Fig choux pastry cake

Ingredients for 1 servings:

• 175 ml water
• 25 g butter
• 1 pinch of salt
• 1 tsp sugar
• 100 g flour
• 2 eggs, possibly 3
• ½ tsp baking powder
• 150 g biscuit(s) of your choice, e.g. cantuccini
• 75 g butter
• 100 g apricot jam
• 200 g chocolate, white
• 200 g crème fraîche
• 400 ml cream
• 4 figs, ripe

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

aromatic cake with choux pastry and figs

To make the dough, first bring the water to a boil with the butter, salt, and sugar. Add the flour all at once, stir everything into a thick ball, and continue stirring until a white coating forms on the bottom of the pan. Place the ball of dough in a mixing bowl and stir in one egg, then a second. If the dough is still a bit firm, stir in just the yolk of the third egg, then the egg white if necessary. Spread the dough out on a baking sheet lined with baking paper into a circle of dough approximately 26 cm in diameter and bake in an oven preheated to 200°C for 35-40 minutes. Then let it cool on a wire rack. For the base, finely grind the biscuits and melt the butter. Mix both together and press into a 26 cm cake ring on a cake plate as the base. Chill. For the cream, melt the chocolate and mix it with the crème fraîche. Whip the cream until stiff peaks form and fold in. Fill a piping bag with approximately 2 tablespoons of cream. Refrigerate both. Dice three figs and cut one into wedges. Now cut the choux pastry base crosswise. Pour the jam into a fine sieve. Use the finer part to apricotize the top choux pastry base. Spread the coarser part over the biscuit base and place the bottom choux pastry base on top. Then add the fig cubes, then the chocolate cream. Place the top layer on top and decorate with the remaining cream from the piping bag and the fig slices.