John Myers
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Choux Pastry Cake with Vanilla Cream, Served with Wild Berry Purée (this Is How It Is Done in Hungary)
The perfect choux pastry cake with vanilla cream, served with wild berry purée (this is how it is done in hungary) recipe with a picture and simple step-by-step instructions.
Dough:
- 300 ml Water
- 160 g Butter
- 260 g Sifted flour
- 8 Pc. Eggs
Cream:
- 1 liter Milk
- 150 g Food starch
- 150 g Sugar, 4 pieces of egg yolks
- 2 Pc. Vanilla pod scraped out
- 250 g Butter
- 50 g Sugar
Whipped cream:
- 500 ml Whipped cream, sugar, cream stiffener
Molding:
- 1 Pc. Dark chocolate
- Powdered sugar
Wild berry purée:
- 500 g Wild berries
- 100 gr Sugar
- 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.
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