Any cake gurus out there, need advice regarding cream fillings

helping_hubby

We have a cake club at work and it's my turn next week.

I want to do something a little different to cupcakes and rice crispie cakes which have been the norm over the past few months!

My ideas are Eclairs or a swiss roll.

Both use cream don't they?

I don't want to food poison anyone. Are both of these no-goers if I'm making them Sunday and bringing them in Monday?

Dee140157

Cream will easily last overnight but might make it soggy the next day. You could make a swiss roll with jam and buttercream rather than fresh cream. Or make choux buns (round instead of long) put choc on top night before, split and leave. Take whipped cream in a pot with a spoon and let people put their own in according to taste? If you do fill with cream, just store in a fridge overnight.

sallyrsm

google for the recipe for creme patisserie, it's what they use in cake shops like a cross between cream and custard.
I tried to cut and paste a recipe but it didn't work,
failing that there is a link here...

http://www.joyofbaking.com/CremePatisserie.html

r.mac_2

Dee140157 wrote: »

Cream will easily last overnight but might make it soggy the next day. You could make a swiss roll with jam and buttercream rather than fresh cream. Or make choux buns (round instead of long) put choc on top night before, split and leave. Take whipped cream in a pot with a spoon and let people put their own in according to taste? If you do fill with cream, just store in a fridge overnight.

exactly what I was going to suggest.