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These cakes are a true jewel of a pastry shop. They have a fluffiness that we all like and a very special cream filling with a delicate cinnamon aroma.
If you like pastries this is the best way to eat them, they have nothing to do with industrialized ones and their flavor is incredible. In addition, its chocolate coating is very sweet and another way of making chocolate.
You have to know that to make this type of pastry we need to rest the doughs so that they rise, but we will only do it once and that is so that the result is especially fluffy. Another piece of information that we can provide is that if you don't like the way of making the topping, you can opt for a layer of simple chocolate that we will melt previously.
Cream and chocolate wedges
A delicious cake made in wedges filled with a special cream and a super sweet chocolate coating. You will love their combination.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: breakfast
- Calories: 380
- Rations: 6-8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Cake
- 250 g of wheat flour
- 70 g of sugar
- 25 g fresh baker's yeast
- 65 ml whole milk
- 30 ml water
- 30 ml of sunflower oil
- 1 teaspoon vanilla extract
- A pinch of salt
- A tablespoon of flour for dusting
Crema
- Yolks 3
- 250 ml whole milk
- 50 g of sugar
- 25 g of corn flour or cornstarch
- Half a cinnamon stick
- the skin of a lemon
Coverage
- 75 ml water
- 150 g of sugar
- 100 g of dark chocolate for pastries
Preparation
We start by preparing the bun. In a glass we add 30 ml of hot water (neither boiling nor warm) and we add the 25 g of fresh baker's yeast. We stir well until it dissolves.
In our Thermomix glass we add the 250 g of wheat flour, the 70 g of sugar, the 65 ml of whole milk, the 30 ml of sunflower oil, the dissolved yeast, the pinch of salt and the teaspoon of vanilla extract. We are going to mix it by programming during 4 minutes at kneading speed. We observe that we have a smooth and elastic dough. It may be a bit sticky, but it doesn't matter. We cover the glass and let it rest for 2 hours to raise the dough.
We heat the oven to 200 °. We remove the raised dough on a floured surface and begin to knead it a little with our hands. If it was sticky with the flour from the table it will set as we knead. We make a ball and begin to crush it into a cake.
We place it on a tray that can go to the oven and we continue giving that cake shape. In total we have to be about 2 cm thick in height. We prick the surface with a fork and put it in the oven and let it cook for 10 minutes.
While we can make the cream. In our clean glass we will add the 250 ml of whole milk, the lemon peel and the piece of cinnamon stick. We are going to heat it and infuse it 4 minutes at 110 ° at speed 0,5.
Next we add the 3 yolks, the 50 g of sugar and the 25 g of corn flour or cornstarch. We program it 9 minutes at 90 ° at speed 3. We put aside the cream and let it cool down.
We wash our glass and make the topping. We add the 75 ml of water and the 150 g of sugar. We schedule it during 12 minutes at 110 ° at speed 1.5. There must be a thick syrup, if not, we program it again for another couple of minutes at the same temperature until the desired thickness is reached.
We add the 100 g of chocolate and program during 2 minutes at 90 ° at speed 1,5. We set aside.
We take the bun and cut it in half, fill it with the cream, but you can leave a little to add later on the sides of the wedges. We pour the topping on top of the cake and let it cool before cutting. We will cut it into 6 or 8 pieces. We can finish off the sides of the wedges with the cream that we had left over. They are really delicious cakes.
