Strawberry tart with vanilla cream
Is this the perfect cake? There's only one way to find out: Bake it and eat it!
Choux pastry curls "Paris-Brest" with vanilla cream and strawberry jam
Sure, you can also eat it with a fork - but it's much more fun to simply take a hearty bite into this deliciously sweet curl.
For the choux pastry
| Ingredients (4 servings) | ||
|---|---|---|
| 125 | ml | Water |
| 125 | ml | Milk |
| 100 | g | Butter |
| 1 | pinch | Salt |
| 1 | tablespoon(s) | Granulated sugar |
| 150 | g | Flour, plain |
| 4 | Eggs, room temperature | |
| 60 | g | Almonds, sliced |
| Powdered sugar for sprinkling | ||
For the vanilla cream
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | ml | Whipped cream, well chilled |
| 250 | g | Mascarpone |
| 80 | g | Powdered sugar |
| 1 | Vanilla pod or 1 teaspoon vanilla extract | |
For the filling and decoration
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Strawberries |
| 1 | glass | Bonne Maman" strawberry jam |
| Edible flowers (e.g. jasmine or daisies) for decoration | ||
- For the choux pastry, heat the water, milk, butter, salt and sugar in a pan until the butter has melted and the mixture comes to the boil.
- Add the flour all at once and stir vigorously with a wooden spoon until a smooth lump of dough forms that separates from the pan.
- Remove the dough from the heat and leave to cool for 5 minutes.
- Then stir in the eggs one at a time until the batter has a glossy and smooth consistency. Fill into a piping bag with a large star-shaped nozzle. Pipe four rings (approx. 12 centimeters in diameter) onto a baking tray lined with baking paper.
- Sprinkle the dough rings with the sliced almonds and bake in a preheated oven at 180 °C top/bottom heat for approx. 30 to 35 minutes until golden brown. Do not open the oven during baking!
