Berry Choux Cream Cake

(Choux Pastry Cake with Vanilla Cream & Berry Filling)

This dessert is made from light choux pastry layers, filled with silky vanilla cream and tangy berry compote, then finished with whipped cream and fresh berries. Elegant, airy, and not overly sweet.

---

🍰 Ingredients (Serves 8–10)

For the choux pastry layers

• 120 ml water

• 60 g unsalted butter

• 1 tbsp sugar

• ¼ tsp salt

• 75 g all-purpose flour

• 3 large eggs

For the vanilla pastry cream

• 500 ml whole milk

• 4 egg yolks

• 100 g sugar

• 40 g cornstarch

• 1 tsp vanilla extract

• 30 g unsalted butter

For the berry filling

• 250 g mixed berries (raspberries, strawberries, blueberries)

• 60 g sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 1 tbsp water

For the whipped cream topping

• 300 ml cold heavy cream

• 30 g powdered sugar

• 1 tsp vanilla extract

Garnish

• Fresh berries

• Powdered sugar

• Mint leaves (optional)

---

🔥 Instructions

1. Make the choux pastry

1. Preheat oven to 200°C (390°F).

2. In a saucepan, combine water, butter, sugar, and salt. Heat until butter melts and mixture boils.

3. Add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the pan.

4. Cook the dough 1–2 minutes to remove excess moisture.

5. Transfer to a bowl and let cool slightly.

6. Add eggs one at a time, mixing well after each, until smooth and glossy.

7. Divide dough into two round discs on parchment paper.

8. Bake 25–30 minutes until puffed and golden.

9. Cool completely.

---

2. Prepare the vanilla pastry cream

1. Heat milk until just steaming.

2. In a bowl, whisk egg yolks, sugar, and cornstarch.

3. Slowly pour hot milk into the yolk mixture while whisking.

4. Return to saucepan and cook over medium heat until thick.

5. Remove from heat, add butter and vanilla.

6. Cover with plastic wrap touching the surface and chill completely.

---

3. Make the berry filling

1. Cook berries, sugar, and lemon juice over medium heat.

2. Add cornstarch slurry and simmer until thick and jam-like.

3. Cool completely.

---

4. Whip the cream

• Whip cold cream with powdered sugar and vanilla until stiff peaks form.

---

🍽️ Assembly

1. Place one choux layer on a serving plate.

2. Pipe or spread vanilla pastry cream evenly.

3. Spoon berry filling over the cream.

4. Add the second choux layer.

5. Pipe whipped cream on top.

6. Garnish with fresh berries and dust with powdered sugar.

---

💡 Pro Tips

• Cool all components fully before assembly.

• Choux pastry should be crisp outside, light inside.

• Balance sweetness by keeping berry filling slightly tart.

---

🌿 Flavor & Texture

• Light, airy pastry

• Creamy vanilla custard

• Bright, tangy berries

• Elegant but comforting