John Myers
Contents
show
Ingredients
Dough:
- 300 ml Water
- 160 g Butter
- 260 g Sifted flour
- 8 Eggs
Cream:
- 1 L Milk
- 150 g Food starch
- 150 g Sugar, 4 pieces of egg yolks
- 2 Vanilla pod scraped out
- 250 g Butter
- 50 g Sugar
Whipped cream:
- 500 ml Whipped cream, sugar, cream stiffener
Molding:
- 1 Dark chocolate
- Powdered sugar
Wild berry purée:
- 500 g Wild berries
- 100 g Sugar
Instructions
- Bring the water and butter to the boil.
- Remove from stove and add flour all at once. Stir vigorously and put back on the stove. Continue stirring vigorously until the dough forms a whole lump and a thin white layer forms on the bottom, then the dough is "burnt".
- Add the eggs little by little and mix with the mixer (kneading dough).
- Cut the dough in half. Place baking paper in the baking tray. Spread the first half of the dough on the baking paper and bake at 180 ^ (preheated) until golden brown (about 10-15 minutes)
- Bake the second half in the same way.
- Mix the cornstarch, sugar and egg yolk well with a little milk.
- Bring the milk to the boil, add the vanilla pulp. Stir in the mixed cornstarch mixture, remove from heat. Let cool until the cream is lukewarm. Add butter, stir vigorously.
- Brush the first baked dough with it.
- Whip the whipped cream with the sugar and cream stiffener and spread over the cream.
- Cover the cake with the second baked batter.
- Sprinkle with powdered sugar.
- Heat the chocolate over steam and sprinkle the cake with it.
- Mix the berries with the sugar and puree with the mixer.
- Strain the mixture through a sieve.
- Sad: - (((I was somehow tired from the day in the kitchen) I forgot to take the final picture. I made a mirror out of the sauce and placed the cake next to it.
Nutrition
Serving: 100gCalories: 199kcalCarbohydrates: 16.6gProtein: 2.6gFat: 13.7g
