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

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the dough: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
3. 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.
4. Cool the dough slightly: Let the dough cool for about 5 minutes before adding the eggs.
5. Incorporate the eggs: Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
6. Shape the pastry: Using a piping bag or a spoon, drop or pipe small mounds of dough onto the prepared baking sheet.
7. 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

1. Heat the milk: In a small saucepan, heat the milk until it just begins to steam. Do not let it boil.
2. Mix the yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
3. Combine the mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Thicken the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency.
5. 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

1. 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

1. Fill the choux: Once the choux pastries have cooled, slice them in half horizontally.
2. Add the custard: Spoon or pipe a generous amount of custard cream into the bottom half of each pastry.
3. Top with whipped cream: Add a dollop of whipped cream on top of the custard, then replace the top half of the pastry.
4. 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!