What Is This Filling Made Of?

Decorating By cloetzu Updated 22 Nov 2009 , 6:26pm by cloetzu

cloetzu Posted 22 Nov 2009 , 3:20pm
post #1 of 14

Every time I go to Europe I always visit a few pastry shops and enjoy their collection of pastries. One thing I love the most is the cakes that are filled with a creamy vanilla or chocolate pudding type substance. I know it's not pudding but it tastes like a cross between pudding (but lighter) and a mouse (but a bit 'thicker/denser' then mousse). Does anyone know what it is and have a recipe?

The 'cake/pastry' always has at least one or two layers of filling with 2 or 3 layers of a sponge type cake.....

Here are some pics of what I'm talking about:

http://www.mmmeatshops.com/en/products/product.asp (this one is not European nor as good but the picture does look exactly like the ones I'm talking about).

http://www.epicurious.com/images/recipesmenus/2001/2001_december/106023.jpg

13 replies
all4cake Posted 22 Nov 2009 , 3:39pm
post #2 of 14

the first link...I see filet mignon(oh, yum!) but I'm sure you weren't meaning that image as the filling...

the second link...looks like mousse to me


could it be whipped ganache or truffle filling....IDK

cloetzu Posted 22 Nov 2009 , 3:49pm
post #3 of 14

yah - I'm not looking for a filet mignon type of filling icon_smile.gif

Here is the proper link: http://www.mmmeatshops.com/images/products/large/640.jpg


it does taste like whipped ganache but a bit fluffier.... and I made white chocolate ganache once and it was way way too sweet - didn't end up using it...

never thought of a truffle filling.... need to find a recipe now icon_wink.gif

Eisskween Posted 22 Nov 2009 , 3:52pm
post #4 of 14

I would say it was whipped ganache, again, only a guess, but that's what it looks like.

all4cake Posted 22 Nov 2009 , 3:55pm
post #5 of 14

hmmmmm...those look like mousses to me too....white chocolate cream cheese mousse isn't as sweet tasting as the straight up white chocolate.

if it's a bit fluffier than the whipped ganache, then truffle filling ain't gonna be what you're looking for...

all4cake Posted 22 Nov 2009 , 4:00pm
post #6 of 14

found the recipe for the second link in the original post...

lookin' a lot like a whipped ganache filling to me...

http://www.epicurious.com/recipes/food/views/Mocha-Layer-Cake-with-Chocolate-Rum-Cream-Filling-106023

Brandy982006 Posted 22 Nov 2009 , 4:05pm
post #7 of 14
Quote:
Originally Posted by cloetzu

yah - I'm not looking for a filet mignon type of filling icon_smile.gif

http://www.mmmeatshops.com/images/products/large/640.jpg




The link took you to a picture of a Tuxedo truffle mouse cake. We sell these at my work. It is Marzipan filling (i think that is how you spell it) It's like an italian cream cheese. This type of cake is called cakery and you can find it at the grocery stores here in So. Cal. (Albertsons and Ralphs)

all4cake Posted 22 Nov 2009 , 4:12pm
post #8 of 14
Quote:
Originally Posted by Brandy982006

Quote:
Originally Posted by cloetzu

yah - I'm not looking for a filet mignon type of filling icon_smile.gif

http://www.mmmeatshops.com/images/products/large/640.jpg




The link took you to a picture of a Tuxedo truffle mouse cake. We sell these at my work. It is Marzipan filling (i think that is how you spell it) It's like an italian cream cheese. This type of cake is called cakery and you can find it at the grocery stores here in So. Cal. (Albertsons and Ralphs)




mascarpone maybe?

the tuxedo cakes are done several ways depending on which company is doing them. One restaurant near us that has their's shipped in(a fellow CCer makes them) has white chocolate and chocolate mousses layering them.

Brandy982006 Posted 22 Nov 2009 , 4:16pm
post #9 of 14
Quote:
Originally Posted by all4cake

Quote:
Originally Posted by Brandy982006

Quote:
Originally Posted by cloetzu

yah - I'm not looking for a filet mignon type of filling icon_smile.gif

http://www.mmmeatshops.com/images/products/large/640.jpg




The link took you to a picture of a Tuxedo truffle mouse cake. We sell these at my work. It is Marzipan filling (i think that is how you spell it) It's like an italian cream cheese. This type of cake is called cakery and you can find it at the grocery stores here in So. Cal. (Albertsons and Ralphs)



mascarpone maybe?

the tuxedo cakes are done several ways depending on which company is doing them. One restaurant near us that has their's shipped in(a fellow CCer makes them) has white chocolate and chocolate mousses layering them.




LOL..Yes, mascarpone. I always mess that one up. The way we get these at work is it comes to us frozen...we just cut them up and serve them. The pic is the exact pic in our book.

weirkd Posted 22 Nov 2009 , 4:38pm
post #10 of 14

The chocolate one is definetly more like a mousse. What you were describing to me is more like a pastry cream. A lot of the French bakeries use it in their tarts and you can find it with esspresso and marsala wine in a tiramisu. It has mascarpone cheese in it. What you can do is ommit the espresso and the marsala but use the mascarpone and it makes an awesome filling!
You can go to Foodtv.com and type in tiramisu and get the recipe from Tyler Florence. He tells you how to make a basic zabbionnie (my spelling is not right but its the pastry cream in tiramisu). And like I said, ommit the espresso and marsala if you want to.

all4cake Posted 22 Nov 2009 , 4:45pm
post #11 of 14

zabaglione

the recipe for the chocolate one is for whipped ganache

but even a mousse can be made firmer or fluffier depending on how it's made...when I whip the whip cream stiffer, a stiffer mousse results....

ShopGrl1128 Posted 22 Nov 2009 , 5:08pm
post #12 of 14
Quote:
Originally Posted by all4cake

found the recipe for the second link in the original post...

lookin' a lot like a whipped ganache filling to me...

http://www.epicurious.com/recipes/food/views/Mocha-Layer-Cake-with-Chocolate-Rum-Cream-Filling-106023




I'm glad you guys posted this, I'm sick of BC type of filling and I've been wanting to upgrade to something else.

Do you know if this filling you posted is perishable?

TIA,

all4cake Posted 22 Nov 2009 , 5:16pm
post #13 of 14

I would consider it to be perishable due to the introduction of air into the product

I could be wrong...but I'd fridge it.

cloetzu Posted 22 Nov 2009 , 6:26pm
post #14 of 14

thank you everyone !!! this is giving me a lot of ideas and making me hungry!!!

I guess using fondant on such a cake is out of the question since it needs to be refridgerated???? Darn.... i prefer fondant - only because I find it difficult to smooth out icing...

in any case, I'll have to do some research now on marscapone fillings... icon_smile.gif

please keep any ideas coming icon_smile.gif

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