Lemon-lime and cinnamon choux cake recipe by Blas Cantó

In the second test of the final of the program ‘Bake Off: Celebrities in the oven’, the finalists had to make a pie with filled choux pastry baseincluding at least five small cabbage (profiteroles) for decoration, which also had to be filled and coated with caramel. Likewise, the jury specified that the fillings had to be different from each other. The time allotted for this preparation was two hours.

Image of Blas Cantó in ‘Bake Off: Celebrities in the oven’ RTVE

Paco Roncero explained that to achieve an excellent choux pasta, they had to master the ovens perfectly. If they did it right, they would get the profiteroles rise and reach the ideal point.

In addition, Eva Arguiñano commented that with this test they wanted to see the versatility with the shapes of each contestant, so each one had to give a different geometric shape to their cake.

‘Final Round’ by Blas Cantó

Blas Cantó titled his creation as ‘Final Round‘ and designed his choux pastry tart in the shape of a rectangle. The filling consisted of a whipped cinnamon ganache and profiteroles stuffed with lemon and lime pastry cream.

After the tasting by the jury, Eva Arguiñano commented that, although the cake was delicious, she would have added more filling to the profiteroles to give more height to the rectangle. Despite this, thanks to this creation, Blas managed to advance to the next and final test of the ‘Bake Off’ grand finale.

Would you like to prepare this geometric and delicious cake at home? Below, you have the necessary ingredients and the steps to follow.

This is how it’s made: choux pastry cake with ganache whipped with cinnamon and lemon-lime cream

‘Bake Off’: Recipe for lemon-lime and cinnamon choux pastry cake by Blas Cantó’Bake Off’: Recipe for lemon-lime and cinnamon choux pastry cake by Blas Cantó Ingredients Preparation

• For the choux pastry:
• 250 g of water
• 250g milk
• 6 g of salt
• 10g sugar
• 220g butter
• 280 g flour
• 6 eggs
• For the Lemon Lime and Cinnamon Pastry Cream:
• 400 g of milk
• 100 g lemon puree
• lime zest
• 125 g egg yolk
• 125g sugar
• 65 g of cornstarch
• 25g butter
• For the whipped cinnamon ganache:
• 500 g de nata
• 200 g white chocolate
• 1 sheet of gelatin
• Cinnamon to taste
• For the caramel:
• Sugar

For the choux pastry:

Boil water with milk, salt, sugar and butter.

Add the sifted flour when it boils and stir.

Pour the mixture into the robot and beat with a whisk.

Add the eggs one by one and beat.

For the Lemon Lime and Cinnamon Pastry Cream:

Heat the milk, puree and zest.

Mix the yolk, sugar and cornstarch with 100 g of milk.

Combine the two mixtures, set and add the butter.

Cool.

For the whipped cinnamon ganache:

Hydrate the gelatin.

Heat half the cream with the cinnamon, add the gelatin.

Add the white chocolate.

Mix the ingredients and cool to 4°C.

Whip the ganache before using it as a filling or topping.

For the caramel:

Spread the sugar in a frying pan or saucepan.

Heat over medium-high heat without mixing until melted and golden in color.

Remove from the fire.