Strawberry Cream Puff (Choux) Cake

One of the things I dear best close baking is the inherent challenge. Baking is non every bit opened upwards to experimentation every bit cooking every bit it does rely on to a greater extent than exact proportions to accomplish desired results. Add that to my living at 6200' together with the challenge is heightened fifty-fifty more, literally! So when I joined a novel monthly baking grouping called Baking on the 15th, I was excited to survive challenged but likewise anticipated that it would survive fun to collaborate amongst other bakers through this process.

H5N1 friend of mine, Kelly Wright, who had previously participated inwards The Daring Bakers grouping for years, idea this would survive a fun means for onetime members together with novel to proceed amongst a monthly baking adventure. She started the grouping together with is likewise hosting the offset challenge providing us amongst a recipe for Strawberry Choux (Creme Puff) Cake from The Professional Pastry Chef past times Bo Friberg. This Strawberry Choux Cake is ii layers of p�te � choux filled amongst a strawberry compote cream that is thus iced amongst Chantilly cream together with topped amongst toasted choux. Powdered saccharide together with fresh strawberries consummate the finished product.

The master copy recipe called for 2 separate cakes; each ii layers of the choux pastry filled amongst the strawberry layer earlier existence iced together with garnished. I revised my version fairly significantly every bit nosotros had a birthday on the block together with I�ve gotten inwards the habit of making a birthday cake together with hosting a brusque celebration whenever that happens. I decided to combine to a greater extent than layers into i cake to accomplish that together with simply for fun, I made some pocket-size cream puffs for decoration. Trust me in that place was PLENTY of choux dough together with I�ll survive honest�if making this again, I would cutting the recipe inwards half. I had plenty leftover of all ingredients to brand a berry trifle every bit well.


  • Pate a Choux (You'll bespeak 2/3 of this recipe for ii cakes; I made it all together with used the extra for a trifle)
  • 8 oz cake flour
  • 11 oz breadstuff flour
  • 1 qt water
  • 12 oz unsalted butter
  • 1- 1/2 tsp salt
  • 1 qt eggs (16-18 large eggs)
  • Strawberry Compote Cream
  • Strawberry Compote Cream (Prepare the cream acre the choux is baking but produce non goal it (Step 2-4) until y'all are gear upwards to get together the cakes or the gelatin volition laid together with y'all volition non survive able to fill upwards the cakes)
  • 14 oz strawberries
  • 4 oz granulated sugar
  • Juice of 1 lime
  • 4 tsp unflavored gelatin powder
  • 1/3 loving cup water
  • 3 c heavy cream
  • Chantilly Cream
  • 1 vanilla bean
  • 1/4 loving cup powdered sugar
  • 2 c heavy cream
  • 1 tsp vanilla extract

Make the Pate a Choux:
  1. Preheat over to 375
  2. Mix flours on a slice of parchment together with laid aside.
  3. Heat water, butter together with common salt to a boil together with butter is incorporated into the liquid. Gather the ends of the parchment to cast a funnel. Pour the flour into the liquid, using a wooden spoon to mix every bit y'all pour. Pour every bit fast every bit it tin survive absorbed inwards the liquid. Do non pour it all at i time or it volition survive a lumpy paste.
  4. Cook the mixture together with stir constantly. If in that place are lumps, press the against the side of the pan amongst the dorsum of the spoon. When the entire mixture is inwards i mass, close 2-3 minutes, take away from heat.
  5. Turn the glue into a mixing bowl together with allow to cool briefly. You wishing to avoid cooking the eggs every bit y'all add together them!
  6. With the paddle attachment on medium low, add together the eggs 2 at a time.
  7. Continue to add together every bit many eggs every bit the pate tin absorb, but all the same concord its shape. (Imagine piping it. Will it concord that shape?)
  8. Draw ii circles using a springform pan on ii pieces of parchment for a full of four circles. Use a dab of choux glue to concord downwards the parchment together with separate the pate into four equal quantities.
  9. Spread the glue into iii circles close 1/2� thick on iii circles together with purpose a pastry handbag together with large circular tip to pipage the pastry into i circle (for top).
  10. Bake at 375� close xl minutes or until the pate a choux is completely baked. Turn off oven; prick the dough together with larn out inwards oven for iii to 5 additional minutes to insure dough is dry.
  11. Cool thoroughly.
  12. While the choux is baking, consummate steps 1-2 below. Then get down preparing the strawberry compote cream.
Make the Strawberry Compote Cream:
  1. Stem together with cutting the strawberries into chunks. In a medium saucepan, add together the berries, saccharide together with lime juice together with stirring constantly, choose to a boil. Remove from estrus together with pour into a bowl. Chill.
  2. To soften the gelatin, sprinkle it over the H2O together with allow it to sit. Then estrus it to dissolve it.
  3. Warm � c (120 ml) of the heavy cream, but brand certain it isn�t hot. Pour the remaining heavy cream into the bowl of a mixer together with get down whipping the cream. Combine the warm cream amongst the gelatin mixture. Then, piece of cake add together the gelatin cream mixture together with proceed to whip to soft peaks.
  4. Fold inwards the chilled berry compote together with straightaway get together the cake layers.
To Assemble the Cake:
  1. Place i thoroughly cooled choux circle within the bottom of a springform pan, correct side facing up, that is resting on a plate or cake circle.
  2. Spread a thick layer of strawberry compote cream betwixt the cake rings, alternating the cake amongst the compote together with ending amongst a band on top. (You mightiness stimulate got some leftover compote)
  3. Chill overnight.
Make the Chantilly Cream:
  1. Slice the vanilla edible bean along its length together with using a spoon, scrape all the seeds into the granulated sugar. Mix thoroughly. Save the seed pods for some other use.
  2. Pour the cream into a chilled mixing bowl together with amongst a chilled whip, vanquish at high speed. Add the saccharide vanilla edible bean mixture.
  3. Continue whipping until strong peaks form.
Finish assembling the cake:
  1. Once the cake filling is thoroughly set, take away from the refrigerator.
  2. Run a knife simply about the within perimeter to loosen, thus take away them.
  3. Ice the sides of the cake amongst the Chantilly cream together with press the scraps into the Chantilly cream if using.
  4. Dust amongst powdered saccharide on top.
  5. Finish amongst a ornament of halved strawberries simply about the bottom together with some amongst stems on top.
  6. Serve every bit shortly every bit possible.
  7. Recipe Notes
  8. I propose making the choux pastry pieces the 24-hour interval earlier together with finishing the side past times side 24-hour interval amongst the filling, the Chantilly cream together with the decorations. This is a fun projection but takes some fourth dimension together with splitting it into ii days worked good for me.

Cover the baked choux if keeping it overnight.

Thanks done part recipes to : https://www.creative-culinary.com/strawberry-cream-puff-choux-cake/

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