Custard “Lady fingers”

Custard “Lady fingers”

Ingredients

Butter – 60 g

Salt – 1 pinch

Orange – 0.5 pcs.

Rose petal jam – to taste

Oil for frying – as needed

• 189 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Custard “Lady's fingers”, also known as “Beauties' fingers” and “Vizir's fingers”, are a series of recipes from Arabic cuisine with the appropriate shape and certainly made from fried choux pastry. Names may vary slightly from country to country and the shape may be smooth or grooved, but it is consistently elongated and approximately the length of a finger.

The dessert has a smell and taste appropriate for the cuisine of the East, but not familiar to Europeans: “Beauties' fingers” are usually generously poured with jam from rose petals or flavored syrup. And the dough and syrup are additionally enriched with the smell of citrus zest. In general, everything together is something from One Thousand and One Nights, indescribably sweet and fragrant. I once tried to make it properly (it takes about 200 ml of jam from rose petals for this amount of dough) - for me this is a certain overkill both in terms of the level of sweetness and the level of “rosiness”. But maybe among the readers of this recipe there are fans of traditional Arabic desserts - so you do it right, you understand, it’s impossible to over-sweeten them! I kindly recommend it to everyone else - do it to your own taste. Fried choux pastry, and with orange zest at that, is already quite a special thing, even with a small amount of the most ordinary honey or sweet syrup. It still has a fascinating blend and an "oriental" scent, even without the rose petals.

Three zest from half an orange. That's it, orange is no longer needed. If you are not going to add it to honey or syrup.

Completely dissolve the butter with a pinch of salt in hot water.

Remove the saucepan from the heat, pour flour into it, stir until smooth, then return to the stove and brew the dough for 1-2 minutes with continuous stirring.

Remove the dough from the stove and stir in the grated orange zest and eggs. Mix in the eggs one at a time. The resulting dough should not be very thick.

Heat the vegetable oil until a drop of dough gets into it immediately begins to sizzle.

Place the dough in a tight-fitting bag fitted with a wide tip – either a smooth tip or a straight star tip.

Place the dough in pieces about the length of a finger into the bubbling oil, fry on both sides until golden, and after removing from the oil, let the custard “Lady Fingers” drain.

Just before serving, we pour rose syrup over our “Beauties’ Fingers.”

Well, as a finishing touch - from time to time this dessert is also sprinkled with chopped nuts: all sorts of pistachios and almonds.

Cake “Lady fingers” made from choux pastry

The “Lady Fingers” cake consists of tiny custard cakes that are soaked in sour cream. Despite the fact that choux pastry cakes (“fingers”) are hollow inside, when cutting the cake they are one hundred percent saturated with cream. The cake comes out moderately sweet, perfectly soaked and very tasty. The creator with whose help I found out this recipe is Ira Khlebnikova. She writes that the cake is very tasty, but does not cut well, so she prepares it only for the home circle, but to correct the situation, you can mix sour cream with whipped cream and let the cake sit, the cream will hold the sour cream and it will be much easier to cut. I am preparing this cake for the family circle and all my loved ones are very happy. Try to make this delicious cake!

Ingredients

Manufacturing process

To make choux pastry, pour water into a thick-walled saucepan and add salt to the water.

Cut the butter into cubes and add it to the water, put it on fire.

Bring the water to a boil and add all the flour at once, reduce the heat to low.

Boil the mixture over low heat, stirring continuously.

When the mass begins to unite into a single lump and begins to simply separate from the edges of the pan, remove the pan from the heat and let it cool for 5 minutes so that the eggs that we will add later do not curl.

Add one egg at a time to the choux pastry and mix with a mixer until smooth.

The result should be a fairly soft, not thick, and not very liquid choux pastry.

Place the dough into a pastry bag with a nozzle.

Place the dough in small portions on a baking sheet lined with parchment. We place the dough at a small distance from each other (as in the photo), because the “fingers” will increase in volume during the baking process.

Place the baking sheet in the preheated oven and bake the “fingers” for at least 25-30 minutes (“fingers” should increase in volume at least 2 times).

If you cut the finished tiny custard cake (“finger”), it will be hollow inside.

It is not allowed to open the oven during baking, otherwise the “fingers” may settle. Take the finished custard fingers out of the oven and separate them from the parchment.

We bake all the dough in this way (I got 3.5 baking sheets of “fingers”).

While the custard fingers are cooling, prepare the sour cream. To make the cream, mix sour cream, sugar and vanillin (I mix with a spoon, without using a mixer, otherwise the sour cream may become watery).

The finished cream will not be very watery; the mixture will resemble sour cream of medium thickness. We put approximately 3 tablespoons of sour cream in a separate container and put it in the refrigerator - we will need them for carefully serving the “Lady Fingers” cake.

Dip the cooled “fingers” into the cream and mix thoroughly.

Place the “fingers” covered with sour cream in a springform pan in a circle, giving the dessert the shape of either a mound or a cake (do not put 8-9 “fingers” coated with cream in the pan, but put them in the refrigerator - we will need them when serving the cake to even out the shape of the slide). Fill the “Lady Fingers” cake with the cream remaining after greasing all the “fingers” and leave it in the refrigerator for at least 5-6 hours.

