Cream-filled choux pastry cake
Description
Perfectly pairs with tea and coffee. I really like this light and elegant cake made from choux pastry. It turns out truly delicious thanks to the airy yet slightly bland dough (like for éclairs) and the deliberately sweet cream. And if you add some soft meringue or Italian meringue to the recipe, your guests will be truly amazed by your skills. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Roll out the thawed puff pastry onto a baking sheet, prick it with a fork to prevent it from puffing up later.
- 2
Step 2
2. Make choux pastry using a mixture of hot water and melted butter. Then add flour and quickly stir the dough while it's still hot. Let it cool slightly, then quickly mix in the eggs. Transfer the dough into a pastry bag and pipe it into a circular roll.
- 3
Step 3
3. Bake for 20 minutes at 200 degrees in the oven. Use the remaining dough to make small "rounds".
- 4
Step 4
4. For the cream, mix three egg yolks with sugar, then add milk and starch. Place over low heat and simmer the cream until thickened, stirring constantly. Separately, beat egg whites with sugar. Fold 3/4 of the fluffy meringue into the batter. Reserve the rest for the meringue topping.
- 5
Step 5
5. Spread the cake with cream, then pipe a sweet protein mixture in a lattice pattern on top using a piping bag. Place round shapes along the edges.
- 6
Step 6
6. Bake a little longer in the preheated oven until the meringue is golden brown. Let cool and serve—the cake is ready!