Choux pastry cake, the best recipes

Choux pastry cake is considered a rather difficult dessert to make, because it is necessary to know and follow certain rules. But if the cook has performed all the steps correctly, then the result is a wonderful dessert that can be supplemented with various types of cream.

Famous baking masters have a belief that if a student has mastered such a task as baking choux pastry, he becomes a master of confectionery art.

It’s not worth trying to make a cake at home from choux pastry using a recipe with step-by-step photos, it’s not a labor-intensive process, on average it will take 30-40 minutes, excluding baking time.

“Double” custard cake

Ingredients:

testicle – 4 pieces;
water – 200 g;
sunflower oil – 60 g;
butter – 60 g;
salt - a pinch;
flour – 130 gr.

For the custard:

sour cream – 300 gr;
flour – 2 tablespoons;
sugar – 120 gr;
vanillin – 1 g;
butter – 210 gr.

Manufacturing:

First, you should start not making the dough, but making the cream, because it must cool perfectly. Pour all the ingredients prepared for the cream into a saucepan. You just need to throw the butter aside and leave it alone for now. Mix well with a mixer and place on the stove, heat should be medium.

Stirring constantly until the cream thickens. Next, turn off the burner and cover the cream with cling film. It must be in 100% contact with the mass. Let the cream cool to a temperature of approximately 24-26 degrees, you can put the cup in cold water.

After the cream base is ready and cooled, you should move on to making the dough. Put the water on the fire and pour in the sunflower oil, then add the butter and salt.

Reduce heat and pour all the flour into the boiling mass after sifting it earlier. Mix everything thoroughly with a wooden spatula. The mass should be homogeneous. Then keep the dough on the fire for 2 minutes until it begins to move away from the walls and the smell becomes of raw flour. Then let the dough cool for 5 minutes.

Break one egg into the dough and stir in each one. The dough can be stirred with your hands or used a mixer, but the attachment must be special, wavy. The finished dough should be smooth in texture, shiny and stretchy.

The next step is baking the cakes. Divide the dough into two equal parts and spread it with wet hands onto a baking sheet, which is covered with parchment paper and measures approximately 30*40 cm. Cover the surface with baking paper. The layer should be narrow.

Bake the shortcakes in the oven at 200 degrees. This will take approximately 15 minutes. Then we leave the resulting shortcakes to cool and begin working with the cream.

Beat the mixture when it has cooled and spread the butter evenly in small portions. It should be slightly softened. The cream after the work done should be snow-white and thick.

Now the shortcakes should be cut into 3 similar parts. After each, grease with custard and fold one on top. Use the remaining cream and coat the sides and top. It’s better to cool the cake; to do this, you should put it in the refrigerator to completely soak it overnight (that is, in the dark) , but it will do for a few hours.

This cake made from choux pastry according to the recipe with the photo comes out with a very rich taste, but not cloyingly sweet.

Cake "Lady fingers"

Ingredients:

butter – 170 g;
sour cream 20% – 420 gr;
boiled condensed milk – 520 g;
nuts – 150 gr;
chocolate – 50 g;
cream – 1 teaspoon;
flour – 1.5 cups;
milk – 1.5 cups;
testicle – 5 pieces.

Manufacturing:

Pour milk into a saucepan and add butter. Bring the mixture to a boil until the oil is completely dissolved. Then add flour and stir the dough well.

Readiness can be found in the following way. If the dough sticks perfectly to the walls of the dish, then the mixture is the right one. Next, mix 1 egg into the dough.

Transfer the dough into a pastry bag and squeeze out monotonous eclair-like sausages onto a baking sheet lined with parchment paper. They should be the size of your little finger.

Place the baking sheet in the oven; you need to preheat it to 190 degrees and open the door only after the eclairs have browned.

In a cup, beat the boiled condensed milk and sour cream and in the consistency given to us, mix the finished “fingers” well so that they are moderately soaked.

To make the glaze that will decorate the cake, melt the chocolate in a bathhouse, pour butter and cream into it.
Place the “fingers” in a heap on the dish and pour chocolate icing on top along the entire perimeter of the heap.

Cake made from choux pastry “Lady's fingers” is a success among almost all housewives; it is very simple to prepare, because very little time and effort is spent on the cream.

There is also a version of a cake made from choux pastry, but with sour cream. The dough is prepared literally in the same way as in the previous recipes outlined above, and for the cream you will need 500 grams of sour cream with 20% fat content and 1 cup of sweet powder. These two ingredients need to be thoroughly beaten with a mixer. You should test the cream, and if you think it is necessary to sweeten it further.

