Danes like their sweets and their cakes. All baker's shops in Denmark have cream and custard filled cakes (like medaljer), usually placed in a chilled rack in their window. The walesstang/choux pastry cake were one of the cakes you would find there.
I can't remember getting this kind of cake growing up, but during my time working at a baker's shop, I sold a lot of them.
Makes 3-4 cakes.
- 3 egg yolks
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2½ dl (little over 1 cup) milk
- 1 teaspoon vanilla paste
- heavy whipping cream, whipped
Cream puff (choux pastry):
- 600 ml water
- 200 g butter, salted
- 250 g all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- 6-7 eggs
- vanilla custard
- whipped cream
- blackcurrant jelly (or another jelly)
- fresh fruit
- chocolate shavings
Beat the egg yolks and sugar until pale in color. Whisk in the cornstarch and vanilla paste.
Heat the milk to a slow boil, set aside.
While whisking vigorously drizzle the warm milk into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about ¼ of the milk, you can add the rest in a thin steady stream, whisking constantly.
Pour the mixture back in the saucepan and reheat it over medium heat. Whisk constantly until it starts to boil and is thickened. Remove from heat and pour into a bowl. Sprinkle with sugar or press some plastic wrap against the custard so it won't form a pudding skin. Chill the custard completely in the refrigerator.
When the custard is cold, whip the heavy whipping cream. Fold the whipped cream in the custard a little at a time till you get the desired taste and texture.
Cream puff (choux pastry):
Preheat the oven to 400℉ (200℃). Line 2 baking sheets with parchment paper.
Put water and butter in a medium saucepan and bring it to a boil over medium heat. In a bowl sift flour, baking powder and salt. When the butter is all melted add all the flour at once, and stir the mixture with a wooden spoon. Lower the heat and keep stirring until a dough is formed and it pulls away from the sides of the pan and is slightly shiny.
Keep beating the dough with the wooden spoon until slightly cooled, about 2 minutes.
Beat all the eggs in a bowl. Add a little of the beaten eggs, incorporating it thoroughly before adding more. Add the egg in small amounts until you have a thick paste but not runny at all.
Using a star tip pipe 3-4 zigzag 2-inch log, like you see on the right, onto the parchment paper lined baking sheets.
Bake the puffs for 25-30 minutes, until they are puffed up and golden brown.
DO NOT open the oven while baking the choux pastry, it will cause them to deflate.
Let the puffs cool completely on a wire rack
Decorate the pastry with custard, whipped cream, jelly, fruit and chocolate.
Serve a slice of the walesstang with a cup of tea or coffee.