Raspberry Mousse Pastry
- For the choux pastry
- 250 milliliters water
- 50 grams Margarine
- 150 grams Pastry flour
- 30 grams cornstarch
- 5-6 medium eggs
- 2 generous pinches Baking powder
For the choux pastry, bring the water and margarine to a boil in a pot. Mix flour with cornstarch and add all at once. Stir until the dough forms a lump and a white film develops on the pot bottom. Pour into a bowl and immediately stir in 1 egg with the dough hook of an electric hand mixer. Gradually add the remaining eggs, combining completely between each addition. Finally, stir in the baking powder.
Pour the batter into a piping bag with a large fluted tip. Pipe out about 1/2 of the dough into a narrow rectangle (about 14 x 25 cm) (approximately 6 x 10 inches) onto a lined baking sheet. Bake in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for 25-30 minutes. Pipe the rest of the dough onto a second lined baking sheet in a lattice pattern of the same size. Bake for 25-30 minutes. Let both layers cool on a wire rack.
For the filling, soak the gelatin in cold water for 5 minutes. Rinse and sort the raspberries. Puree 1/2 of the berries and strain through a sieve. Stir in the powdered sugar and vanilla. Warm the lemon juice in a saucepan and melt the drained gelatin therein. Stir into the raspberry puree and refrigerate until the mixture starts to gel. Whip the cream until stiff and fold together with the yogurt and raspberry mixture.
Place the bottom pastry layer on a platter. Top with raspberries. Prepare the cake glaze with grape juice and sugar according to package directions. Cool slightly and spread over the raspberries. Pour the raspberry mousse into a piping bag with a large fluted tip and pipe over the raspberries. Lay the pastry lattice on top. Dust with powdered sugar and serve.