Carefully sift the flour. This is one of the main tips; if there are lumps, the dough may not turn out.
The eggs should be at room temperature. In other words, it is better to get them 3 hours before production and refrigerate. They should be mixed into the dough one at a time, thoroughly mixing the mass.
The butter should not be melted before adding to the mixture; leave it on the table for some time and it will naturally melt.
The dough must be a mixture such that when placed on a baking sheet it does not spill onto the sheet.
Do not open the door while baking! You can know that the dough is ready and baked just by looking at it. If there are no bubbles on the surface and the cakes are browned, you can remove them.

Choux pastry cake: recipe, preparation of goods, baking time

February 27, 2019
Dessert
Lena Klimova

Choux pastry cake is a fairly common dessert option. The delicacy is prepared from available ingredients. The recipes contain milk, butter, flour, eggs, sour cream. Some housewives add fruits, chocolate, and berries to the dish. Options for making dessert are discussed in the sections of the article.

Delicacy with sour cream cream

The test includes:

3. 50 grams of sunflower oil.

6. 50 g butter.

The cream consists of the following components:

1. 300 grams of sour cream.

2. Flour – 2 tablespoons.

3. Vanillin packaging.

4. Butter – 200 gr.

6. 120 grams of sweet sand.

The cream is prepared like this. All ingredients (except oil) are placed in a deep saucepan. Beat with a whisk and heat. Bring to a boil. When the mass becomes thick, cover it with cling film and cool.

While the cream is cooling, you can create the choux pastry for the cake. Water, salt and both types of oil are brought to a boil. Reduce the fire. Add flour to the mixture and mix well. Cool the dough for 5 minutes. Then eggs are placed in it. Grind the ingredients with a mixer. The mass must be smooth. The dough is divided into 2 fragments. They are placed in containers covered with parchment. Cook for about 10 minutes. The shortbreads should be cooled. Beat the sour cream with a mixer. Place warm butter in it. The shortbreads are cut lengthwise into three layers of equal size. Any tier is covered with cream.

You should also coat the top and sides of the dessert. The treat is placed in the refrigerator overnight (that is, in the dark) . Then you can take out the cake made from choux pastry and sour cream and try it.

Dessert with milk flavor

The test includes:

4. 180 g of water.

5. 100 grams of butter.

For the cream you will need:

1. 400 ml milk.

2. 2 packages of vanillin.

3. Butter – about 200 g.

4. Half a glass of sweet sand.

6. 60 grams of corn starch.

A cake made from choux pastry with milk flavor is prepared like this.

Water is combined with salt and oil. Bring to a boil. Add flour and mix. The mass should be cooled. Place the eggs, beaten with a fork, into it. Using a pastry bag, the dough is squeezed out in the form of long strips onto a baking sheet covered with parchment paper. Cook in the oven for 40 minutes. Cool the mass and cut it into slices of equal size. To create the cream, place the milk in a bowl. Place on fire and bring to a boil. The yolks are ground with starch and sweet sand. Add to the pan with milk. Place butter and vanillin in a bowl. The products are mixed and cooled.

The first tier of sweets is made from slices of dough. Cover it with cream. Place the 2nd layer on top. Lubricate with milk mass. Repeat these actions until the products are completed. The choux pastry cake is placed in the refrigerator for several hours.

Dessert with coconut cream

To make the cakes you will need:

1. 370 ml water.

2. Salt - half a teaspoon.

3. 100 g butter.

5. Flour (250 gr).

The cream contains:

1. One and a half liters of cream with the highest fat content.

2. 150 g of cane sweet sand.

3. Flour (7 tablespoons).

4. 120 g coconut crumbs.

5. Snow-white chocolate bar (200 g).

The dessert also includes a bunch of small grapes, two peaches, and a can of canned pineapple.

Making a dish

Custard cake with coconut cream is made like this. Water is placed in a saucepan. Add oil and salt. Place on fire and bring to a boil. Add flour to the mixture. The dough is cooled for 10 minutes. Testicles are placed in it. The products are ground with a mixer. The oven is heated to a temperature of 190 degrees. The dough is divided into three fragments. The first portion is placed in a bowl covered with parchment. Cook in the oven for about 20 minutes. The 2nd and 3rd fragments are squeezed onto grid-shaped baking sheets using a pastry bag. They bake using the same method. The cream is heated on a stove with sweet sand. Add the chocolate bar, flour and coconut crumbs. Bring the mass to a boil. The cream needs to be stirred from time to time.

