Strawberry choux pastry cake

Category: Confectionery
Strawberry choux pastry cake


Choux pastry:
Flour 1 tbsp.
Butter 100 g
Water 1 tbsp.
Eggs 4 things.
(if small, then 5 pcs.)
Salt slightly
Cream 35-36% fat
(author's 150 g)
400-420 g
Mascarpone cheese 500 g
Powdered sugar 100 g
Strawberry 800-1000 g
My changes:
Biscuit 1 thin
Strawberry mousse:
Strawberry syrup 500 ml
Condensed milk without sugar 1 can
Cream 12-15% 200 g
Gelatin 20 g

Cooking method

  • Choux pastry:
  • 1. Bring 1 glass of water (250 ml) to a boil, add 100 g of butter, a pinch of salt. Pour 1 cup of flour into a boiling liquid and quickly brew the dough until the dough collapses
  • 2. Cool the dough slightly and beat in the eggs one at a time, stirring well each time to make a thick elastic dough.
  • 3. Draw a circle with a diameter of 25 cm on baking paper, and smear it on the paper (the paper must be of good quality)
  • 4. We bake the cake for 8 minutes in an oven heated to 180 degrees, until the cake turns golden. We also bake the rest of the cakes, we get 8-10 of them. Cool the cakes. During baking, the dough rises in bumps, which gives a peculiar charm to the cake.
  • 5. Our cakes cool down, take my strawberries and remove the stalks. We leave a few berries for decoration, cut the rest into plates.
  • Cream:
  • 1. 500 g of mascarpone are knocked down with powdered sugar, separately whip the cream, combine both creams to get a homogeneous mass. If you like sweet cakes, add more powdered sugar.
  • Assembling the cake:
  • Put the cream on the cake, pressing it into the cream, put the chopped strawberries, again the cake, cream, strawberries, until we finish.
  • The cake can be eaten after 4 hours, it tastes like a delicious choux pastry.
  • My changes and comments to them:
  • While I was going to bake this cake, the strawberry season was coming to an end, and I bought strawberries of a very dubious quality, they are clearly about to start fermenting.
  • I had to find a way out of the situation, I covered the strawberries with sugar a little, put them in a combine with knives and chopped them into small pieces. The resulting mixture was boiled for a couple of minutes, cooled. As a result, I got a very liquid mass, I separated it on a sieve, let it drain, and got a more or less thick strawberry mass.
  • But I still have liquid strawberry syrup, about 500 ml, I decided to attach it to the cake too.
  • When I decided what was what, I still needed one thin light biscuit larger in diameter than my custard cakes, I'll explain why later.
  • We collect our cake in a ring, put a light biscuit on the bottom, a ring on it, without clasping it, and on top, then we collect the cake as described above.
  • Before preparing the strawberry mousse, prepare the cake, remove the split ring, slightly grease the inner side with vegetable fat and put it on the cake, pressing the edges into our lower biscuit, there should be a gap between the wall and the cake, and pressing the ring into the biscuit, the strawberry mousse will not run away anywhere , otherwise our mousse will ooze through the smallest crevices.
  • Strawberry mousse:
  • Soak gelatin in cold water for 10 minutes and put in a small saucepan over low heat to dissolve, cool, mix gently with strawberry syrup and cream.
  • Begin to beat the can of condensed milk until the mass increases by three. Continuing to beat down, we begin to pour a little cooled strawberry creamy gelatin solution. The mousse is ready, pour it into the gaps and on top of the cake. We put the cake in the refrigerator, after a few hours we remove the ring, decorate as desired.
  • Having boiled strawberries, we can also please ourselves and our loved ones with this wonderful cake in winter, using frozen berries. The cake on the third day was just as tasty, it is unlikely that without boiling the strawberries, there would be the same result
  • I would be glad if anyone could use the original recipe, as well as with my changes.
  • The cake was intended for a home feast, I did not decorate it
  • Strawberry choux pastry cake

The dish is designed for

Ø 25-26 cm


The author of the recipe daividija from the Lithuanian forum (thanks to the author)

An interesting recipe! Take note :)
and how many kg does the cake come out?

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers