Choux pastry for cakes recipe. Choux pastry cake with milk cream

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 the cakes and cream, its disheveled appearance will resemble. Choux pastry cake is considered a dessert quite difficult to prepare, since you need to know and follow some rules strictly. But if the cook has performed all the steps correctly, then the result is a delicious dessert that can be complemented with all kinds 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.

There is no point in trying to make a cake at home from choux pastry using a recipe with step-by-step photos; it is not a labor-intensive process; on average, it will take 30-40 minutes, excluding baking time.

Recipes for cakes with choux pastry

(2484) The best selection of recipes for cakes with choux pastry is collected here. You will always find it in cake recipes. We also have sixty-one recipes for cakes using mastic.

Choux pastry cakeIngredients: Puff pastry 200 grams, Butter 50 grams, Flour 150 grams, Milk 300 grams, Starch 30 grams I really like this light and elegant choux pastry cake. It turns out really tasty due to the airy but bland dough (like for eclairs) and deliberately sweet cream. And if you also add tender meringue or meringue to the recipe, guests will...

Honey cake in choux pastry Ingredients: Honey 2 tbsp. spoons, Sugar 1 Glass, Egg 2 Pieces, Flour 400 grams, Baking powder 1 pinch, Prunes 1 To taste (optional), Nuts 1 To taste, Cream 400 grams (favorite to taste), Butter 50 grams You have an option on how to make honey cake in choux pastry with prunes and nuts. At the same time, I suggest you choose the cream that you like: custard, condensed milk with butter or whipped sour cream with sugar. For a festive table, you can decorate the top with...

Choux pastry cake “Lady fingers”Ingredients: Sour cream 20% 400 grams, Boiled condensed milk 500 grams, Nuts 150 grams (for decoration), Chocolate 50 grams, Cream 1 Teaspoon, Flour 1.5 Cups, Milk 1.5 Cups, Eggs 5 Pieces This recipe Making a cake from choux pastry “Lady fingers” is very simple. It is suitable for girls' get-togethers over a cup of coffee or for a festive table in honor of a birthday, for example. Try this cake too, it’s delicious and tender! 1M…

Choux pastry cake with fruitIngredients: Eggs 4 Pieces, Margarine 100 Grams, Water 160 Milliliters, Flour 1.5 Cups, Sour cream 300 Grams, Sugar 0.5 Cups, Banana 2 Pieces, Orange 1 Piece, Kiwi 1 Piece How to make a choux cake dough with fruit, you ask, so that it can be safely served at the festive table to treat even the most picky guests? Look for the answer in my recipe. It is worth noting that this cake is very simple to prepare, and the taste is...

Choux pastry cake with honeyIngredients: Flour 1 Cup, Butter 100 grams, Eggs 3 pieces, Sugar 1 pinch, Whipped cream 200 grams, Cherries To taste (from jam), Powdered sugar To taste Let's prepare a cake from choux pastry with honey at home . This elegant and delicate cake has more of an aesthetic and exhibition function than a practical one. These cakes are used to decorate a variety of festive events: weddings, corporate events, parties...

Choux pastry cake with milk creamIngredients: flour - 200 g, water - 180 g, butter - 100 g, eggs - 6 pcs., salt - 1 pinch, milk - 400 ml, butter - 200 g, sugar - 100 g , corn starch - 60 g, egg yolk - 6 pcs., vanilla sugar - 2 packs Boil water with the addition of salt and butter. Add flour, stir until smooth. Allow to cool to 25 - 30 degrees. Shake the raw eggs with a fork, pour them into the dough in portions, and knead continuously. Line a baking tray with baking paper...

Choux pastry cake with lemon curdIngredients: Chicken eggs 7 pieces, Water 250 Milliliters, Wheat flour 150 grams, Lemon 1 piece (medium size), Granulated sugar 80 grams, Table salt 1/4 teaspoon, Baking powder 1 teaspoon, Corn starch 30 grams The method of baking the base of a choux pastry cake described in the recipe involves obtaining a wet cut between two parts of the finished cake. Therefore, those who prefer drier cakes can bake them one by one, dividing the dough into 2 halves. This is a nickname...

Edible Christmas tree made from choux pastry Ingredients: For choux pastry: water - 1 tbsp., refined sunflower oil - 1 tbsp. l., flour - 1 tbsp., salt - a pinch, eggs - 4 pcs., For glaze: protein - 1 pc., powdered sugar, food coloring. Prepare the choux pastry. Boil water with salt and oil. Pour flour into the boiling mixture and keep it on the fire until the dough begins to move away from the walls of the pan. Let it cool quite a bit and beat in the eggs one at a time and mix thoroughly. This is a little difficult to do...

