Wednesday, January 6, 2010

Chantilly Cake

I had no idea what was Chantilly Cake until I signed up a baking lesson. It's the first time I tasted this cake, it's a kind of creamy with rum flavour. I don't adore such cake but for those are sweet tooth, I guess they will like it.

I baked this Chantilly Cake last weekend to share with my family but have not had time to organize them till now.. Here are the photos.
Here is the recipe for sharing:
Preparation: - Prepare a sheet of baking paper (for Chantilly cream)and a spring form cake pan.

Custard Cream: - Group A : 2 egg yolks (medium), 1 ½ tsp corn flour and 1 ½ tsp plain flour
- 150ml milk, warmed
- 100g white chocolate
- 10g butter
- 1 tsp vanilla essence
- 1 ½ tsp rum

- 1 ½ tsp gelatin powder (or 3 leaves) } dissolved in
- ¼ cup (60ml) boiling water } boiling water
- 300ml whipping cream
- 1 tbsp icing sugar
Rum Syrup: - 1 tbsp sugar (can omit) } dissolve sugar in boiling water
- 60ml boiling water } and then add rum
- 1.5 tsp rum } mix well.

- 8” Vanilla sponge cake
- A box of Valrhona crunchy pearl or chocolate chip
- Some mini chocolate chip or whole almond and white chocolate curls for decorating Method 1. Whisk group A (egg yolks and flours) together
2. Using a big saucepan to warm up milk, pour milk into group A, stir evenly and then pour back to the big saucepan to cook over low heat and stir until mixture thickens ( 4-5 mins).
3. Remove from heat and stir in white choc and butter, vanilla essence and rum. Stir till all melt and smooth.
4. Place a piece of baking paper (prevent harden) directly over the custard cream (from step 3) and leave aside to cool.
5. Dissolve gelatin powder in boiling water
6. Whip whipping cream and icing sugar under ice water at high speed until soft peaks (abt 2.5mins)
7. Add in cooled custard and gelatin into whipped cream and mix well. (30 sec)
8. Cut the sponge cake horizontally into 2 and brush both halves with rum syrup.
9. Spread 100g of Chantilly cream on the bottom half, sprinkle with choc chips or crunchy pearl, cover with another layer (100g) of cream and place the top half over. Ice the entire cake with (100g) Chantilly cream and chill in fridge for 30 mins. Chill remaining cream in fridge for 20 mins.
10. Pipe the cream and decorate with white choc curls and mini choc chips/ almond.
11. Refrigerate for at least 2 hrs before serving.

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