Vanilla Cream Filling
by magic on west
A light, sliceable vanilla cream inspired by both a classic Bavarian and a crèmeux. Rich like premium vanilla ice cream, yet stable enough for thick cake layers.
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Yield
Approximately 750 g, enough to fill one 8 inch cake layer
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Equipment
- Digital scale
- Medium saucepan
- Whisk
- Rubber spatula
- Fine mesh strainer
- Immersion blender
- Instant-read thermometer
- Mixing bowls
- Acetate, cake ring, molds
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Ingredients
Anglaise Base
- 130 g whole milk
- 130 g heavy cream
- 50 g egg yolks
- 30 g granulated sugar
- 15 g nonfat dry milk powder
- 1 vanilla bean or 2 teaspoons vanilla bean paste
- Pinch of fine sea salt
Bloom
- 6 g powdered gelatin
- 25 g cold water
Finish
- 175 g white chocolate
- 25 g unsalted butter
- 20 g Disaronno (optional)
To Lighten
- 230 g heavy cream, whipped to soft peaks
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Method
- Bloom the gelatin
Combine the powdered gelatin and cold water. Let bloom for at least 5 minutes.
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- Prepare the chocolate
Place the white chocolate into a tall container or mixing bowl. Place a strainer on top.
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- Make the anglaise
Whisk the egg yolks in a bowl near the stove.
Whisk and heat the milk, cream, milk powder, and sugar until steaming but not boiling.
Slowly whisk the hot dairy into the yolk mixture to temper.
Return everything to the saucepan and cook over medium-low heat, stirring constantly with a rubber spatula, until the anglaise reaches 82–84°C (180–183°F) and coats the back of the spatula. Do not leave it, Do not rush it. Place a thermometer if needed.
Remove from the heat and whisk in the bloomed gelatin until completely dissolved.
Pour the hot anglaise into the strainer – over the white chocolate – discard of any cooked bits. Let sit for about 1 minute, then blend with an immersion blender until smooth and glossy. Blend in the salt
Let that cool to about 100 F and add the butter- imerrsion blend again.
Add the vanilla and liqour if using
notes-
- if you do slightly overcook the eggs, try whisking vigerously to smooth out- it may not be entierely ruined –
- butter is added after the base is cooled to ensure that the mixture doesn’t completely melt the butter,- it would change the taste and texture to add it while the base is too hot.
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- Cool the base
Allow the base to cool to 24–27°C (75–80°F).
You can cool it at room temperature, stirring occasionally, place it over an ice bath, or refrigerate briefly while stirring every so often until it reaches temperature.
This may take a considerable amount of time, depending on the tempature of the kitchen.
I usually clean up as this cools on the counter, checking every so often with an instant read thermometer. Sometimes I do place it in the fridge to speed it up, but plan on this taking a good while-
While the base is cooling, prepare your cake rings, acetate, molds, or pans so everything is ready before folding in the whipped cream.
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- Lighten
Whip the heavy cream to soft peaks. Do not overwhip. Whipping until stiff will result in a tighter cream.
Fold one-third of the whipped cream into the base to loosen it.
Gently fold in the remaining whipped cream until fully incorporated.
note-
Look for the ‘slump’ as you move the bowl around, the whipped cream should slowly move from side to side (think how honey would move) If it stays in one place, you’ve gone too far. If this happens not all is lost, you can use as is – resulting in a tighter cream. You can, however, try adding tablespoons of cold cream and stirring it in witha spatula – gently until it loosens.
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- Assemble
Use immediately to fill cakes or molds.
The longer you wait, the firmer it will become- it can still be used but the gelatin will have begun to set, you may need to whisk to smooth out-
Refrigerate for at least 8 hours, preferably overnight, before unmolding or slicing.
note – If you’re building something without a mold (and just acetate with a ring) the cream can be rather fluid and feel it might seep out the bottom. Put a small amount first to build a ‘dam’ and freeze for a few minutes before putting the full amount in.
(I have had to clean up so many messes)
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Notes
- This filling is designed for thicker fillings, while still providing clean, stable slices.
- For the cleanest slices, chill the finished cake overnight
- Always slice with a hot, clean knife, wiping the blade between cuts.
- This formula is designed to set at approximately 0.7 – 0.8% gelatin, along with the white chocolate and butter – creating a texture that is creamy, sliceable, and stable while remaining soft on the palate.
- Changing the amount of liquid, chocolate, or dairy without adjusting the gelatin will alter the final texture. If you make modifications, expect the consistency to change accordingly.
- Increasing the proportion of milk creates a lighter, fresher dairy flavor. Increasing the proportion of cream produces a richer, fuller mouthfeel. I like a half and half ratio- but when using for lighter dishes, I will increase milk and only lightly use cream.
- Egg yolks provide richness, body, and emulsification. Increasing or decreasing the yolks will affect both the texture and the finished consistency. This is something that can be played with. More yolk= richer
- The butter is included primarily for mouthfeel and added richness. It may be omitted if desired, though doing so will produce a slightly less creamy finish.
- The sugar may seem low, the whitechocolate contributes the sweetness, different brands of chocolate have different results.
- This recipe is specifically balanced for white chocolate. Milk and dark chocolate contain different amounts of cocoa solids, cocoa butter, and sugar, so they require their own formulations rather than simple substitutions.
- The optional Disaronno complements the vanilla without overpowering it. It may be substituted with another liqueur or omitted entirely, I use a whiskey routinely as well.
- The finished filling is intended to mimic the flavor and texture of premium vanilla ice cream, while remaining stable enough to hold its shape in cakes after proper chilling.
- For best results, avoid changing multiple ingredients at once. This formula is balanced so that each ingredient contributes to the final texture and stability.
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— mariangela, magic on west