Choux pastry for cakeIngredients: Flour 200 grams, Water 180 grams, Salt 1 pinch, Eggs 300 grams (4-5 large pieces) Tips on how to prepare the perfect choux pastry for cake: Pour out the flour all at once and mix very quickly, in which case you avoid the formation of lumps. Eggs for choux pastry should not be cold, so it is better to take them out of the refrigerator in advance...

Pancake cake with custard Ingredients: Milk 1 Liter (in half: in dough and cream), Flour 2 Cups (about 2 tablespoons in cream), Egg 2 Pieces (+ 3 pieces in cream), Sugar 200 Grams (+ 2 tablespoons in dough), Salt 1 pinch, Vegetable oil 3 tbsp. spoons (unflavored) Before serving, you can decorate this cake with grated chocolate, coconut flakes or fresh berries, for example. Start with the cream. To prepare it, you need to beat 3 eggs with sugar until smooth. Add a little flour and (if desired) a pinch...

"Double" custard cake

Ingredients:

For the test:

egg - 4 pieces;
water – 200 grams;
sunflower oil – 60 grams;
butter – 60 grams;
salt - a pinch;
flour – 130 grams.

For the custard:

sour cream – 300 grams;
flour – 2 tablespoons;
sugar – 120 grams;
vanillin – 1 gram;
butter – 210 grams.

Preparation:

First of all, you should start not preparing the dough, but making the cream, since it must cool well. Pour all the ingredients prepared for the cream into a saucepan. You just need to leave the butter aside and not touch it 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 complete contact with the mass. Leave the cream to cool to a temperature of approximately 24-26 degrees, you can lower the cup into cool water.

After the cream base is ready and cooled, you should proceed to preparing the dough. Put 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. Mix everything thoroughly with a wooden spatula. The mass should be homogeneous. Next, 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 using a mixer, but the attachment must be special, wavy. The finished dough should be smooth in texture, shiny and stretchy.

The next stage 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 centimeters. Cover the surface with baking paper. The layer should be thin.

Bake the cakes in the oven at 200 degrees. This will take approximately 15 minutes. Next, leave the resulting cakes to cool and begin working with the cream.

Beat the mixture when it has cooled down and gradually add the butter in small portions. It should be slightly softened. The cream after the work done should be white and thick.

Now the cakes should be cut into 3 equal parts. After each, grease with custard and fold one on top. Use the remaining cream and coat the sides and top. It is advisable to cool the cake; to do this, you should put it in the refrigerator to completely soak it overnight, but it will do for a few hours.

This choux pastry cake according to the recipe with the photo turns out to be very rich in taste, but not cloyingly sweet.

Choux pastry cake - a delicate delicacy, exquisite taste

When you mention choux pastry, the first thing that comes to mind is profiteroles and eclairs. However, you can use it to make more than just cakes. Choux pastry cake is a great alternative to the usual products. It can be made from traditional cake layers layered with cream, or consist of small cakes.

Choux pastry cake: recipe with photo

Let's start with a more traditional delicacy in configuration. A cake made from choux pastry, consisting of short layers, as you might guess, differs from cakes only at the time of baking.

The dough is laid out on a baking sheet as a continuous “sheet”, and not in separate portions. To prepare, you will need a simple set of products: eggs (4 pcs.

), vegetable and butter (50 g each), water (200 ml), flour (130 g) and a pinch of salt.

Water and both types of oil are placed in a saucepan. This is where the salt goes. Bring the mixture to a boil, then reduce the heat to the lowest setting. Add flour to the liquid and mix thoroughly. It is ideal to use a wooden spatula for this. It is better to stir constantly. It doesn't take much time to prepare.

The dough will first become homogeneous and then begin to easily separate from the walls of the pan. Now it's ready. The mixture is cooled for about 5-10 minutes, and then the eggs begin to be introduced. You should add one at a time and mix thoroughly each time. The dough will become lumpy at first, but then become smooth and homogeneous.

When ready, it shines slightly and reaches out to a spoon or spatula.

The above quantity of products is enough for two cakes measuring 30 x 40 cm. A suitable baking tray is covered with paper. The dough is distributed over it in a thin, more or less even layer. The oven is heated to 200 degrees. One cake bakes for about 10 minutes. The finished hot layer must be removed from the paper immediately. When both cakes are ready and cooled, each is divided into three equal parts.

