Happy birthday to your mom, a kiss Manu

Sicilians creative in the kitchen February 27, 2014 - 17:26

Thanks Manu! I tried it a few times before being satisfied, but it helped me a lot! Kisses, ADA


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