French cream cake

French cream cake

Introduction:

"It's still very hot after August 15 in Guangdong. It's impossible to make a cake with flowers on it. You can use cream to make decorative cakes. Cream is not so easy to dissolve compared with cream. Even if it melts when mounting flowers, it can also be refrigerated for 10 minutes, then it can be used. Cream will be thicker and more greasy than cream, so it's better to make local decoration. I use less cream for this cake, and I'm afraid it's too greasy. I don't use cream around it, so I use ribbon as decoration. Although it looks rough, it doesn't lose its beauty. "

Production steps:

Step 1: bake an 8-inch Chifeng cake in advance and cut it into three pieces.

Step 2: put the egg yolk, sugar, cream and milk into the milk pot.

Step 3: stir evenly by hand, then sit on the stove, turn on a small fire, heat the egg yolk paste, and stir while heating.

Step 4: cook until the temperature of the egg yolk paste reaches about 80 ℃, then thicken it.

Step 5: if you don't have a thermometer, you can see the bubbles on the yolk paste. Then turn off the heat and put the egg yolk paste into cold water to cool down.

Step 6: cut the diced fruit.

Step 7: stir the softened butter until smooth.

Step 8: pour in the egg yolk paste which is completely cooled, and drizzle with vanilla essence.

Step 9: then stir evenly. After a few minutes, the cream is ready.

Step 10: take a piece of cake and put it on the turntable.

Step 11: apply a thin layer of cream and add diced fruit.

Step 12: cover another piece of cake.

Step 13: apply cream again and add diced fruit.

Step 14: cover the last piece of cake, apply cream and smooth evenly. There is no need to apply cream on the edge of the cake.

Step 15: dissolve the dark chocolate in warm water and put it into the decoration bag.

Step 16: then squeeze the net pattern on the surface of the cake with chocolate.

Step 17: cut the virgin fruit into round pieces and put it on the edge.

Step 18: finally, squeeze cream in the middle of the cake and add the cherry blossom to finish the decoration.

Materials required:

8 inch Qifeng cake: 1

Salt free butter: 250g

Fine granulated sugar: 80g

Vanilla extract: 3 drops

Red fire dragon fruit: 1

Milk: 30g

Light cream: 70g

Yolks: 3

Mango: half

Virgin fruit: moderate

Note: for the above amount of cream, you can apply two 8-inch cake layers. If you also apply it around, you can only decorate one cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet