Choux pastry strawberry cream cake

Ingredients for 1 servings:

• 250 ml water
• ½ tsp salt
• 100 g butter
• 150 g flour
• 4 eggs
• 1 tbsp sugar
• 1 packet of vanilla sugar
• Jam (strawberry)
• 500 g strawberries
• 600 g cream
• 4 packs of cream stiffener
• 250 g yogurt (strawberry)
• 1 pack of cream puffs, mini, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Base: Bring the water to a boil in a sufficiently large pot and season with salt. Add the butter and dissolve it in the hot water. Pour the flour all at once into the water, stirring constantly. Stir over medium heat until a lump forms. Burn the dough for another 2 minutes on all sides until a white film covers the bottom of the pot. Place the dough in a mixing bowl. Gradually add the eggs one at a time and mix in. Finally, add the sugar and vanilla sugar and mix well. Line a baking sheet with baking paper. Spread the dough in the middle so there is space on all sides. Bake in a well-preheated oven at 200°C for about 15-20 minutes. Then let it cool thoroughly. Using the bottom of a springform pan as a guide, cut out a base. Place it on a cake plate and spread generously with strawberry jam. Cut the rest of the cake into appropriate pieces to place a second layer of the base on top of the jam. Place a cake ring around the base. Whip the cream and cream stiffener until stiff. Fold the strawberry yogurt into the cream. Spread a thin layer of cream on the base until the base is no longer visible. Arrange the halved strawberries on top of the cream. Spoon the remaining cream over the cake and spread evenly. Finally, halve the mini profiteroles and arrange them on top of the cake.