This recipe is for a delightful French cake made from choux pastry and filled with a delicate buttercream. The combination of light and airy choux pastry with rich and creamy custard and whipped cream makes this cake irresistible. It’s the kind of dessert that disappears from the table almost as soon as it’s served. Choux pastry, or “pâte à choux,” is a classic French dough that puffs up beautifully when baked, creating a hollow center perfect for filling. This recipe takes advantage of that airy texture by filling the choux with a luscious custard cream and topping it with a sweet whipped cream. The result is a delicate, melt-in-your-mouth cake that’s as elegant as it is delicious.
Full Recipe:
Ingredients
For Puff Pastry:
- ¾ cup (75g) all-purpose flour: Provides structure to the choux pastry.
- ½ cup (130ml) water: Essential for creating steam in the dough, which helps the pastry puff up.
- Pinch of salt: Enhances the flavor of the pastry.
- 3.5 tbsp (50g) butter: Adds richness and flavor to the dough.
- 2 large eggs: Bind the ingredients together and help the pastry rise.
For Custard Cream:
- 2 egg yolks: Adds richness and color to the custard.
- ¾ cup (200ml) milk: The base of the custard, making it smooth and creamy.
- 3 tbsp (40g) sugar: Sweetens the custard and balances the richness of the yolks.
- 2.5 tbsp (20g) all-purpose flour: Thickens the custard, giving it a velvety texture.
For Whipped Cream:
- ⅔ cup (150ml) heavy cream: Whips into a light and fluffy topping.
- 1 tbsp (15g) sugar: Sweetens the whipped cream just enough to complement the custard.
Instructions
Step 1: Make the Choux Pastry
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Add the flour: Remove the pan from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Cool the dough slightly: Let the dough cool for about 5 minutes before adding the eggs.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Shape the pastry: Using a piping bag or a spoon, drop or pipe small mounds of dough onto the prepared baking sheet.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown and puffed. Let them cool completely on a wire rack.
Step 2: Prepare the Custard Cream
- Heat the milk: In a small saucepan, heat the milk until it just begins to steam. Do not let it boil.
- Mix the yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
- Combine the mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Thicken the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency.
- Cool the custard: Remove from heat, pour the custard into a bowl, and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.
Step 3: Prepare the Whipped Cream
- Whip the cream: In a large bowl, beat the heavy cream and sugar together until soft peaks form. Be careful not to overwhip, as the cream can become grainy.
Step 4: Assemble the Cake
- Fill the choux: Once the choux pastries have cooled, slice them in half horizontally.
- Add the custard: Spoon or pipe a generous amount of custard cream into the bottom half of each pastry.
- Top with whipped cream: Add a dollop of whipped cream on top of the custard, then replace the top half of the pastry.
- Serve immediately: These cakes are best served fresh, while the pastry is still crisp.
Tips:
- Piping the dough: For a more uniform look, use a piping bag fitted with a large round tip to pipe the choux dough onto the baking sheet.
- Chill the custard: Make sure the custard is completely cooled before assembling the cake to prevent it from melting the whipped cream.
- Storage: If you need to prepare the pastries ahead of time, store the unfilled choux in an airtight container at room temperature. Fill them just before serving.
Storage Tips
- Unfilled pastries: Can be stored in an airtight container at room temperature for up to 2 days.
- Filled pastries: Should be stored in the refrigerator and are best eaten within 1-2 days. The pastry may lose some of its crispness, but it will still taste delicious.
Nutritional Benefits
- Eggs: Provide high-quality protein, essential for muscle repair and maintenance.
- Milk: Rich in calcium and vitamin D, which are vital for strong bones and teeth.
- Butter: Adds flavor and provides fat-soluble vitamins like A, D, E, and K.
Conclusion
This French cake made from choux pastry with custard and whipped cream is a real treat. It’s light, creamy, and full of flavor, making it a perfect dessert for any occasion. Whether you’re serving it at a dinner party or just treating yourself, this cake is sure to impress. The combination of textures—from the crisp pastry to the smooth custard and fluffy whipped cream—creates a dessert that is truly unforgettable. Enjoy!