Name: Parisian cream according to grandmothers: a classic for cakes, slices and crescent cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 ml whipping cream; 350 g granulated sugar; 100 g good-quality cocoa (finely sifted); 500 g softened butter

Parisian cream according to grandmothers: a classic for cakes, slices and crescent cookies

Parisian cream according to grandmothers: a classic for cakes, slices and crescent cookies recept

Easy to prepare
1 serving
30 minutes

Jan, 17. 12. 2025

Light, stable and full of chocolate flavor. Parisian cream is the base that will elevate any cake, roulade and festive pastries. The process is simple; the key is properly cooking the cream with the sugar, perfectly chilling the cocoa base and patiently whipping it with the butter.

For 1 serving

Ingredients

250 ml whipping cream
350 g granulated sugar
100 g good-quality cocoa (finely sifted)
500 g softened butter

Preparation procedure

Cream base Pour the cream into a saucepan, add the sugar and bring to a boil over medium heat. Stir until the sugar has completely dissolved and the mixture bubbles briefly.
Cocoa Remove the pan from the heat, add the sifted cocoa and whisk thoroughly until smooth and free of lumps.
Chilling Let the cocoa base cool slightly at room temperature, then cover with plastic wrap so it touches the surface and refrigerate to chill for at least 2 hours (ideally overnight). The base must be really cold.
Beating in the butter Beat the softened butter until light and fluffy. With the mixer running, add the cold cocoa base spoonful by spoonful. Beat for 13–15 minutes, until the cream increases in volume and lightens to a fluffy, velvety consistency.
Use Fill cake layers, roulades or pastries with the cream immediately. On the surface it holds its shape, and it pipes and spreads well.

Total preparation time: 30–40 minutes

Number of servings: approx. 1.2 kg of cream (for 1 large cake, or 2 roulades)

Tips for a sure result

Temperature is key: the base cold, the butter soft. If temperatures differ, the cream may split.
If the cream slightly splits, gently warm it over steam for a short while and re-whip it.
The flavor can be adjusted with a pinch of salt, a tablespoon of rum, vanilla extract or 1 tablespoon of instant coffee dissolved in a drop of cream.
Storage: in the fridge up to 5 days, frozen up to 2 months (before use let thaw slowly and briefly re-whip).

Conclusion

Parisian cream is a steadfast classic that rewards with stability, delicacy and a rich chocolate flavor. With a bit of patience during chilling and whipping you will get a versatile filling for celebratory cakes and small pastries that never disappoints.

What is your opinion on the recipe? Rate the recipe: