With the summer season almost upon us, I found it fitting to finally try baking a cream puff cake.
For the puff recipe, please see my previous post Raspberry Cream Puff.
I filled an 8" cheesecake pan with 3/4 of a batch of profiterole/cream puff/choux pastry and swirled it with a small offset spatula with hopes of giving it an interesting depth underneath the filling (which took approximately 45 minutes to bake thoroughly).
I whipped up a 500 ml carton of whipping cream and added 1/4 cup of strawberry puree. Spread healthy amount to fill.
Top it with fresh quartered strawberries.
Fyi we had a "turducken" for Father's Day dinner (in case you were curious) and an array of sweets.
"Turducken" From Wikipedia, the free encyclopedia
A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau ofturkey, duck, and chicken or hen. The dish is a form of engastration, a recipe method in which one animal is stuffed inside the gastric passage of another.[1]Happy Father's Day!
