Custard cake, recipe with photo. Chocolate-curd cake made from choux pastry - recipe with photo Light cake made from choux pastry recipe

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 consisting of short layers, as you might guess, differs from pastries 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.

Baking

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. 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.

Sour cream version

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), vanillin and sour cream (300 g, fat content - 25-30%) in a saucepan. 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!

Woodpile

A custard cake can also consist of individual cakes. This option is interesting because it doesn’t even have to be cut when serving. Guests can break off individual cream-soaked cakes.

For the dough, put butter (150 g) in a pan and pour 375 ml of water. The mixture is brought to a boil and, as in the previous recipe, reduce the heat and add pre-prepared flour (240 g). Using a spatula, knead the dough until smooth. It will be ready when it pulls away from the walls and forms a ball. Remove the pan from the heat and leave to cool for 10 minutes. Then beat 6 eggs into the dough one at a time. It should become smooth and uniform. Place the dough in a pastry bag and place sticks of equal length on a baking sheet covered with paper. For this, it is best to use a round nozzle with a diameter of 1 cm. The size of mini-eclairs depends on the plate or dish on which you plan to assemble the cake. As a rule, they are made about 20 cm in length.

The cakes are baked in an oven heated to 200 ºС until golden brown (about 30 minutes). The finished custard sticks are cooled and then dipped one by one in the cream and placed on a woodpile-shaped dish.

This is how you get a choux pastry cake. The recipe with photo above allows you to improvise and create new delicacies. By changing the cream and adding fruit, you can create something new and interesting. Custard cake, especially the version with short layers, is quite easy to make; even a housewife just starting to try her hand at baking can handle it. Bon appetit!

Choux pastry cake is considered a rather difficult dessert to prepare, as you need to know and follow certain 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.

"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 lined with parchment paper and measuring 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 cake made from choux pastry according to the recipe with the photo turns out to be very rich in taste, but not cloyingly sweet.

Cake "Lady fingers"

Ingredients:

• butter – 170 grams;
• sour cream 20% – 420 grams;
• boiled condensed milk – 520 grams;
• nuts – 150 grams;
• chocolate – 50 grams;
• cream – 1 teaspoon;
• flour – 1.5 cups;
• milk – 1.5 cups;
• egg - 5 pieces.

Preparation:

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 determined as follows. If the dough sticks well from the walls of the dish, then the consistency is what you need. Next, mix 1 egg into the dough.

Transfer the dough into a pastry bag and onto a baking sheet lined with parchment paper, squeeze out identical sausages similar to eclairs. They should be the size of your little finger.

Place the baking sheet in the oven; it must first be preheated to 190 degrees and the door can only be opened after the eclairs have browned.

In a bowl, beat the boiled condensed milk and sour cream and mix the finished “fingers” well in this mixture so that they are evenly soaked.

To prepare 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 onto the dish and pour chocolate glaze over the top along the entire perimeter of the heap.

Cake made from choux pastry “Lady fingers” is a success among many housewives; it is prepared very simply, since 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 in the same way as in the previous recipes described above, and for the cream you will need 500 grams of sour cream with 20% fat content and 1 cup of powdered sugar. These two ingredients must be beaten well with a mixer. You should try the cream, and if you think it needs to be sweetened further.

Adviсe:

1. Sift the flour thoroughly. This is one of the main tips; if there are lumps, the dough may not turn out.
2. Eggs should be at room temperature. That is, it is advisable to take them out 3 hours before cooking and refrigerate. They should be mixed into the dough one at a time, mixing the mass thoroughly.
3. The butter should not be melted before adding to the mixture; leave it on the counter for a while and it will naturally melt.
4. The dough should be of such a consistency that when placed on a baking sheet it does not spread over the sheet.
5. Do not open the door while baking! You can tell 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, then you can remove them.

Last week we had a big holiday - our beloved grandmother and mother - my mother-in-law turned 60 years old!.. We offered to organize an event in some establishment, but she categorically refused - she wanted to be at home that day with her dearest and closest ones her people... Well, we are right there! And, of course, not empty-handed - we arrived with a cake!..

I immediately decided that the cake had to be special. She proceeded from her mother-in-law’s preferences, her capabilities, her stated taste characteristics...

And the cake turned out really special. Firstly, for the mother-in-law - she really loves eclairs and custard pies. Secondly, for me - it was my first time working with choux pastry and I succeeded!.. Thirdly, for my girls, since they took a direct part in preparing the cake and in its decoration... Well, fourthly, for all the guests, because they all unanimously declared that they had never eaten such a cake before!..

