Choux pastry-mascarpone cake

Ingredients

Directions

1. 1

   For the dough, boil 1/4 litre of water, butter, salt and lemon peel. Pour in the flour at once and stir vigorously until the dough comes off the bottom of the pot as a lump. Remove the pot from the stove. Stir in the eggs bit by bit. Line 2 baking trays with baking paper. Pour the dough into a piping bag with a small star-shaped spout. Spray approx. 30 small (approx. 2 cm Ø) dots round (approx. 20 cm Ø) on a baking tray. From the remaining dough, spray small dots at intervals onto the baking trays. Bake one after the other in a preheated oven (electric: 225 ° C/ gas: level 4) for about 15 minutes. Take out and let cool down. Soak gelatine for the cream. Dissolve the cappuccino in 3 tablespoons of hot water. Mix mascarpone, quark, sugar and dissolved cappuccino. Season to taste with vanilla aroma and lemon juice. Squeeze the gelatine, dissolve lukewarm and mix with 3 tablespoons of cream. Stir into the remaining cream. Chill for about 10 minutes. Then fill in portions as high as possible on the base. Squeeze small cream puffs close to the cream. To decorate, caramelise the sugar in a pan until golden brown. Add orange juice and stir until the sugar has dissolved. Dip a fork into the hot caramel and pull caramel threads over the cake. Do not put the cake in the refrigerator anymore. Makes about 12 pieces

2. 2

   Plate: Lunéville

3. 3

   Cups: Valkyrie

4. 4

   Cutlery: Carl Mertens