Dessert

Puff Pastry Cake

John

Prep Time: 5 min

Cook Time: 1 hrs, 30 min

Difficulty: Intermediate

This Puff Pastry Cake is a delicious traditional dessert perfect for serving after all your backyard cooks!

Instructions

Step 1: Preheat recteq to 400°F and allow it to come up to temp. Line the bottoms of two 9 inch spring form pans with parchment paper and spray the side of pans with non-stick spray.
Step 2: To make Dough: Add 1/3 cup milk, water, 3 ounces butter, 1 tablespoon sugar, and .05 teaspoon vanilla extract to sauce pan and place on recteq, bringing to a simmer.
Step 3: Remove from heat and add sifted flour. Mix until no dry flour is left; place back on heat.
Step 4: To cook Dough: using a spatula, continuously mix until dough starts to form a ball on the bottom of the pan, about 3 minutes. Remove from recteq.
Step 5: Place dough in stand mixer with paddle attachment, turn on low and allow dough to cool so no steam is coming from dough but it is still warm. Add 3 eggs one at a time, mixing egg in fully, before adding another. The dough should be glossy and thick.
Step 6: Split dough into two even pieces and spread between the two spring form pans. Place in recteq and bake for 27-30 minutes or until it's golden brown in color.
Step 7: Remove from recteq and let cool down for 10 minutes before removing it from pan and placing on cooling rack.
Step 8: To make Cream Filling: Place milk, 1/2 of sugar, and salt into sauce pan and place on recteq, bringing to a simmer.
Step 9: While milk is coming to a simmer, add second half of sugar and cornstarch into mixing bowl and mix well. Add egg yolks and vanilla and whisk until smooth consistency is reached.
Step 10: As the milk comes to a simmer, remove from heat and slowly add 1/2 liquid to yolk mixture, whisking hard and fast to temper the eggs in the hot liquid. Then add rest of the liquid to yolk.
Step 11: Cover and place back on recteq, whisking constantly until mixture becomes thick like pudding (6-10 minutes). If lumps appear, whisk hard and fast and they will dissolve.
Step 12: Remove from recteq and pour cream mixture into a shallow dish and cover with plastic wrap and let cool to room temp.
Step 13: Whip butter and sugar until light and fluffy in stand mixer. Fold in pastry cream until smooth and well blended. Place first layer of cake (less puffy one) on ring from spring form pan. Press down to flatten slightly.
Step 14: Place cream on top and even out. Cover with top layer and press it down a little to attach. Refrigerate for 2-3 hours until cream sets. Remove from refrigerator and take off ring. Dust with powdered sugar, slice, and serve.

Ingredients

Serving Sizes

Ingredients

¹/₃ cup(s) Whole Milk
¹/₃ cup(s) Water
3 ounce(s) Butter
1 tablespoon(s) Sugar
1 teaspoon(s) Salt
¹/₂ teaspoon(s) Vanilla Extract
³/₄ cup(s) All Purpose Flour, sifted
3 Eggs
2 ¹/₂ cup(s) Whole Milk
²/₃ cup(s) Sugar
¹/₂ teaspoon(s) Salt
6 ¹/₂ tablespoon(s) Cornstarch, sifted
1 teaspoon(s) Vanilla Extract
4 Egg Yolks
7 ounce(s) Butter
1 tablespoon(s) Sugar
1 cup(s) Powder Sugar (Garnish)

Tools Needed

Rubber Spatula
Stand Mixer
Kitchen Scale
2 (9 inch) Spring Form pans
2 Medium Sauce Pans
Parchment Paper
Non-Stick Spray
Baker's Cooling Rack
Mixing Bowl
Whisk

Step 1: Preheat recteq to 400°F and allow it to come up to temp. Line the bottoms of two 9 inch spring form pans with parchment paper and spray the side of pans with non-stick spray.
Step 2: To make Dough: Add 1/3 cup milk, water, 3 ounces butter, 1 tablespoon sugar, and .05 teaspoon vanilla extract to sauce pan and place on recteq, bringing to a simmer.
Step 3: Remove from heat and add sifted flour. Mix until no dry flour is left; place back on heat.
Step 4: To cook Dough: using a spatula, continuously mix until dough starts to form a ball on the bottom of the pan, about 3 minutes. Remove from recteq.
Step 5: Place dough in stand mixer with paddle attachment, turn on low and allow dough to cool so no steam is coming from dough but it is still warm. Add 3 eggs one at a time, mixing egg in fully, before adding another. The dough should be glossy and thick.
Step 6: Split dough into two even pieces and spread between the two spring form pans. Place in recteq and bake for 27-30 minutes or until it's golden brown in color.
Step 7: Remove from recteq and let cool down for 10 minutes before removing it from pan and placing on cooling rack.
Step 8: To make Cream Filling: Place milk, 1/2 of sugar, and salt into sauce pan and place on recteq, bringing to a simmer.
Step 9: While milk is coming to a simmer, add second half of sugar and cornstarch into mixing bowl and mix well. Add egg yolks and vanilla and whisk until smooth consistency is reached.
Step 10: As the milk comes to a simmer, remove from heat and slowly add 1/2 liquid to yolk mixture, whisking hard and fast to temper the eggs in the hot liquid. Then add rest of the liquid to yolk.
Step 11: Cover and place back on recteq, whisking constantly until mixture becomes thick like pudding (6-10 minutes). If lumps appear, whisk hard and fast and they will dissolve.
Step 12: Remove from recteq and pour cream mixture into a shallow dish and cover with plastic wrap and let cool to room temp.
Step 13: Whip butter and sugar until light and fluffy in stand mixer. Fold in pastry cream until smooth and well blended. Place first layer of cake (less puffy one) on ring from spring form pan. Press down to flatten slightly.
Step 14: Place cream on top and even out. Cover with top layer and press it down a little to attach. Refrigerate for 2-3 hours until cream sets. Remove from refrigerator and take off ring. Dust with powdered sugar, slice, and serve.

Chef Pairings

Serve this fabulous Puff Pastry Cake after delicious BBQ Chicken Legs and Kung Pow Brussels Sprouts.

Puff Pastry Cake | recteq