Valentine Lee
3 4
90 mins
90 mins


Servings: 12
  • 120 ml Milk
  • 7-10 Tbsp Salt
  • 50 g Butter
  • 200 g Flour
  • 4 Eggs (Gr. M)
  • baking paper
  • 7-10 Tbsp Piping bag with star nozzle
  • 200 g frozen strawberries
  • 2 sheets white gelatine
  • 400 g Double cream cheese
  • 1 TEASPOON Lemon juice
  • 100 g Sugar
  • 500 g Whipped cream
  • 45 g + 2 tablespoons icing sugar
  • 100 ml Milk
  • 100 g Baking cocoa
  • 100 g Butter
  • baking paper
  • 7-10 Tbsp Piping bag with
  • 7-10 Tbsp large grommet


  1. 1

    Defrost the strawberries. Prepare the choux pastry. Heat milk and 120 ml water with 1 pinch of salt and butter until the butter has melted. Bring to the boil and remove from the stove. Add flour at once and mix with a wooden spoon.

  2. 2

    Burn the choux pastry, but put the pot back on the stove. Stir over a low heat until the dough comes off the bottom of the pot as a lump and forms a white layer. Take the pot off the stove. Stir in the eggs one by one with a wooden spoon or the dough hooks of the mixer until the mixture is smooth and shiny.

  3. 3

    Pour the dough into the piping bag. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Draw two rectangles (approx. 15 x 30 cm each) on a sheet of baking paper with a little space between them.

  4. 4

    Turn over the paper and place it on a tray. Fill rectangles with the dough in strips. Bake in a hot oven for 30-35 minutes. Take out and let cool down.

  5. 5

    For the cream, soak gelatine in cold water. Mix cream cheese, lemon juice and sugar briefly with the whisk of the mixer. Whip the cream until stiff. Squeeze the gelatine, dissolve in a small pot at low heat.

  6. 6

    First stir 3 tablespoons of cream cheese cream into the gelatine, then stir the gelatine mix into the remaining cream. Carefully fold in the cream.

  7. 7

    Place 1 choux pastry sheet as a cake base on a cake plate. Cut the 2nd pastry sheet in half horizontally. Puree the strawberries coarsely with a hand blender. Spread half the cream cheese cream on the choux pastry base.

  8. 8

    Place about half of the strawberry puree on top and whirl gently. Place the bottom half of the sliced choux pastry on top and press down slightly. Spread the rest of the cream and puree on top. Place the upper half of the choux pastry on top, press down lightly and chill for at least 2-3 hours.

  9. 9

    For light icing, stir 45 g icing sugar with 1 tablespoon of water until smooth. For dark icing, stir milk, cocoa, 2 tablespoons icing sugar and 100 g butter in a saucepan over low heat until smooth. Spread on the cake.

  10. 10

    Drizzle light-coloured cast in thin strips over it. Keep cold until serving.

Nutrition Facts

410 kcal
26 g
29 g
8 g