Then we transfer the springform pan to a cake stand, remove the sides and adjust the shape of the cake with the remaining fingers and cream, forming the correct mound. The top of the “Lady Fingers” cake, made from choux pastry, can be decorated with confectionery sprinkles or grated chocolate. The finished cake comes out very tasty, moderately sweet and soaked. Try making this homemade cake and your loved ones will thank you so much!

Custard fingers

The “Lady Fingers” cookies, which are very familiar to all of us, can be easily prepared from choux pastry. In addition, custard fingers make a good quick tea cake!

Ingredients

• 220-250 ml water
• 4 testicles
• 150 g flour
• 100 g butter
• a pinch of salt

Cream for custard fingers (optional):

• 500 g sour cream 20-25%
• 250 g sugar

Recipe for making a dish at home

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Cake “Lady fingers”

For the choux pastry:

For cream:

For the glaze:

A very simple cake to make that everyone can prepare completely. But! Despite the simplicity and simplicity of the recipe, the cake turns out quite tasty and is eaten very quickly in our family. The only disadvantage of this cake is that it is virtually impossible to cut it perfectly, and for this reason I am preparing this cake only for “home use”. Try it!

PREPARATION:

First, we will need to prepare the choux pastry. To do this, pour water into a saucepan, add salt and shaved margarine or butter. Bring the water to a boil and add all the flour at once.

Warm the mixture over low heat while constantly stirring. When the mass rolls into a single lump and just separates from the edges of the pan, remove the pan from the heat.

Next, we will add beaten eggs to the dough (I would like to see that the eggs do NOT need to be beaten, but simply stirred into a single mass with a fork) and, so that they do not curl, let the dough cool slightly. The dough recipe calls for 6 eggs, but if you cook with large eggs, then perhaps only 5 or even four will be useful to you. Beat the eggs with a fork and fold the egg mixture into the choux pastry in small portions.

Add another portion only after the previous one has been absorbed.
As a result, you should end up with a fairly soft, not thick, and not very liquid dough. If the dough is very thick, it will be difficult for it to rise, and if it is very liquid, it will spread when baking. Next we will need to place the choux pastry onto parchment paper. You can simply pour out the dough using a teaspoon, or you can create it using a pastry syringe or bag. Personally, I prefer that the custard bases for the cake are small. In my opinion, the cake is more convenient to eat in this form, but, on the other hand, depositing and baking such small balls takes more time and effort. If you, like me, prepare small-sized custard bases, use a pastry syringe with a small-diameter nozzle for this purpose. Squeeze out small sausages with a syringe and cut them off with scissors.

To prevent the dough from sticking to the blade of the scissors, moisten them in water. Place the custard strips at a sufficient distance from each other because... When baking, the dough expands very much in volume. Bake first at 200°C (15–20 minutes), then reduce the temperature to 180°C and bake until fully cooked. During the baking process (at least for the first 20 minutes), do not open the oven door, otherwise the dough may fall, and again I remind you that it is better to overbake choux pastry than to underbake it. The half-baked dough falls off and turns into a pancake. As a result, you will end up with a whole pile of light balloons.

For the cream, beat sour cream with sweet powder.

Dip the baked custard bases into sour cream and place on a plate in the shape of a slide. In order for the finished cake to look most geometric and neat, I lay it out using a springform pan.

For the glaze, melt the chocolate, butter and cream in a water bath or in the microwave until smooth. Heat the chocolate mixture very carefully! As a result, you should get a homogeneous pouring chocolate mass. Decorate the top of the cake with frosting.

Let the prepared cake brew for about an hour and ENJOY YOUR TEA PARTY!

PS If you are unable to purchase sour cream that whips well, then you can prepare sour cream as follows (below are examples of sour cream without recalculating its quantity for a given cake):

SOUR CREAM WITH GELATIN

Soak 1 teaspoon of gelatin in half a glass of milk or water and leave to swell for the time indicated on the package. Take 1 cup of sour cream, place the bowl with sour cream in cool water and beat until a thick, fluffy foam forms. At the end of beating, add 4 tablespoons of sweet powder and stir. Heat the gelatin very carefully until the gelatin grains are completely dissolved. Pour the warm gelatin solution into the whipped sour cream. Stir. As needed (if the sour cream mixture is still very watery), place the sour cream in the refrigerator.

SOUR CREAM WITH STARCH

Take 1 cup of cream (33% or higher), 4 tablespoons of sour cream, 2 tablespoons of sweet powder, 3/4 cup of milk, 1/2 teaspoon of starch. Prepare milk-starch jelly: dilute the starch in half the milk, boil the remaining milk, pour the diluted starch into it, stir thoroughly and cool to room temperature. Place the pan with cream and sour cream in cool water or on ice and whisk until a thick, fluffy mass is formed. Without stopping whipping, add sweet powder, then pour in the jelly and stir.

You can simply whip heavy cream, beat the sour cream separately, add sweet powder, and then mix the whipped sour cream and cream. The proportions of sour cream and cream can be very different and depend, first, on your taste preferences and on how you managed to whip the sour cream.