Delight Your Guests with a Creamy Puff Pastry Log Cake
Discover how to create an irresistibly tender and creamy puff pastry log cake that combines flaky layers with luscious custard cream. This step-by-step guide includes expert tips, detailed photos, and helpful tricks to make your dessert unforgettable.
Impress your friends and family with a delightfully soft and creamy dessert! This puff pastry log cake is a creative twist on the classic Napoleon cake, offering a perfect blend of rich creaminess and subtle crunch depending on the soaking time. Best of all, it’s surprisingly easy to prepare!
Step-by-Step Preparation
Total time: 1 hour 30 minutes
Step 1:
Prepare all your ingredients ahead of time. Make sure the butter is softened to room temperature. If using frozen puff pastry, thaw it in the fridge beforehand to ensure it’s pliable.
Step 2:
To make the custard cream, pour milk into a pot and add vanilla sugar. Heat gently until the milk reaches a boil.
Step 3:
While the milk is warming, combine cornstarch and sugar in a bowl and mix thoroughly.
Step 4:
Add egg yolks to the dry mixture. For safety, wash eggs with warm water and baking soda to remove any bacteria.
Step 5:
Whisk the mixture until it becomes smooth and uniform.
Step 6:
Gradually pour the hot milk into the egg mixture while constantly whisking to prevent lumps.
Step 7:
Transfer the combined mixture back to the pot and place it over medium heat.
Step 8:
Stir continuously until the custard thickens and starts to boil. Once bubbling, cook for an additional 1-2 minutes, then remove from heat. To cool quickly, place the pot in a cold water bath, stirring occasionally or cover the surface with plastic wrap to prevent a skin from forming.
Step 9:
While the custard cools, roll out the puff pastry into a rectangle about 3-4 mm thick.
Step 10:
Cut the dough into strips approximately 1-2 cm wide.
Step 11:
Arrange the strips loosely on a baking sheet lined with parchment paper.
Step 12:
Bake in a preheated oven at 375-390°F (190-200°C) for about 20 minutes until golden brown. Remove and let cool completely. Adjust time and temperature based on your oven’s performance.
Step 13:
Once the custard is cooled to about 86-104°F (30-40°C), gradually add softened butter in small portions.
Step 14:
Beat the mixture with a mixer until it becomes a smooth, velvety cream.
Step 15:
Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a crust, and chill in the refrigerator for at least 30 minutes or up to a few hours.
Step 16:
Trim the cooled pastry sticks to the same length. Set aside some scraps and a few sticks for coating later.
Step 17:
Line your workspace with plastic wrap and arrange a layer of pastry sticks on top.
Step 18:
Generously spread a layer of the chilled cream over the pastry sticks.
Step 19:
Add another layer of pastry sticks and coat them with cream as well.
Step 20:
Continue layering until all sticks are used to form the cake.
Step 21:
Using the plastic wrap, carefully roll the layered sticks into a tight log shape.
Step 22:
Chill the assembled cake in the refrigerator for at least 4-5 hours, preferably overnight, to allow the flavors to meld and the texture to set.
Step 23:
Once fully set, remove the cake from the fridge and unwrap the plastic. Transfer it carefully to a serving plate.
Step 24:
Break the reserved pastry scraps into fine crumbs and coat the entire cake to add texture and visual appeal.
Step 25:
Your elegant puff pastry log cake is now ready to delight your guests!
Step 26:
Slice into portions and serve alongside hot tea, coffee, or cocoa for a truly comforting treat. Enjoy!
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