This classic choux pastry cake is a delightful combination of light, airy pastry, rich buttercream, and creamy filling, topped with flaked almonds for a perfect crunch. It’s an elegant dessert that’s surprisingly simple to prepare and ideal for special occasions or as a sweet indulgence.

Ingredients

• • • • 2 eggs
      • 3/4 cup sugar (150 grams)
      • 1 teaspoon vanilla sugar
      • For the Cream: 
    • 1/2 cup cornstarch (70 grams)
    • 2 cups milk (500 ml)

• • • • A pinch of salt
      • 1 teaspoon sugar
      • 1 cup flour (120 grams)
        • • 1/2 cup water (100 ml)
          • 1/2 cup milk (100 ml)
          • 1/3 cup butter (80 grams)
          • For the Choux Pastry
    • 3-4 eggs (depending on size)
    • Flaked almonds (for topping)

• • For the Buttercream:
    • 2/3 cup butter at room temperature (140 grams)
    • Prepared pudding from the cream filling (at room temperature)

Directions

• • Prepare the Cream:
    • • In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch until smooth.
      • Gradually add the milk, stirring continuously to combine.

     

    • Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency.
    • Cover with cling film to prevent a skin from forming and cool completely.

• • Prepare the Choux Pastry:
    • • In a saucepan, combine water, milk, butter, salt, and sugar. Heat until the butter is melted.
      • Stir in the flour all at once and cook for 1-2 minutes, stirring until a smooth dough forms and pulls away from the sides of the pan.
      • Remove from heat and let cool for 4 minutes.

     

    • • Gradually add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
      • Preheat oven to 180°C (355°F). Pipe or spoon the dough into a circle (18 cm/7 inches) on a baking sheet, brush with beaten egg, and sprinkle with flaked almonds.
      • Bake for 30-40 minutes until golden brown. Cool completely.

     

  • Prepare the Buttercream:
    • Gradually mix the room-temperature pudding into the softened butter until smooth and creamy.

• Assemble the Cake:
  • • Slice the cooled choux pastry horizontally to create two layers.
    • Spread the buttercream generously on the bottom layer and place the top layer over it.
    • Refrigerate for 30 minutes before serving.

   

Serving Suggestions

• • Dust with powdered sugar before serving for a classic touch.

• Pair with fresh berries or a drizzle of chocolate sauce for added elegance.

Cooking Tips

• • Ensure the choux pastry dough cools slightly before adding the eggs to prevent scrambling.

• Use a piping bag for a neater pastry shape.
• Let the cream and butter reach room temperature before combining to avoid curdling.

Nutritional Benefits

• Rich in protein from eggs and milk.
• Provides energy from the butter and flour.

Dietary Information

• Contains dairy, eggs, and gluten.

Nutritional Facts (Per Serving):

• • Calories: ~320

• • Protein: ~6g
  • Fat: ~22g
  • Carbohydrates: ~26g

Storage

• • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Not suitable for freezing due to the cream and butter content.

Why You’ll Love This Recipe

• • Perfect for impressing guests with its elegant presentation.
  • A delightful balance of light pastry and rich, creamy filling.

• Easy to customize with your favorite toppings or fillings.
• A timeless dessert that brings joy to any occasion.