Heavy Parisian Whipped Cream
It is called "heavy" because it is not only suitable for decorating cakes, but also as a filling for complex 3D cakes where it's important that the cream-filled dough holds its shape, even if that shape is quite intricate. You can shape the cake similarly to how a sculptor shapes a statue from clay. After chilling, it will harden and stay in place, so there is no risk of the cake melting. Of course, no cake fares well in hot sunlight, but at normal room temperature, you don’t have to worry about leaving the cake on the table for several hours, especially if its surface is also covered with fondant. This cream is therefore perfect for birthday and wedding cakes, but also as a filling for pastries or cookies. With a little practice, you can even shape chocolate roses from it to decorate a chocolate cake. Furthermore, this chocolate cream is very delicious and will definitely be loved by any chocolate lover!
You can also watch the recipe as a video:
Ingredients
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500 ml heavy cream (at least 30%)
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100 g 100% fat
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200 g granulated sugar (I use only 100 g)
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150 g Dutch-process cocoa powder
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300 g chocolate
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200 g butter
100% fat is pure white fat, and in the Czech Republic, it can be purchased under names such as Iva, Stella, or Omega. Always check the ingredients, and next to the name, it should state that it is 100% fat! This ensures that it’s not a mix with margarine or something similar. This fat is important because it helps the cream firm up and keeps it in good condition even at higher room temperatures. Even complex 3D cakes have never melted on me, even when left on the table for hours. Of course, everything melts in direct sunlight, but in a room, I’ve never had an issue.
Instructions
1
Add the 100% fat to the hot cream and cook until the fat is completely melted.
2
Then add the sugar.
3
Sift the cocoa powder into the boiling mixture and cook thoroughly while stirring constantly.
4
Finally, add the chocolate and let it melt completely. The base is now ready. Let it cool for several hours, or even overnight, in the refrigerator.
5
Whip the completely cooled cream into a stiff mousse, and then beat in the softened butter.
And the cream is ready! 😃
You can see how I created a beer barrel with sausages and blood sausages, along with a hop branch, from this cream in a series of videos on my YouTube channel. The first video clearly shows how to fill, assemble, trim, and cover a 3D cake – this time in the form of a beer barrel.
These are examples of 3D cakes I modeled directly from dough filled with this heavy Parisian whipped cream.
These are examples of 3D cakes that I modeled directly from dough greased with this heavy Parisian whipped cream:
