At the mention of the custard test, the first thing that comes to mind is profiteroles and eclairs. However, not only cakes can be prepared from it. Choux pastry cake is a great alternative to familiar products. It can be collected from traditional cakes, layered with cream, or consist of small cakes.
Choux pastry cake: recipe with photo
Let's start with the more traditional goodies in configuration. Choux pastry cake , consisting of cakes, as you might guess, differs from cakes only at the time of baking. The dough is laid out on a baking sheet with a continuous "cloth", and not in separate portions. For cooking, 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 pan. Salt goes there. The mixture is brought to a boil, then reduced to a smallest fire. Flour is added to the liquid and mixed thoroughly. Ideally for this use a wooden spatula.
It’s better to stir constantly. A lot of time for cooking is not required. The dough first becomes homogeneous, and then begins to easily separate from the walls of the pan. Now it is ready. The mixture is cooled for about 5-10 minutes, and then eggs are introduced. Add is worth one at a time and mix thoroughly each time. The dough will first become lumpy, but then turn into a smooth and uniform. Finished, it shines slightly and reaches for a spoon or spatula.
Baking
The above quantity of food is enough for two cakes measuring 30 x 40 cm. A suitable baking sheet is covered with paper. The dough is distributed on it with a thin, more or less even layer. The oven is heated to 200 degrees. One cake is baked for about 10 minutes. Ready hot layer immediately needs to be removed from paper. When both cakes are ready and cooled, each is divided into three equal parts.
Choux pastry cake
A very tender cake is obtained if the cakes are layered with custard. In the classic version of the recipe, it is prepared without adding flour or starch, often butter is driven into it at the end. Consider a simplified version. In it, for a greater guarantee of the result, flour is used as an additional thickener.
Eggs (4 pcs.) Are beaten in a pan, then a glass of sugar is added to them and everything is connected using a mixer or whisk. Sugar may not be completely sold - it’s not scary. Add 2 tbsp to the pan. l flour and mix, then pour half a liter of milk and mix again. The container is put on minimal heat and heated with constant stirring. When the cream boils, it is removed from the stove and a bag of vanillin is added to the mixture. The finished mass is cooled. In this case, cover the pan with a towel so that a crust does not form on the surface. The cooled cream is used to layer the cake.
Sour cream
No less tender and tasty is a cake made from choux pastry with sour cream. In the simplest version, the cakes are smeared with whipped sour cream and sugar. You can complicate the task by preparing custard, but instead of milk use sour cream. To do this, mix the egg, sugar (120 g), flour (2 tbsp. L.), Vanillin and sour cream (300 g, fat content - 25-30%) in a stewpan. The cream over medium heat is brought to a boil with continuous stirring. The mass should thicken. The stewpan is removed from the heat and covered with cling film so that it touches the surface of the cream. In the cooled mixture, softened butter (200 g) is added in a piece, whipping each time. The cream is ready!
Woodpile
Custard cake can also consist of individual cakes. This option is interesting in that when it is served, it is not even necessary to cut it. Guests can break off some cream-soaked pastries.
For the test, 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 pour in the previously prepared flour (240 g). Using a spatula, the dough is kneaded until smooth. It will be ready when it moves away from the walls and gathers into a ball. The pan is removed from the heat and left to cool for 10 minutes. Then 6 eggs are driven into the dough one at a time. It should become smooth and uniform. The dough is placed in a pastry bag and spread on a baking sheet of sticks of the same length. It is best to use a round nozzle with a diameter of 1 cm for this. The size of the mini-eclairs depends on the plate or dish on which it is planned to collect the cake. As a rule, they are made about 20 cm in length.
Cakes are baked in an oven heated to 200 º until golden brown (approximately 30 minutes). The finished custard sticks are cooled and then dipped in turn into a cream and laid out on a dish in the shape of a log of wood.
So it turns out a custard cake. The recipe with the photo above allows you to improvise and create new goodies. By changing the cream and adding fruit, you can create something new and interesting. Custard cake, especially the cake option, is quite easy to execute, even a housewife who is just starting to try her hand at baking will cope with it. Bon Appetit!