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Friday, September 9, 2011

Choux Pastry Gateau with Raspberries (Flockentorte) LC, SF

Since we are in September and summer is nearing it’s end, or at least I’ve heard this is happening in other places, around here we are still as hot as ever! Anyway, since fall is closer now and I managed to get a few of the last ultra sweet raspberries, I thought it’s time to honor them in this delicious and light Choux Pastry Gateau!

The raspberries (or any other berries you might want to use) are definitely the star here, even though I have to say that the mounds of sweet fluffy cream and the light but crunchy choux pastry are doing a very fine job in the supporting roles! A lovely taste of summer!




3/4 cup of water 

1 tsp sweet dough bakery emulsion (optional)
3/4 stick of unsalted butter
1/4 tsp salt 
4.5 tbsp. oat flour 
3 tbsp. of vital wheat gluten 
1.5 tbsp. vanilla whey protein powder
2 large eggs, beaten (approximately)


12 oz. fresh Raspberries

1/8 - 1/4 tsp Stevia extract (depends on the tartness of the raspberries)
2 cups Whipping Cream
1/2 tsp vanilla extract
1/4 tsp glucomanan powder 

powdered sweetener of choice for dusting


Preheat oven to 375°F.
Place the water, the emulsion and the butter in a pan and bring to a gentle boil. In the meantime, mix the dry ingredients in a small bowl.

Dump  the flours into the boiling mix all at once, and stir continuously with a wooden spoon or wire whisk.

It will look lumpy and soupy for a few seconds but keep on stirring - it will come together into a smooth dough!

Turn down heat to medium and cook for a couple of minutes until the mixture pulls away from the pan. Cook for a couple more minutes while moving the dough around and stirring.

Remove from the heat. Place the dough in the bowl or a mixer. Using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly.

Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated. You may not need the whole two eggs if the mixture becomes too sloppy. It will be the consistency of a thick waffle batter.



Spread one third of a the batter into the bottom of a greased or parchment paper lined spring form pan and bake until golden brown and puffy. Really spread it out thinly and try to do this as evenly as possible.


Baking  takes about 18 minutes or so.

DO NOT OPEN THE OVEN during the baking time.  They will deflate if you open the oven too early!

There might be areas that puff up more than others, don’t worry about that. It will all even out once it is cooled and filled!

Remove from spring form pan and cool on wire rack. Repeat with the rest of the batter to make two more layers.

Whip the cream with the stevia until soft peaks form. Then under constant fast whipping, SLOWLY drizzle in the glucomanan powder. Set aside about 1/2 cup of the whipped cream and 10 whole raspberries.

Gently fold the rest of the raspberries into the cream.

To assemble the cake, place one choux pastry round on a plate/cake stand. Spread about 1/2 of the Raspberry Cream Mix evenly all over it. Don’t go all the way to the edge as the weight of the other layers will spread the cream further. Then add the second round of choux pastry, spread the remaining cream mix and finish with the last choux pastry round. Generously dust with powdered sweetener and garnish with 10 piped rounds of cream, topped with a whole raspberry. Refrigerate for at least 2 hrs. before serving!

Use a sharp knife and a light hand when slicing. It’s best to start cutting from the middle towards the outside.



You could make little individual gateaus by doing the rounds in a muffin pan and then assembling them 3 high like the large gateau, garnishing with a dollop of cream, a berry in the middle and a dusting of powdered erythritol!


Makes 10 generous slices. The whole recipe is 80 g of carbs with 19 g of fiber, which equals 61 g of net carbs.

That’s 6.1 g net carbs per slice.

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Birgit Kerr