When it becomes thick, remove the pan from the stove. The mass is cooled. Remove water from the jar of pineapples. The peaches are crushed. The grapes are washed and removed from the branches. The whole cake is covered with cream, and one of the racks is placed on it. Fruits and coconut mass are placed on it. Cover with a second net. The dessert is decorated with cream and fruit slices. Place in the refrigerator for approximately two hours.

Honey flavored treat

For the test you will need:

2. 200 grams of sweet sand.

3. Honey - three tablespoons.

4. 200 g butter.

5. Flour (3 cups).

6. 2 teaspoons of soda.

The cream for this choux pastry cake is made from the following products:

1. A can of condensed milk.

2. Lemon juice - to taste.

3. 700 g sour cream.

How to create a honey custard cake?

The recipe is described in the next section.

Dessert making process

The eggs are ground with sugar using a mixer. The ingredients need to be beaten for seven minutes. Then the mass is heated in a water bath. It is stirred from time to time. Add melted butter and honey. Cook for 15 minutes. Later soda is added to the mixture. Remove the pan from the stove. The ingredients are combined with flour and ground with a mixer. Cover with cling film and leave warm for 60 minutes. The mass is divided into 6 fragments. Place each piece in a baking dish. Cake shortcakes made from choux pastry are cooked in the oven until a crust forms. Then the dessert tiers are cooled. One of the parts is ground into crumbs. Sour cream is combined with condensed milk. Add lemon juice. The mass is ground with a mixer. The tiers of the dessert are coated with cream and placed on top of each other. Cover with dough crumbs. The honey-flavored treat is placed in the refrigerator for approximately 5 hours.

Cake with berries

To make the dough you will need:

1. 125 g butter.

2. Water – 250 ml.

3. Flour (1 cup).

The cream contains:

1. Milk (one and a half glasses).

4. A tablespoon of starch.

5. A glass of sweet powder.

6. Vanillin packaging.

7. Butter in the amount of 250 g.

8. Lemon juice (1 teaspoon).

To decorate the dessert you will need a crushed chocolate bar and fresh berries.

This recipe for a choux pastry cake looks like this. Place the water on the stove and bring to a boil. Add pieces of butter (it should dissolve). Then salt is added to the mixture. When the mixture begins to boil, add flour to it. The ingredients are ground. Leave to cool. Then eggs are added to the mixture. The dough is divided into 2 equal fragments. The shortbreads are placed in baking dishes. Cook in the oven for about half an hour. The yolks are combined with sweet powder, starch, flour, vanillin and half the milk (the second part must be boiled and added to the rest of the ingredients). Beat the mixture using a whisk. Boil until it becomes thick, cool. Grind the butter with a mixer. Combine with other components. The mass is thoroughly beaten. The shortbreads are coated with cream and placed on top of each other. Cover with fresh berries and crushed chocolate bars.

Custard cake

Custard cake is very simple to prepare. The cream comes out very tasty, reminiscent of ice cream. In a word, from a completely ordinary set of goods comes a recklessly delicious cake.

Calorie content
94 kcal Per 100 g
1232 kcal Total

Ingredients

Water 100ml
Testicles 4 pcs.
Flour 140g
Butter 80g
Salt 1/2 tsp.
Milk 100ml
Milk 600ml
Sugar 160g
Potato starch 50g
Butter 200g
Lemon juice 1/2 lemon
Egg 2 pcs.
Vanillin 0.5g
Sweet powder (for dusting) 1/2 tsp.
The shape is 24cm in diameter.

Custard cake video recipe

Custard cake step by step photo recipe

Prepare the dough. Add water, milk and butter to the pan. Place on the fire and bring to a boil.

Add sifted flour to the boiling mass and knead the dough until it comes together into one lump.

Transfer the resulting dough to a plate, add eggs, and mix thoroughly.

Line a baking pan with parchment and grease it with butter. Spread half the dough and place in an oven preheated to 180 degrees for 20-25 minutes.

Remove the finished cake from the mold and let cool.

Bake the second cake in the same way.

While the second cake is baking, prepare the cream. Pour 600 ml of milk into a saucepan and bring to a boil.

Add vanillin to sugar and mix.

