Choux pastry red currant cake

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Strawberries’ season is finished so it is time to eat another fruit that grows in my garden. And the fruit that I am talking about are black and red currant. When I was a child, the currants’ bushes grew in my grandma’s garden and every time I went for a visit I would stuff myself with them till I couldn’t stand the sour taste anymore.

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Now, I still love these fruits and the sour kick they have and I want to share a cake idea that I just came up with. So, I made choux pastry, similar to the one used in eclairs or profiteroles and combined it with red currant jellied whipped cream mousse.  

Ingredients: 

• 1 cup of water 
• 125 g of butter 
• 1 cup of flour 
• 4 eggs 
• 25g of gelatin
• 2 cups of red currants 
• 500 ml of whipping cream   

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1. Bring water and butter to boil 

 2. Add flour and mix energetically until well combined, the dough is forming a ball and is slightly shiny. Then let it cool down to room temperature. 

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3. When dough is cooled down mix in eggs. 

 4. Transfer everything to a piping bag and pipe the dough onto a baking paper in circles.

 5. Bake the pastry at 200oC for 45 minutes. Then let it cool down. 

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6. Mix in gelatin into some water and melt it on a low heat.

7. Mash the currants and whip the cream.

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8. Mix molten gelatin into the whipped cream.

9. Mix mashed currants into whipped cream.

10. Spread the mix on one layer of Choux pastry and place another one on top. Wait for the gelatin to set. 

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Enjoy !!

Suzanah  

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