| This dessert is built inside a stainless steel bowl.
The bowl used here was 8 inches across and about 6 inches deep. Line
the bowl with plastic wrap, extending the plastic up over the edges
of the bowl. |
| Any sponge cake will work. I used a 10"
round Chocolate Cake. Slicing it into three layers, cut strips and wedges of
cake to line the sides of the bowl. Fit the pieces tightly together
to completely cover the bowl. |
| Prepare the Bavarian Cream filling as directed by
that formula |
| Moisten the cake in the mold with the syrup using
a brush. Place approximately 1/3 of the filling into the mold, spreading
it upwards on to the sides of the lined cake strips. Cover the filling
with more strips of cake, moisten with syrup and repeat with the filling.
Add more slices and wedges of cake, moisten and place the remaining
filling on top. Spread flat, using a spatula. Having saved a top circle
of cake from one of the layers, place it on the filling to close the
cake up. Moisten with the remaining syrup. Trim off any excess cake
that protrudes up over the edge of that final slice of cake. Take
the plastic wrap that extends over the edge of the bowl and fold flat
over the cake. Freeze, for several hours or overnight. |
| With an electric mixer beat the cold pastry cream
until it is creamy smooth and free of any lumps. Add ganache to
flavor. Using a small round tool, poke a hole into the bottom of the
puffs, being careful not to poke all the way through the top. I used
the handle of a wooden spoon. Fill a small pastry bag with pastry
cream, and inject the cream into the bottoms of the puffs. Warm the
fondant on a Bain Marie until it is 110°(F) then dip the tops of
the puff shells into the fondant. Using a spatula quickly smooth off
or remove any excess icing before it sets up. Set down very level
onto a tray. Chill until ready for next step. |
| In a chilled bowl whip 12 ounces of whipping cream
until stiff. Un-mold the frozen cake from the bowl, onto a serving
plate or cardboard circle. Using a spatula, cover the cake with a
layer of whipped cream. Press the iced cream puffs to the sides of
the cake. 12 around the bottom, 10 in the next row, 5 in the top row
and 1 in the top center. |
| Using a star tip in a pastry bag, make stars of
whipped cream between the spaced puffs. Cut 12 maraschino cherries
in half and dry them on an absorbent towel. Place them randomly
around the cake. |
| Any combination of colors and flavors is acceptable.
Thaw before serving, the profiterole should be served at the table. |
Main Menu
Holiday Cakes (15)
