Choux cake with cottage cheese & raspberry

Ingredients

Choux pastry

180 milliliters (3/4 cup) water

0.5 teaspoon salt

1 teaspoon vanilla extract

90 grams (6.35 tablespoons) butter

130 grams (1 cup) flour

3 large eggs

The cream

300 grams (10.5 ounces) heavy cottage cheese

100 grams (7 tablespoons) butter

100 grams (3/4 cup) powdered sugar

1 teaspoon vanilla extract

Instructions

Step 1

In a saucepan, combine water, vanilla, salt, and butter. Put over low heat and bring to a boil, stirring constantly. Ensure the butter completely melts before the mixture boils.

Step 2

Once it starts to boil, remove from heat and immediately add the flour. Stir quickly with a spatula until the mixture is smooth.

Step 3

Return the saucepan to medium heat, and cook the dough, stirring constantly for about a minute to dry it out slightly. The dough should form a ball.

Step 4

Transfer the dough to a glass bowl and allow it to cool slightly, stirring occasionally.

Step 5

Gradually add the eggs one at a time, stirring constantly. The dough should be smooth and slowly fall off the spatula.

Step 6

Preheat the oven to 190°C (374°F). Pipe the dough onto parchment paper in your desired shape and size.

Step 7

Bake in the preheated oven until well-browned and risen, about 25-30 minutes. **DO NOT OPEN THE OVEN DOOR DURING BAKING!** Opening the door can cause the pastry to collapse.

Step 8

For the cream, all ingredients should be at room temperature. Add vanilla to the cottage cheese.

Step 9

Add sugar to the soft butter and beat until fluffy. Then add the cottage cheese mixture and mix well with a mixer.

Step 10

Place the cream in the fridge to firm up slightly.

Step 11

Once the pastry is baked and cooled, cut it in half horizontally.

Step 12

Pipe the cream onto the bottom half of the pastry. Cover it with the top half. Using a pastry bag will make this step easier.

Step 13

Decorate the dessert with powdered sugar, almond petals, and raspberries. For extra flavor, add some fresh raspberries inside!

Servings

Once these divine choux pastries are ready, the possibilities for serving are endless! 🌟 Elevate your presentation by dusting them lightly with powdered sugar and nestling in fresh raspberries or almond petals for a gourmet touch. If you’re hosting a brunch, pair these pastries with a refreshing mimosa or a finely crafted cappuccino. The bursts of cream and fluffy pastry add a lovely contrast to savory items, creating a well-rounded spread.

For a casual weekend picnic, these goodies make a perfect sweet treat. 🧺 Wrap each pastry individually to maintain its freshness, and serve alongside a fruit salad or cheese platter. If you’re feeling creative, you can also drizzle a bit of melted dark chocolate over the pastries just before serving. 🍫 Not only will it enhance the flavor, but it will also give a visually appealing shimmer that’s simply irresistible.

Equipment

Saucepan

A sturdy, non-stick option will be your best friend in this recipe. Make sure it evenly distributes heat for a smooth dough.

Spatula

Look for a high-heat resistant, flexible spatula to mix the dough efficiently without scratching your saucepan.

Glass Bowl

Essential for cooling and stirring the dough. Choose a heat-resistant one with a wide opening for easy mixing.

Pastry Bag

For precise piping, a high-quality pastry bag is indispensable. Opt for reusable silicone for an eco-friendly choice.

Oven

Consistent temperature control is key. Ensure your oven is well-calibrated for those perfectly browned pastries.

Variations

Going gluten-free or vegan doesn’t mean you have to miss out! 🌿 For a gluten-free version, substitute the regular flour with an equal amount of gluten-free all-purpose flour. Ensure that it includes xanthan gum for the best texture. Baking time remains the same, so you won’t need to make any adjustments.

For a vegan variation, replace the butter in the dough with a plant-based butter and use flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes) as an egg substitute. Coconut cream works wonders to replace the heavy cottage cheese in the filling. 🌱

Faq

What is the texture of choux pastry supposed to be like?
Once baked, choux pastry should be light, airy, and crisp on the outside while being hollow on the inside.
Can I make the dough in advance?
It’s best to prepare and bake the dough immediately, as letting it sit can affect the rise and texture.
Why did my choux pastry collapse after baking?
Opening the oven during baking or insufficient baking time can cause the pastries to collapse. Make sure they're well-browned before removing them from the oven.
How do I ensure the cream is thick enough?
Beat the cream ingredients until well-combined and chill it to allow it to firm up if needed. Always use ingredients at room temperature to avoid lumps.
Can I freeze choux pastry?
Yes, you can freeze baked choux pastries. Just reheat them in an oven to restore their crispness before serving.
What’s the best way to fill the pastries?
Using a pastry bag is the most effective way to evenly fill each pastry to ensure every bite is heavenly.