Pastry cake

Crusty and delicate puff pastry generously layered with soft vanilla custard is what the world’s famous Millefoglie cake all about. As all puff pastry masterpieces, Millefoglie originates in France. But it’s one of the most favorite cakes in Italy. Because of its simplicity and truly extraordinary taste Millefoglie is the beloved cake for Birthdays, Weddings and other festive events, large and small. They say the cake Later the recipe was perfected by Marie-Antoine Carême and this is how we know it to be today. Millefoglie or Mille-feuille (in French) literally means “one thousand leaves”. And if you’ve ever tried millefoglie you can totally tell why. Three layers of puff pastry just out of the oven turn into delicate, light and crispy base with “ thousand layers”. The first two sheets are generously covered with aromatic, freshly made In this version Millefoglie is made with fresh berries, that create taste sparkles each time you happen to bite on a fresh berry amid soft velvety vanilla custard. It’s simply perfect! Step 1 – Puff Pastry Sheets: Prepare 3 ready to use puff pastry sheets. Pick each sheet all over with a fork to make small wholes in the dough and let it “breath” while in the oven. Bake each sheet of puff pasty on a baking sheet lined with a parchment paper at 390-400 F for 15 minutes or until light golden brown. If the puff pastry you bought requires rolling, roll it into 3 pieces of equal size and approx ¼ inch thick. Step 2 – Vanilla Cream Step 2b: Heat 1 ...

Sometimes the dessert craving hits us out of nowhere, and we’re looking for a quick, easy treat to whip up within an hour: Layers and layers of flaky puff pastry and homemade vanilla pastry cream, covered with more pastry cream and puff pastry crumbs and decorated with fresh fruit. Elegant in its simplicity, this creamy cool dessert is summer at its best. It might take a little more time and some thinking ahead (we recommend refrigerating overnight for the best eating experience!), but it is SO worth it. Read on for more tips on making this stunning dessert. And if you’re looking for more desserts, check out some of our favorite What is Napoleon cake? Is it the same thing as a Napoleon dessert? Originating in Russia, the Napoleon cake is composed of many layers of puff pastry with a whipped pastry cream filling and encrusted with more pastry crumbs. After assembling, the cake is chilled overnight to allow the pastry layers to soften and absorb some of the cream, similar to the classic American icebox cake. The Napoleon cake takes inspiration from the French mille-feuille or Napoleon dessert, which is also traditionally made with layers of puff pastry and pastry cream, but it isn’t the same dessert. While a Napoleon dessert has just a few thicker layers of pastry and cream, the Napoleon cake traditionally has at least 8 very thin layers of pastry spread with cream—and sometimes as many as 12! It’s more similar to a crepe cake than it is to a traditional Napoleon dessert. Wh...

Jump to Recipe Jump to Video Print Recipe f you’re looking for a delightful dessert to enjoy during cherry season, this Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting is a heavenly option. The cake consists of two layers of rolled puff pastry sheets, filled with fresh cherries and baked together in a spiral formation. It’s then filled with a scrumptious caramelized white chocolate cream cheese frosting and topped with chocolate ganache and fresh cherries for a visually stunning presentation. Despite its impressive appearance, this cake is actually quite simple and quick to prepare. Its unique appearance is reminiscent of the Russian “Monastery Hut,” but with a different shape, ingredients, and frosting. Your guests will be amazed by the taste and presentation of this delicious dessert. How to make this Cherry Puff Pastry Cake The recipe begins by preparing the cherry puff pastry layers. For this divide, each puff pastry sheet into three strips and place pitted cherries on each strip. Once rolled and sealed, these strips are arranged into a spiral formation in two pans. Bake the puff pastry layers until golden. Next, prepare the caramelized white chocolate frosting. Melt the white chocolate over a bain-marie and bake it until golden brown. Mix the melted caramelized chocolate with cream cheese, powdered sugar, and whipped cream. This will create a delectable frosting that is spread between the two layers of the puff pastry cake. After assembling the cake,...

