Pastry Chef | Contemporary Cake Designs

Five Delicious and Mouth-watering Desserts

By | Contemporary Cake Designs | No Comments

Over the years everyone, especially us Brits have established quite the reputation for our love of wholesome food, and none more so than an indulgent dessert. There’s just something so comforting and homely about tucking into a bowl of a classic steam pudding with custard or a smooth strawberry cheesecake, it’s a great part of our heritage.

Although in more recent years we’ve seen influences from overseas that have allowed our taste buds to explore new flavours and textures. The beautiful art of French Patisserie is one of those with its visually outstanding presentation and rich, intense flavours.

Here at Contemporary Cake Designs it’s a passionate part of what we do so we thought we’d round up our top five mouth-watering desserts to tickle your taste buds on our 2014 range. So, get your spoons at the ready as we dive in and give you a taste of these five delicious desserts.

1. Chocolate Craquant

Chocolate Craquant

Chocolate Craquant








2. Mango Mouse

Our summer delight - Mango Mousse

Our summer delight – Mango Mousse








3. Tiramisu

A very teasing tiramisu!

A very teasing tiramisu!








4. Teardrop mousse

Strawberry Teardrop Mousse

Strawberry Teardrop Mousse








5.  Black Forest Gateux

Our berrylicous black forest gateux

Our berrylicous black forest gateux








All these desserts are beautifully crafted by Xavier and Bee Pelloux and are the perfect addition to any restaurant, pub or café’s menu. These five products are just a few of our 2014 dessert range that wholesale customers can order from us here at Contemporary Cake Designs. For individual customers in the local area we do attend markets where you can purchase some of our delicious products.

If you’re interested in purchasing our desserts please call us on 07766 900 832 / 01242 252 352 or email us at admin@contemporarycakedesigns.com/

You can also follow us on Twitter: https://twitter.com/ContemporaryCD

Like us on Facebook: https://www.facebook.com/ContemporaryCD?ref=hl

Mille-Feuille Series: How to make Buttercream

By | Contemporary Cake Designs, Top Tips, Video Tour | One Comment

The great thing about Mille-Feuille is that it allows for a variety of topping. Traditionally the French dessert is covered with a layer of fondant or a dusting of icing sugar but if you’re feeling a little creative you can decorate it with whatever takes your fancy, just think about the flavours and textures! For us, it’s all about Xavier’s famous buttercream which is made from the following ingredients:

9 egg yolks

1kg butter

500g caster sugar

160g water

If you would like to learn how to make Xavier’s watch the video below. Buttercream is used for all sorts of desserts, cakes and pastries so this recipe isn’t just a one trick pony!

Here are our top five tips to make a gorgeous butter cream filling:

  1. Cook the sugar to the correct temperature
  2. Make sure you don’t cook the egg when pouring sugar into it
  3. Create an emulsion
  4. Make sure mixture is cool enough before adding the butter
  5. Make sure you don’t add the butter to quick

Mille-Feuille series: How to Make Crème Patisserie

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Mille-Feuille filled with Creme Patisserie.

Mille-Feuille filled with Creme Patisserie.

The key component to the Mille-Feuille is Crème Patisserie, which is also known as pastry cream. Crème Patisserie is made from five simple ingredients: eggs, corn flour, milk, sugar and vanilla.

It’s one of the richest and creamiest products around lending itself to being a perfect filling for both pastry and sponge based desserts; none more so than the Mille-Feuille. In this particular dessert the crème patisserie is sandwiched between two layers of puff pastry; creating a smooth, delicate texture to contrast the light and crispy qualities of the pastry.

In our latest instalment Xavier demonstrates how to create the filling for the Mille-Feuille and gives you a couple of great tips along the way.

To go alongside the video here are our top five tips to make a French classic – Crème Patisserie:

  1. Don’t burn the milk – It’s all about controlling the temperature of the pan. Don’t put the heat too high.
  2. Mix the eggs, sugar and cornflour until it’s nice and smooth
  3. Just like custard cook it slowly on a medium heat to ensure the mix doesn’t overcook.
  4. Stir constantly – The last thing you want is it to burn on the bottom.
  5. Put butter over the top once in clean container before placing in the fridge to prevent a skin forming (see video)