4 hours
10 servings
Advanced
450 kcal
Ingredients
- 2/3 cup water
- 5 tbsp unsalted butter
- 1/2 tsp salt
- 1 1/4 tsp granulated sugar (for choux)
- 2 tbsp whole milk powder
- 3/4 cup all-purpose flour, sifted
- 2 to 3 large eggs (approx. 3.5 to 5 oz)
- 9 oz eggs (for sponge cake)
- 1 cup + 2 tbsp granulated sugar (for sponge cake)
- 1 3/4 cups all-purpose flour, sifted (for sponge cake)
- 1 tsp vanilla extract
- 2 cups whole milk
- 2/3 cup granulated sugar (divided for pastry cream)
- 1 vanilla bean or 1 tbsp vanilla bean paste
- 6 egg yolks, strained
- 1/3 cup cornstarch
- 2/3 cup cold heavy whipping cream (at least 35% fat)
- 1 tbsp granulated sugar (for chantilly)
- 1/2 cup sugar and 1/2 cup water (for soaking syrup)
- 1 3/4 cups sugar (for caramel)
- 1/2 cup water (for caramel)
- 1/4 cup light corn syrup (for caramel)
Directions
- For the cream puffs: Boil water, butter, salt, sugar, and milk powder. Add flour all at once, stir until it pulls away from the bottom, and cook for 2 minutes.
- Let cool slightly, add eggs gradually until the 'V' stage. Bake at 350°F for 30 minutes without opening the oven. Let dry with the door slightly ajar.
- For the sponge cake: Beat eggs, sugar, and vanilla for 12-15 min until tripled in volume. Gently fold in flour. Bake at 350°F for 25-30 min.
- For the pastry cream: Heat milk with vanilla. Whisk yolks, remaining sugar, and cornstarch. Temper yolks with hot milk, return to heat, and cook until glossy. Cover with plastic wrap touching the surface.
- Assemble by alternating sponge cake, soaking syrup, pastry cream, and cream puff-filled chantilly. Finish with spun sugar caramel made right before serving.
Chef’s Tips
- Use a springform pan for perfect side assembly.
- Sift all flours to prevent lumps in the sponge cake.
- Keep the mixer bowl and heavy cream well-chilled for firm whipped cream.
- Caramel is the final step; apply immediately after preparation to ensure crunch.
Test Kitchen Notes: The Secret to an Impeccable Torta Regina
After multiple rounds of testing, we identified that the biggest mistake in making Torta Regina is lack of moisture control. The cream puffs (choux pastry) must be perfectly dry. If you skip the step of drying the dough in the pan until a thin film forms on the bottom, your puffs will collapse in the oven. Another critical point is the egg consistency in the choux dough: it should fall from the spoon forming a heavy “V.” If it becomes too runny, you won’t have the structure needed.
In the sponge cake, aeration is what differentiates a dense cake from a light, professional disc. Beat the eggs and sugar for at least 12 minutes. If your cake turns out “rubbery,” you are likely losing air while folding in the flour. Use a large spatula, making “J” motions (from bottom to top while rotating the bowl) and never beat the batter after adding the flour.
Validated Substitutions
- Heavy Cream Substitute: If you cannot find high-fat heavy whipping cream (minimum 35% fat), you can use a high-quality heavy cream or double cream, ensuring the fat content is sufficient for the stability of the whipped cream (chantilly).
- Corn Syrup Substitute: Corn syrup in caramel prevents crystallization (that sandy texture). If you don’t have any, substitute with 1 teaspoon of strained lemon juice or white vinegar at the start of cooking the caramel.
- Vanilla: A vanilla bean offers complex notes, but pure vanilla extract is a faithful substitute. Avoid cheap artificial essences, as they leave a metallic aftertaste.
Frequently Asked Questions
Can I freeze the Torta Regina after it’s assembled? It is not recommended. The cream puffs and the caramel lose their crunch immediately when exposed to the cold, humid environment of the freezer. It is best to freeze only the baked sponge cake and the pastry cream separately, assembling the cake on the day of serving.
Why did my caramel turn “sandy” and too hard? This happens due to over-stirring or impurities in the pan. Never stir the sugar while it melts. If crystals form on the sides of the pan, brush them down with warm water. The caramel stage should be a light amber; if it goes beyond that, the flavor will become bitter and the texture rigid.
How to ensure the cream puffs don’t go soft? The secret is the oven time. Never open the door before 25 minutes. When finished, turn off the oven and leave the puffs inside with the door slightly ajar for another 10 minutes. This controlled thermal shock prevents internal steam from condensing and collapsing the pastry.