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, and bring to a boil. Remove from heat and stir in the flour. Return to the stovetop and stir over low to medium heat for about 2-3 minutes ("drying out") 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 the flat beater of a stand mixer on low speed for a few minutes to cool it slightly. Then, beat in 3 eggs one by one (or in parts). The finished dough should have a creamy consistency and hold its shape. Be careful with the last portion of eggs – add only enough until the consistency is right. If the dough is too stiff, add a splash of 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.