Choux pastry cake with strawberries and cream
- Choux pastry:
- 4 eggs
- 1 pinch of salt
- 90g soft butter
- 200g flour
- 40g of sugar
- 200 ml of water
- crème pâtissière
- 4 egg yolks
- 70g caster sugar
- 2 drops of vanilla
- 90g of flour
- 700 ml of milk
- 200g strawberries
- 500 ml of single cream
- 40g of sugar
- 100g brown sugar
- 2 piping bags
Level of difficulty Average
Preparation time 60mins
Cooking time 45mins
Cost Budget Friendly
Preheat the oven to 200 °. In a saucepan, heat the water and salt, add the butter cut into pieces and sugar. Mix well; off the heat, add all the flour in one go and stir well. If your dough sticks to the sides of the pan, put back on the heat for a few minutes. Add the eggs one at a time by mixing energetically.
Fill a piping bag with the choux pastry. Make a large snail shape on a baking tray (making the large base of the cake). Then make 7-8 "choux" about the size of an expresso cup (100 ml). Bake 25 minutes at 180 °C; the choux pastry must be well cooked (but not burnt!).
The pastry cream:
Beat the egg yolks with the sugar until the mixture whitens. Add the vanilla, then flour, pour the mix into the milk and heat until thickened. Leave the cream to cool, then put it in a piping bag.
When the "choux" are cold make a cross on top. Garnish with cream.
Make a caramel with brown sugar and dip the tops of the "choux" in it. Spread the remaining cream on the snail cake base, add strawberries cut into slices and place all the "choux" on top.
Whip the cream into a whipped cream or use a cream whipper. Squirt onto the strawberries on top of the cake, between the "choux". Place more strawberries on the whipped cream for decoration.
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