St. Honoré Cake with Forest Berries

First, prepare the choux pastry. In a saucepan, mix 90 ml water, milk, 67 g butter, 10 g sugar, and salt with a whisk and bring to a boil. Remove from heat and stir in the flour. Return to the stovetop and "dry out" over low to medium heat for approx. 2-3 minutes until the dough is smooth and compact and a white film forms on the bottom of the pan.

Transfer the dough to a mixing bowl and beat with a flat beater at low speed for a few minutes. Then beat in 3 eggs individually (or in parts). The finished dough should have a creamy consistency and hold its shape on the baking sheet – so be careful with the last egg and check the consistency. If the dough is too firm, thin it with a little water.

Cover the dough with cling film (the film must touch the surface directly to prevent a skin from forming) and let it cool completely.