Choux pastry with advocaat cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead all the ingredients for the short pastry. Chill for 30 minutes. Line a springform pan (26 cm Ø) with it. Prick several times. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12 minutes. Bring 150 ml water, sugar, salt, fat to the boil. Add flour.

2. 2

   Mix until a smooth dumpling is formed until a white skin forms on the bottom of the pot. Stir in an egg. Leave to cool. Stir in more eggs bit by bit. Spray 8 heaps onto a baking tray lined with baking paper. Bake at the same temperature for 25-30 minutes. Leave to cool. Reduce sugar and 4 tablespoons of water until thick. Glaze cream puffs with it. Soak the gelatine. Beat eggs, sugar, vanilla sugar until creamy. Stir in advocaat. Dissolve gelatine and fold in.

3. 3

   Leave to cool. Reduce sugar and 4 tablespoons of water until thick. Glaze cream puffs with it. Soak the gelatine. Beat eggs, sugar, vanilla sugar until creamy. Stir in advocaat. Dissolve gelatine and fold in. Leave in the fridge until semi-solid. Whip the cream until stiff (set aside), fold in. Pour the advocaat cream on the shortcrust pastry in a dome-shaped form. Place a cream puff diagonally around the pastry. Garnish the cake with cream, pistachios and strawberries. Makes 16 pieces

4. 4

   Leave in the fridge until semi-solid. Whip the cream until stiff (set aside), fold in. Pour the advocaat cream on the shortcrust pastry in a dome-shaped form. Place a cream puff diagonally around the pastry. Garnish the cake with cream, pistachios and strawberries. Makes 16 pieces

5. 5

   Dishes: Wedgwood