Choux pastry with raspberries

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 170 g Flour
  • 60 g Sugar
  • 7-10 Tbsp Salt
  • 1 Egg Yolk
  • 100 g Butter or margarine
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 7-10 Tbsp Cling film
  • baking paper
  • 1 pinch Salt
  • 80 g Butter or margarine
  • 1 package Vanillin sugar
  • 100 g Flour
  • 4 Eggs (size M)
  • 250 g Whipped cream
  • 2 TABLESPOONS Sugar
  • 1 package Cream stabiliser
  • 1 package (250 g) frozen raspberries
  • 1 TABLESPOON flaked almonds
  • 7-10 Tbsp some mint leaves
  • 7-10 Tbsp Icing sugar and cocoa powder

Directions

  1. 1

    Put flour, sugar, salt, egg yolk and cold fat in flakes into a mixing bowl. Work through well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Wrap in foil and chill for approx. 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the dough on top and prick several times with a fork. For the choux pastry, boil 200 ml water, salt, fat and vanillin sugar. Add flour all at once.

  2. 2

    Stir the mixture until it dissolves from the bottom of the pot as a dumpling. Put the dough into a mixing bowl. First stir in 1 egg. Stir in the remaining eggs one after the other. Pour the choux pastry into a piping bag with a star-shaped spout. Spray the dough in a wavy shape about 3 cm wide on the edge of the short pastry. Leave about 2 tablespoons of dough. Bake the springform pan in a preheated oven (electric range: 225 ° C/ gas: level 4) for about 25 minutes. Spray small dots of the remaining choux pastry onto a baking tray lined with baking paper. Bake at the same temperature for about 10 minutes. Remove the base from the tin. Let cool down on a cake rack. In the meantime, roast the flaked almonds in a dry pan without fat until golden brown. Put them on a plate and let them cool down. Whip the cream until stiff, pouring in sugar and cream firming agent.

  3. 3

    Bake the springform pan in a preheated oven (electric range: 225 ° C/ gas: level 4) for about 25 minutes. Spray small dots of the remaining choux pastry onto a baking tray lined with baking paper. Bake at the same temperature for about 10 minutes. Remove the base from the tin. Let cool down on a cake rack. In the meantime, roast the flaked almonds in a dry pan without fat until golden brown. Put them on a plate and let them cool down. Whip the cream until stiff, pouring in sugar and cream firming agent. Fold in frozen raspberries. Pour into the middle of the cake. Place the dough pats on the edge. Decorate the cake with roasted almond flakes and mint. Dust with icing sugar and cocoa. Serve immediately. Makes 12-16 pieces

  4. 4

    Fold in frozen raspberries. Pour into the middle of the cake. Place the dough pats on the edge. Decorate the cake with roasted almond flakes and mint. Dust with icing sugar and cocoa. Serve immediately. Makes 12-16 pieces

  5. 5

    Per portion (for 16 pieces) approx. 1050 kJ/ 250 kcal. E 5 g/ F 17 g/ KH 20 g