Torta di Crema Pasticciera e Fragole

Strawberry Cake With Cream Puffs Base

The other morning I decided to try and make one of my most mouth-watering desserts: cream puffs filled with an enveloping cream that can appease the most unstoppable desires, hidden by a generous layer of tasty dark chocolate. I had decided to make profiteroles! But alas, I have very little knowledge of pastry and the result was not what I had imagined. Often the recipes you find by fumbling around on the internet are not perfect and, unfortunately, this was the proof.

My dreams were shattered once I opened the oven, but an idea popped into my head the next moment. Why throw away those not-so-pretty but still delicious treats and not use them to make something just as creamy? So I set to work, making what was for me a discovery.

In fact it is a sort of revisited cheesecake, with the base made of crumbled cream puffs and topped with a delicate vanilla and lemon flavoured custard, with little cubes of strawberries hiding here and there. I must say, however, that this preparation of this Strawberry Cake With Cream Puffs Base differs from that of the cheesecake not only for the different use of ingredients, but especially for the base which is not too crunchy, but almost melts with the cream.

Torta di Crema Pasticciera e Fragole
Strawberry Cake With Cream Puffs Base
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Torta di Crema Pasticciera e Fragole

Strawberry Cake With Cream Puffs Base

Vittoria
A gorgeous summer cake!
20 mins
Total Time 10 mins
Course Dessert
Cuisine Italian
Servings 8

Ingredients
 
 

  • 450 g crumbled cream puffs (about 30 puffs)
  • 70 g butter
  • 200 g chopped strawberries
  • Strawberries and pistachios to decorate

Ingredients for the custard

  • 500 ml milk
  • 1 vanilla pod
  • 1 piece of lemon peel
  • Juice of half a lemon if desired
  • 7 egg yolks
  • 120 g sugar
  • 40 g corn starch

Instructions
 

  • To prepare this cake, suitable for those who, like me, are beginners in the kitchen and have had some misfortune with puffs, you will first have to crumble your deflated puffs in a bowl.
  • Melt the butter and incorporate it into the bowl. Mix everything together.
  • Line the base of a hinged cake tin with greaseproof paper and spread the crumbled puffs over it to create a base for your cake. Place it in the fridge.
  • In the meantime, prepare the custard: boil the milk with a vanilla pod and a piece of lemon zest in a small saucepan. You can also add the juice of half a lemon if you like a slightly more acidic note, I think it goes very well.
  • While the milk is on the stove, beat the egg yolks with the sugar until light and fluffy. Then add the sifted starch a little at a time.
  • Once the milk has boiled, remove the vanilla pod and peel. Pour the egg cream into the saucepan with the milk, stirring quickly with a whisk.
  • Turn the heat back up to low and, stirring constantly, you will see the cream begin to thicken. Once thickened, let it cool for a few minutes.
  • In the meantime, cut your strawberries into cubes. Add the strawberries to the cream and then pour it over the cream puff base. Level it off and place it in the fridge until it has firmed up. I kept it overnight and the next morning it was perfect!
  • When it's time to serve, decorate it with pistachios and more strawberries, then taste the goodness of this cake!

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Vin Beato, Liqueur wine from Italy, catarratto, inzolia and grillo grapes

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