Looking for a French dessert that is elegant, delicious, and quick to make? This Quick and Delightful French Cream Cake combines the lightness of choux pastry, the richness of mascarpone, and the smoothness of pastry cream. Whether you’re entertaining guests or simply indulging in a sweet treat for yourself, this cake is sure to impress with its layers of flavors and textures. Ready to create a bit of French patisserie magic at home? Let’s dive into the recipe!
Ingredients:
For the Pastry Cream:
- 2 eggs
- 120 grams (4 oz) sugar
- 15 grams (0.5 oz) vanilla sugar
- 500 ml (17 oz) milk
- 60 grams (2 oz) cornstarch
For the Choux Pastry:
- 100 ml water
- 100 ml milk
- 80 grams butter
- 120 grams flour
- 4 eggs (add one at a time; you may not need all)
- 30 grams (1 oz) laminated almonds
For the Mascarpone Cream:
- 250 grams (8.8 oz) of rich mascarpone cheese
- Powdered sugar, for decorating
Instructions:
1. Prepare the Pastry Cream:
- In a medium-sized pot, warm the milk over medium heat until it begins to bubble gently
- Meanwhile, whisk together the eggs, sugar, vanilla sugar, and cornstarch in a separate bowl until smooth.
- Gradually blend the hot milk into the egg mixture, whisking steadily to prevent curdling.
- Pour the combined mixture back into the pot and cook over low heat, stirring constantly, until the cream thickens to a silky, pudding-like texture.
- Remove from heat and cover the surface of the cream with plastic wrap to prevent a skin from forming. Let it cool completely.
2. Make the Choux Pastry:
- Set your oven to 200°C (390°F) and prepare a baking sheet with parchment paper.
- In a medium-sized pot, mix together water, milk, and butter.
- Heat over medium heat until the butter melts and the mixture starts to boil.
- Remove the pan from the heat and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Let the dough cool slightly, then add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy but firm enough to hold its shape.
- Spoon or pipe the dough onto the prepared baking sheet in a large round or into small individual portions, depending on the size you prefer.
- Sprinkle the top with laminated almonds for extra crunch and flavor.
- Cook in the oven for 25-30 minutes, or until the pastry turns a golden brown and becomes puffed. Allow it to cool on a cooling rack.
3. Prepare the Mascarpone Cream:
- In a large bowl, whisk the mascarpone cream cheese until smooth and creamy.
- Set aside for assembling the cake later.
4. Assemble the Cake:
- Slice the choux pastry horizontally and spread a generous layer of the cooled pastry cream on the bottom half.
- Gently spread the mascarpone cream on top of the pastry cream for added richness.
- Place the top half of the choux pastry back on the filled bottom half.
5. Final Touches:
- Dust the cake generously with powdered sugar for a beautiful, classic finish.
- If desired, garnish with more laminated almonds or fresh berries for a pop of color.
Conclusion:
This Quick and Delightful French Cream Cake is a perfect combination of light choux pastry, rich mascarpone cream, and velvety pastry cream. It’s a dessert that’s sure to impress without requiring hours in the kitchen. Whether served for a special occasion or just as a sweet indulgence, this French cake will leave everyone asking for seconds!