Butter Pastry Sandwich Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 5 min.
Ready in
Ingredients
for
1
- For the shortcrust pastry
- 1 ¼ cups flour
- ¼ cup sugar
- 1 egg
- ½ cup cold butter
- dried pulse (for blind baking)
- For the choux pastry
- ½ cup butter
- 2 Tbsps Maple syrup
- 1.333 cups flour
- 4 eggs
- Plus
- 1 ½ cups cream (at least 30% fat)
- 1 Tbsp whipped cream stabilizer
- 2 Tbsps Vanilla sugar
- 3 Tbsps Raspberry jam
- 3 ½ cups fresh Raspberries
- powdered sugar
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray and a 26 cm cake tin with grease-proof paper.
2.
To make the shortcrust pastry mix together all the ingredients, wrap in cling film and chill for 30 minutes in the fridge.
3.
Roll out the shortcrust pastry into a circle 26 cm in diameter, place it in the prepared cake tin and cover with pulses.
4.
To make the choux pastry bring 200 ml water, the butter, maple syrup and a pinch of sugar to the boil. Ad the flour at once and stir well immediately until the mixture forms a ball that removes itself from the bottom of the pan.
5.
Place the pasty in a bowl, add one egg and stir until smooth. Leave to cool until lukewarm and then add the remaining eggs one after the other.
6.
Bake the shortcrust pastry first for around 25 minutes until golden brown. Remove the pulses and leave to cool completely.
7.
Spread a quarter of the choux pastry thinly in a 26 cm circle on the baking tray and bake for around 15-20 minutes until light brown. Make 3 bases and leave to cool. Place the remaining pastry in a piping bag and pipe decorations onto the baking tray and bake them as well.
8.
Whip the cream and the stabiliser with the vanilla sugar.
9.
To build the cake spread the shortcrust pastry base with raspberry jam and place a choux pastry base on top. Spread half the cream on top of the choux pastry base, add a third of the raspberries and place the second choux pastry layer on top. Spread with the remaining cream and half the remaining raspberries. Place the last choux pastry layer on top and decorate with the remaining raspberries and the choux pastry decorations. Serve dusted with icing sugar.
