The Cloudberry Cream Puff Cake is a divine fusion of classic French pastry and Scandinavian flavors. This decadent dessert features a fluffy choux pastry base topped with a rich cloudberry-infused cream, offering a delightful balance of sweetness and tartness.
This recipe draws inspiration from traditional French cream puffs and the Scandinavian love for cloudberries, offering a unique dessert that marries different culinary traditions.
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
2 cups heavy cream
1/4 cup cloudberry preserves
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 pinch salt
1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a saucepan, bring the water, butter, and salt to a boil.
3. Remove from heat and stir in the flour until a dough forms.
4. Return to low heat, stirring constantly until the dough pulls away from the sides of the pan.
5. Transfer the dough to a mixing bowl and beat in the eggs one at a time.
6. Spoon the dough onto the prepared baking sheet, shaping it into a large rectangle.
7. Bake for 25-30 minutes or until puffed and golden brown. Allow to cool completely.
8. In a bowl, whip the heavy cream until soft peaks form.
9. Gently fold in the cloudberry preserves, powdered sugar, and vanilla extract.
10. Spread the cloudberry cream over the cooled pastry base.
11. Refrigerate for at least 2 hours before serving to set the cream.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat by letting the cake sit at room temperature for 15 minutes before serving to enjoy its full flavor.
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