Favoreats
Favoreats LLC
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INGREDIENTS
Pate a Choux (You'll need 2/3 of this recipe for two cakes; I made it all and used the extra for a trifle)
8 oz
cake flour
11 oz
bread flour
1 qt
water
12 oz
unsalted butter
1 1/2 tsp
salt
1 qt
eggs (16-18 large eggs)
Strawberry Compote Cream
Strawberry Compote Cream (Prepare the cream while the choux is baking but do not finish it (Step 2-4) until you are ready to assemble the cakes or the gelatin will set and you will not be able to fill the cakes)
14 oz
strawberries
4 oz
granulated sugar
Juice of 1 lime
4 tsp
unflavored gelatin powder
1/3 cup
water
3 cups
heavy cream
Chantilly Cream
1
vanilla bean
1/4 cup
powdered sugar
2 cups
heavy cream
1 tsp
vanilla extract