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

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

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

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

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

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...

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

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.

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....

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.

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...

please keep any ideas coming