Mini choux: To prepare these delicious mini choux, we start by pouring water and oil into a saucepan. We add salt and place the saucepan over medium heat. We wait until the mixture starts to boil, at which point we set the saucepan aside. It is essential to add all the flour at once, mixing quickly with a spatula or wooden spoon to avoid lumps. Once we have a smooth dough, we let it cool slightly. Once the dough has cooled, we begin to incorporate the eggs, adding one at a time and mixing well after each. This step is crucial for achieving a fluffy texture. Using a piping bag, we form choux the size of a small walnut, placing them on a baking tray lined with parchment paper. We bake the mini choux in a preheated oven at 220 degrees Celsius for about 25-30 minutes, until they become golden and fluffy. Once cooled, we fill them with vanilla cream, prepared according to the recipe below.
Vanilla cream: We start by bringing the milk to a boil along with a pinch of salt. In another bowl, we whisk the egg yolks with sugar until it completely dissolves. Then, we add the flour and mix well to avoid lumps. When the milk starts to boil, we pour in the egg yolk and flour mixture, stirring constantly. We continue to mix until the cream thickens and reaches a consistency similar to sour cream. Once we have the perfect cream, we set it aside and add the vanilla and butter, mixing well until smooth.
Cake base: Now we move on to preparing the cake base. Break the chocolate into pieces and place it along with the butter in a saucepan over low heat, stirring constantly until completely melted. Once the chocolate has melted, we set the saucepan aside, add the sugar and a pinch of salt, and mix the composition. We let it cool slightly, then we begin to incorporate the eggs, one at a time, mixing vigorously after each. Finally, we add the flour mixed with cocoa and baking powder, stirring until we obtain a uniform batter. We pour the batter into a 23 cm round cake pan lined with parchment paper, and bake at a moderate temperature for 20-25 minutes, checking with a toothpick to ensure it is ready. After baking, we let the cake cool and cut it in half.
Syrup: To prepare the syrup, we place the sugar in a saucepan and melt it over medium heat. Once we achieve a golden color, we set it aside and extinguish it with water. We place the pot back on the heat and let it simmer for a few minutes until the syrup thickens. Once cooled, the syrup will be used for assembling the cake.
Assembly: Between the two layers of cake, we spread an even layer of vanilla cream, as well as on the sides. We dip the choux halfway into the syrup (if the syrup has hardened, we can heat it slightly). We stick the choux all around the cake, creating an attractive presentation. On top, we add whipped cream and place the remaining choux, which we will drizzle with melted chocolate for a decadent look. This cake not only looks splendid but will surely delight the taste buds of those who enjoy it!
Vanilla cream: We start by bringing the milk to a boil along with a pinch of salt. In another bowl, we whisk the egg yolks with sugar until it completely dissolves. Then, we add the flour and mix well to avoid lumps. When the milk starts to boil, we pour in the egg yolk and flour mixture, stirring constantly. We continue to mix until the cream thickens and reaches a consistency similar to sour cream. Once we have the perfect cream, we set it aside and add the vanilla and butter, mixing well until smooth.
Cake base: Now we move on to preparing the cake base. Break the chocolate into pieces and place it along with the butter in a saucepan over low heat, stirring constantly until completely melted. Once the chocolate has melted, we set the saucepan aside, add the sugar and a pinch of salt, and mix the composition. We let it cool slightly, then we begin to incorporate the eggs, one at a time, mixing vigorously after each. Finally, we add the flour mixed with cocoa and baking powder, stirring until we obtain a uniform batter. We pour the batter into a 23 cm round cake pan lined with parchment paper, and bake at a moderate temperature for 20-25 minutes, checking with a toothpick to ensure it is ready. After baking, we let the cake cool and cut it in half.
Syrup: To prepare the syrup, we place the sugar in a saucepan and melt it over medium heat. Once we achieve a golden color, we set it aside and extinguish it with water. We place the pot back on the heat and let it simmer for a few minutes until the syrup thickens. Once cooled, the syrup will be used for assembling the cake.
Assembly: Between the two layers of cake, we spread an even layer of vanilla cream, as well as on the sides. We dip the choux halfway into the syrup (if the syrup has hardened, we can heat it slightly). We stick the choux all around the cake, creating an attractive presentation. On top, we add whipped cream and place the remaining choux, which we will drizzle with melted chocolate for a decadent look. This cake not only looks splendid but will surely delight the taste buds of those who enjoy it!
Ingredients
Mini choux pastry: 250 ml water 100 ml oil 150 g flour 4 eggs 1 pinch of salt Vanilla cream: 1l milk 100 g butter 200 g sugar 5 egg yolks 6 lg flour vanilla paste (vanilla sugar) a pinch of salt Vanilla cream: 100 g flour 150 g sugar 3 tablespoons cocoa 200 g bitter chocolate 150 g butter 3 eggs 1/2 sachet baking powder a pinch of salt Syrup for soaking the choux: 100 g sugar 50 ml water For the garnish: 200 ml liquid whipped cream 50 g chocolate (melted in a few drops of oil)