Cream and Raspberry Choux Cake

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Cream and Raspberry Choux Cake
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Health Score:
4,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 5 min.
Ready in

Ingredients

for
1
For the crust
180 grams Pastry flour
50 grams sugar
1 egg
125 grams cold butter
250 grams Legume (for blind baking)
For the choux
125 grams butter
1 pinch salt
2 tablespoons Maple syrup
200 grams Pastry flour
4 eggs
For the filling
350 grams Whipped cream
2 packages whipped cream stabilizer
2 packages Vanilla sugar
500 grams Raspberries (fresh)
3 tablespoons Raspberry jelly
powdered sugar (for dusting)
How healthy are the main ingredients?
RaspberryWhipped creamsugarMaple syrupeggsalt

Preparation steps

1.

For the crust: Combine pastry flour with sugar, egg and butter cut into pieces and quickly knead to a smooth dough. Cover in foil and place for 30 minutes in the refrigerator. Then roll out dough on a floured work surface to about 26 cm (approximately 10 inches) diameter and place into a springform pan lined with parchment paper and cover with legumes (for blind baking).

2.

For the choux: In a saucepan, bring to a boil the butter, salt and maple syrup with 200 ml (approximately 6 3/4 ounces) of water. Pour in flour all at once and immediately stir vigorously until mixture creates a lump on the pot bottom. Pour mixture into a bowl, add 1 egg and stir dough immediately until completely smooth. Then allow it to cool until lukewarm, then stir in remaining eggs one at a time.

3.

Preheat oven to 200°C (approximately 400°F). First, bake crust in the oven until golden for about 25 minutes. Remove legumes and let cool completely.

4.

Line a baking sheet with parchment paper. Spread 1/4 of choux with a spatula on a pre-drawn circle with 26 cm (approximately 10 inches) diameter on parchment paper and bake in oven for about 15-20 minutes until light brown. Continue for a total of 3 layers then allow all to cool. From remaining choux, make small ornaments with a piping bag with a small tip on parchment paper for garnish and bake well.

5.

For the filling: Whip heavy cream with cream stiffener and vanilla sugar until stiff. Rinse raspberries and pat dry.

6.

To assemble, brush crust with raspberry jelly and put a choux layer on top. Spread half of the cream on, add 1/3 of raspberries and set next choux layer on top. Add last choux layer and cover with remaining raspberries and ornaments and serve dusted with powdered sugar.