Raspberry Pistachio Choux Pastry Cake is composed of 3 different-sized layers of choux pastry. Filled with custard cream, whipped cream, raspberries and crumbled pistachios.
It is a pretty spectacular cake and the taste doesn’t disappoint.
I usually get my inspiration for cakes anywhere, from the local cake shop to tv programs. In this case I got the inspiration from a magazine. I saw a similar thing on a magazine and I did it my way, trying to make it even more dramatic.
The best way to serve it is to cut it vertically and then divide it in layers. This version is for about 10 people.
Raspberry and Pistachio Choux Pastry Cake
For the custard cream see here. From the original recipe I swapped the vanilla bourbon with grated lemon zest.
For the choux pastry:
- 200 g water 7 oz
- 105 g butter 3.7 oz
- 200 g flour 7 oz
- 426 g eggs 15 oz
- 7 g sugar 0.25 oz
- 3 g salt 0.10 oz
For the filling:
- 500 g custard cream 17.6 oz see here
- 250 g whipped cream 8.8 oz
- 1 tbsp confectioner sugar
- 100 g coarsely ground pistachio 3.5 oz
- 250 g raspberries 8.8 oz
For the choux pastry:
- Put the water, butter cut in pieces, sugar and salt in a small pot on low-medium heat.
- When it starts to boil add the sifted flour and mix with a wooden spoon. Keep stirring until the dough thickens and starts to leave a white “film” in the bottom of the pot.
- Transfer the dough in the bowl of the stand mixer fitted with the hook attachment (or in a large bowl if done by hand). Let the mixer work at medium speed.
- When the dough will have cooled down and there is no more steam coming out of the bowl, start adding the eggs slowly.
- Add a small part of the beaten eggs and wait for it to be absorbed before adding the next bit.
- The amount of eggs in the recipe is approximate and it can vary due to many factors (e.g. humidity, how long the dough has been cooked etc). When you have left about 15-20% of the eggs start adding smaller amounts. Check if the dough is of the right consistency: dip the wooden spoon in the dough and lift it up. The dough should fall down slowly, creating a V shape.
- Another way to check if the dough is ready is to drag your finger in the dough to create a furrow. The furrow then should close up slowly. If it closes too fast then the dough is too runny.
- Transfer the dough in a pastry bag with a big round tip.
- Preheat the oven at 190° C (374° F).
- Given the size of my oven I had to bake the bigger “ring” of choux pastry on its own, then I baked the second and third afterwards.
- If you have one place a perforated baking mat on a baking tray (or alternatively use baking paper).
- Using the pastry bag pipe a 20 cm (7.9 in) ring in the center. Pipe another ring inside the first one. Finally pipe a third one in between and over the first two.
- Bake at 190° C (374° F) for 35-40 minutes with the open valve (if your oven doesn't have that feature leave the oven door slightly open using a wooden spoon or a small ball made of aluminum foil).
- Bake the other two rings following the same steps. The medium sized ring should be about 16 cm (6.3 in) and the small one should be aabout 12 cm (4.7 in). Like before, for each one create three adjacent rings.
- Baking times and temperature like the first one.
- Once the rings have cooled down completely cut them horizontally using a long knife.
- Whip the cream using the handheld mixer. When it starts to gain volume add the confectioner sugar.
- Place the larger ring on a serving plate (or cake cardboard disc). Using a pastry bag with round tip fill the inside with the custard cream doing a zig-zag pattern. Do the same with the whipped cream, this time shifting the zig-zag by half (i.e. filling the empty spaces). Garnish with the raspberries and chopped pistachios.
- Repeat for the other two rings, placing them on top of the first one to create a sort of pyramid.
- Sprinkle confectioner sugar before serving.
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