Cream puff cake

Choux à la Crème Cake: A Fluffy and Delicious Delight

Today, I invite you to prepare a special cake together, a true culinary indulgence that combines the fluffy texture of choux pastries with smooth yogurt cream and delicious chocolate. This recipe is perfect for special occasions or simply to surprise your loved ones. Let’s venture into the kitchen!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 10

Ingredients

For the base:
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon oil

For the yogurt cream:
- 375 ml fruit yogurt (choose your favorite flavor)
- 15 g gelatin
- 350 ml whipped cream

For the Choux à la Crème:
- 250 ml water
- 100 ml oil
- 150 g flour
- A pinch of salt
- 3 large eggs (or 4 small)

For the filling cream:
- 1 packet of chocolate or vanilla Creme Ole
- 300 ml milk
- 100 ml liquid cream
- 5 g gelatin

For the glaze:
- 150 g dark chocolate
- 50 ml cream
- 1 tablespoon oil

Decoration:
- 100 ml whipped cream

Step by Step

Step 1: Preparing the Base
We start by preparing the base. In a large bowl, whisk the egg yolks with the sugar until the mixture becomes creamy and pale. Add the oil and mix well. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture to avoid losing air.

Next, sift in the flour, cocoa powder, and baking powder, adding them gradually to the egg mixture. Pour the batter into a 24 cm round cake pan lined with parchment paper. Bake in a preheated oven at 180°C (medium heat) for about 25-30 minutes, or until the edges are golden. Check with a toothpick – if it comes out clean, the base is ready! Let it cool.

Step 2: Yogurt Cream
Meanwhile, we prepare the yogurt cream. Soak the gelatin in a few tablespoons of cold water for 10 minutes. Then, dissolve the gelatin over a double boiler, making sure it doesn't boil. Add it to the yogurt, stirring vigorously to achieve a smooth mixture. Let the cream chill in the refrigerator until it thickens slightly.

Whip the cream until firm and fold it into the yogurt mixture. Refrigerate until ready to use.

Step 3: Preparing the Choux Pastries
In a saucepan, bring the water, oil, and a pinch of salt to a boil. When it starts boiling, add the flour all at once and stir quickly until the dough pulls away from the sides of the pan and forms a compact ball. Allow the dough to cool slightly.

Incorporate one egg at a time into the dough, mixing well after each addition until you achieve a shiny and sticky batter. Use a piping bag to form choux pastries on a baking sheet lined with parchment paper, making sure they are of the same size. Bake at 180°C for 25-30 minutes, without opening the oven door for the first 15 minutes. Let the choux pastries cool in the oven with the door slightly ajar.

Step 4: Cream for Choux
In a bowl, combine the milk, liquid cream, and the packet of Creme Ole. Mix until you achieve a thick cream. Soak the gelatin in a few tablespoons of cold water, then dissolve it over a double boiler and add it to the chocolate cream, stirring continuously. Fill the choux pastries with this cream, making a small hole on one side to insert the piping tip.

Step 5: Assembling the Cake
Place the ring of the cake pan you used for the base on a serving platter. Put the base inside the ring and soak it well with a syrup made from water, sugar, and vanilla/rum. Spread a thin layer of yogurt cream on top, then arrange the choux pastries, leaving a little space between them. Fill the gaps with yogurt cream. Chill the cake for at least 2 hours.

Step 6: Preparing the Glaze
For the glaze, melt the broken chocolate pieces together with the cream and oil over a double boiler, stirring constantly for a smooth consistency. Use a thin-bladed knife to detach the cake ring and cover the edges with whipped cream. Pour the warm glaze over the cake, smoothing it out with a spatula. Let the cake chill until the glaze sets.

Serving
For an elegant presentation, you can decorate the top of the cake with whipped cream and add some fresh berries or chocolate shavings for extra flavor. This cake pairs perfectly with a cup of aromatic coffee or fruit tea.

Tips and Variations
For a more intense flavor, try adding a few drops of vanilla extract to the yogurt cream. You can also experiment with different yogurt flavors, such as vanilla or strawberry.

If you want to reduce calories, use low-fat Greek yogurt and plant-based cream instead of dairy cream.

Nutritional Benefits
This cake is not only delicious but also benefits from yogurt, which is an excellent source of probiotics, calcium, and protein. The use of dark chocolate provides antioxidants, while the choux pastries are light and airy, making them a healthier alternative to a dense cake.

Frequently Asked Questions
1. Can I use another type of flour?
Yes, you can use whole wheat or gluten-free flour, but the texture will vary.

2. How can I tell if the choux pastries are done?
The choux are done when they are golden and fluffy. Do not open the oven door in the first 15 minutes to avoid them collapsing.

3. How long does the cake last?
The cake can be stored in the refrigerator for 2-3 days, but it's best enjoyed fresh.

Conclusion
Choux à la Crème Cake is a delightful combination of textures and flavors that will please any dessert lover. Each bite is an explosion of taste, and making it is truly a pleasure. Don’t forget to share this treat with your loved ones and enjoy the moments spent together. Happy cooking!

 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 * 1 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

 Tags:  cake cabbage yogurt whipped cream