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Strawberry Cream Puff (Choux) Cake
3 hrs 45 mins
!Pate a Choux (You'll need 2/3 of this recipe for two cakes; I made it all and used the extra for a trifle)
- 8 oz cake flour
- 11 oz bread flour
- 1 qt water
- 12 oz unsalted butter
- 1- 1/2 tsp salt
- 1 qt eggs (16-18 large eggs)
!Strawberry Compote Cream (Prepare the cream while the choux is baking but do not finish it (Step 2-4) until you are ready to assemble the cakes or the gelatin will set and you will not be able to fill the cakes)
- 14 oz strawberries
- 4 oz granulated sugar
- Juice of 1 lime
- 4 tsp unflavored gelatin powder
- 1/3 cup water
- 3 c heavy cream
- 1 vanilla bean
- 1/4 cup powdered sugar
- 2 c heavy cream
- 1 tsp vanilla extract
Make the Pate a Choux:
- Preheat oven to 375
- Mix flours on a piece of parchment and set aside.
- Heat water, butter and salt to a boil and butter is incorporated into the liquid. Gather the ends of the parchment to form a funnel. Pour the flour into the liquid, using a wooden spoon to mix as you pour. Pour as fast as it can be absorbed in the liquid. Do not pour it all at once or it will be a lumpy paste.
- Cook the mixture and stir constantly. If there are lumps, press the against the side of the pan with the back of the spoon. When the entire mixture is in one mass, about 2-3 minutes, remove from heat.
- Turn the paste into a mixing bowl and allow to cool briefly. You want to avoid cooking the eggs as you add them!
- With the paddle attachment on medium low, add the eggs 2 at a time.
- Continue to add as many eggs as the pate can absorb, but still hold its shape. (Imagine piping it. Will it hold that shape?)
- Draw two circles using a springform pan on two pieces of parchment for a total of 4 circles. Use a dab of choux paste to hold down the parchment and divide the pate into 4 equal quantities. (I ended up only doing three circles because I was also going to make the separate small cream puffs for decoration. Truth is there was enough dough for both!)
- Spread the paste into three circles about 1/2” thick on three circles and use a pastry bag and large round tip to pipe the pastry into one circle (for top).
- Bake at 375° about 40 minutes or until the pate a choux is completely baked. Turn off oven; prick the dough and leave in oven for three to five additional minutes to insure dough is dry.
- Cool thoroughly.
- While the choux is baking, complete steps 1-2 below. Then begin preparing the strawberry compote cream.
Make the Strawberry Compote Cream:
- Stem and cut the strawberries into chunks. In a medium saucepan, add the berries, sugar and lime juice and stirring constantly, bring to a boil. Remove from heat and pour into a bowl. Chill.
- To soften the gelatin, sprinkle it over the water and allow it to sit. Then heat it gently to dissolve it.
- Warm ½ c (120 ml) of the heavy cream, but make sure it isn’t hot. Pour the remaining heavy cream into the bowl of a mixer and begin whipping the cream. Combine the warm cream with the gelatin mixture. Then, slowly add the gelatin cream mixture and continue to whip to soft peaks.
- Fold in the chilled berry compote and immediately assemble the cake layers.
To Assemble the Cake:
- Place one thoroughly cooled choux circle inside the bottom of a springform pan, right side facing up, that is resting on a plate or cake circle.
- Spread a thick layer of strawberry compote cream between the cake rings, alternating the cake with the compote and ending with a ring on top. (You might have some leftover compote)
- Chill overnight.
Make the Chantilly Cream:
- Slice the vanilla bean along its length and using a spoon, scrape all the seeds into the granulated sugar. Mix thoroughly. Save the seed pods for another use.
- Pour the cream into a chilled mixing bowl and with a chilled whip, beat at high speed. Add the sugar vanilla bean mixture.
- Continue whipping until stiff peaks form.
Finish assembling the cake:
- Once the cake filling is thoroughly set, remove from the refrigerator.
- Run a knife around the inside perimeter to loosen, then remove them.
- Ice the sides of the cake with the Chantilly cream and press the scraps into the Chantilly cream if using.
- Dust with powdered sugar on top.
- Finish with a decoration of halved strawberries around the bottom and some with stems on top.
- Serve as soon as possible.
I suggest making the choux pastry pieces the day before and finishing the next day with the filling, the Chantilly cream and the decorations. This is a fun project but takes some time and splitting it into two days worked well for me.
Cover the baked choux if keeping it overnight.