Beat the eggs with sugar until a fluffy snow-white mass is obtained and the sugar is completely dissolved.

Add starch and mix until smooth.

Pour the egg mixture into the bubbling milk, stirring continuously.

Pour the resulting mass into the second part of the milk and cook until the cream thickens.

Transfer the resulting cream to a plate and cover it with film so that a crust does not form on the surface. Leave until completely cool.

Beat the butter until white.

Without stopping whipping, add the cooled cream into the butter in several additions.

Place the first shortbread in a baking dish and spread the cream on top.

Place the second cake on top and put it in the refrigerator for 6-8 hours.

The custard cake is ready. If desired, you can sprinkle with sweet powder. Bon appetit.

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The category Choux pastry cakes .

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Cake “Saint-Honoré” from Alia

Saturday, July 13, 2013 11:37 + to quote book

A very exciting cake! I haven't seen anything like this yet! Thanks, let's try it!

Tags: puff pastry choux pastry wonderful pastries
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  Pie “Karpatka”
  
  Mon, May 19, 2014 16:54 + to quote book
  This is a quote from Galina5819’s message [Read in full + To your quote book or community!]
  
  Pie “Karpatka” – A wonderful recipe. Here is a conscientious word - wonderful!
  
  I’m just surprised by the little known nature of this Polish miracle.
  A pie, or rather a cake, it’s just magic, it’s not bad. Karpatka is made from choux pastry, which rises well, creating, together with the pudding cream, a picture of large mountains. Because I really love choux pastry and all sorts of things made from it, this pie, especially its cut, attracted my attention. If you are familiar with choux pastry, then preparing such a pie will not be difficult.
  What a delicious cream, it reminds me of ice cream!
  It's very simple to prepare - no unnecessary movements, slight negligence is completely allowed - everything is scribbled on, how delicious.
  
  Tags: choux pastry pudding
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    Custard cake
    
    Thursday, September 18, 2014 17:34 + to quote book
    This is a quote from a message by Marina___Morskaya [Read in full + To your quote book or community!]
    
    LA TENDRESSE RENVERSÉE (custard cake)
    
    LA TENDRESSE RENVERSÉE (custard cake)
    
    La tendresse renversee translation from French.
    custard tenderness. Cake made from choux pastry and custard. A relative of the cakes Paris-Brest, Saint-Honoré, Croquembouche. I love choux pastry and cream for the endless opportunity for creativity. The title and the cake itself are another result of my imagination))) The cake is quite ordinary in execution and has a gentle taste. I am happy to serve you! more>>>
    
    Tags: choux pastry pudding choux pastry
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      Paris cocktail cake
      
      Sunday, February 01, 2015 17:09 + to quote book
      This is a quote from a message by ruzan55 [Read in full + To your quote book or community!]
      
      Paris cocktail cake
      
      Parisian Cocktail Cake
      
      In our French language study group there were girls and boys from different countries of the world. Each spoke in its own language, but it was necessary to talk somehow, and there weren’t many common themes either. They talked, mainly, about the culture of their own country and, naturally, about cooking.
      
      Everyone brought a national dish to the holidays. So I tried the cake for the first time, the recipe of which I want to share with you. The woman who treated us to this delicious treat was from Serbia. But the cake is called “Parisian cocktail”.
      - 3 tbsp. spoons of honey
      - 150 g sugar
      - 3 tbsp. spoons of vegetable oil
      - 180 ml hot water
      - 500 g flour
      - 1 teaspoon soda
      - 250 g butter
      - 600 ml milk
      - 3 testicles
      - 1 tbsp. spoons of flour
      - 1 cup of sugar
      - vanillin
      - 100 grams of hazelnuts or almonds, chopped Preheat the oven to 180C.
      Mix honey, sugar, butter and water and put on fire. When the mixture boils, remove from heat and add flour mixed with soda. The dough comes out choux. Divide it into 6-7 parts, roll out and bake any shortcake until golden brown. The shape can be either round or square. It is necessary to roll out thinly, but the dough does not tear.
      
      For the cream: grind the eggs with sugar, mix with flour, dilute with cool milk and put on fire, stirring continuously until the mass thickens. Remove from heat, cool and add nuts and vanilla. When the cream has almost cooled down, add the butter and mix well with a mixer. It is better to coat the shortcakes with still warm cream. When the shortcakes are soaked in the creamy nut mixture, they simply melt in your mouth.

Choux pastry cake, the best recipes