Choux pastry with gooseberries

Ingredients

Directions

1. 1

   For the choux pastry, boil 150 ml water, butter, salt and 1 teaspoon of sugar. When the butter has melted, add flour and stir vigorously with a spoon. Heat while stirring until a white layer forms on the bottom of the pot and the dough comes off the rim as a lump. Pour the dough into a bowl. Stir in 1 egg immediately. Leave to cool for about 10 minutes. Stir 3 eggs into the dough one after the other. Line 3 baking trays with baking paper. Draw 1 circle (24 cm Ø) on each with a pencil, turn the baking paper over. Put some dough in the middle of the circles and spread thinly.

2. 2

   Spread the remaining dough on the edge of the baking tray as a thin strip of dough (for the later crumbs). Bake in the preheated oven one after the other (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Let them cool down. For the compote, wash and clean the gooseberries. Caramelise 100 g sugar in a pot until golden. Remove from heat and add gooseberries. Turn in the caramel. Take out some berries for decoration and put aside. Add 200 ml juice, bring to the boil and simmer for 3-4 minutes. Mix starch with 50 ml juice until smooth. Carefully stir into the boiling juice, let simmer for 1 minute while stirring. Set aside and allow to cool. Soak gelatine in cold water. Mix crème fraîche with 125 g sugar and vanilla pulp. Whip cream until stiff. Dissolve the gelatine and stir in some crème fraiche. Then stir everything into the rest of the cream. Fold in the cream. Put about 1/3 of the cream on a cake base and spread it out loosely.

3. 3

   Carefully stir into the boiling juice, let simmer for 1 minute while stirring. Set aside and allow to cool. Soak gelatine in cold water. Mix crème fraîche with 125 g sugar and vanilla pulp. Whip cream until stiff. Dissolve the gelatine and stir in some crème fraiche. Then stir everything into the rest of the cream. Fold in the cream. Put about 1/3 of the cream on a cake base and spread it out loosely. Add half of the gooseberries as blobs. Place the second base on top and press down. Spread 1/3 of the cream and the remaining gooseberries on top. Place the third base on top and press down. Spread the rest of the cream on top. Cut choux pastry strips into small cubes. Sprinkle on the cake. Decorate with caramelized berries. Chill for 2-3 hours. Cut the cake with an electric knife

4. 4

   Add half of the gooseberries as blobs. Place the second base on top and press down. Spread 1/3 of the cream and the remaining gooseberries on top. Place the third base on top and press down. Spread the rest of the cream on top. Cut choux pastry strips into small cubes. Sprinkle on the cake. Decorate with caramelized berries. Chill for 2-3 hours. Cut the cake with an electric knife

5. 5

   3 hours waiting time