The month is almost over again – that means it’s time for another “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. This time we’ve picked a very special topic: choux pastry aka. pâte à choux! One of my “mortal enemies” you could say. I made it quite often already, but somehow choux pastry and I will never be friends I guess ;) Well… I hope you can’t tell right away looking at this delicious Mousse au Chocolate Cream Puff Cake ;P

Choux pastry is actually not too complicated, to be honest. If you keep certain points in mind, you will be successful when preparing the dough. I read a lot about choux pastry, what to do, what to avoid, what to watch out for, regarding the eggs, how the texture should look like… that’s all quite easy to understand and to do. I never had problems with the rise, my cream puffs never collapse after baking. I have a huge problem with the shape of the cream puffs ;P
I’ve tried many different piping techniques, but somehow the result is always a bit of a gamble for me. When trying to make small round cream puffs half of them look fine and the rest deforms and has the strangest shapes after baking – even though I pipe all of them onto the baking sheet the same way. With larger cream puffs it is even worse. Playing the lottery would probably be more successful. The odds of hitting the jackpot are about as good as the odds of my cream puffs getting exactly the shape I’d like…


Well, fortunately, this chocolate mousse cake doesn’t require a bunch of cream puffs that have the exact same size or even look very pretty. Since the cream puffs end up inside the mousse, you won’t see them anyway. If you place them properly, you won’t even see weird shapes when cutting the cake. One of the reasons why I decided to make this kind of cake for this “Bake Together” today. If I had made regular cream puffs, I probably would have been very annoyed if they don’t turn out the way I wanted :P

BTW – the cake is a bit on the “heavy” side… means it is quite rich with all that chocolate and heavy cream used. So be warned! Haven’t done such a “high calories” cake in a long time. All my friends out there with diabetes and whoever wants to cut back on sugar – this is not the cake for you. You might be able to eat a tiny little thin slice, but that’s it. Not an ounce more ;P
Have a great Sunday!
INGREDIENTS / ZUTATEN
7 oz. (200g) all-purpose flour
2.8 oz. (80g) sugar
1 oz. (30g) cocoa powder
1 pinch of salt
1/2 cup (120g) cold butter, in small pieces
1 tbsp. cold water
1 large egg
For the cream puffs:
1/3 cup (80ml) water
0.5 oz. (15g) butter
1 pinch of salt
1.8 oz. (50g) all-purpose flour
0.3 oz. (10g) cornstarch
2 medium eggs
1 cup (250g) heavy cream
For the chocolate mousse:
14 oz. (400g) semi-sweet chocolate (>60% cocoa)
1 oz. (30g) butter
1 tbsp. cocoa
1/2 tsp. vanilla extract
28 oz. (800g) heavy cream
For the decoration:
1.8 oz. (50g) grated chocolate (optional)
5.3 oz. (150g) heavy cream
1 tsp. cream stiffener
1 gelatin leaf
2/3 cup (150ml) Eierlikör
200g Mehl (Type 550)
80g Zucker
30g Kakao
1 Prise Salz
120g kalte Butter, in kleinen Stücken
1 EL kaltes Wasser
1 Ei (L)
Für die Windbeutel:
80ml Wasser
15g Butter
1 Prise Salz
50g Mehl (Type 550)
10g Speisestärke
2 Eier (M)
250g Sahne
Für die Füllung:
400g Zartbitterschokolade (>60 % Kakao)
30g Butter
1 EL Kakao
1/2 TL Vanille Extrakt
800g Sahne
Für die Dekoration:
50g Raspelschokolade (optional)
150g Sahne
1 TL Sahnesteif
1 Blatt Gelatine
150ml Eierlikör


DIRECTIONS / ZUBEREITUNG
2. Mix the flour for the base with the sugar, cocoa, and salt in a large bowl. Add the cold butter and cut into pea-sized pieces with a pastry blender. Add the egg and water and mix with a fork, then knead briefly with your hands to get a smooth dough. Shape into a disk, place in the prepared tin, and press down to get a smooth layer. Bake for about 18-20 minutes. Remove from oven and let cool down in the tin. Do not turn off the oven.
