Cream puff cake
Choux a la Creme Cake: A Delicate Indulgence
If you are looking for a dessert that impresses with both appearance and taste, Choux a la Creme cake is the ideal choice. This recipe combines a soft base with the creamy delicacy of yogurt filling and choux pastries, creating a perfect balance between textures and flavors. Whether it's for a special celebration or simply a personal treat, this cake will bring smiles to everyone’s faces. Let’s begin our culinary journey!
Preparation Time:
- Preparation time: 40 minutes
- Baking time: 25-30 minutes
- Total time: 2 hours and 10 minutes (including cooling time)
- Number of servings: 10-12
Ingredients
For the Base:
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- 1 tablespoon oil
For the Yogurt Cream:
- 375 ml fruit yogurt
- 15 g gelatin
- 350 ml whipped cream
For Choux a la Creme:
- 250 ml water
- 100 ml oil
- 150 g flour
- 1 pinch of salt
- 3 large eggs or 4 small ones
For Choux Cream:
- 1 packet of chocolate or vanilla Creme Ole
- 300 ml milk
- 100 ml liquid cream
- 5 g gelatin
For Decoration:
- 150 g dark chocolate
- 50 ml cream
- 1 tablespoon oil
- 100 ml whipped cream
Preparation Technique
1. Preparing the Base:
Start by preparing the base. In a bowl, beat the egg yolks with the sugar until creamy. Add the oil and mix well. In another bowl, beat the egg whites until stiff peaks form. Then, gently fold the egg whites into the yolk mixture to retain the air. Finally, sift the flour mixed with cocoa and baking powder. Mix until homogeneous, then pour the mixture into a round 24 cm cake pan lined with parchment paper. Bake at 180°C for 25-30 minutes or until the edges turn golden.
2. Preparing the Yogurt Cream:
Begin by hydrating the gelatin in a few tablespoons of cold water. After 10 minutes, dissolve it over a steam bath (without boiling). Add the dissolved gelatin to the yogurt and mix well. Place the cream in the refrigerator to set slightly. Whip the cream until stiff and fold it into the yogurt cream before refrigerating again.
3. Preparing the Choux:
In a saucepan, bring water, oil, and a pinch of salt to a boil. When it starts boiling, add the flour all at once and stir vigorously. You will get a dough that pulls away from the sides of the pan. Let it cool slightly, then incorporate the eggs one at a time, mixing well after each addition. The dough should be sticky and shiny. Use a piping bag to form equal-sized choux on a baking sheet lined with parchment paper. Bake at 180°C for 25-30 minutes, without opening the oven door in the first 15 minutes to keep the steam inside.
4. Preparing the Choux Cream:
In another bowl, mix the milk, liquid cream, and the packet of Creme Ole. Blend until you get a thick cream. Hydrate the gelatin in cold water, then dissolve it over a steam bath and add it to the mixed cream, stirring continuously. Fill the choux with this cream by making a small hole on one side.
5. Assembling the Cake:
On a platter, place the ring of the pan in which you baked the base. Put the base inside the ring and soak it well with a syrup made from water, sugar, and vanilla or rum essence. Apply a thin layer of yogurt cream, place the choux with a little space between them (ideally using two rows, but avoid placing any in the center) and fill the gaps with cream. Refrigerate for at least 2 hours.
6. Preparing the Glaze:
For the glaze, melt the broken chocolate pieces together with the liquid cream and oil over a steam bath. Mix well until homogeneous. Once the cake has cooled and been assembled, use a thin-bladed knife to detach the ring. Cover the edges of the cake with whipped cream and pour the warm chocolate glaze over the top, allowing it to drip down the sides.
7. Finalizing the Cake:
Keep the cake in the refrigerator until the glaze sets. Use a heated knife to cut the portions, being careful not to damage the filled choux.
Serving Suggestions
Choux a la Creme cake is perfect alongside a cup of freshly brewed coffee or aromatic tea. You can add some fresh berries or a spoonful of caramel sauce on the plate for an extra touch of elegance.
Variations and Tips
- You can experiment with different yogurt flavors (for example, coconut or vanilla yogurt) to change the flavor profile of the cake.
- Instead of dark chocolate, you can use white chocolate for a sweeter glaze.
- Make sure not to open the oven door while baking the choux, as they may fall.
Frequently Asked Questions
- Can I use other types of flour? It is recommended to use wheat flour for the best texture.
- How long can the cake be stored? The cake keeps well in the refrigerator for 2-3 days, but it is most delicious when consumed fresh.
- Is this recipe suitable for vegans? This recipe is not vegan, but you can experiment with vegan alternatives for eggs and dairy.
Nutritional Benefits
- Yogurt provides probiotics, which are beneficial for digestive health.
- Natural whipped cream, used in moderation, offers a source of calcium and fat-soluble vitamins.
Choux a la Creme cake is a wonderful choice for any event or simply for a treat. Once you try this recipe, you won’t want to set it aside! Savor each slice with your favorite drink and enjoy every moment of this culinary experience.
Ingredients: Base: 2 eggs, 2 tablespoons sugar, 2 tablespoons flour, 1 tablespoon cocoa, 1 teaspoon baking powder, 1 tablespoon oil. Yogurt cream: 375 ml fruit yogurt, 15 g gelatin, 350 ml whipped cream. Choux pastry: 250 ml water, 100 ml oil, 150 g flour, a pinch of salt, 3 large eggs / 4 small. Choux cream: 1 packet of chocolate/vanilla Creme Ole, 300 ml milk, 100 ml liquid cream, 5 g gelatin. Decoration: 150 g dark chocolate, 50 ml cream, 1 tablespoon oil, 100 ml whipped cream.