Choux pastry cake with custard

The cake turns out to be very tender if you layer the cake layers with custard. In the classic version of the recipe, it is prepared without adding flour or starch; often butter is beaten into it at the end. Let's consider a simplified version. To better guarantee the result, it uses flour as an additional thickener.

Beat eggs (4 pieces) in a saucepan, then add a glass of sugar to them and combine everything using a mixer or whisk. The sugar may not be completely dissolved - that's okay. Add 2 tbsp to the pan. l. flour and mix, then pour in half a liter of milk and mix again.

Place the container on low heat and heat with constant stirring. When the cream boils, remove it from the stove and add a packet of vanillin to the mixture. The finished mass is cooled. The pan should be covered with a towel to prevent a crust from forming on the surface.

The cooled cream is used to layer the cake.

A cake made from choux pastry with sour cream is no less tender and tasty. In the simplest version, the cakes are coated with sour cream whipped with sugar. You can complicate the task by preparing custard, but use sour cream instead of milk. To do this, mix an egg, sugar (120 g), flour (2 tbsp.) in a saucepan.

), vanillin and sour cream (300 g, fat content - 25-30%). Bring the cream to a boil over medium heat with continuous stirring. The mass should thicken. Remove the saucepan from the heat and cover with cling film so that it touches the surface of the cream.

Add softened butter (200 g) piece by piece to the cooled mixture, whisking each time. The cream is ready!

Compound:

For the test:

Water – 1 and ¼ cups
Butter – 120 g
Flour – 1.5 cups
Salt - on the tip of a teaspoon
Eggs – 5-6 pcs.

For cream:

Cream (for whipping) – 500 ml
Mascarpone – 500 g
Condensed milk – 1 can

For filling:

Bananas – 2 pcs.

For decoration:

Almond petals – 70 g
Bananas – 2 pcs.
Decor gel – 1 tbsp. spoon (can be replaced with gelatin)

Preparation:

Prepare the choux pastry. To do this, pour water into a saucepan and bring it to a boil. When the water boils, add the chopped butter and dissolve it in the water.

Next add salt and flour. Remove the pan from the heat and stir the dough until smooth, then put it back on the stove and keep it on the fire with constant stirring for another 2-3 minutes.

Leave the dough to cool for 20 minutes and then add the eggs one at a time. The dough should not be very liquid, so that it does not spread, and not very thick, so that it is easy to spread on a baking sheet.

Take baking paper and draw a circle on it. You can take any round shape and trace it.

Lay out the dough in an even thin layer, without going beyond the circle. Before laying out the dough, it is better to turn the sheet of paper over and lay out the cake along the translucent lines so that there are no pencil marks left on the baked cake.

Place the cake in an oven preheated to 180 degrees for 20 minutes. The cake should brown and acquire a golden color.

So bake all the cakes. I got 6 pieces. Baked cakes can be stacked on top of each other, they do not stick together.

At the same time as baking the cakes, prepare the cream. Beat the cream with a mixer until stiff peaks form. To make it easier to whip them, the cream should be cold, that is, fresh from the refrigerator.

Place mascarpone cheese in a deep container and gradually add condensed milk. Do not mix the mascarpone cheese with a mixer, otherwise it will become liquid; carefully mix the cheese with condensed milk with a spoon. Condensed milk must be added gradually so as not to overdo it with sweetness. Add half a can of condensed milk and taste for sweetness, then a little more and taste again, and so on until the taste you want.

Now carefully combine the whipped cream and mascarpone. Mix the cream with a spoon without using a mixer.

Now that the cream and cake layers are ready, you can start assembling the cake. Place the first cake on a plate and generously coat it with cream.

Next, lay out another cake layer, and also grease it with cream. Cut the bananas into thin slices and place on top of the cream.

So assemble the whole cake, alternating a layer without bananas and a layer with bananas.

Brush the top and sides of the cake with the remaining cream. Just in case, I strengthened the cream for the top and sides with gelatin, because I was serving the cake on the festive table and was afraid that it might leak a little. I simply diluted gelatin in milk according to the instructions and added it to the cream. But this procedure is not necessary, because the cream is already quite thick.

The cake is almost ready, all that remains is to decorate it. Cut the banana into the same circles as for the filling and place the pattern on top of the cake. Sprinkle the edges of the cake and the spaces between the bananas with crushed almonds. Lubricate the banana decor with gel using a pastry brush so that they do not darken while storing the cake. If you don’t have decor gel, then bananas can be coated with a thin layer of gelatin diluted according to the instructions.

