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  • Apr 24th, 2017 11:49 pm
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May 2, 2009
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lecale wrote:
Apr 20th, 2017 12:02 am
I know you are hoping for a beautiful pastry creme recipe but the truth is:

Image
I'm more wondering about the yeast risen cake. Pastry cream, no worries.

So many times I've had this cake and the cake part is dry.
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Nov 15, 2008
3907 posts
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bonterra wrote:
Apr 20th, 2017 12:06 am
I'm more wondering about the yeast risen cake. Pastry cream, no worries.

So many times I've had this cake and the cake part is dry.
The cake base I have works out like a danish:

125g butter
165g milk
50g egg yolks (3)
65g sugar
pinch salt
500g flour
2 tsp yeast
1/4 tsp lemon extract
pinch cinnamon

Notes are, bread machine it, finish by hand. Roll out and dot with 50g butter fold and roll again, stretch to fit a cookie sheet, (top with stuff), bake 375C 25 minutes

Guaranteed very yellow :)
Deal Expert
Aug 22, 2006
18060 posts
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lecale wrote:
Apr 20th, 2017 12:02 am
I know you are hoping for a beautiful pastry creme recipe but the truth is:

Image
Why the box?
Pastry cream is stupidly easy to make.
Probably about as much work as a packet damn near.
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Nov 15, 2008
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death_hawk wrote:
Apr 20th, 2017 3:03 am
Why the box?
Pastry cream is stupidly easy to make.
Probably about as much work as a packet damn near.
Packet, actually. It's a lot cheaper than cream and all that and making the custard is a bit fussy. This way it is just milk, butter, vanilla pudding mix.
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Aug 22, 2006
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lecale wrote:
Apr 20th, 2017 10:15 am
Packet, actually. It's a lot cheaper than cream and all that and making the custard is a bit fussy. This way it is just milk, butter, vanilla pudding mix.
Doesn't the packet come in a box? Face With Stuck-out Tongue And Tightly-closed Eyes

Also cream?
Pastry cream is (or should be) just milk, eggs, sugar, and corn starch.
Maybe butter for shine.
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Nov 15, 2008
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death_hawk wrote:
Apr 20th, 2017 4:18 pm
Doesn't the packet come in a box? Face With Stuck-out Tongue And Tightly-closed Eyes

Also cream?
Pastry cream is (or should be) just milk, eggs, sugar, and corn starch.
Maybe butter for shine.
That's diet pastry cream. To make a nice pastry cream you need some actual cream and need to finish by whisking in some butter IMO. And that PC vanilla bean paste you sneered at - that's perfect here.

You can take it a step further by whipping some heavy cream and folding it into the custard.

Egg yolk liqueur, cornstarch and heavy cream is another option. Advocaat (egg yolks, sugar, brandy) is a hugely popular flavouring and while we have chocolate and coconut whipped cream here, they popularly have egg liqueur whipped cream.

And no, the Puddingcreme is actually a packet, single use, which is sort of a theme of Dr. Oetker baking products. Dr. Oetker is like Betty Crocker in Germany (he was a real chef and created a food line and cookbooks). The Puddingcreme is vanilla instant pudding really. You can buy packets of modified corn starch to "fix" whipped cream for cakes and there is a cheesecheese "fix" for solidifying a quark cheese based cheesecake...problems we don't apparently have here. Very fun to experiment with because you can buy a single dose at a time. Mug cake and (hot) mug pudding is huge over there and I guess that naturally evolved from their single-dose approach.

Anyway in case you thought Dr. Oetker = pizza check out their baking store. Betting bonterra would love it https://www.oetker-shop.de/
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Aug 22, 2006
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lecale wrote:
Apr 20th, 2017 4:47 pm
That's diet pastry cream. To make a nice pastry cream you need some actual cream and need to finish by whisking in some butter IMO. And that PC vanilla bean paste you sneered at - that's perfect here.
Oh vanilla.
Also I sneered at Vanilla bean paste? I usually like the stuff. I didn't know PC had it though.
I usually buy mine at specialty stores. That reminds me... I should go buy some more. I think I'm out.
How much is the PC stuff?
You can take it a step further by whipping some heavy cream and folding it into the custard.

