Triple Berry Sauce
3 cups mixed berries (I used strawberries, raspberries, blueberries
1/2 cup granulated sugar
Juice of 1 lime
Pate A Choux
1 1/2 cup all-purpose flour
12 tablespoons unsalted butter, cut into 12 pieces
2 teaspoons sugar
1/2 teaspoon salt
7 large eggs, room temperature
Triple Berry Cream Filling
1/3 cup water
4 teaspoons unflavored gelatin powder
3 cups heavy cream
Chantilly Cream
3 cups heavy cream
1/4 cup powdered sugar
2 teaspoons vanilla bean paste or vanilla extract
Fresh berries and powdered sugar for decorating
ASSEMBLING THE CAKE:
1. Cook the Triple Berry Sauce. (I made this the night before.)
2. Bake the Pate a Choux.
3. Prepare the Triple Berry Cream Filling.
4. Bake the Choux Crumbs.
5. Place one 7-inch round of choux on a cake stand or serving platter. Top with 1/3 of the triple berry cream filling. Add a second choux round and press
lightly into cream; add 1/3 of the filling, a third choux round then the remaining berry filling. Finish with the fourth choux round on top. Refrigerate
for 2 hours.
6. Prepare the Chantilly Cream. Reserve 1/3 of the whipped cream to pipe a decorative edge around the top and bottom of the cake.
7. Ice the sides and top of the cake with the remaining 2/3 of the whipped Chantilly Cream.
8. Use your hands to gently press the cooled choux crumbs onto the sides of the cake.
9. Pipe a decorative edge of whipped cream around the top and bottom of the cake.
10. Pile fresh berries on top of the cake.
11. Chill until ready to serve. Best if eaten as soon as possible after it’s decorated.
yield: 16 SERVINGS
A luscious Triple Berry Choux Cake with four layers of choux sandwiched with triple berry cream, iced with vanilla bean whipped cream, and decorated with
choux crumbs, powdered sugar and fresh berries.