How to make custard cake at home. Choux pastry cake, the best recipes. Cake “Lady fingers”

1. Pour water into a saucepan and put it on fire. When the water becomes warm, add oil to it. Bring the oil mixture to a boil and the oil is completely dissolved. After boiling, add flour in a thin stream and quickly knead into a homogeneous dough.
2. Immediately after this, remove the pan from the heat and continue kneading the dough with a spoon. Remove the eggs from the refrigerator and leave for 15 minutes at room temperature. During the same time, the choux pastry for the cake should cool to a slightly warm temperature. At the same time, periodically knead the dough so that it cools faster.
3. Beat the raw eggs into the lukewarm dough, kneading thoroughly after each egg. Preheat the oven to 200C, grease a baking dish/tray with a small piece of butter. Place about 1/3 of the dough into the pan and spread evenly over the entire bottom.
4. Cook the choux pastry crust for about 20 minutes until done. Remove the pan, carefully remove the cake onto a wire rack and leave it to cool. Place half of the remaining dough into the pan, spread it over the entire bottom and place in the preheated oven.
5. So bake this and the third cake layer. While the cakes are cooling, prepare the custard cream. Pour gelatin into a small container, fill it with cold water and leave for 20 minutes.
6. Pour the cream into a saucepan and put on fire. Stirring occasionally, bring the cream to a boil and reduce heat. Meanwhile, separate the yolks from the whites and start beating with a mixer. Gradually add sugar, vanillin and flour to the yolks, beat until a light, fluffy creamy mass is formed.
7. When the cream boils, reduce the heat slightly. Without ceasing to beat the yellow cream, pour in 3-4 tbsp. hot cream. Beat until smooth and pour the yolk mixture into the boiling cream (the latter must be stirred continuously).
8. Cook the custard over low heat for about 2-3 minutes, stirring. Remove the pan from the heat, add the chocolate and stir thoroughly until it is completely dissolved. While the cream is cooling, you need to stir it as often as possible, otherwise it will become covered with a film.
9. Place the gelatin liquid in a water bath and, stirring, bring until the gelatin is completely dissolved (but without bringing to a boil). Remove the container from the water bath and leave to cool. Pour hot water over dried fruits for 15 minutes. Then drain the water, dry them with a napkin and (if necessary) cut into small pieces.
10. When the cream and gelatin have cooled to room temperature, remove the cream from the refrigerator and beat it with a mixer until stiff peaks form. Combine cream with custard and gelatin, stir.
11. Cut each cake lengthwise into two parts (if possible). Place a choux pastry crust on the bottom of a springform pan, cover it with cream and sprinkle with chopped dried fruits. Again the cake layer, cream and dried fruits. In this way, fold the entire cake from custard cakes, cream and dried fruits. Grease the last layer with cream and place the mold in the refrigerator.
12. The choux pastry cake should sit in the refrigerator for 8-10 hours. Then take out the mold, remove the split ring and decorate the cake to your taste. Cut the custard cake into portions and serve chilled. Enjoy your tea!

Once in a cafe I tried a choux pastry with custard. Or rather, not even a cake, but a part of a cake (they also sell it as a whole cake). And of course I decided to try to do something similar myself. As a result of searching, I found a wonderful recipe for a choux pastry cake with sour cream custard. Here we found a “reason” for baking it - my little son turned six months old. The cake turned out incredibly tender, just melting in your mouth. I liked it so much that I made it for my husband’s birthday at work.

The composition of the Custard Tenderness cake includes:

For the cakes:

• 200g water;
• 50g refined vegetable oil (odorless);
• 50g butter;
• 1 pinch of salt;
• 130g flour;
• 4 chicken eggs.

For the custard sour cream:

• 1 egg (large);
• 120 g sugar;
• 2 tbsp. heaped flour;
• a pinch of vanillin;
• 300 g sour cream 25%;
• 200 grams of butter.

For decoration:

A comment:

1. According to these proportions, the cake is not very tall and large, so if you need to prepare a large cake, make it for two servings.
2. From this amount of dough you get two rectangular cakes 30x40cm, or 5 round cakes with a diameter of 26cm. If you have molds of other sizes, then calculate the number of cakes yourself in proportion to the total area of ​​​​all cakes, approximately 2400-2500 sq. cm.))) The first time I made 4 cakes, they turned out to be thick.
3. You can use any cream you like - not necessary.
4. You can decorate the cake according to your taste and desire. You can completely cover it with chocolate glaze, sprinkle with grated chocolate, coconut flakes, decorate with candied fruits, etc.

Method for preparing the Custard Tenderness cake:

If you are making a cake with custard sour cream, then first you need to make the base of the cream - it must cool.

