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Pastry cream for cake filling

Cooked egg custard (pastry cream) for cake filling from Erken 1914: 2 dl milk, 2 egg yolks, 15 g sugar, 1 gelatin sheet and 50 g cold butter; brought to a boil and cooled before filling chocolate cakes/éclairs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 525 (falt i det fri)

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About the dish

The filling cream that belongs to Erken's chocolate cakes (éclairs). The gelatin makes the cream hold its shape in the split pastries.

How to make it

  1. 1

    Stir egg yolks and sugar

    Stir the egg yolks and sugar together for 10 minutes.

  2. 2

    Temper with milk

    Pour in the boiling milk a little at a time while stirring constantly.

  3. 3

    Bring to a boil

    Pour everything into a pot and bring it to a boil while stirring constantly. Take the pot off the heat.

  4. 4

    Gelatin and butter

    Stir in the gelatin, which has been rinsed in cold water and squeezed out, and the cold butter. Stir the cream well until smooth.

  5. 5

    Cool and fill

    Let the cream get thoroughly cold before it is filled into the cakes, which are then coated with chocolate glaze.

Changes from the original

"1 sheet of gelatin" is given as 1 gelatin sheet (about 2 g), and quantities have been converted to modern deciliters. The butter is stirred in cold as in the original.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 525) → Modernisert~83% av teksten endretfjernetlagt til
2 del. dl melk (kokende). 2 eggeblommer stk eggeplommer. 15 gr. sukker g sukker. 1 plate gelatin stk gelatinplate (ca. 2 g, bløtlegges i kaldt vann). 50 gr. smør. Eggeblommerne røres med g smør (kaldt). Rør eggeplommer og sukker sammen i 10 minutter; minutter.. Hell den kokende melk heldes heri litt efter melken inn litt om gangen under stadig omrøren. Haves omrøring.. Hell alt i gryte, gives en kjele og gi det et opkok oppkok under stadig omrøren, tages omrøring. Ta kjelen av ilden, tilsættes den med koldt vand avskyllede gelatin varmen.. Rør inn gelatinen, som er skylt i kaldt vann og klemt av, og det kolde smør; røres kalde smøret. Rør kremen godt jevn. — Kremen fyldes jevn.. La kremen bli godt avkjølet kald før den fylles i kakerne, der overstrykes kakene, som deretter strykes over med chokoladeglassur. sjokoladeglasur.

Note til Modernisert

«1 plate gelatin» er angitt som 1 gelatinplate (ca. 2 g), og mengder er omregnet til moderne desiliter. Smøret røres inn kaldt som i originalen.

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Frequently asked questions

What is this cream made of?
2 parts milk, 2 egg yolks, 15 g sugar, 1 sheet of gelatin and 50 g butter. The recipe is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 525.
How do I keep the egg mixture from curdling?
Stir the egg yolks and sugar for 10 minutes, then pour in the boiling milk a little at a time while stirring constantly. The cream is then given just one boil in the pot, still while stirring constantly.
When should the gelatin and butter be added?
After boiling, once the pot has been taken off the heat. The gelatin sheet is first rinsed in cold water, and the butter should be cold. Stir until the cream is completely smooth.
When can the cream be filled into the cake?
Only once it has cooled thoroughly – by then the gelatin has begun to set. The cake is finally brushed with chocolate glaze. Allow about 80 minutes in total including cooling.

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