Blueberry Choux Pastry Cake

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By Sneji
March 1, 2021

Blueberries, cream and crusts of choux pastry. This is the cake I would strongly recommend to anyone. It’s extremely delicious! It is not complicated to make and does not require any special skills or confectionery tools.

I had blueberries and used them, if you have strawberries, raspberries or blackberries, you can use them instead. The cream is a classic pastry cream to which I added cream cheese which balanced out the sweetness of the pastry cream and made it very light. For the blueberry cream, I boiled the blueberries with sugar and lemon juice for 5-10 minutes and I added cornstarch because I wanted it to be firm. The layers taste like eclairs, but because of the sprinkled walnuts, the dough doesn’t rise that much which was my goal. The walnuts sprinkled on top of the layers are toasted very well and add an incredible taste and crunchiness.

This is a great cake for any occasion! Try it! It is easy and delicious!

Ingredients

Layers

  • 120 ml water
  • 120 ml milk
  • 120 g butter
  • ¼ tsp salt
  • ¼ tsp sugar
  • 125 g flour
  • 4 eggs
  • 100 g walnuts

Cream

  • 800 ml milk
  • 250 g sugar
  • 60 g butter
  • 4 egg yolks
  • 1 tsp white vanilla extract
  • 100 g cornstarch
  • 250 g cream cheese, at room temperature

Blueberry Cream

  • 200 g blueberries
  • 100 g sugar
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tbsp cornstarch
  • 80 ml water

Instructions

Layers

  • Put the water, milk, butter, salt and sugar in a medium saucepan. Turn the stove to medium and let the butter melt. Add the flour and stir with a wooden spoon until the flour begins to form a ball. Stir for a few minutes and transfer it into another bowl. Stir with a mixer to allow it to cool down a bit and start adding the eggs one by one.
  • Divide the mixture in two and pour it into round pans lined with parchment paper. The diameter of the pans is 26 cm. Spread out the choux pastry and sprinkle it with walnuts. The layers are baked at 400°F for 18-20 minutes. Let them cool on a wire rack.

Cream

  • In a small bowl, beat the egg yolks and add the vanilla extract. Add the cornstarch, stir and add 100 mL cold milk. Stir well until the cornstarch dissolves.
  • In a medium saucepan, pour the rest of the milk (700mL), the sugar and the butter. When the butter has melted, add the mixture of yolks and cornstarch. Stir well. Reduce the heat to half. Here you can very easily burn the cream, so be careful. Once it thickens, you can remove it from the stove. If it is lumpy or has small pieces of burnt cream, you can strain it through a strainer. You will get a smooth fluffy cream. Cover it well with plastic wrap and leave it in the refrigerator for 2-3 hours.
  • Beat the cream cheese with a mixer and start gradually adding the cooled pastry cream, one spoonful at a time. Beat well and leave in the fridge if you are not ready to assemble the cake yet.

Blueberry cream

  • Put the blueberries, sugar and lemon juice in a saucepan. Stir and let simmer on the stove for 5-10 minutes on medium heat. Put the cornstarch in a small bowl and pour in the water. Stir well until the cornstarch dissolves. Pour the dissolved cornstarch over the simmering blueberries. Stir for about another 5 minutes until it starts to thicken. Remove from the heat, pour it into another bowl, cover it with plastic wrap and put it in the fridge for 1 hour.

Assembling the cake

  • Spread half of the pastry cream with cream cheese over the first layer of choux pastry. Spread well. Pour the cooled blueberry cream over it. Distribute well. Put the other half of the pastry cream mixture over it. Top it off with the second layer choux pastry .Decorate as desired, or you can leave it the way it is as it is beautiful enough without much decoration.

Bon Appetit!

Blueberry Choux Pastry Cake

Blueberries, cream and crusts of choux pastry. This is the cake I would strongly recommend to anyone. It's extremely delicious! It is not complicated to make and does not require any special skills or confectionery tools.
Prep Time45 minutes
Cook Time30 minutes
Course: Dessert
Servings: 8
Author: Sneji

Ingredients

Layers

  • 120 ml water
  • 120 ml milk
  • 120 g butter
  • ¼ tsp salt
  • ¼ tsp sugar
  • 125 g flour
  • 4 eggs
  • 100 g walnuts

Cream

  • 800 ml milk
  • 250 g sugar
  • 60 g butter
  • 4 egg yolks
  • 1 tsp white vanilla extract
  • 100 g cornstarch
  • 250 g cream cheese, at room temperature

Blueberry Cream

  • 200 g blueberries
  • 100 g sugar
  • 2 tbsp lemon juice (freshly equeezed)
  • 2 tbsp cornstarch
  • 80 ml water

Instructions

Layers

  • Put the water, milk, butter, salt and sugar in a medium saucepan. Turn the stove to medium and let the butter melt. Add the flour and stir with a wooden spoon until the flour begins to form a ball. Stir for a few minutes and transfer it into another bowl. Stir with a mixer to allow it to cool down a bit and start adding the eggs one by one.
  • Divide the mixture in two and pour it into round pans lined with parchment paper. The diameter of the pans is 26 cm. Spread out the choux pastry and sprinkle it with walnuts. The layers are baked at 400°F for 18-20 minutes. Let them cool on a wire rack.

Cream

  • In a small bowl, beat the egg yolks and add the vanilla extract. Add the cornstarch, stir and add 100 mL cold milk. Stir well until the cornstarch dissolves.
  • In a medium saucepan, pour the rest of the milk (700mL), the sugar and the butter. When the butter has melted, add the mixture of yolks and cornstarch. Stir well. Reduce the heat to half. Here you can very easily burn the cream, so be careful. Once it thickens, you can remove it from the stove. If it is lumpy or has small pieces of burnt cream, you can strain it through a strainer. You will get a smooth fluffy cream. Cover it well with plastic wrap and leave it in the refrigerator for 2-3 hours.
  • Beat the cream cheese with a mixer and start gradually adding the cooled pastry cream, one spoonful at a time. Beat well and leave in the fridge if you are not ready to assemble the cake yet.

Blueberry cream

  • Put the blueberries, sugar and lemon juice in a saucepan. Stir and let simmer on the stove for 5-10 minutes on medium heat. Put the cornstarch in a small bowl and pour in the water. Stir well until the cornstarch dissolves. Pour the dissolved cornstarch over the simmering blueberries. Stir for about another 5 minutes until it starts to thicken. Remove from the heat, pour it into another bowl, cover it with plastic wrap and put it in the fridge for 1 hour.

Assembling the cake

  • Spread half of the pastry cream with cream cheese over the first layer of choux pastry. Spread well. Pour the cooled blueberry cream over it. Distribute well. Put the other half of the pastry cream mixture over it. Top it off with the second layer choux pastry .Decorate as desired, or you can leave it the way it is as it is beautiful enough without much decoration.

Bon Appetit!

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