This Choux Pastry Cream Cake marries the lightness of choux pastry with the luxuriousness of diplomat cream, offering a sophisticated dessert experience. Characterized by its unique wavy texture and creamy filling, this cake brings a touch of elegance to any table. It’s a delightful expression of classic baking techniques, transformed into a dessert that’s both visually appealing and deliciously satisfying.
Why You’ll Love This: The cake’s distinct layers of fluffy pastry and smooth cream create a perfect balance of textures that melt in your mouth. The subtle sweetness of the cream complements the neutral base of the pastry, making it ideal for those who appreciate desserts that are not overpoweringly sweet but rich in flavor.
Perfect Occasion: Ideal for special celebrations, afternoon teas, or as a refined dessert after a family dinner, this Choux Pastry Cream Cake can elevate any occasion. It’s also a fantastic choice for gatherings where you want to impress your guests with a dessert that looks as exquisite as it tastes.
Decoration Tips: For an added touch of elegance, lightly dust the top with powdered sugar or cocoa powder before serving. Garnishing with fresh berries or a drizzle of caramel can also enhance its visual appeal and add a layer of flavor that complements the creamy filling.
- Ingredients:
- For the Choux Pastry:
- 140g all-purpose flour
- 4 eggs
- 80g butter (or 60ml oil)
- 200ml water
- A pinch of salt
- 1 teaspoon sugar
- For the Diplomat Cream:
- 4 egg yolks
- 100g granulated sugar
- 40-50g all-purpose flour
- 500ml milk
- Lemon zest (removed after cooking)
- 100ml whipped cream
- For the Choux Pastry:
Instructions:
- Prepare the Choux Pastry:
- In a saucepan, combine butter, salt, sugar, and water. Bring to a boil, then remove from heat.
- Quickly stir in the flour until the mixture is smooth and begins to pull away from the sides of the pan.
- Let the mixture cool slightly, then incorporate the eggs one at a time.
- Divide the dough into two equal parts and spread into two 20-22 cm cake molds, creating a wavy pattern with a spatula.
- Bake at 180°C (static) for 30-35 minutes until puffed and golden.
- Prepare the Diplomat Cream:
- In a bowl, vigorously whisk the egg yolks and sugar for about 15 minutes.
- Gradually mix in the flour, then slowly add the hot milk, continuing to stir.
- Add lemon zest and cook the mixture, stirring constantly, until it thickens. Remove the zest.
- Let the cream cool, then fold in the whipped cream.
- Assemble the Cake:
- Once the choux pastry layers are cool, spread the diplomat cream on one layer, then top with the second layer.
- Optionally, add fruit or jam to the cream layer.
- Refrigerate the assembled cake for at least two hours.
Enjoy this delightful Choux Pastry Cream Cake, perfect for any occasion where a light yet indulgent dessert is desired!
