Diploma in Advanced Culinary Arts | Baking & Patisserie 396 Fillings used for Cakes, Biscuits, Sponges and Desserts Fillings of various kinds are used in cakes and cookies, giving them their special characteristics. Fillings with a high moisture content are not suitable for cookies, as they will make the cookies soggy. Cookies like Jammie Dodgers (butter cookies with hollow centres) are filled using jam. Sandwich Cookies and Macaroons are filled with buttercream, peanut butter, chocolate ganache, and other fillings. Cakes are soft and moist products and, hence, can be paired with a number of fillings. Cream-Based Fillings Crème Chantilly – Crème Chantilly is whipped dairy cream, with sugar and vanilla added. It is used to finish rich gateaux, like Black Forest Gateau Crème Diplomat – Crème diplomat is mixture of crème pâtissière and whipped cream in a 2:1 proportion. It is a filling more commonly used for pastries such as Profiteroles and Mille-Feuille (Napoleon Slice). Cream Cheese Frosting – Cream cheese frosting is a mixture of whipped cream cheese and crème Chantilly in a 2 : 1 ratio. Butter may also be used instead of cream. It has a distinctive cream cheese flavour and compliments heavy, moist cakes such as Carrot Cake and Red Velvet Cake Crème Pâtissière – Crème pâtissière is also called ‘pastry’ or confectioners’ cream. It is a basic mixture of custard, milk and/or cream and egg yolk, and it is thickened with starch. Crème pâtissière is traditionally flavoured with vanilla. For use in cakes, crème pâtissière may be used as base for making buttercream. Ganache – Ganache is made by heating cream, pouring it over chocolate and stirring it until it is smooth. The ratio used depends on the use of the ganache mixture in the specific recipe (for example, the preparation of icing/frosting, sauce or glaze). A basic ganache recipe consists of a mixture of dark chocolate and whipping cream in a 1 : 1 ratio. Dark chocolate, milk chocolate or white chocolate is used to make Ganache. Mousse – Mousse is a relatively light and airy mixture of cream with flavourings, sometimes set with gelatine. Chocolate mousse is the most popular variation. Mousse is used in the layering of cakes like Chocolate Mousse Cake. Butter cream-Based Fillings This type of filling is used inside cakes, as a coating, or as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats (like margarine)can be used. Colouring and flavourings, like cocoa powder or vanilla extract, are added. Buttercreams are a popular topping for Cupcakes, Sponge Cakes, Butter Cakes and other desserts. Simple Buttercream – also known as American buttercream, decorator's buttercream or decorator's frosting) is made from butter, margarine (or vegetable shortening) and
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