Cream tray is a classic Japanese dessert: a cake that is thin on the outside and filled with delicate cream on the inside. The combination of soft dough and slightly creamy cream creates a light, sweet aroma that’s perfect for those who love homemade recipes with an artisanal touch.
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Although it sounds elaborate, the preparation is simple: You whip up a quick cream on the stovetop, a soft dough that rises well, and in just a few steps, form stuffed balls that simmer in the pan, no oven needed. The result is a fluffy, golden roll with a filling that melts in your mouth.
See step by step:
ingredients
- Filling
- 3 egg yolks
- 40 grams of sugar
- 300 ml of milk
- 30 grams of butter
- Lemon and orange zest
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- 300 grams of flour
- 150 grams of milk
- 7 grams of organic yeast
- 40 grams of sugar
- 1 pinch of salt
- 1 egg
- 40 grams of butter
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To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.
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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.
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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.
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Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation
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For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.
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Naturally, the first attempts are not perfect. Cooking is a learning process
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Preparation method
- Mix the yolks with the sugar until it dissolves well, then leave it aside.
- Boil the milk with the butter, then gradually add it to the egg yolk mixture.
- Return to medium-low heat, stirring until thick.
- Cover with plastic wrap so it doesn’t form a layer and let it cool.
- In another bowl, mix flour, yeast and sugar.
- Add milk, eggs, butter and salt, and mix until a homogeneous dough is formed.
- Knead for 5 minutes and leave to rest for an hour.
- With cold cream, add lemon and orange zest.
- After the dough has risen, it is cut into 60-gram pieces (yields about 9 units), rolled out using a rolling pin, then filled and shaped into balls.
- Let it rise for another 20 minutes.
- Cook over low heat for 5 minutes on each side, until golden.
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