3. While the cake base is in the oven, you can prepare the choux pastry. Add water, butter, and salt for choux pastry to a small saucepan and bring to a boil until the butter is completely melted. Mix the flour and starch together, then add to the pot in one go and stir until you have a smooth dough that pulls away from the pot. Continue stirring for about 1 minute – the bottom of the pot will be covered with a white layer that shows you the pastry dough is perfect. Transfer the pastry dough to a mixing bowl and let cool down for a few minutes. Add the eggs to the bowl (one at a time) and work them into the dough with dough hooks. The dough should be shiny and hang down in a triangle from the dough hooks when you pull them out. Fill into a piping bag fitted with a round nozzle. Line a baking sheet with baking parchment, then pipe small portions of the dough onto the prepared baking sheet, spacing them slightly apart – there should be enough dough for about 18 small cream puffs. Spray or brush with some water, smoothing out any tips peaking out if necessary. When the cake base is done, bake the cream puffs immediately afterward for about 20-23 minutes. Do not open the oven during this time or the pastry will deflate! Remove the finished cream puffs from the oven and let them cool down on a wire rack.
4. Poke small holes in the bottoms of the cooled cream puffs with a knife or wooden skewer. Whisk the heavy cream until stiff peaks form, transfer to a piping bag with a small round tip and fill the cream puffs with it. Set aside.
5. Coarsely chop the chocolate and melt it together with the butter, cocoa, and vanilla extract in a large (heatproof) bowl over a pot with simmering water. Remove the chocolate sauce from the stove and let cool down for about 10 minutes. Meanwhile, whisk the cold heavy cream until stiff peaks form. Add to the bowl with the cooled (lukewarm) chocolate in several batches and fold in. The first portion of whipped cream can be stirred in more vigorously, but after that, the whipped cream should be folded in very carefully to retain as much volume as possible.
6. Place the cake base on a serving plate and place a cake ring around it. Spread about 1/4 of the chocolate mousse on the base, then place the cream puffs on top with some space in between them – I could fit in 12 cream puffs – and then pour the remaining chocolate mousse over the cream puffs. Depending on how firm the mousse already is, you may need to press the mousse into the spaces between the cream puffs so there are no air bubbles. Smooth out the top and place in the fridge for about 2 hours.
7. Warm the cake ring slightly with a warm cloth, then slide a sharp knife between the ring and the cake and carefully loosen the ring. If the edges look a bit rough, you can smooth them out with a warm cake palette (the mousse melts slightly due to the heat and is easier to spread). If you like, you can now press some grated chocolate onto the sides of the cake (optional). Whisk the heavy cream for the decoration with the cream stiffener until it stiff peaks form. Fill into a piping bag with a star tip and decorate the cake. Place back in the fridge.
8. For the Eierlikör layer, soak the gelatin leaf in cold water for about 5 minutes, then add to a saucepan and heat up until dissolved. Gradually add the eggnog and mix well. Pour the mixture over the cake and spread evenly. Place in the fridge for another 2 hours.
2. Mehl mit Zucker, Kakao und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer in etwa erbsengroße Stücke zerteilen. Ei und Wasser dazugeben und erst mit einer Gabel verrühren und dann kurz mit den Händen zu einem glatten Teig verkneten. Den Teig zu einer Scheibe formen, in die vorbereitete Form legen und zu einer glatten Schicht andrücken. Für etwa 18-20 Minuten backen. Aus dem Ofen holen und in der Form abkühlen lassen. Den Ofen nicht ausschalten.
