Bosch 8 Series, Recipes

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Cakes and small baked items | 189
Choux pastry gateau with strawberry filling -
basic recipe for choux pastry
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MCRC00901855_BO_Brandteigtorte_m_Erdbeerfüllung-019_F39MCRC00914939_SE_Brandteigtorte_m_Erdbeerfuellung-028MCRC00903221_NF_Brandteigtorte_m_Erdbeerfuellung-019_RZ1Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking
Ingredients
| 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. To do so,
spread a third of the mixture quantity onto each of
the pre-prepared trays and bake as indicated.
Baking trays, level 1 and 5, universal pan, level 34D hot air falseTemperature190 °C190Duration20-30 minutes20
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:
Baking trays, level 1 and 5,
universal pan, level 3
4D hot air
190 °C
Baking time: 20-30 minutes