17 Nov 2025

The secret of Baixas’ most iconic puff pastry cake filled with cream

Crispy, ethereal, and with a buttery aroma that whets the appetite: this is how this puff pastry cake, filled with cream from Baixas Bakery arrives. Caramelized inverted pastry layers that crunch and a dense, silky chantilly that holds every bite. It’s the perfect touch for the festive season, Christmas lunch, Christmas dinner, or Epiphany snack. Serve it well chilled so the textures stay firm and the festive aroma fills the entire house.

Ingredients

Inverted pastry

Butter block (dough)
Butter 82% fat: 560 g
Soft flour: 240 g

Dough block (détrempe)

Soft flour: 560 g
Sea salt: 24 g
Butter 82% fat (softened): 180 g
Water: 240 g
White wine vinegar: 4 g

Chantilly cream

Cream 35% fat (very cold): 1 litre
Icing sugar (sifted): 40 g

Preparation of the puff pastry cake

Butter Dough

Mix 560 g of butter with 240 g of soft flour until you obtain a smooth and workable dough.

Shape it into a rectangle 1.5–2 cm thick, wrap it, and chill until firm but still flexible.

Détrempe (dough)

In a bowl, combine 560 g of soft flour with 24 g of sea salt. Incorporate 180 g of softened butter and 4 g of vinegar dissolved in 240 g of cold water.

Mix just enough to obtain a smooth dough (without overdeveloping the gluten). Shape into a rectangle, wrap it, and chill for 30–40 minutes.

Wrapping and Rolling

1. Place the chilled butter dough on the work surface. Position the détrempe on top and wrap so that the butter is on the outside (inverted pastry configuration).
2. First double fold: Roll into a long rectangle (8–9 mm), fold in four (like a double letter). Chill for at least 30 minutes.
3. Second double fold: Repeat rolling and folding. Chill for at least 30 minutes.
4. Single fold: Roll out again and fold in three. Chill for at least 30 minutes before the final rolling.

Shaping and Baking

Roll out to 4–5 mm and cut a ring (tart). Prick lightly to control rising.

Place on a tray lined with parchment paper. Dust with a thin layer of icing sugar (or very fine sugar) to help with glazing.

Bake in the oven at 170 °C for 50 minutes (even heat). Halfway through baking, lightly dust with more sugar and, if you want an intense shine, rotate the tart for 5–8 minutes to caramelize evenly.

Cool on a wire rack.

Chantilly cream

With the cream very cold, beat at medium speed; when it begins to foam, gradually add 40 g of sifted icing sugar.

Whip until firm peaks and a creamy texture are achieved, without overbeating. Keep chilled in a piping bag fitted with a large star tip.

Decoration and Assembly

Using a serrated knife, slice the tart in half horizontally.

Fill the base with even waves of chantilly using the star tip. Cover with the top, adjusting without pressing too much.

Classic finish: Dust with icing sugar just before serving.

Let your home fill with festive aroma

Crispy layers and smooth cream: the puff pastry cake, filled with cream from Pastisseria Baixas delights from the first slice and wins over from the first bite. Treat yourself to making it this holiday season and share your experience with us. At Baixas, we’ll love seeing how this recipe becomes your festive classic.