Choux pastry cake with strawberries and cream

By DALY

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Choux pastry cake with strawberries and cream

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Wild Blueberry Eclairs

Paris Brest

Ingredients

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
Decoration:
200g strawberries
500 ml of single cream
40g of sugar
caramel
100g brown sugar
2 piping bags

Details

servings 8
Level of difficulty Average
Preparation time 60mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

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.

Step 2

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!).

Step 3

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.

Step 4

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.

Step 5

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.