Strawberry Cake With Cream Puffs Base
A gorgeous summer cake!
Ingredients
- 450 g crumbled cream puffs (about 30 puffs)
- 70 g butter
- 200 g chopped strawberries
- Strawberries and pistachios to decorate
Ingredients for the custard
- 500 ml milk
- 1 vanilla pod
- 1 piece of lemon peel
- Juice of half a lemon if desired
- 7 egg yolks
- 120 g sugar
- 40 g corn starch
Instructions
- To prepare this cake, suitable for those who, like me, are beginners in the kitchen and have had some misfortune with puffs, you will first have to crumble your deflated puffs in a bowl.
- Melt the butter and incorporate it into the bowl. Mix everything together.
- Line the base of a hinged cake tin with greaseproof paper and spread the crumbled puffs over it to create a base for your cake. Place it in the fridge.
- In the meantime, prepare the custard: boil the milk with a vanilla pod and a piece of lemon zest in a small saucepan. You can also add the juice of half a lemon if you like a slightly more acidic note, I think it goes very well.
- While the milk is on the stove, beat the egg yolks with the sugar until light and fluffy. Then add the sifted starch a little at a time.
- Once the milk has boiled, remove the vanilla pod and peel. Pour the egg cream into the saucepan with the milk, stirring quickly with a whisk.
- Turn the heat back up to low and, stirring constantly, you will see the cream begin to thicken. Once thickened, let it cool for a few minutes.
- In the meantime, cut your strawberries into cubes. Add the strawberries to the cream and then pour it over the cream puff base. Level it off and place it in the fridge until it has firmed up. I kept it overnight and the next morning it was perfect!
- When it's time to serve, decorate it with pistachios and more strawberries, then taste the goodness of this cake!