For those who are seeking to make their desserts extra special, we recommend the following eight fillings. They’ll not only make any cake delicious, but they can be made in no time at all.
Classic custard
- 500 ml of milk
- 200 g of sugar
- 1 teaspoon of vanilla
- 50 g of flour
- 4 egg yokes
Mix the egg yokes together with the sugar, vanilla and flour until you have a uniform paste. Bring the milk to the boil, then pour it into the mixture and stir. Then heat the mixture on the stove until it boils and thickens.
Standard butter cream
- 1 packet of butter
- 4 eggs
- 1 cup of sugar
- 100 g of powdered sugar
- A pinch of vanilla
Break the eggs into a saucepan. Mix them together with the sugar. Heat the mixture on the stove, stirring constantly. When you have a thick mixture, remove from the heat. Stir the mixture, then wait for it to cool down. Whisk the butter together with the powdered sugar in a bowl. Add the egg mixture to it, as well as a pinch of vanilla. Place in the refrigerator.
Cream made from condensed milk and eggs
- 200 g of butter
- 100 g of condensed milk
- 2 egg whites
- A pinch of vanilla, or 30-50 g of liqueur
Whisk together the softened butter with the condensed milk. After a while, begin to gradually add the egg whites as you continue whisking. Add vanilla or liqueur to produce a tantalising aroma.
Cream made from condensed milk and butter
- 1 can of condensed milk
- 1 packet of butter
Whisk the softened butter and condensed milk together until you have a mixture with a uniform constituency. Place the cream in the refrigerator.
Cream made from semolina
- 1/2 cup of milk
- 1 tablespoon of semolina
- 1 teaspoon of sugar
- 1/2 teaspoon of butter
- 1 egg yoke
- 1 teaspoon of vanilla sugar
Boil the milk mixed with vanilla sugar. Mix the semolina with a little water, pour it into the hot milk and bring to the boil on a low heat. Thoroughly whisk the egg yoke with sugar and butter until the mixture is light and fluffy. Add small amounts of it to the semolina, continuing to whisk as you do so. The cream should ultimately become light and airy.
Mascarpone
- 200 g of quark cheese (18% fat)
- 200 ml of cream (33% fat)
Sieve the quark cheese (preferably two times). Pour in the cold cream. Slowly whisk the mixture until it takes on a cream-like consistency.
Cream for eclairs
- 2 eggs
- 1 cup of sugar
- 1 teaspoon of vanilla sugar
- 1.5 cups of milk
- 2 teaspoons of melted butter
- 2 teaspoons of flour
Mix together the flour and eggs in a saucepan. In a different pan heat up the milk and sugar, stirring constantly. Then carefully pour the latter into the flour and egg mixture, stir a great deal. Place the resulting cream on the stove, on a low heat, and stirring constantly, wait till it thickens. Don’t let the cream start to boil.
Once it has thickened, take off the heat and add the vanilla sugar and butter. Mix together thoroughly, then cool down rapidly using ice or cold water.
Five-minute butter cream
- 250 g of butter
- 200 g of powdered sugar
- 100 ml of milk
- 1 small packet of vanilla
Boil the milk, then allow to cool to room temperature. Mix all the other ingredients together with the milk. Blend them until you have a uniform, pearl-coloured mixture — this should take about three to five minutes.
