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Exquisite cream-filled cakes. They are a delight, as it is a real treat for sweet lovers. This recipe is made under the choux pastry, widely used in pastry making to make various cakes.
Making this dough is very simple. In a saucepan, add the ingredients and the eggs are gradually added. Then fill a pastry bag and with a little skill make the shapes of the cakes.
Finally you have to bake them, watching how they swell and begin to take shape. All that remains is to fill them with whipped cream and you will see that they are delicious.
Cream filled cakes
Delicious choux pastry cakes filled with whipped cream. Delicious!
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 430
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
choux pastry
- 160 g of wheat flour
- 100 butter g
- 130g milk
- 120 g of water
- 4 eggs size M
- 5 g of sugar
- 1 pinch of salt
Whipped cream
- 500 ml of cold whipping cream
- 110 g of sugar
Decoration
- 100 g of sliced almonds
- Powdered sugar for dusting
Preparation
In a medium saucepan we put to heat 130 ml of milk and 120 ml of water. We add 100 butter g and we put it on the fire. We let it heat up and almost start to boil.
At this point, we add the 160 g of wheat flour at a time and we mix. It will be difficult to mix, but this is how it should be, like a compact mass.
We incorporate the 5 g of sugar, a pinch of salt and an egg. We mix well until the egg is incorporated into the dough.
We return to add another egg and mix until incorporated. We do the same with the rest of the eggs, adding them one by one and mixing.
We heat the oven at 200º, with heat from above and below. We put the dough into a pastry bag with a wide, curly nozzle.
We prepare a tray lined with greaseproof paper and we are ready to make the cakes. They should be shaped like doughnuts and with two turns of dough, so that the cakes are a bit thick.
We place on top the Rolled almonds and put it in the oven for about 12 minutes or until they are golden and formed.
We beat the whipped creamIn a bowl we place the very cold cream and 120 g of sugar. With the help of a hand-held robot and whisk, we prepare to beat it until it is whipped. You have to be patient to beat it, in two or three minutes you will have it ready.
Put the cream in a pastry bag with a wide curly nozzle. When the cakes are ready, let them cool and split them in half. Fill them with whipped cream.
Finally, sprinkle with powdered sugar and keep in the refrigerator until serving. Enjoy!
