Anyone in the mood for some Creme Brulee? I know I am! Smooth, Creamy and irresistible~ Make your own by following our video!
Ps. We made ours with Pastry Pro‘s IREKS Golden Pastry Cream, which is why it looks so delicious.
Creme Brulee Cake
Ingredients
Streusel Cocoa Fleur
- 24 g
Flour - 40 g
Coconut Flake - 32 g
Brown Sugar - 32 g
Butter - 20 g
White Chocolate
Chocolate Cake
- 75 g
Egg - 50 g
Brown Sugar - 4 g
Baking Powder - 8 g
Cocoa Powder - 45 g
Flour
Creme Diplomat
- 200 g IREKS Golden Pastry Cream
- 350 ml Water
- 250 g
Whipped Cream - 10 g
Gelatin
Salted Caramel Glaze
- 200 g
Butter - 160 g
Sugar - 3 g
Salt - 120 g
Whipped Cream
White Chocolate Mousse
- 24 g
Gelatin - 400 g
Whipped Cream - 100 g
Brown Sugar - 150 g
Coconut Milk
Instructions
Streusel Cocoa Fleur
- Combine all ingredient and massage it until well combine
- Transfer the struesel into a 7 inch baking pan, flatten it.
- Bake in 160°c oven for 10 minutes
- Chill until it is ready to be used.
Chocolate Cake
- In a bowl combine eggs and sugar and beat until thick and fluffy.
- Sift cocoa powder and flour into the bowl and fold the batter until the dry ingredient are well incorporated
- Add in Melted butter and fold gently
- Transfer into a 5 inch round cake pan
- And bake for approximately 15-18 minutes in 160°c oven
- Let it cool.
Creme Diplomat
- Weight 200g of pastry pro instant pastry cream powder with 350ml water
- Give it a mix until it reaches creamy consistency
- Beat cream until stiff peak, meanwhile bloom the gelatin
- Once the gelatin bloom, melt it and combine it with a portion of the cream.
- Fold both mixture by batch and transfer into a piping bag
- Cut cake into 2 and brush with simple syrup and place one layer in a 5.5 inch cake pan.
- Pipe the creme diplomat and sandwich it with another layer of chocolate cake and freeze it for an hour.
White Chocolate Mousse
- Bloom the gelatine.
- Beat cream till soft peak and add in the brown sugar
- Add the remaining creme diplomat and coconut milk and stir
- Add in gelatin
Salted Caramel Glaze
- In a pot add sugar and let it caramelize until red amber colour. Be careful not to burn them.
- Add butter and salt stir vigorously.
- Add the cream.
- Add salt
Makeup
- Pipe mousse and followed with the sandwich cake,
- Pipe the remaining mousse and let it set overnight.
- Take it out form mold and then pour the glaze.
- Decorate it.
Try it out to impress your party guests!
We collaborate with Pastry Pro to create this awesome recipe.
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