Place the cake in the refrigerator for an hour so that it soaks, hardens a little and is easier to cut. The choux pastry cake is ready, enjoy the taste. This delicious banana cake just melts in your mouth.

Enjoy your tea!

Below you can watch a funny video:

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.

How to cook chopped Napoleon:

I have already shown the process of preparing chopped dough several times in my culinary blog. Well, I love this dough! But I'll show you again. Even though I prepared the dough on a board, I recommend that you take a deep, wide bowl, it’s much more convenient. On the board, this is so that it can be seen better in the photo.
So, sift the flour together with sugar and salt.
First cut the butter into small pieces. The oil must come from the freezer. In general, for this dough everything should be cold, since the main point in its preparation is so that the butter does not start to melt. Place the pieces of butter on the flour and start chopping them. There is a special device for this, which is what you see in the photo. It consists of a handle and several blades. Of course, you can chop butter with knives, but this thing is much more convenient and faster. This is secret number one.
We should get this result - flour with small pieces of butter in it, pieces no larger than a pea.
Now we make a depression in the slide, a kind of volcano, into which we pour cold water.
And quickly, quickly knead the dough with your hands. Under no circumstances should you stir it! Otherwise the butter will melt. It turned out to be a lump and that’s enough.
Now it needs to be put in the refrigerator for 40-60 minutes. For mince pies, I usually shape it into a disk, but for Napoleon, make it into a log.
While the dough is chilling in the refrigerator, we begin to prepare the cream. I used cream anglaise as a base, which I used to prepare for Yorkshire puddings. To do this, first pour powdered sugar into a bowl with egg yolks.
Then mix well with a whisk.
In a saucepan with a thick bottom, heat the milk well, but do not boil! Pour the milk into the yolks in a thin stream, stirring constantly.
Then we return everything back to the saucepan and put it on very low heat. Our mixture should not boil, so the saucepan should have a thick bottom. Cook, stirring constantly with a whisk, until thickened.
Then remove from the stove and transfer the cream to a bowl. Leave to cool.
While it cools down, you can start making cakes. Why cut the dough into 10-12 pieces.
We leave one, put the rest back in the refrigerator.
Let's move on to secret number two. The second very necessary thing for preparing Napoleon is a silicone mat, or better yet two mats. Nothing sticks to it, and therefore even the thinnest cake can be removed from it without problems.
Place one piece of dough in the center of the mat. We need to roll it out very thin, to a thickness of 1-2mm. So let's move on to secret number three - a plastic bag, just a bag, not a film. The film is too thin, easily wrinkles and sticks to itself, but the bag does not. Cut the bag so that it is in one layer, cover it with a piece of dough and roll it out thin.
There are usually markings on the silicone mat - circles, we guide you when rolling out the dough to a diameter of 20-25 cm, no more is needed. When rolling out, do not try to make the circle perfectly even.
When we remove the plastic from the dough, we place a plate or lid of a suitable diameter on top and circle it with the handle of a spoon. We crush the excess dough into a ball and put it in the refrigerator. We will need these lumps to sprinkle the cake.
The next convenient device for preparing Napoleon is this gurney with spikes. The dough layers must be pricked so that they do not swell during baking. You can do this with a fork, or you can do this with this gurney - roll it once and you're done!
Directly on a silicone mat, transfer the cake onto a baking sheet and place in an oven heated to 200°C. The cakes are baked quickly, literally in a few minutes. We focus on the color, as soon as they become pale golden, take them out. Carefully transfer to a large cutting board or towels, each layer separately. But this does not mean that you will have to spread all 10-12 cakes throughout the kitchen. When the first 2-3 are baked, you can start assembling the cake.
I wrote above that it is better to have two mats for baking Napoleon, since before rolling out each new cake it will have to be cooled. By alternating two rugs, it will take much less time to prepare Napoleon.
Before assembling the cake, we still need to finish the cream and beat the butter into it.
We assemble the cake immediately on the platter on which it will be served. Grease each cake with cream. Leave a little cream for the sides of the cake.
We combine the remaining dough that was formed in the process of rolling out the cakes together and roll it out just as thinly, but no longer respect the shape. Bake, then break and use to top the cake. Sprinkle on top and sides.
Place the finished cake in the refrigerator for several hours to soak it.

Bon appetit!

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:

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.
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.
You can use any cream you like - not necessary.
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.