Choux cake with raspberry

Ingredients

Choux Pastry

250 milliliters (1 cup) water
100 grams (3.5 ounces) butter
a pinch of sugar
a pinch of salt
150 grams (5.3 ounces) flour
5 eggs

Filling

100 grams (3.5 ounces) frozen raspberries or strawberries
30 grams (1.06 ounces) sugar
5 grams (0.18 ounces) starch

Cream

300 grams (10.6 ounces) cream cheese
150 milliliters (0.63 cup) whipping cream
50 grams (1.7 ounces) powdered sugar

Equipment

Saucepan
Use a heavy-bottomed saucepan to prevent burning. A non-stick one works wonders for even cooking.
Whisk
A sturdy whisk is essential for a smooth dough and perfect cream. Balloon whisks are ideal for incorporating air into your mixtures.
Baking Sheet
For even baking, use a light-colored baking sheet. Darker sheets can cause over-browning.
Piping Bag and Tips
Invest in a good quality piping bag. It makes the process smoother and ensures a professional look.

Instructions

Step 1

1. Prepare the Choux Pastry: In a saucepan, mix the water, butter, salt, and sugar. Bring it to a boil, then remove from the heat, and immediately add all the flour. Stir thoroughly, then put it back on low heat, stirring constantly until the dough is dense and homogeneous. Make sure to stir vigorously to avoid lumps.

Step 2

2. Remove the dough from the heat, and let it cool for 10 minutes. Cooling prevents the eggs from cooking when added.

Step 3

3. Add the eggs one at a time, stirring each time until the mixture is smooth. Adding eggs gradually ensures better texture.

Step 4

4. Place the dough in a piping bag and pipe circles of the desired diameter (e.g., 12 cm or 4.72 inches) onto a baking sheet. Bake at 392°F (200°C) for 20-25 minutes. Do not open the oven during baking to ensure proper rise.

Step 5

5. After baking, place the cake layers in a container for at least 1 hour at room temperature to allow them to settle.

Step 6

6. Prepare the Filling: Put the raspberries or strawberries on medium heat until they start to boil and extract juice. Stir occasionally to prevent burning.

Step 7

7. In a separate bowl, combine the sugar and starch, mix well, and add it to the berries. Cook until the mixture thickens, then cool to room temperature.

Step 8

8. Prepare the Cream: Combine the cream cheese, whipping cream, and powdered sugar. Whip until smooth and fluffy. Chill the cream and bowl beforehand for better whipping.

Step 9

9. Assemble the Dessert: Place a choux cake layer on a plate (you can cut it lengthwise into two halves or keep it whole). Pipe a circle of cream over it, then spread a layer of raspberries on top. Cover with a second choux cake layer, then add more cream and raspberries. Top the dessert with cream and raspberry slices. For a fancier look, use a star tip for piping the cream.

Servings

The best part about this **Raspberry Choux Pastry**? You can go wild with your serving ideas! 🎉

Feeling fancy? Place your masterpiece on an elegant cake stand, and garnish with fresh mint leaves and a light dusting of powdered sugar. It’s a showstopper for any dinner party or special gathering. 🍓🍃

If you’re going for a more casual vibe, turn them into adorable mini choux bites. Perfect for a picnic or a cozy afternoon tea with friends. Stack them up on a beautiful platter, and watch them disappear in no time. 🍰☕

For an extra touch, drizzle some melted chocolate over the top, or sprinkle on some chopped nuts. The mix of textures will have everyone asking for more! 🍫🌰

Don’t forget to snap a pic before serving; these beauties deserve a spot on your social media feed. 📸😍

Variations

We’ve got you covered for **gluten-free** and **vegan** alternatives! 🌱💛

Gluten-Free Variation: Simply swap the all-purpose flour with a high-quality gluten-free flour blend. Make sure to use a blend that's designed for baking to get the best texture. 🎂✨

Vegan Variation: Substitute the butter with vegan margarine and use a plant-based cream cheese and whipping cream for the filling. The eggs can be replaced with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Your dessert will be just as delightful and animal-friendly! 🌿🌸

Faq

Why is my choux pastry not rising?
Ensure your oven is preheated to the correct temperature. Also, avoid opening the oven door during baking, as this can cause the pastry to deflate.
How do I prevent my choux pastry from being soggy?
After baking, pierce each pastry with a skewer to let the steam escape, then let them cool completely in the oven with the door slightly ajar.
Can I make the choux pastry ahead of time?
Yes, you can bake the choux pastry in advance. Just store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
How do I achieve the perfect piping for my choux pastry?
Use a round tip for the piping bag and maintain consistent pressure while piping to achieve even shapes. Practice makes perfect!
What’s the secret to the best choux pastry texture?
The key is to cook the dough on the stovetop until it forms a ball and pulls away from the sides of the pan, then let it cool slightly before adding the eggs.
Can I add other flavors to the filling?
Absolutely! You can incorporate different flavored extracts or fresh fruits to the cream filling to customize your choux pastry.