Break the egg into a small saucepan, add sour cream, sugar, flour and vanillin...


... stir everything thoroughly with a whisk until smooth.


Place the cream mixture on the stove and, stirring constantly, bring to a boil over medium heat. Cook until the cream thickens (5-7 minutes). The flour should not be felt!!! If desired, if you are not afraid, the mixture can be heated over high heat, and then cooked on medium. It will just be a little faster. You just need to stir the cream very quickly so that it brews evenly and does not have time to burn to the bottom of the pan.


Cover the surface of the cream with cling film (you can take a lunch bag) and let cool to room temperature. To make this happen faster, you can place the saucepan in another larger container with cold water. While the cream is cooling, remove the butter from the refrigerator and leave it at room temperature to soften.

Now we make the dough for the cakes.

To do this, bring salted water with butter and vegetable oil to a boil in a small saucepan.




Pour out all the flour at once...


...mix quickly. You should get a homogeneous lump - as soon as it starts to move away from the walls of the saucepan, stir for a couple more minutes, remove from the stove and leave to cool.

While the dough is cooling, finish the cream.

By this time, the custard mixture should be just warm (not hot). Using a mixer, gradually beat the softened butter into it, resulting in a very fluffy, delicate, airy cream.

Finish the cream and bake the cakes.

As soon as the dough has become slightly warm (it is not necessary to cool completely), beat in and mix in the chicken eggs one at a time. At first it will seem that they are stubbornly not stirring, but are simply hanging around the dough on their own, but gradually the dough will become homogeneous, smooth and shiny.




Spread the finished dough onto baking paper in a very, very thin layer. You can spread it with a spoon, or you can spread it with your hands soaked in cold water. If you have good baking paper, then there is no need to grease it additionally; the cake will come off well. If you doubt the quality of baking paper, it is better to grease it with vegetable oil just in case.


Bake the cakes in an oven preheated to 200ºC for 10-12 minutes until cooked.


We immediately transfer the finished cakes from the mold to a wire rack, cool, after which they can be stacked.

Assembling the cake:

Each cake is coated with cream from the heart. If desired, you can not cover the top cake with cream, but pour it with homemade chocolate or sprinkle it with powdered sugar. I coated all the cakes with cream. It is advisable that the cake sit for at least a couple of hours before serving to soak.


As a decoration I made...


... and my niece happily drew on the cake with a culinary pencil.


This is how the cake turned out:


This is in the context:

1. Fill the oil with water, add a pinch of salt. Heat until the butter is completely melted and then until the mixture boils.

2. Add sifted flour, knead well without removing from heat for about 2 minutes. The flour will cook and a thick, dense dough will form. Transfer it to a bowl, leave to cool to 60 degrees Celsius, or simply stir for a while until the desired temperature is reached.

3. In a bowl, mix the eggs until smooth. Gradually add the egg mixture to the dough that has cooled to 60 degrees (at a higher temperature, the eggs will immediately curl and the dough will not work), mix thoroughly with a spoon.

4. If, after you have thoroughly kneaded the dough, it is still hot in your hands, leave it to cool for a while, covering it with a lid or towel to prevent it from getting too windy. The finished dough should have a thick, homogeneous, smooth and shiny consistency.

5. To prepare the base for the cake, transfer the choux pastry into a pastry bag and pipe onto a parchment-lined baking sheet into a rectangular “lattice” shape like mine, or any other shape you like.

6. Bake the resulting choux pastry crust for the cake in a preheated oven at 210-220 degrees for about 15-20 minutes, then reduce the oven temperature to 200 degrees and bake for another 15-20 minutes (baking time varies depending on the size and thickness "grids") Do not open the oven during baking, otherwise the dough will settle! Monitor the process through the window; a sign of readiness is a golden crust on the surface of the cake.

We present a choux pastry cake recipe with photos.

Small cakes filled with chocolate ganache and covered with curd-caramel cream. An original, tasty and no less spectacular dessert than delicious.

Ingredients

Choux pastry:
Water – 0.5 liters;

Salt – 0.5 teaspoon;
Flour – 300 grams;
Eggs – 6-8 eggs.

Cream:
Butter – 200 grams;
Sour cream – 250 grams;
Cottage cheese – 250 grams;
Varenka – 200-350 grams.

Ganache:
Sour cream - half a glass;
Butter – 100 grams;
Granulated sugar - half a glass;
Cocoa – 2 tablespoons.