3. Während der Boden im Ofen ist, kann man schon den Brandteig vorbereiten. Wasser, Butter und Salz für den Brandteig in einen kleinen Topf geben und aufkochen – die Butter sollte komplett geschmolzen sein. Mehl und Stärke vermischen und dann in einem Rutsch in den Topf geben und verrühren, bis ein glatter Teig entsteht, der sich vom Topf löst. Den Teig unter ständigem Rühren etwa 1 Minute abbrennen lassen – der Boden des Topfes sollte dabei mit einer weißen Schicht bedeckt sein. Den Teig in eine Rührschüssel geben und für ein paar Minuten abkühlen lassen. Die Eier einzeln zur Schüssel dazugeben und mit Knethaken in den Teig einarbeiten. Der Teig sollte glänzen und in einem Dreieck an den Knethaken herunterhängen, wenn man diese aus dem Teig zieht. Den Teig in einen Spritzbeutel mit runder Tülle einfüllen. Ein Backblech mit Backpapier auslegen und dann kleine Portionen des Brandteiges mit etwas Abstand zueinander auf das vorbereitete Backblech aufspritzen – der Teig sollte für etwa 18 kleine Windbeutel ausreichen. Die Teiglinge mit etwas Wasser besprühen oder einpinseln, herausstehende Spitzen ggf. glätten. Wenn der Boden fertig gebacken hat, die Windbeutel gleich im Anschluss für etwa 20-23 Minuten backen – den Backofen währenddessen nicht öffnen, sonst fallen die Windbeutel zusammen! Die fertigen Windbeutel aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
4. Die abgekühlten Windbeutel auf der Unterseite mit einem Messer oder Holzspieß mit einem kleinen Loch versehen. Die Sahne Steif schlagen, in einen Spritzbeutel füllen und die Windbeutel damit befüllen. Zur Seite stellen.
5. Die Schokolade grob hacken und dann zusammen mit Butter, Kakao und Vanille Extrakt in einer großen (hitzebeständigen) Schüssel über einem Topf mit köchelndem Wasser schmelzen. Die Schokosoße vom Topf nehmen und für etwa 10 Minuten abkühlen lassen. Die kalte Sahne steif schlagen und dann in mehreren Portionen zur handwarmen Schokolade dazugeben und unterheben. Die erste Portion kann man noch etwas forscher unterrühren, danach sollte man die Sahne dann allerdings vorsichtig unterziehen, damit so viel Volumen wie möglich erhalten bleibt.
6. Den Boden der Torte auf eine Servierplatte setzen und einen Tortenring herum spannen. Etwa 1/4 der Schokomousse auf dem Boden verteilen, dann die Windbeutel mit etwas Abstand zueinander auf die Mousse setzen und etwas hineindrücken – bei mir waren es 12 – und dann die restliche Schokomousse über die Windbeutel geben. Je nachdem wie fest die Mousse ist, müsst ihr ggf. die Mousse in die Zwischenräume drücken, damit keine Luftlöcher entstehen. Oberfläche glatt streichen und dann für etwa 2 Stunden in den Kühlschrank stellen.
7. Den Tortenring mit einem warmen Tuch etwas anwärmen, dann mit einem scharfen Messer zwischen Ring und Torte gehen und den Ring vorsichtig lösen. Sollten die Ränder etwas unschön aussehen, könnt ihr mit einer warmen Kuchenpalette etwas korrigieren (die Mousse schmilzt leicht durch die Wärme und lässt sich besser verstreichen). Wer mag, kann jetzt etwas Raspelschokolade an die Seiten der Torte andrücken. Die Sahne für die Dekoration mit Sahnesteif aufschlagen, bis sie steif ist. In einen Spritzbeutel mit Sterntülle füllen und dann Tupfen auf die Torte aufspritzen. Zurück in den Kühlschrank stellen.
8. Für den Eierlikörspiegel die Gelatine für etwa 5 Minuten in kaltes Wasser einlegen, dann in einen Topf geben und erwärmen, bis sie sich aufgelöst hat. Den Eierlikör nach und nach dazugeben und gut verrühren. Den leicht angedickten Eierlikör dann auf die Torte gießen – bis zu den Sahnetupfen sollte alles gleichmäßig mit Eierlikör bedeckt sein. Noch einmal für 2 Stunden in den Kühlschrank stellen.


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Here is a version of the recipe you can print easily.
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Chocolate Mousse Cream Puffs Cake
- Prep Time: 00:40
- Cook Time: 00:40
- Total Time: 06:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: France
Description
Delicious and rich chocolate mousse cake with a hidden agenda: choux pastry cream puffs are inside the cake and can only be seen when you cut the cake.
