Choux with Strawberries and Cream
My own favourite birthday cake is always Genoise sponge, strawberries and cream but this year it’s going to be this, orange flavoured choux with strawberries and cream…lots of them.
Choux with Strawberries with Mascarpone & Vanilla Cream
- Strawberries sliced in half
- 3 tablespoons of strawberry jam melted in a pan with 1 tablespoon of water
Add the strawberries to the strawberry jam once it’s melted down and make sure every strawberry is glistening.
For the Choux Pastry read here.
Mascarpone & Vanilla Cream
I don’t like having just whipped cream and for that reason I’ll always add either mascarpone cheese or cream cheese. It has to be full fat, to hold its shape, the reduced stuff will end up weeping after a while.
- 300 ml / 1 cup and 2 tablespoons double or whipping cream
- 250 grms /1 cup of mascarpone or cream cheese (full fat)
- 2-3 tablespoons of caster sugar (superfine)
- 1 teaspoon of vanilla paste or vanilla extract
Whip the cream with the sugar and vanilla until just about to hold its shape, you don’t want it too stiff.
Whisk the mascarpone for seconds only to loosen it and add one tablespoon of the cream to it and fold it in. Add the rest of the cream by folding, don’t overbeat it. It will sit in the fridge for a day, but means the mixture will be harder to pipe out.