Choux pastry and nut cake

Name: Choux pastry and nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 400 g frozen blueberries; 125 g Sugar; 1 tablespoon (approx. 15 g) Cornstarch; 75 ml Milk; 50 g Butter; 1 pinch Salt; 125 g Flour; 3 Eggs (size M); 50 g firm nut-nougat mass; 5 sheets Gelatine; 400 g Whipped cream; 75 g ground hazelnuts; 1 Peanut-almond hazelnut bar with caramel; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

400 g frozen blueberries
125 g Sugar
1 tablespoon (approx. 15 g) Cornstarch
75 ml Milk
50 g Butter
1 pinch Salt
125 g Flour
3 Eggs (size M)
50 g firm nut-nougat mass
5 sheets Gelatine
400 g Whipped cream
75 g ground hazelnuts
1 Peanut-almond hazelnut bar with caramel
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Bring blueberries and 75 g sugar to the boil in a saucepan over low heat. Mix starch with 3 tbsp. water, stir into the blueberries and simmer for 1 minute. Pour into a bowl and allow to cool.
2
Cover with foil and chill.
3
Bring milk, 75 ml water, butter and salt to the boil in a saucepan. When the fat is completely melted, add flour all at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump.
4
Place in a bowl and immediately stir in 1 egg. Leave to cool for about 10 minutes. Stir 2 eggs bit by bit into the dough.
5
Pour the dough into a piping bag with a medium perforated spout. Spray the choux pastry in strips onto a baking tray lined with baking paper to form two rectangles (approx. 10 x 30 cm). Spray the remaining dough in strips next to it.
6
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes. Remove from the oven and allow to cool.
7
Melt the nougat over a warm water bath. Soak gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff, adding 50 g sugar. Stir the nougat and hazelnuts into the cream.
8
Squeeze out the gelatine, dissolve, stir in 3 tablespoons of nougat cream. Stir the gelatine into the remaining nougat cream. Chill until the cream begins to set.
9
Spread 1 choux pastry rectangle with half of the cream. Spread half of the compote on top and cover with the second choux pastry rectangle. Spread the remaining cream and the remaining compote on the second base.
10
Chop the nut bar into small pieces. Pluck the remains of the choux pastry with your fingers. Spread the choux pastry crumbles and chopped nut bars on the compote. Chill for at least 1 1/2 hours.