This recipe combines light and airy choux pastry puffs with a luscious cream filling, creating a decadent and elegant dessert.
Ingredients:
For the Choux Pastry:
- 1 cup (120g) all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup (240ml) water
- 4 large eggs
- Pinch of salt
For the Cream Filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- Seedless raspberry jam (optional, for layering)
- Chocolate ganache (optional, for topping)
Instructions:
1. Make the Choux Pastry:
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally.
- Remove from heat and immediately stir in the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms.
- Return the pan to very low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a bowl and let it cool slightly for about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Fill a piping bag fitted with a large round tip (such as a 1M tip) with the choux pastry.
- Pipe mounds of dough onto parchment-lined baking sheets, leaving space between each one.
- Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until golden brown and puffed.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the puffs are completely dry inside.
- Let the puffs cool completely on a wire rack before filling.
2. Make the Cream Filling:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
3. Assemble the Cake:
- Slice the cooled puffs in half horizontally.
- Spread a layer of cream filling on the bottom halves of the puffs.
- Top with a dollop of raspberry jam, if using.
- Place the top halves of the puffs on the filled bottoms.
- Top the entire cake with a generous layer of chocolate ganache, if desired.
- Decorate with additional cream puffs, fresh berries, or chocolate shavings.
Tips:
- For perfectly round puffs, use a template or a cookie cutter to guide your piping.
- Make sure the choux pastry is completely cool before filling to prevent the cream from melting.
- For a more stable cake, you can pipe a small amount of pastry cream into the bottom of each puff before assembling.
- Get creative with your fillings! Try different flavors like coffee, pistachio, or lemon.
Enjoy your delicious and impressive Cream Filled Choux Pastry Cake!