Choux pastry mint cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre water, fat and salt to the boil. Add the flour and stir until the dough separates as a lump from the bottom of the pot. Remove from heat and stir in the eggs bit by bit. Pour the dough into a piping bag with star-shaped spout.

2. 2

   Draw a circle (approx. 20 cm Ø) on the baking parchment and sprinkle with the dough. Spray small tuffs of the remaining dough onto the baking parchment. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes until golden brown.

3. 3

   Let it cool down. Soak the gelatine. Cut chocolate bars into pieces. Sort raspberries. Whip cream until stiff, pour in vanillin sugar. Squeeze the gelatine, dissolve over low heat and stir into the cream.

4. 4

   Fold in raspberries and chocolate pieces and spread on the choux pastry. Decorate with mint and the small tuffs. Dust with icing sugar. Makes 6 pieces.