This post may contain affiliate links. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. In addition, as an Amazon Associate I earn from qualifying purchases. Cakes and pastries. Whether home-made or bought from a store or bakery, forms of these sweet treats can be found in cultures across the globe – it seems that the soft spot we have for them is universal. You are not alone however if you have ever wondered what the difference is exactly between cakes and pastries, given that each satisfies our sugar cravings equally well, and are made from similar ingredients. Well, as with many such questions… it depends. The boundary is not clearly defined between these two baked delicacies, but there are certain differences that we can point towards to help us distinguish them. Here follows a short guide to try and unravel your carrot cake from your croissants, and your palmiers from your pavlova. A Problem of Definition You, like me, probably have an image in your head of what a cake or a pastry looks like – but find it tricky when you try to define one. This is because the terms “cake” and “pastry” are very broad. “Pastry” refers both to a type of dough and certain baked products made from this dough, whereas “cake” can encompass a whole range of sweet desserts. It is best that we take these one at a time, comparing first the type of dough or batter, and then the products themselves. Dough and Batter Pastry is a rather stiff...

What is Like all things, when you break down the problem, it actually becomes quite straightforward. There are three main differences between cake and pastry – Ingredients, presentation, and occasions. I’m Angie, I’m a self-taught baker who’s been baking for over 10 years. I specialize in cakes and have my own little cake business up and running. In this article, we will discuss the differences between cake and pastry and I will share with you all my findings and everything I know about the topic. Let’s get baking! Cake and pastries are made with similar ingredients which is why people often get confused. But when you really analyze it, there are a few big differences. When we talk about pastries, we think of croissants, pies, pretzels, etc. What do these baked goods have in common? Well, they are all dough-based which makes them tougher and more stiff compared to what we normally think of when talking about cake. Cake is made with Unlike common pastries, which rely on a higher gluten flour for structure and texture, a cake is made with low gluten flour so as to achieve its airiness and lightness. Now when I say “gluten”, the real difference is in protein. Cake flour usually contains about 7-9% protein compared to pastry flour which usually contains 8-10%. Moisture is also another defining characteristic of cake. Nobody likes a dry cake, but dry pastries are relatively common. You can see the difference in ingredients that contribute to the moisture levels in these two typ...

Words are complicated. There’s so many of them, and some of them sound the same but are spelled differently, and mean different things. Picking the right one in the right circumstance can win you friends and lovers and picking the wrong ones, or saying them in the wrong tone can get you in big trouble. And when it comes to cooking, especially baking, language becomes enormously confusing. The second, and infinitely more delicious definition is of a sweet baked good that is made of flour, fat, sugar, leaveners and flavorings. The leaveners can be natural, like whipped egg whites, or chemical, like baking soda and baking powder. In the baking world, cakes can be simple affairs, everything dumped in a bowl and mixed quickly and baked in loaf pans for easy slicing. Or they can be insanely complex with many layers and flavors and fillings and frostings and decorations. But generally, we can agree, cake is pretty straightforward both culinarily and semantically. No one is going to confuse a birthday cake for a urinal tablet. Pastry is our problem child. Pastry is a word that wants all kinds of attention. Pastry as a dough is simple enough. A fat that is solid at room temp, like butter or lard or shortening, is mixed in with flour and sometimes just enough of a liquid to bring it together into a mass that can be rolled and shaped. Unlike cake, which uses just enough fat for flavor and texture, pastry doughs are fat-forward. They can be short, which means just fat and flour, some ...

Time:2 hours + Serves:6 • • • • • • • • • • More commonly used to make eclairs and profiteroles, choux pastry is an easy and fun technique to master. This eclair cake from the Eastern European tradition uses two separately baked, deliberately uneven, pieces of choux pastry to sandwich a vanilla custard. Its Polish name Karpatka hints at the craggy, snow-capped Carpathian mountains it’s said to resemble. Ingredients For the custard • 150ml milk • 80g caster sugar, divided • pared zest from 1 lemon • 2 large egg yolks • 30g cornflour • pinch of salt • seeds from ½ vanilla bean or 2 tsp vanilla extract • 1 tbsp rosewater or rum (optional) • 30g cold, unsalted butter, cut into small cubes • 300ml pure cream, cold • icing sugar to dust For the choux pastry • 150ml water • 50ml milk • 100g unsalted butter, cut into cubes • 1 tsp sugar • ¾ tsp salt • 100g plain flour, sifted twice • 4 large eggs (200g net weight), lightly whisked Method • Step 1 Begin by making the custard, which can be done a day ahead. Combine the milk, 40g of the sugar and the zest in a medium saucepan. Place over medium heat, stirring occasionally until it just begins to boil. • Step 2 Meanwhile, whisk the egg yolks, the remaining 40g of sugar, cornflour and salt in a medium bowl. When the milk is almost at boiling point – small bubbles will appear at the edge of the saucepan – remove from the heat and pour about a third of it over the yolks, whisking continuously. Add the remaining milk, whisk, then strain i...