The crispy cake with phyllo pastry and chocolate pastry cream is an elegant, crunchy and surprising dessert.
Crispy on the outside, creamy on the inside: this phyllo pastry cake with chocolate pastry cream is a dessert that captivates at first sight and at first bite. Its distinctive feature is the wavy arrangement: the phyllo sheets are folded and placed in the pan like soft ripples. Hidden between the folds is a delicious chocolate pastry cream, already cooked and chilled, which melts harmoniously with the crispness of the pastry in the oven.
This show-stopping yet refined dessert is perfect for special occasions, but simple enough to prepare for an unusual afternoon snack. Serve warm or at room temperature, dusted with powdered sugar.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the crispy cake with phyllo pastry and chocolate pastry cream:
- 10 sheets phyllo pastry
- 1 1/4 cups chocolate pastry cream
- as needed neutral vegetable oil
- as needed powdered sugar
Tools for the crispy cake with phyllo pastry and chocolate pastry cream:
- 1 Brush silicone
- 1 Piping bag with star tip
- 1 Non-stick baking pan rectangular 9 x 12 in shallow
Steps for preparing and baking the crispy cake with phyllo pastry and chocolate pastry cream:
First, prepare the chocolate pastry cream following Montersino’s volcanic pastry cream recipe. We recommend halving the quantities so that it will be enough for the filling and a small accompaniment to the dessert.
You can also make the cream the day before and store it in the refrigerator covered with plastic wrap.
Place a sheet of phyllo pastry on a work surface, brush it with a little oil (alternatively you can use melted butter), place another sheet on top, brush with a little oil, then fold the two sheets accordion-style or in waves and place them in the lightly oiled pan. Repeat the same operation three more times, then arrange the “waves” neatly.
Put the pastry cream into a piping bag fitted with a star tip and distribute it evenly between the waves.
Preheat the oven to 356°F and when it reaches temperature put your dessert in the oven and bake for 20–25 minutes, until the phyllo is golden and crisp.
Once baked, remove it from the oven, let it cool slightly and dust generously with powdered sugar over the phyllo.
FAQ (Questions and Answers)
Can I use classic pastry cream instead of the chocolate one?
Certainly, you can also use coffee pastry cream, which is truly delicious.
Can it be prepared in advance?Yes, the cake keeps well for a couple of days at room temperature. For extra crispness, you can warm it in the oven or in the air fryer for a few minutes before serving.
Can I use oil instead of butter?
Yes, a mild vegetable oil is perfect for brushing the phyllo and will still give you a crispy result.
