This dessert is made up of two textures that make it a truly exceptional cake ! The heart of this cake literally melts in your mouth. When I bit into it, I really felt like I was eating a choux pastry filled with cream . And at the same time, enjoy a pastry flan.
I loved it so much that I rushed to get a second slice! Oops, not great when you rebalance your diet hi hi!! But I couldn’t resist. Just like the rest of my family. No one could resist these perfect textures and delicious flavors.
I was inspired by cakes from Eastern countries. They like to make cakes using choux pastry and cream . So, I thought why not create one? I reworked the recipe for choux pastry and custard. And here’s the result !
Choux pastry
3 eggs
75 ml of milk
75 ml d’eau
85 g of flour
65g butter
1 tsp of sugar
1 good pinch of salt
Creamy custard
3 eggs
120 g de sucre
60 g of cornstarch
½ l of milk
1 tbsp of liquid vanilla
250 g de mascarpone
Decoration
1 pot of icing sugar
PREPARATION OF THE RECIPE
Choux pastry
1
To prepare the choux pastry, pour the milk, vanilla, water, butter, sugar and salt into a saucepan. Bring everything to a simmer.
2
Add the flour all at once and mix using a wooden spoon. Dry the dough. It should come away from the sides and a thin film should form on the bottom of the pan.
3
Leave to cool then add the beaten eggs, pouring in gradually. Mix to incorporate them.
4
In a buttered mold 18 cm in diameter, pour half of the dough.
Bake in an oven preheated to 180°C static heat. Cook for between 25 and 35 minutes.
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