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Cakes and small baked items, desserts and sweet dishes: 169
Choux pastry gateau with strawberry filling - basic recipe for choux pastry [Index: ] [Index: ]
MCRC00901855_BO_Brandteigtorte_m_Erdbeerfüllung-019_F39MCRC00914939_SE_Brandteigtorte_m_Erdbeerfuellung-028MCRC00903221_NF_Brandteigtorte_m_Erdbeerfuellung-019_RZ1Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking
To make approx. 12 servings
Baking trays and universal pan
CHOUX PASTRY:
150 ml water
30 g butter
1 pinch salt
100 g flour
25 g cornflour
4 eggs
½ level tsp baking powder
FILLING:
500 g strawberries
8 sheets white gelatine
100 g quark, 20 % fat
300 g yoghurt
100 g icing sugar
50 ml elderberry syrup
200 ml cream
IN ADDITION:
Greaseproof paper
Butter for the baking trays
Icing sugar for dusting
Per serving
224 kcal, 24 g carbs, 11 g fat, 7 g protein, 2,0 BU
PREPARATION
1. Lay a springform cake tin with a diameter of 26 cm onto the greaseproof paper and cut out
3 greaseproof paper bases. Grease the centre of the baking trays and the universal pan and line each
with a greaseproof paper base.
2. Bring the water, butter and salt to the boil in a saucepan. Pour the sifted flour into the saucepan in
one go with the cornflour. Switch off the hotplate. Stir well with a wooden spoon or the dough hook
of a hand mixer. Return to the still warm hotplate to 'reduce' the liquid. Beat the mixture until it comes
away from the sides and forms a soft ball, and until a white coating becomes visible on the base of
the saucepan.
3. Place the ball in a deep mixing bowl. Mix the eggs in one by one at the highest setting. Let the
mixture cool down.
4. Mix the baking powder into the cold mixture.
5. Use the mixture to bake 3 bases. Then spread a third of the mixture quantity onto each of the
pre-prepared trays and bake as indicated.
6. Wash the strawberries, let them drip dry and cut them into small chunks. Soak the gelatine in cold
water.
7. Mix the quark and yoghurt with the sieved icing sugar and elderberry syrup. Prepare the gelatine
as described on the packaging, stir into the quark mixture and chill until the cream starts to set. Whip
the cream until it is stiff. Fold the strawberries and the whipped cream into the quark mixture.
8. Place one choux pastry base onto a serving tray. Distribute half of the quark filling onto it. Place
the second base on top and distribute the remaining quark filling on top. Place the final base on top
and press in place. Leave the gateau in the refrigerator for at least 2 hours.
9. Dust with icing sugar before serving.
Setting procedure:
CircoTherm
190 °C
Baking time: 20-30 minutes
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