Cooking custard cake recipe with photos

1. Pour water into a saucepan, add oil and salt. Place on the fire until it boils.
2. As soon as the water boils, reduce the heating temperature. Pour flour into boiling water, whisking with a mixer or quickly mixing with a fork.
3. Brew the mixture for a few more minutes (about 2), without removing from the heat. Gradually it should go from a liquid state to a thicker one, and then completely form a lump, lagging behind the walls of the dish.
4. Transfer the choux pastry into a deep container and begin adding one egg at a time, mixing thoroughly. The number of eggs needed depends on their size and the quality of flour in the mixture. There is no need to add too much, otherwise the dough will become runny and the cake pieces will not rise well during baking.
5. The mass should be thick and shiny. The correct choux pastry flows from the spoon in long ribbons.
6. First, let's bake the base for our cake. To do this, place a few tablespoons in a frying pan greased with vegetable oil and bake in an oven preheated to 200 degrees for half an hour.
7. If the choux pastry was made correctly, the cake layer will be baked within the specified time. To find out for sure, pierce it with a splinter, which should come out of the dough dry and clean. Otherwise, you will have to bake the cake for additional time.
8. Place the remaining dough in small portions on a baking sheet lined with baking paper. It is best to spoon out an amount approximately the size of a walnut using a teaspoon.
9. Bake in the oven at 200 degrees for about 30-40 minutes (a little more than it took to bake the base of the custard cake). During this time, the “nuts” will increase in volume and turn brown.
10. Remove from the baking sheet and allow the custard pieces to cool. In the meantime, let's make the cream and chocolate filling.
11. Beat butter, sour cream, cottage cheese and dumplings with a mixer into a homogeneous fluffy cream. We determine the amount of boiled condensed milk in accordance with our own taste preferences.
12. Grease the custard base with cream.
13. Place a bowl over medium heat in which we put sour cream, butter, sugar and cocoa. Warming up and stirring, wait until the ganache thickens.
14. The resulting choux filling should be uniform and smooth. Cool the finished ganache. If desired, you can add another 100 grams of whipped butter into it, giving it a more airy texture - it will work out. Or leave it as it is, then the ganache in the cake will feel like dense pieces of chocolate. However, the filling can be anything, use your imagination and you will create your own culinary masterpiece!
15. We fill the custards with ganache, piercing them from the bottom with a pastry syringe or cone.
16. Place the resulting “cakes” with chocolate on the base cake.
17. Cover with a generous layer of cream.
18. We repeat the procedure, laying out a kind of tower from cakes and cream, its disheveled appearance will resemble

Calories: Not specified
Cooking time: Not indicated

It is tasty, light and not at all cloying, which simply melts in your mouth. Both children and adults love this delicacy! Choux pastry is perfect for evening family tea. It is not at all difficult to prepare, but on the contrary, it is a pleasure. It is very simple and unpretentious to make, budget-friendly, accessible to every novice housewife and does not require any special frills.
A cake made from choux pastry, a recipe with a photo of the preparation of which I offer, can always be quickly prepared with your own hands. Moreover, you should not be afraid that any stage will fail or you will not be able to cope with this task. There is absolutely nothing complicated or impossible in this recipe. You can safely get down to business and delight your loved ones with such delicacies. You can decorate the top of the cake with chopped berries, such as strawberries, raspberries or apricots. But I decided to simplify my task and used regular dark chocolate, which I simply grated.
This dessert is a little similar to lady fingers or tiramisu cake. In addition, its calorie content is very minimal, and it is all so airy and tender. Therefore, you can eat this dessert without worrying about your figure, but of course, in moderation.

– flour – 150 gr.,
– drinking water – 200 ml.,
– butter – 100 gr.,
– eggs – 3 pcs.,
– salt – a pinch.

– sour cream 20% – 450 ml.,
– sugar – 150 gr.,
– dark chocolate – 30 gr.

How to cook with photos step by step

Pour drinking water into the cooking pot and add butter.




Place the pan on the stove and melt the butter over medium heat.




When the water boils, remove the pan from the stove.






Pour flour into a mixing bowl.




Pour the melted custard butter into the flour.




Mix the dough with a spoon.






You should get a homogeneous smooth mass, similar to mashed potatoes.




Let the dough cool to room temperature. Then add one egg at a time and mix them with a mixer.




You should get a homogeneous, smooth pouring mass.




Pour the dough into portions using a tablespoon. It will spread on its own and take the desired shape. Place the shortcakes in the oven at 180°C for 30 minutes.






For the cream, combine sour cream with sugar and beat with a mixer at high speed.




Beat the sour cream until it becomes thick and stretchy.




Place several baked cakes on the plate in which you will form the cake.




Cover them with sour cream.






Continue layering the shortcakes and brushing them with cream. Shape the cake into a “house”.




Sprinkle the cake with chocolate chips and place in the refrigerator to soak for 5-6 hours.




After this time, cut the cake into portions and serve.