Lemon Raspberry Cream Puff Cake

1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Draw an 8-9 inch circle on the parchment paper as a guide for piping the choux.

⏱️ 5 min•🌡️ 400

2

In a medium saucepan, combine the water, sliced unsalted butter, salt, and 1 teaspoon of granulated sugar. Heat over medium-high heat, stirring occasionally, until the butter is melted and the mixture comes to a rolling boil.

⏱️ 5 min

3

Remove the saucepan from the heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away cleanly from the sides of the pan.

⏱️ 2 min

4

Return the saucepan to low heat and continue to cook the dough for 1-2 minutes, stirring constantly. This step helps to dry out the dough, which is crucial for a crisp choux pastry.

⏱️ 2 min

5

Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment. Beat the dough on medium speed for 3-5 minutes to allow some of the steam to escape and cool it down slightly. This prevents the eggs from scrambling.

⏱️ 5 min

6

With the mixer running on medium speed, gradually add the whisked eggs in several small additions (about 1/4 of the eggs at a time). Continue mixing until each addition of egg is fully incorporated and the dough becomes smooth, glossy, and has a consistency that forms a "V" shape or a thick ribbon when lifted with the paddle. You may not need all the egg; stop when the desired consistency is reached.

⏱️ 10 min

7

Transfer the choux pastry to a piping bag fitted with a large open star tip (or a large round tip).

⏱️ 2 min

8

On the prepared parchment-lined baking sheet, pipe a large circular base following your drawn guide. Then, pipe a second circle directly on top of the first. Finally, pipe a third, slightly smaller circle on top of the second, creating a tiered choux ring.

⏱️ 5 min

9

Bake the choux pastry in the preheated oven for 30-35 minutes, or until it is golden brown, puffed, and firm. Do not open the oven door during the first 20 minutes of baking. Once baked, turn off the oven, prop the door open slightly, and let the choux cool in the oven for 15 minutes to prevent it from deflating. Remove from oven and cool completely on a wire rack.

⏱️ 45 min•🌡️ 400

10

While the choux is baking and cooling, prepare the vanilla custard. In a medium saucepan, combine the whole milk, half of the granulated sugar (1/4 cup), and vanilla extract. Heat over medium heat until the mixture is simmering, but not boiling. Remove from heat.

⏱️ 8 min

11

In a separate medium-sized bowl, whisk together the large egg yolks and the remaining granulated sugar (1/4 cup) until the mixture is pale and slightly thickened.

⏱️ 3 min

12

Whisk the cornstarch into the egg yolk and sugar mixture until it is completely smooth and lump-free.

⏱️ 2 min

13

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This tempering step prevents the eggs from scrambling. Gradually add more hot milk until about half of the milk has been incorporated into the egg mixture.

⏱️ 3 min

14

Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

⏱️ 1 min

15

Cook the custard over medium heat, whisking constantly, until it thickens considerably and begins to bubble. Continue whisking for about 1 minute after it starts bubbling to ensure the cornstarch is fully cooked and the custard is smooth.

⏱️ 7 min

16

Remove the saucepan from the heat and immediately stir in the cold, cubed unsalted butter until it is completely melted and the custard is smooth and glossy.

⏱️ 2 min

17

Pour the custard into a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools. Refrigerate until thoroughly chilled and firm, at least 2-3 hours, or preferably overnight.

⏱️ 180 min