Ingredients
Choux Pastry
- Water — 100 ml
- "Ani" Milk — 100 ml
- Butter (82.5% fat) — 80 g
- Salt — 0.5 tsp
- Flour — 140 g
- Eggs — 4 large
Custard Cream
- Egg yolks — 4 (small)
- Cornstarch — 50 g
- Sugar — ~150 g
- Vanilla extract — 1/2 tsp
- Milk — 600 ml
- Softened butter — 180 g
Berry Filling
- Berries — ~200 g
- Sugar — 2 tbsp
- Water — 2 tbsp
- Starch — 1 heaped tbsp
Preparation
1. Pastry: In a saucepan, combine milk, water, salt, and butter. Bring to a boil. Add sifted flour, stir until smooth, and cook for ~5 minutes, stirring constantly.
2. Transfer to a bowl and let it cool for ~10 minutes.
3. Add eggs one by one, mixing well after each addition.
4. Place a 17 cm ring on a baking sheet lined with parchment paper. Spread half of the dough.
5. Bake for ~25 minutes at 170–180°C, then let it cool.
6. Cream: In a saucepan, mix yolks, sugar, starch, vanilla, and milk. Cook over low heat until thickened, stirring constantly.
7. Cook for a few more minutes, remove from heat, cover with plastic wrap (touching the surface), and let it cool.
8. Beat the softened butter for 5–7 minutes.
9. Gradually add the custard to the butter, one tablespoon at a time, beating until smooth. Important: the butter and custard must be at the same temperature.
Filling: Cook berries, sugar, starch, and water until thickened. Blend if necessary.
Assembly: Layer of crust → half of the cream → berry filling → remaining cream → second layer of crust.
Refrigerate overnight.
Bon Appétit! ❤️