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Choux Cake

Cake from choux pastry is considered a dessert rather complicated to prepare, as it is necessary to know and follow certain rules strictly. But if the cook has performed all the actions correctly, then you get a delicious dessert, which can be supplemented with all kinds of cream.

The famous baking masters have such a belief, if a student has done such a task as baking choux pastry, he becomes a master of confectionery art.

Trying to make a cake at home from choux pastry with a recipe with step-by-step photos is not worth it, this is not a laborious process, on average it will take 30-40 minutes without taking into account the time for baking.

Double Custard Cake


  • egg — 4 pieces;
  • water — 200 grams;
  • sunflower oil — 60 grams;
  • butter — 60 grams;
  • salt — pinch;
  • flour — 130 grams.

For custard:

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


First of all, it’s worthwhile not to start making dough, but to make a cream, as it should cool down well. In a skillet pour all the ingredients that are prepared for the cream.

Aside, you just need to leave and do not touch the butter yet. Mix well with a mixer and put on the stove, the fire should be medium.

Constantly stirring, wait until the cream thickens. Next, turn off the burner and cover the cream with cling film.

It must be completely in contact with the mass. Leave to cool the cream to a temperature of about 24-26 degrees, you can dip the cup in cool water.

After the base of the cream is ready and cooled, you should proceed to the preparation of the dough. Put the water on the fire and pour the sunflower oil there, then put the butter and salt.

Reduce the heat and pour all the flour into the boiling mass before sifting it. Mix everything thoroughly with a wooden spatula.

The mass should be homogeneous. Next, hold the dough on the fire for 2 minutes, until it begins to move away from the walls, and the smell becomes raw flour.

After allowing to cool the dough for 5 minutes.

In the dough, break one egg and mix each. The dough can be stirred with hands or resort to using a mixer, but the nozzle should be special, wavy.

The finished dough should be smooth in texture, shiny and stretching.

The next stage is baking cakes. It is necessary to divide the dough into two equal parts and spread it with wet hands on a baking sheet covered with parchment paper and about 30 * 40 centimeters in size.

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

Bake cakes in the oven to 200 degrees. It takes about 15 minutes to do this.

Next, the resulting cakes are left to cool and proceed to work with the cream.

The mass, which has cooled down, and gradually pour out the oil in small portions. It should be slightly softened.

Cream after the work done should be white and thick.

Now cakes should be cut into 3 parts of the same. After each smear the custard and fold one by one.

The remnants of the cream to float and fluff the sides and top. It is desirable to cool the cake, for this it is necessary to put it in the fridge for full impregnation for the whole night, but it will do for a few hours.

Such a cake from choux pastry with a recipe with a photo is obtained very rich taste, but not cloyingly sweet.

Cake «Ladies Fingers»


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


Pour the milk into the pan, and put the butter. Bring the mixture to complete dissolution and boil the mixture.

After pouring flour and stir the dough well.

Readiness can be defined as follows. If the dough is well otlipa from the walls of the dish, then the consistency is what you need.

Next, mix eggs into the dough, 1 piece each.

Put the dough in a pastry bag and on a baking sheet, which is covered with parchment paper and squeeze out the same sausages similar to eclairs. In size they should be the size of a little finger.

Put the baking tray in the oven, it must first be heated to 190 degrees and the door can be opened only after the eclairs redden.

In a cup, beat the boiled condensed milk and sour cream, and in this mixture, mix the ready-made fingers so that they are evenly soaked.

To prepare the glaze which will decorate the cake, you should melt the chocolate in the bath, pour oil and cream into it.
Pour the “fingers” on the dish and pour a stream of chocolate icing on top of the entire perimeter.

The “Lady Fingers” choux pastry cake is popular with many housewives; it is easy to prepare, because very little time and effort is spent on the cream.

There is also a variant of custard dough cake, but with sour cream. The dough is prepared in the same way as in the previous recipes described above, and for the cream you need 500 grams of sour cream of 20% fat and 1 cup of powdered sugar. These two ingredients should be well whipped with a mixer.

It should try the cream, and if you see fit, even sweeten.

  1. Thoroughly sift flour. This is one of the main tips, if there are lumps then the dough may not work.
  2. Eggs should be at room temperature. That is, it is desirable to get them for 3 hours before cooking and refrigerator. Stir in the dough should be one by one, carefully mixing the mass.
  3. Oil should not be melted before adding to the mixture, leave it on the table for a while and it will become naturally melted.
  4. The dough should be of a consistency such that when spreading on a baking sheet does not spread on the sheet.
  5. Do not open the door when baking! Understand that the dough is ready and can be baked and just by looking at it. If there are no bubbles on the surface and the cakes have browned, then you can remove them.

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