Ingredientes para Cream Puff Gateau
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Cómo preparar Cream Puff Gateau
- Preheat oven to 400°F (200°C). Grease 3 large baking sheets with butter and set aside.
- In a medium saucepan over medium heat, melt 1/2 cup (1 stick) butter with 1 cup water.
- Bring the mixture to a rolling boil, stirring constantly.
- Reduce heat to low and immediately add 1 1/2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt all at once.
- Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1 minute.
- Remove from heat.
- Add eggs one at a time, beating vigorously with a wooden spoon or electric mixer until each egg is fully incorporated before adding the next. The mixture may appear to separate at first.
- Continue beating until the dough comes together into a smooth paste.
- Divide the dough evenly among the 3 prepared baking sheets.
- Using a spatula or piping bag, spread the dough into 8-inch circles (or desired shape).
- Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake until golden brown, 10 to 15 minutes more.
- Transfer the pastry layers to wire racks to cool completely.
- Meanwhile, spread 1 cup of shredded coconut on a baking sheet and bake at 350°F (175°C) until lightly toasted, about 10 minutes. Set aside to cool.
- In a large bowl, beat 2 cups of cold heavy cream with an electric mixer until soft peaks form.
- Add 1/4 cup powdered sugar and beat until combined.
- Spread 1 tablespoon of preserves on each pastry layer.
- Top each layer with 1/3 of the whipped cream and 1/3 of the toasted coconut.
- Carefully stack the layers to create the gateau.
- Slice with a serrated knife and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
25g
Fat
123g
Carbs
7g