Cooking it was not so much difficult as it was scary - what if it doesn’t work out, what if I ruin everything?.. But as they say: “The eyes are afraid, but the hands do the work”? That’s what happened to me... And they ate the cake without a trace...

To prepare the choux pastry for the crusts I used:

250 ml water

a pinch of salt

For the custard we need:

1.5 cups milk
- 2 raw egg yolks
- 2 tbsp. flour
- 1 tbsp. starch
- 1 cup powdered sugar
- 250 g butter (room temperature)
- package of vanilla sugar
- 1 tsp. lemon juice

To decorate the cake:

- fresh berries
- grated chocolate

Recipe difficulty: probably average

Time required for cooking: about 2 hours

Short version of preparation:

Bring water to a boil, add diced butter and a pinch of salt. The oil should completely dissolve and the entire mixture should boil.

Add flour very slowly and carefully, stirring constantly. Correct choux pastry - no lumps.

Cool the dough and add the eggs, stirring constantly. The dough should look like thick jam. Divide it in half and place it in the mold. Bake each cake for 10-15 minutes at 200 degrees, then another 10 minutes at 180 degrees.

For the cream, grind the yolks with powdered sugar, flour, vanilla sugar, starch and part of the milk.

Bring the remaining milk to a boil and pour the previously prepared mixture into it, stirring continuously to avoid the appearance of lumps. Cook until thickened and set to cool.

Combine the softened butter with the cooled cream, beat until smooth.

Grease the cakes with cream and refrigerate for 3-4 hours. Then decorate to your liking.

We start by bringing the water to a boil and putting the cubed butter into the pan. Dissolve completely and add a pinch of salt. The mixture should come to a boil.

Now we begin to gradually add flour, stirring vigorously all the time. Brew the dough - it should be without lumps.

Cool the dough slightly and begin adding eggs into it one at a time - I just kneaded everything with my hands.

The result is a soft, thick cream-like dough.

Divide it in half and place it in a baking dish, leveling it with a spatula.

We bake each cake first for 15 minutes at 200 degrees, and then for another 10 minutes at 180.

What happened to the cakes during heat treatment was a surprise to me - they acquired a very interesting uneven shape with voids. At first it scared me, especially when I thought - what would the cake be like?.. But then I found a way out of this situation...

Now preparing the cream. To do this, first grind the yolks with powder, flour, starch, vanilla sugar and part of the milk.

And then we bring the rest of the milk to a boil and gradually add the prepared yolk-milk mixture into it, stirring with a whisk to avoid the formation of lumps. Cook until thickened and cool completely.


Now lightly beat the softened butter and combine it with the already cooled custard. Beat everything until a homogeneous and fluffy mass is formed. Our cream is also completely ready.

In order for my cake to have a presentable appearance, I decided to first smear the top of each cake with cream, and then also stack them - cream to cream. This is so that it is soaked better and all its irregularities remain inside. This way, the top of the cake turned out smooth and even.

Calories: Not specified
Cooking time: Not specified

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.

There are a lot of recipes for choux pastry for cake. I suggest you try my favorite. The dough turns out strong and rises very well. For the cake - just what you need!

Tips on how to prepare the perfect choux pastry for a cake: Pour the flour all at once and mix very quickly, in this case you will avoid the formation of lumps. Eggs for choux pastry should not be cold, so it is better to remove them from the refrigerator in advance. If you forget to do this, you can heat them with warm water. Simply place the eggs in a container of warm water while you boil the flour; they will warm up. You can bake the choux pastry without parchment, on a clean baking sheet sprinkled with water (don’t worry, if you made the correct choux pastry, it won’t stick). Refrigerate the finished choux pastry products, making sure to arrange them in one layer, otherwise they will wrinkle each other.

Number of servings: 10-15

A very simple homemade choux pastry recipe for a cake, step by step with photos. Easy to prepare at home in 3 hours. Contains only 296 kilocalories.

• Type of dish: Baking, Cakes
• Preparation time: 12 minutes
• Cooking time: 3 hours
• Calorie Amount: 296 kilocalories
• Number of servings: 5 servings

• Complexity: Very simple recipe
• National cuisine: Home kitchen

Ingredients for seven servings

• Flour - 200 grams
• Butter - 100 grams (can be replaced with margarine, but the dough will be of poorer quality)
• Water - 180 Grams
• Salt - 1 pinch
• Eggs - 300 grams (4-5 large pieces)

Step-by-step preparation

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, mix 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 make the cake base, transfer the choux pastry into a piping 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 a temperature of 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 of the “grid” "). 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.