A delicious French pastry turned into a cake!Something you absolutely need to try!
- 60 g agave syrup
- 5 ml liquid sweetener
- 4 large egg yolks
- 35 g cornstarch
- ¼ tsp salt
- 340 g milk
- 115 g yoghurt
- ½ tsp vanilla extract
- 30 g (soy) butter (unsalted)
Pâte à Choux
- 115 g water
- 115 g milk
- 55 g (soy) butter (unsalted)
- ½ tsp salt
- 180 g all-purpose flour (or bread flour)
- 5 large eggs
- 125 g coconut milk (or replace with milk)
- 100 ml milk
- 170 g 75% dark chocolate (chopped)
- ⅛ tsp salt
- Mix the agave syrup, liquid sweetener, yolks, cornstarch, and salt in a heatproof bowl.
- In a saucepan, mix the milk, yoghurt, and vanilla extract on medium heat until hot.
- While whisking, slowly stream about half of the hot milk/yoghurt liquid in the yolk mixture. Pour this tempered yolk mixture into the saucepan with the rest of the milk/yoghurt mixture. Cook over medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding.
- Turn off the heat, mix in the butter. Strain through a fine-mesh sieve into a bowl, discarding any clumps caught in the sieve. Cover the pastry cream with plastic wrap to prevent a skin from forming. Refrigerate until cold.
Pâte à Choux
- Preheat the oven to 190°C.
- In a saucepan, combine the water, milk, butter, and salt. Bring to boil over medium heat.
- Stir in all of the flour with a silicone spatula or wooden spoon. Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes sticky paste and there’s a visible film of starch on the bottom of the pan, 2 to 3 minutes.
- Whisk the eggs. Turn on the mixer, while mixing the flour mixture add the eggs in slow. Continue mixing until totally incorporated, about 4 minutes total. If the dough is too stiff or pulls away too quickly, add another egg to loosen the consistency.
- Using the baking dish as a guide, trace two squares with pencil on the parchment, then flip the parchment. Spread the choux evenly inside those two squares, leave out around 1 cm around to border for the pastry to expand. Don't make the squares too thick and place the tray low in the oven.
- Bake for 25 to 40 minutes, until puffed and golden brown. (Don’t open the oven during the first 25 minutes, otherwise the choux will depuff.) Transfer the baked choux squares to a wire rack to cool completely.
- In a saucepan, bring the milk and cream to simmer.
- Remove from the heat and add the chocolate and salt. Stir until the chocolate is silky smooth. Let cool until barely warm.
- If needed, use a pair of scissors or a knife to trim the border of the choux squares so they can fit inside the baking dish.
- Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. Place the second choux square on top. Spread the chocolate ganache on top. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving.
Sugar: 11.3gFiber: 2.9gCalories: 251kcalSaturated Fat: 5.8gFat: 12.4gProtein: 7.4gCarbohydrates: 26.7g
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