St. Honoré Cake with Forest Berries

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

Transfer the dough to a mixing bowl and beat with a flat beater on low speed for a few minutes to cool it down. Then, beat in the eggs one by one. The dough should have a creamy consistency and hold its shape. Be careful with the last egg – add only as much as needed until the consistency is right. If the dough is too stiff, add a splash of water.

Cover the dough directly on the surface with cling film to prevent it from drying out, and let it cool completely.