Depends on what you're using it for.
Not that I'm a baker much, but from what I remember filling cream horns was cut with whipping cream.
But something like a fruit tart base it was used as is.
Egg yolk liqueur, cornstarch and heavy cream is another option. Advocaat (egg yolks, sugar, brandy) is a hugely popular flavouring and while we have chocolate and coconut whipped cream here, they popularly have egg liqueur whipped cream.
Those are changes for later though. You still need a solid base.
Anyway in case you thought Dr. Oetker = pizza check out their baking store. Betting bonterra would love it https://www.oetker-shop.de/
That just clicked for me.
It's like Michelin tires = Michelin stars.
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Nov 15, 2008
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death_hawk wrote:
Apr 20th, 2017 5:21 pm
Oh vanilla.
Also I sneered at Vanilla bean paste? I usually like the stuff. I didn't know PC had it though.
I usually buy mine at specialty stores. That reminds me... I should go buy some more. I think I'm out.
How much is the PC stuff?
It's only $9.99 for 118g (4 oz) which I think is a deal. I keep getting 3k pts on $10 PC Black Label too, hard to say no.
death_hawk wrote:
Apr 20th, 2017 5:21 pm
That just clicked for me.
It's like Michelin tires = Michelin stars.
ha, exactly.
Deal Expert
Aug 22, 2006
18060 posts
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That's pretty good actually.
I might have to go get some.
Deal Addict
Nov 15, 2008
3907 posts
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bonterra wrote:
Apr 20th, 2017 12:06 am
I'm more wondering about the yeast risen cake. Pastry cream, no worries.

So many times I've had this cake and the cake part is dry.
Better idea, newly published English language baking cookbook:

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
https://www.amazon.ca/Classic-German-Ba ... man+baking
Deal Fanatic
May 2, 2009
6228 posts
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lecale wrote:
Apr 22nd, 2017 1:11 pm
Better idea, newly published English language baking cookbook:

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
https://www.amazon.ca/Classic-German-Ba ... man+baking
Thanks!! Maybe this book will have the ultimate recipe for Black Forest Cake as well. The one I use most often is from Williams-Sonoma.

http://www.williams-sonoma.com/recipe/b ... -cake.html
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Nov 15, 2008
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bonterra wrote:
Apr 22nd, 2017 3:32 pm
Thanks!! Maybe this book will have the ultimate recipe for Black Forest Cake as well. The one I use most often is from Williams-Sonoma.

http://www.williams-sonoma.com/recipe/b ... -cake.html
Thank you, I have bookmarked that one. Dr. Oeker would recommend whipping cream stabilizer http://www.oetker.ca/ca-en/our-products ... ip-it.html which is mostly modified corn starch. I'd make a booze syrup for it instead of simple syrup though.

I've even used the sunnybrook farm raspberry wine but looks like it is delisted from the LCBO....they have a cherry one though http://www.sunnybrookwine.com/wines/201 ... ncy-cherry Very sweet, like an ice wine.
Deal Fanatic
May 2, 2009
6228 posts
1113 upvotes
lecale wrote:
Apr 22nd, 2017 6:06 pm
Thank you, I have bookmarked that one. Dr. Oeker would recommend whipping cream stabilizer http://www.oetker.ca/ca-en/our-products ... ip-it.html which is mostly modified corn starch. I'd make a booze syrup for it instead of simple syrup though.

I've even used the sunnybrook farm raspberry wine but looks like it is delisted from the LCBO....they have a cherry one though http://www.sunnybrookwine.com/wines/201 ... ncy-cherry Very sweet, like an ice wine.
I have done exactly those two things, Whip It is a staple in my baking cupboard. And I added kirsch to the syrup.

They delisted the Southbrook Raspberry wine? I love that stuff. Think there's a bottle in my wine rack, or maybe in the fridge.

This is the other favourite Black Forest recipe:

http://www.saveur.com/article/recipes/black-forest-cake

Do you make Dobos Torte? I've tried so many recipes for it. This is my favourite.

http://www.foodandwine.com/recipes/viennese-dobos-torte
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Nov 15, 2008
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All of my baking pans are minis so that I can 1/2 recipes but then I have to do some math and also watch them closely when baking because the times would be totally different. I find if I do a lot of baking I wear out my willing victims because they notice they are getting fat and start backing off. Thus the 6" cheesecake pan over the 9" and so on. I guess it's half as cheap and half the work too lol.

I bake or buy black forest torte from time to time. I don't do a Dobos...I am fruit over chocolate every time; there has to be some fruit in there. Black forest however has become the Designated Birthday Cake in this house so I need at least a couple a year. I need a set of 3 x 6" pans so I can quickly bake 3 layers without the slicing and the crumbs and all that. I don't care if it ends up looking like a camel; I'll call it a bombe ;) Anyway those recipes are all easily 1/2'd so I am into doing the Williams Sonoma one for kicks.

I am waiting for Aliexpress to deliver some new aluminum ware before I go on my next baking spree. They have lots of new-to-me Asian sizes and forms. So you think you have enough pans? Don't look.
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Aug 22, 2006
18060 posts
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Do you have a cake turn table?
If not, Aliexpress time.
it makes cutting the domes off easy.

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