Cream puff cake
Choux à la Crème Cake – A Delicious Celebration!
Today is a special day! My little one turns 6 years old, and I have prepared a Choux à la Crème cake to celebrate his joy. Even though today is dedicated to kindergarten and work, yesterday we managed to enjoy this wonderful dessert. Happy birthday, Danutu! I invite you to discover a recipe that combines fine textures and delicious flavors, perfect for any festive occasion.
Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 2-3 hours
Total: 3-4 hours
Number of servings: 12
Ingredients:
*For the base:*
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 tablespoon oil
- 2 tablespoons cocoa
- 1 teaspoon baking powder
*For the choux à la crème:*
- 250 ml water
- 100 ml oil
- 4 eggs
- A pinch of salt
- 150 g flour
*For the yogurt cream:*
- 2 yogurts of 125 ml
- 400 g whipped cream
- 3 nectarines
- 2 packets of gelatin Dr. Oetker
- 1 tablespoon powdered sugar
*For the chocolate cream:*
- 1 packet of gelatin
- 1 packet of chocolate cream Dr. Oetker
- 3 tablespoons powdered sugar
- 220 ml cold milk
*For the glaze:*
- 150 g dark chocolate
- 50 ml whipped cream
- 1 tablespoon oil
*Decoration:*
- Whipped cream
A short story about the Choux à la Crème cake:
Originating from the tradition of pâtisserie, the Choux à la Crème cake is a symbol of refinement and culinary art. It combines the delicacy of the dough with the creaminess of the filling, offering an unparalleled taste experience. It is the perfect dessert to bring smiles to the faces of loved ones!
Step-by-step preparation:
1. Preparing the base:
- Start by separating the egg whites from the yolks. In a bowl, beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar and continue mixing until a glossy meringue forms.
- Incorporate the yolks, flour mixed with the baking powder, and cocoa. Add the oil and gently mix with a spatula, being careful not to lose the air in the mixture.
- Pour the mixture into a cake pan (24 cm) and bake at 180°C for 10-15 minutes, until the base is firm to the touch. Let it cool completely.
2. Preparing the choux:
- In a saucepan, bring water, oil, and salt to a boil. Turn off the heat and add all the flour at once, stirring quickly with a whisk to avoid lumps.
- Let the mixture cool slightly, then incorporate the eggs one at a time, ensuring that each egg is fully incorporated before adding the next.
- Using a piping bag, form small puffs on a baking tray lined with parchment paper. Bake at 180°C for 30-40 minutes, without opening the oven to avoid collapsing the choux.
3. Preparing the yogurt cream:
- Whip the cream until it becomes firm. Hydrate the gelatin in 2-3 tablespoons of water for 2-3 minutes, then dilute it with 100 ml of water over a double boiler.
- Puree the peeled nectarines until smooth and add the sugar. In a large bowl, combine the whipped cream, nectarine puree, hydrated gelatin, and yogurts. Mix gently until well combined.
4. Preparing the chocolate cream:
- In a bowl, mix the chocolate cream with 220 ml of cold milk and 3 tablespoons of powdered sugar for 3 minutes. Add the diluted gelatin and mix well.
5. Assembling the cake:
- Fill the puffs with the chocolate cream using a piping bag.
- On a platter, place a cake ring and insert the baked base. You can soak it with grape compote for added flavor.
- Pour a third of the yogurt cream over the base, place the filled puffs, then fill the gaps with the remaining cream. Smooth the surface gently.
- Refrigerate the cake for 2-3 hours to set.
6. Preparing the glaze:
- Melt the dark chocolate with the whipped cream and oil over low heat, stirring continuously to achieve a smooth mixture.
- Pour the warm glaze over the cake, allowing it to drip down the sides.
7. Decorating the cake:
- Use whipped cream to decorate the cake as desired. Whether you choose to dress it elegantly or add a touch of creativity, the result will always be spectacular!
Useful tips:
- Ensure that all ingredients are at room temperature to achieve a uniform and well-aerated mixture.
- You can experiment with different fruits for the yogurt cream, such as peaches, strawberries, or raspberries, depending on your preferences.
- The Choux à la Crème cake pairs perfectly with a cup of coffee or a fragrant tea, adding to the indulgent moment.
Frequently asked questions:
- Can I use another type of flour for the base?
- You can try whole wheat or gluten-free flour, but the final texture may vary.
- What can I do if I don't have gelatin?
- You can replace gelatin with a plant-based thickening agent, such as agar-agar, keeping in mind that the preparation method may differ.
Nutritional benefits:
This cake offers a balance of protein from eggs, healthy fats from oil and cream, and vitamins from fruits. Nectarines provide antioxidants, and the cream adds a decadent taste, so enjoy it in moderation!
In closing, I would say that every dish cooked with love and care becomes a story you share with loved ones. The Choux à la Crème cake is more than just a dessert; it is an unforgettable experience filled with joy and smiles. Enjoy your meal!
Ingredients: for the base: 2 eggs 2 tablespoons sugar 2 tablespoons flour 1 tablespoon oil 2 tablespoons cocoa 1 teaspoon baking powder for choux a la creme 250 ml water 100 ml oil 4 eggs a pinch of salt 150 g flour for yogurt cream 2 yogurts of 125ml 400 g whipped cream 3 nectarines 2 packets of gelatin dr. oetker 1 tablespoon powdered sugar for eclair cream 1 packet gelatin 1 packet chocolate cream dr. oetker 3 tablespoons powdered sugar 220 ml cold milk glaze 150 g dark chocolate 50 ml whipped cream 1 tablespoon oil decoration whipped cream
