I plan to make this Orange Salted Honey Cake that calls for a salted honey pastry cream filling. My time constraints require me to make the cake on one day and serve it the next day. So, of course, it needs to be registered. It always takes about 8 hours for my cakes to come completely to room temperature when I remove them from the refrigerator. May I assume that is too long for the pastry cream filling to stay out? If so, is there a way that I could make a "faux" salted honey pastry cream that is not perishable? Or, is there another salted honey filling i could use that would work well? I would really love some advice on this. Thanks.
Pastry cream cake filling
- Thread starter RachelB
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retired baker
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Its best to stick with the recipe ,
recipe says,
"in the refrigerator until 30 minutes before serving."
Unless you have some reason otherwise...
retired baker
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yes, if you let it come to room temp to serve and don't eat it all it will be sour the next day even though you refrigerate it. Pastry cream has to be kept cold whether it in a cake or in a bowl.
I allow a 4 hour window where pastry cream can be used and served at room temp but any left over has to be dumped. A french croquembouche "cake" can't be chilled due to the caramel holding the whole thing up.
You could slice the cake and let the slices come up to temp, but keep the rest of the cake cold.