Choux pastry with nougat cream and berry jelly

Name: Choux pastry with nougat cream and berry jelly
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Butter; 1 pinch Salt; 250 g Flour; 6 Eggs (size M); 200 g firm nut nougat mass; 1 package Pudding powder "Vanilla Flavor"; 300 ml Milk; 5 sheets Gelatine; 300 g Whole milk yoghurt; 100 g Sugar; 300 g Whipped cream; 1/2 (250 g) Mug of red fruit jelly (cooling shelf); baking paper; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Butter
1 pinch Salt
250 g Flour
6 Eggs (size M)
200 g firm nut nougat mass
1 package Pudding powder "Vanilla Flavor"
300 ml Milk
5 sheets Gelatine
300 g Whole milk yoghurt
100 g Sugar
300 g Whipped cream
1/2 (250 g) Mug of red fruit jelly (cooling shelf)
baking paper
7-10 Tbsp Cling film

Directions

1
Bring butter, salt and 250 ml water to the boil in a saucepan. Add flour at once and stir with a mixing spoon until the dough separates from the bottom of the pot as a lump and a white layer forms on the bottom.
2
Put the dough into a mixing bowl. Immediately stir in 1 egg until it has completely bonded with the mixture, allow to cool for approx. 10 minutes. Stir in the remaining eggs one by one.
3
Line baking tray with baking paper. Draw 1 circle (26 cm Ø) with a pencil, turn over baking paper. Spread 1/3 of the dough on the circle. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes.
4
Remove and let it cool down. Pour the remaining choux pastry into a piping bag with a medium perforated spout. Draw another circle on baking paper (24 cm Ø), turn over baking paper. Use the piping bag to draw a circle on the rim.
5
Spray the remaining dough as tuffs (approx. 10 pieces) next to it. Bake at the same temperature.
6
For the nougat cream, cut the nut nougat into small pieces. Mix the pudding powder with 6 tbsp. milk. Heat the rest of the milk in a pot and melt the nougat in it. Remove from heat and stir in the mixed powder.
7
Put the pot back on the stove, bring to the boil and simmer for about 1 minute. Put the mixture into a bowl, cover with foil and let it cool down.
8
Soak the gelatine. Stir yoghurt and sugar until smooth. Squeeze the gelatine well, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the cream. Put it in a cold place. Whip cream until stiff. When the cream starts to gel, fold in the cream.
9
Cut tuffs in half horizontally, fill with cream and chill until used. Place the choux pastry base on a cake plate. Carefully spread nougat cream on top. Place the dough ring on top and fill with the cream cream.
10
Chill for at least 3-4 hours. Before serving, spread red fruit jelly on top and decorate with tuffs.