Easter Pastries with Berry Cream
- For the cake
- 125 grams butter
- 1 tablespoon sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 150 grams Pastry flour
- 4 eggs
- For the cream
- 500 grams Rhubarb
- 500 grams Strawberries
- 2 tablespoons Red currant jelly
- 50 grams sugar
- 3 sheets red gelatin
- 250 grams Whipped cream
For the cake: Boil 50 ml (approximately 1/5 cup) of water, butter, salt and vanilla sugar. Stir in flour, and continue to stir over low heat until a lump forms and separates from the bottom of the pan. Beat in eggs.
Line a baking sheet with parchment paper. Pour batter into a piping bag with a large star tip. Pipe 6-8 circles on parchment. Bake in an oven preheated to 200° (approximately 400°F) until golden brown, about 20 minutes. Turn oven off, leave oven door ajar and let rest for 10 minutes. Remove and allow to cool briefly. \
For the cream: Soak gelatine in cold water. Rinse rhubarb and cut into 2 cm (approximately 3/4 inch) pieces. Rinse, core and chop strawberries, reserving 2-3 nice ones for garnish. Boil currant jelly with sugar and 100 ml (approximately 2/5 cup) water in a saucepan.
Add rhubarb and cook for 5 minutes. Dissolve gelatin in warm compote, stir in strawberries and chill until cream begins to gel.
Beat cream until stiff, fold into compote and spread on the bottom of half the cakes. Add a second cake, creating a sandwich.
Garnish nests with candy eggs and strawberries. Let rest for at least 1 hour. Cool and serve with coffee.