Cake Made from Choux Pastries
Description
Homemade pastries for tea. For those familiar with choux pastry, making this cake will not be particularly difficult. Everything is quite simple and relatively quick. The cake is very delicate and extraordinarily delicious. The step-by-step description provides a detailed explanation of the recipe. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
Pour water into a saucepan and add the butter. Place the saucepan on the stove and bring the water with butter to a boil. The butter will completely dissolve in the water.
- 3
Step 3
Then add salt and flour.
- 4
Step 4
Knead the choux pastry dough until smooth and uniform, without any lumps.
- 5
Step 5
Cool the dough to room temperature and add 3-4 eggs one at a time.
- 6
Step 6
You will get a uniform, slightly viscous, glossy dough.
- 7
Step 7
Using a piping bag fitted with a nozzle, pipe the dough onto a baking sheet lined with parchment paper.
- 8
Step 8
Bake the choux pastries in an oven preheated to 190–200°C for the first 10–15 minutes. Then reduce the temperature to 175–180°C and bake for another 15–20 minutes until the pastries are done. They should increase in size and turn golden brown, while remaining hollow inside. Then turn off the oven and let the pastries sit in it for another 15–20 minutes.
- 9
Step 9
While the pastries are baking, prepare the cream. Pour the milk into a saucepan and place it on the stove.
- 10
Step 10
Combine the egg yolks with sugar and vanilla sugar and mix well. Add the starch and 4-5 tablespoons of cold milk. Mix once again.
- 11
Step 11
When the milk begins to boil, pour in the prepared mixture and, stirring constantly, cook the cream until it thickens. Add butter to the hot cream and stir. You can do it differently. Cool the cream and gradually add soft butter to it.
- 12
Step 12
Fill the choux pastries with the chilled cream using any method. Arrange them in a mound on a serving dish.
- 13
Step 13
Decorate the cake to your taste. I added a little cocoa to the cream and piped small rosettes using a pastry bag.