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Three layers of vanilla cake with caramelized sugar, filled with vanilla pastry cream, frosted with vanilla Swiss meringue buttercream and topped with caramel shards! What is crème brûleé Creme brulee stands for burnt sugar. Traditionally it’s a vanilla custard base served in a ramekin type dish and topped with a crunchy caramelized sugar. It’s a very simple but elegant dessert and I took all those beautiful flavors and textures and turned it into a layer cake for ya! How to make a crème brûleé cake. This creme brulee cake is made of a simple vanilla cake base. It’s frosted with vanilla bean Swiss meringue buttercream and filled with a vanilla bean pastry cream. There’s also bits of caramelized sugar between every layer and on top of the cake. You could even go the extra mile and put the crunchy sugar in a food processor and then add some to the buttercream. That would definitely be the way to go if I wasn’t lazy. Lol, joking, I didn’t think about it until after. The best vanilla cake recipe. As always, I used my favorite vanilla cake recipe. It’s simple to make and is the perfect base for almost any cake flavor. It’s soft and fluffy but not too crumbly, it’s firm and sturdy but not dry or tough. You can check out my 6 inch vanilla cake recipe post for detailed shots and a video on how to make it. whisk all the ingredients over medium-low heat push pastry cream through sieve How to make vanilla pastry cream. Pastry cream is also fairly simple to make, the only thing people usually struggle with is knowing when to stop cooking it. You need to cook it long enough for it to thicken without overcooking it. The pastry cream should be able to coat the back of a spoon when it’s hot and it will continue to thicken as it cools. If you overheat the pastry cream, it will separate. To fix this, remove the saucepan from the heat, place the bottom of the pan in a tub of ice water and whisk continuously until it comes back together. How to make Swiss meringue buttercream. Swiss meringue buttercream can be a little intimidating to make but it’s one of the easier types of European buttercreams. SMBC uses only egg whites and they get heated over a double boiler to dissolve the sugar and then whipped until it’s fully cooled. The important thing to keep in mind is that the meringue (egg white and sugar mixture) needs to be at a similar temperature to the butter. You want to bring them both to room temperature so that they emulsify properly. If the butter is too warm, the buttercream will look like soup. To fix this, refrigerate the buttercream for about 30 minutes and beat it again. If the butter is too cold or the meringue is too warm, the buttercream will split and look curdled. To fix this, you need to heat the whole mixture so that the butterfat melts and the mixture will look like soup. Then refrigerate it and beat it again. If the warming and cooling process doesn’t fix a curdled buttercream, odds are you need more butter. If the egg whites were a little larger or if the type of butter used had less butterfat, then sometimes that can happen. Just add another 2-4 Tbsp of butter while beating. 4. allow the sugar to cook until it turns into an amber color stab burnt sugar with a knife to crack it How to make caramel shards. These caramel shards may look impressive, but they’re soooo easy to make! Literally just simmering sugar and water until it caramelizes and then pour it onto a pan. Let it cool and stab it with a sharp knife to shatter it into pieces. sprinkle a Tbsp of sugar on top of cake use kitchen torch to burn sugar on top of cake fill border with pastry cream and top with burnt sugar chunks Frequently asked questions. Can I make this cake in a different size. Yes, you can also make this into an 8 or a 9 inch cake. You can still get three layers out of an 8 inch pan but they will be shorter so check for doneness 5-10 minutes sooner. You can also do two layers from an 8 or 9 inch pan but they will be thicker so bake them for 5-10 minutes longer. Can I make parts of the cake ahead of time. You can bake the cake layers ahead of time. If it’s the night before frosting, wrap them in plastic wrap and leave them at room temperature. If it’s longer than one night before frosting, wrap them in plastic wrap, place them in a freezer bag and freeze them. Then defrost them at room temperature before frosting. They don’t have to be fully defrosted before frosting, just before serving. Can I make this without a kitchen torch. Unfortunately I don't think this cake can be made without a culinary torch. I tried to do it with a lighter but it just wasn't strong enough. This is the torch that I have, it's affordable and easy to use but it doesn't include the butane. This torch also also has good reviews and it comes with the butane but it is a little pricier. How to serve and store crème brûleé cake. This creme brulee cake has to be stored in the refrigerator because of the pastry cream but it is best served at room temperature or slightly chilled. To freeze it, slice it and place them in an airtight container. Then place the airtight container in a freezer bag, squeezing out all the excess air. Freeze for up to three months. If you have any questions just comment down below and make sure to tag me @baranbakery on instagram if you make it! I’m a little slow to respond since I just had my second baby and my book, Frosted, is launching this week! Love, B

Search Results for macarons

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