Choux Pastry

For the dough, heat the water and light butter in a saucepan. Sift the flour. When the liquid is simmering, pour in the flour all at once and stir with a wooden spoon until it is completely absorbed by the liquid. Continue stirring over medium heat until a large dumpling forms and the bottom is coated with a white layer. Shape the dumpling into a wide bowl and quickly fold in the first egg. Let the dough cool for an hour, then add the remaining eggs one by one, incorporating each egg well before adding the next. Finally, fold in the baking powder. The dough should be shiny and hard to pull off the spoon.

Preheat the oven to 200 °C convection oven. Cover the bottom of a cake springform pan (28 cm ø) with parchment paper, stretch the cake ring over it and spread just under 1/4 of the dough on the paper. Put three or four more small blobs of dough on top and do not spread them smoothly, so that “little clouds” can form on the finished base. Bake the first cake for 20 minutes, then place it on a cooling rack to cool. Do the same with the other three layers.

When all the bases have cooled, stretch a flexible cake border around the bottom one. Whip the whipped cream at the beginning with cream stiffener and vanilla sugar until stiff. Then fold the egg yolks and rum flavoring into the whipped cream. Spread a third of the cranberries on the bottom layer, then spread a third of the whipped cream evenly on top.

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