Ingredients
For the base:
7 oz. (200g) all-purpose flour
2.8 oz. (80g) sugar
1 oz. (30g) cocoa powder
1 pinch of salt
1/2 cup (120g) cold butter, in small pieces
1 tbsp. cold water
1 large egg
For the cream puffs:
1/3 cup (80ml) water
0.5 oz. (15g) butter
1 pinch of salt
1.8 oz. (50g) all-purpose flour
0.3 oz. (10g) cornstarch
2 medium eggs
1 cup (250g) heavy cream
For the chocolate mousse:
14 oz. (400g) semi-sweet chocolate (>60% cocoa)
1 oz. (30g) butter
1 tbsp. cocoa
1/2 tsp. vanilla extract
28 oz. (800g) heavy cream
For the decoration:
1.8 oz. (50g) grated chocolate (optional)
5.3 oz. (150g) heavy cream
1 tsp. cream stiffener
1 gelatin leaf
2/3 cup (150ml) Eierlikör
Instructions
1. Preheat the oven to 200°C (390°F). Line a 24cm (9.5 inches) springform tin with baking parchment and set aside.
2. Mix the flour for the base with the sugar, cocoa, and salt in a large bowl. Add the cold butter and cut into pea-sized pieces with a pastry blender. Add the egg and water and mix with a fork, then knead briefly with your hands to get a smooth dough. Shape into a disk, place in the prepared tin, and press down to get a smooth layer. Bake for about 18-20 minutes. Remove from oven and let cool down in the tin. Do not turn off the oven.
3. While the cake base is in the oven, you can prepare the choux pastry. Add water, butter, and salt for choux pastry to a small saucepan and bring to a boil until the butter is completely melted. Mix the flour and starch together, then add to the pot in one go and stir until you have a smooth dough that pulls away from the pot. Continue stirring for about 1 minute – the bottom of the pot will be covered with a white layer that shows you the pastry dough is perfect. Transfer the pastry dough to a mixing bowl and let cool down for a few minutes. Add the eggs to the bowl (one at a time) and work them into the dough with dough hooks. The dough should be shiny and hang down in a triangle from the dough hooks when you pull them out. Fill into a piping bag fitted with a round nozzle. Line a baking sheet with baking parchment, then pipe small portions of the dough onto the prepared baking sheet, spacing them slightly apart – there should be enough dough for about 18 small cream puffs. Spray or brush with some water, smoothing out any tips peaking out if necessary. When the cake base is done, bake the cream puffs immediately afterward for about 20-23 minutes. Do not open the oven during this time or the pastry will deflate! Remove the finished cream puffs from the oven and let them cool down on a wire rack.
4. Poke small holes in the bottoms of the cooled cream puffs with a knife or wooden skewer. Whisk the heavy cream until stiff peaks form, transfer to a piping bag with a small round tip and fill the cream puffs with it. Set aside.
5. Coarsely chop the chocolate and melt it together with the butter, cocoa, and vanilla extract in a large (heatproof) bowl over a pot with simmering water. Remove the chocolate sauce from the stove and let cool down for about 10 minutes. Meanwhile, whisk the cold heavy cream until stiff peaks form. Add to the bowl with the cooled (lukewarm) chocolate in several batches and fold in. The first portion of whipped cream can be stirred in more vigorously, but after that, the whipped cream should be folded in very carefully to retain as much volume as possible.
6. Place the cake base on a serving plate and place a cake ring around it. Spread about 1/4 of the chocolate mousse on the base, then place the cream puffs on top with some space in between them – I could fit in 12 cream puffs – and then pour the remaining chocolate mousse over the cream puffs. Depending on how firm the mousse already is, you may need to press the mousse into the spaces between the cream puffs so there are no air bubbles. Smooth out the top and place in the fridge for about 2 hours.
7. Warm the cake ring slightly with a warm cloth, then slide a sharp knife between the ring and the cake and carefully loosen the ring. If the edges look a bit rough, you can smooth them out with a warm cake palette (the mousse melts slightly due to the heat and is easier to spread). If you like, you can now press some grated chocolate onto the sides of the cake (optional). Whisk the heavy cream for the decoration with the cream stiffener until it stiff peaks form. Fill into a piping bag with a star tip and decorate the cake. Place back in the fridge.
8. For the Eierlikör layer, soak the gelatin leaf in cold water for about 5 minutes, then add to a saucepan and heat up until dissolved. Gradually add the eggnog and mix well. Pour the mixture over the cake and spread evenly. Place in the fridge for another 2 hours.
Notes
Enjoy baking!