Cake
Description
The pastry is prepared simply and quickly. There are no particular difficulties in making this cake. It will take a fair amount of time, but it’s worth it. If you have baked éclairs many times and are familiar with all the nuances of their preparation, this experience will be useful here. I also want to add that the cream turns out quite abundant. This also applies to the choux buns. I had some left, but I found a use for them, and you will too. Good luck. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for the cake.
- 2
Step 2
First of all, you need to make choux pastry. Pour water into a saucepan, add a pinch of salt and the butter. Place the saucepan on the stove and bring the butter to a complete melt.
- 3
Step 3
Add the flour and stir continuously until you obtain a homogeneous mixture that should pull away cleanly from the sides and bottom of the pot.
- 4
Step 4
Cool the resulting mixture slightly and add the three eggs one by one.
- 5
Step 5
The dough should turn out like this. It should be smooth, uniform, glossy, and stretchy.
- 6
Step 6
Roll out the puff pastry into a sheet and place it in a baking pan.
- 7
Step 7
Using a pastry bag with a tip, pipe circles of choux pastry onto the puff pastry.
- 8
Step 8
Bake the cake layer at 200 °C for 15–20 minutes.
- 9
Step 9
Pipe the remaining choux pastry also using a pastry bag onto a baking sheet in the shape of little flowers. Bake in the oven at 200 °C for the first 15 minutes. Then reduce the heat to 180 °C and bake for another 15–20 minutes until done.
- 10
Step 10
Prepare the cream for the cake. Mix 3 egg yolks with 30 grams of sugar and 3 tablespoons of starch. Pour the milk into a saucepan, bring it to a boil, and add the mixture of yolks, sugar, and starch. Constantly whisk, bringing the cream to a thickened consistency. Add vanilla sugar.
- 11
Step 11
Beat three egg whites until they form a stable foam. Then gradually add 150 grams of sugar. You should get a firm, thick, and dense mass, like for meringue.
- 12
Step 12
Add 2/3 of the beaten egg whites to the pastry cream.
- 13
Step 13
Stir carefully.
- 14
Step 14
Spread the cream on the cake layer.
- 15
Step 15
Using a pastry bag, apply a lattice of the remaining egg whites onto the cream.
- 16
Step 16
Fill the buns with cream and arrange them around the cake.
- 17
Step 17
Actually, we can stop here. But I also melted some chocolate and decorated the cake with it a little.
- 18
Step 18
Let the cake soak for an hour to an hour and a half, then it can be served.