Cloudberry Cream Puff Cake is a delightful fusion of classic French pastry and the enchanting flavor of cloudberries. This cake is perfect for impressing guests or simply indulging yourself with a bit of Nordic-inspired elegance.
Water provides the necessary steam for the dough to puff up beautifully. Butter adds richness and flavor, making the pastry tender. All-purpose flour is the backbone of the dough, giving it structure. Eggs are vital for the dough's rise and texture, lending both moisture and a golden hue. Heavy cream is whipped to perfection and forms the luscious filling. Cloudberry preserves bring a unique tart-sweet flavor that elevates the dessert. Powdered sugar sweetens the cream without being grainy. Vanilla extract enhances the overall flavor profile, and a pinch of salt balances the sweetness.
Serve this Cloudberry Cream Puff Cake with a sprinkle of powdered sugar for an elegant touch. Pair it with a scoop of vanilla ice cream to balance the tartness of the cloudberries. A light white wine or champagne complements the dessert beautifully, making it a perfect choice for celebrations.
First, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. This ensures your pastry doesn’t stick and cleans up is a breeze. In a medium saucepan, combine the water, butter, and a pinch of salt, then bring it to a boil over medium heat. Once it’s bubbling and the butter is fully melted, remove it from the heat.
Quickly stir in the flour with a wooden spoon or spatula until the mixture comes together into a dough. Return the saucepan to low heat and keep stirring until the dough forms a ball and pulls away from the sides. This step takes just a few minutes and ensures your dough is cooked enough to hold its shape.
Transfer the dough into a mixing bowl. Here’s where we add the eggs, but remember, it’s crucial to do this one at a time. Beat each egg thoroughly into the dough before adding the next. This helps maintain the dough’s texture and ensures the eggs are well incorporated.
Now, spoon the dough onto your prepared baking sheet, shaping it into a large rectangle. It doesn’t have to be perfect—rustic is charming. Bake the dough in your preheated oven for 25-30 minutes until it’s puffed and golden brown. Once baked, let it cool completely on a wire rack.
While the pastry base cools, whip the heavy cream in a chilled bowl until soft peaks form. This usually takes a few minutes with an electric mixer. Gently fold in the cloudberry preserves, powdered sugar, and vanilla extract, being careful not to deflate the cream. Spread this heavenly mixture over the cooled pastry base.
Finally, refrigerate your cake for at least 2 hours. This chilling time allows the cream to set, making it easier to slice and serve. Enjoy!
Share