Lab – Does the “dessert cream” program of Cake Factory Délices by Tefal make us melt?


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Tefal recently launched a Délices version of its Cake Factory cake machine and introduced a new program on the menu: “dessert cream”. We tried it.

Tefal Cake Factory Delights

Introductory price €169.99

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    143.90

  • AmazonAmazon

    159.00

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    159.00

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    159.00

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    159.00

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    159.00

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    159.99

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    163.99

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    163.99

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    164.98

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    164.98

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    169.99

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    183.99

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    193.37

How the pricing table works

Tefal has rolled out a new Cake Factory. For this third version, nicknamed Délices, the specialist in small kitchen equipment returns to the pink and white color of its “cake factory” original, but above all offers a new cooking program: “dessert cream”. This replaces the program dedicated to melting chocolate from the old models. The “share cakes”, “individual cakes”, “flowing hearts” and “meringues” programs tested with the first Cake Factory have, however, been retained.

If the first Cake Factory had been launched with a lot of communication, Tefal was much less talkative about the latest addition to the range and notably failed to explain how the “cream dessert” program works. However, we received a copy and began to carry out our measurements to see a little more clearly.

Gentle cooking at 115°C

Unlike the “cakes to share” program which uses different temperatures (starting at 220°C then lowering to 160°C) on the same cycle, the “cream dessert” mode sticks to just one. Our measurements show that the temperature inside the Cake Factory rises gradually over 25 minutes, until it reaches approximately 115°C, then remains constant and homogeneous until the end of the program, which lasts a total of 90 minutes by default. It is of course possible to adjust this duration according to the recipes, but not the temperature.

Temperature inside the Cake Factory Délices during the “cream dessert” programme.

Temperature inside the Cake Factory Délices during the “cream dessert” programme.

If we compare the cream recipes that accompany the Cake Factory Délices to comparable recipes to be made in an oven, we can note that the temperature recommended in seconds is often higher, but that they also often require a bath- married. The water then makes it possible to stabilize the temperature and, above all, to avoid overcooking, since it cannot rise above 100°C. It is particularly important to cook egg-based creams at a low temperature to prevent them from coagulating and forming small white specks. Tefal’s recipes therefore prefer a relatively low temperature to a bain-marie.

The cream test

Since we are not baking experts, we couldn’t find a better way to check the effectiveness of the Cake Factory Délices “cream dessert” program than to make a cream ourselves. For this, we have chosen the most basic recipe, namely the egg cream.

Cake Factory Délices control panel.

After 100 minutes of cooking in the large dish provided by Tefal — the recipe booklet recommends 120 minutes of cooking in the individual glass jars, sold separately — our cream came out smooth and set, but not completely: it still moves when we let’s shake the mold. This is the expected texture before resting in the fridge. After two hours, the cream has finished setting and has shrunk a bit. The time has come to taste: the cream is smooth and shiny when cut. We are therefore pleasantly surprised by the result, validated by several members of the editorial staff.

Our egg cream cooked with Cake Factory Délices.

Our first try with the Cake Factory Délices “cream dessert” program was therefore convincing to say the least. See you next week for our full test.



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