{"id":3348,"date":"2025-11-17T14:55:01","date_gmt":"2025-11-17T14:55:01","guid":{"rendered":"https:\/\/new.baixas.es\/the-secret-of-baixas-most-iconic-puff-pastry-cake-filled-with-cream\/"},"modified":"2026-09-10T11:17:09","modified_gmt":"2026-09-10T11:17:09","slug":"the-secret-of-baixas-most-iconic-puff-pastry-cake-filled-with-cream","status":"publish","type":"post","link":"https:\/\/new.baixas.es\/en\/the-secret-of-baixas-most-iconic-puff-pastry-cake-filled-with-cream\/","title":{"rendered":"The secret of Baixas’ most iconic puff pastry cake filled with cream"},"content":{"rendered":"\n

Crispy, ethereal, and with a buttery aroma that whets the appetite: this is how this puff pastry cake<\/a><\/strong>, filled with cream from Baixas Bakery<\/strong> arrives. Caramelized inverted pastry layers that crunch and a dense, silky chantilly that holds every bite. It\u2019s the perfect touch for the festive season, Christmas lunch, Christmas dinner, or Epiphany snack.<\/strong> Serve it well chilled so the textures stay firm and the festive aroma fills the entire house.
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Ingredients<\/strong><\/h2>\n\n\n\n

Inverted pastry<\/strong><\/p>\n\n\n\n

Butter block (dough)
Butter 82% fat: 560 g<\/strong>
Soft flour: 240 g<\/strong><\/p>\n\n\n\n

Dough block (d\u00e9trempe)<\/strong><\/p>\n\n\n\n

Soft flour: 560 g<\/strong>
Sea salt: 24 g<\/strong>
Butter 82% fat (softened): 180 g<\/strong>
Water: 240 g<\/strong>
White wine vinegar: 4 g<\/strong><\/p>\n\n\n\n

Chantilly cream<\/strong><\/p>\n\n\n\n

Cream 35% fat (very cold): 1 litre<\/strong>
Icing sugar (sifted): 40 g<\/strong><\/p>\n\n\n\n

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Preparation of the puff pastry cake<\/strong><\/h2>\n\n\n\n

Butter Dough<\/strong><\/p>\n\n\n\n

Mix 560 g<\/strong> of butter with 240 g<\/strong> of soft flour until you obtain a smooth and workable dough.<\/p>\n\n\n\n

Shape it into a rectangle 1.5\u20132 cm thick, wrap it, and chill until firm but still flexible.<\/p>\n\n\n\n

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D\u00e9trempe (dough)<\/strong><\/p>\n\n\n\n

In a bowl, <\/strong>combine 560 g<\/strong> of soft flour with 24 g<\/strong> of sea salt. Incorporate 180 g<\/strong> of softened butter and 4 g <\/strong>of vinegar dissolved in 240 g<\/strong> of cold water.<\/p>\n\n\n\n

Mix just enough to obtain a smooth dough (without overdeveloping the gluten). Shape into a rectangle, wrap it, and chill for 30\u201340 minutes.<\/strong><\/p>\n\n\n\n

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Wrapping and Rolling<\/strong><\/p>\n\n\n\n

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  1. Place the chilled butter dough<\/strong> on the work surface. Position the d\u00e9trempe<\/strong> on top and wrap so that the butter is on the outside<\/strong> (inverted pastry configuration).<\/li>\n\n\n\n
  2. First double fold:<\/strong> Roll into a long rectangle (8\u20139 mm), fold in four (like a double letter). Chill for at least 30 minutes.<\/strong><\/li>\n\n\n\n
  3. Second double fold:<\/strong> Repeat rolling and folding. Chill for at least 30 minutes.<\/strong><\/li>\n\n\n\n
  4. Single fold:<\/strong> Roll out again and fold in three. Chill for at least 30 minutes<\/strong> before the final rolling.<\/li>\n<\/ol>\n\n\n\n
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    Shaping and Baking<\/strong><\/p>\n\n\n\n

    Roll out to 4\u20135 mm <\/strong>and cut a ring (tart). Prick lightly to control rising.<\/p>\n\n\n\n

    Place on a tray lined with parchment paper. Dust with a thin layer of icing sugar<\/strong> (or very fine sugar) to help with glazing.<\/p>\n\n\n\n

    Bake in the oven at 170\u202f\u00b0C for 50 minutes<\/strong> (even heat). Halfway through baking, lightly dust with more sugar and, if you want an intense shine, rotate the tart for 5\u20138 minutes<\/strong> to caramelize evenly.<\/p>\n\n\n\n

    Cool on a wire rack.<\/p>\n\n\n\n

    <\/div>\n\n\n\n

    Chantilly cream<\/strong><\/p>\n\n\n\n

    With the cream very cold, beat at medium speed; when it begins to foam, gradually add 40 g<\/strong> of sifted icing sugar.<\/p>\n\n\n\n

    Whip until firm peaks<\/strong> and a creamy texture are achieved, without overbeating. Keep chilled in a piping bag fitted with a large star tip.<\/p>\n\n\n\n

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    Decoration and Assembly<\/strong><\/p>\n\n\n\n

    Using a serrated knife, slice the tart in half<\/strong> horizontally.<\/p>\n\n\n\n

    Fill the base with even waves of chantilly using the star tip<\/strong>. Cover with the top, adjusting without pressing too much.<\/p>\n\n\n\n

    Classic finish:<\/strong> Dust with icing sugar<\/strong> just before serving.

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