Delicious ladyfingers cake at home. Cake from profiteroles Cake without baking from purchased profiteroles

15.12.2021Heading: Solution

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Cake with profiteroles has become a real star of the Internet for the last 2 years. It is very effective and of course delicious. Also, this cake is fun to make. This recipe and a wonderful photo of culinary blogger Ekaterina Samoilova. The recipe is for a cake with a diameter of 15-16 cm. The recipe uses cherries as the main flavor, but you can use any of your favorite berries or fruits.

Japanese custard biscuit (it will go on the sides of the cake and the bottom)

120 g milk
100 g butter
120 g flour
170 g yolks
Eggs 100 g
Proteins 250 g
120 g sugar

Step 1. Let's start by whipping the proteins with sugar. Beat the whites until foamy, then add sugar in two or three doses. Beat egg whites until 5-6 times larger, until the consistency of a bird's beak.

Step 2 Next, we will prepare the custard base for our dough: pour milk into a saucepan, heat the milk and add butter, we need our mixture to boil. When the mixture boils, pour in the flour and, stirring intensively, brew the flour, knead the dough until it begins to lag behind the walls of the saucepan and gathers into a lump.

Step 3 Allow the dough to cool slightly, and in the meantime mix the eggs and yolks together. We transfer the dough to a bowl and begin to beat it, this allows the dough to cool slightly.

Step 4 Continuing to beat the dough in portions, add the yolks and eggs to it. Beat the dough until a smooth homogeneous mass is obtained.

Read also 3 summer mousse - mint mousse, strawberry mousse, lime mousse

Step 5 When the dough is already well mixed, add beaten egg whites to it in 2-3 doses and gently fold them into the dough with a whisk to obtain a more fluffy and airy texture.

Step 6 Divide the dough into two parts and pour onto two baking sheets lined with parchment. We distribute our biscuit in a thin layer over the entire area of \u200b\u200bthe baking sheet and level the layer so that it is of the same thickness.

Step 7 We bake a biscuit in the oven preheated to 160-170 degrees for 12-15 minutes. We check the readiness of the biscuit by pressing, if at the place of pressing the biscuit springs and levels out, then it is ready.

Immediately after baking, cover the biscuit tightly with cling film and let it cool in this way. We make blanks for the cake from our cooled biscuit: cut out two strips for the sides of the cake and one circle for the bottom.

Profiteroles

125 g water
2.5 g salt
2.5 g sugar
50 g butter
75 g flour
2-3 eggs (125-130 g)

Step 1. Mix water with sugar, salt and diced butter (butter cubes so that it has time to dissolve by the time the water starts to boil.

Step 2 Remove from heat and add all the pre-sifted flour. Stir thoroughly so that no dry flour inclusions remain.

Step 3 Return to the fire and dry, evaporate excess water over low heat for 1-2 minutes. The dried dough should roll into a ball, and a small crust should form at the bottom. In this case, the dough will absorb more eggs and will rise better.

Step 4 Transfer the hot dough to a mixer bowl or a large deep bowl.

Step 5 Strictly one by one, add the eggs to the hot dough. If the dough is made in a stationary mixer, then with the help of a paddle attachment (not a hook!), At low speeds (1-2). If by hand, then with a plastic or wooden spatula.

Read also Eclairs. Subtleties of cooking. Filling options

After adding each egg, knead the dough properly, until completely homogeneous, only then add the next egg. The dough must be kneaded very carefully with a mixer or spatula so that it is absolutely smooth and shiny. The finished dough will easily fall behind the whisk or spatula.

Another test option: draw a groove-line along the test. If it closes immediately, the dough is the right consistency.

Step 6 Squeeze the dough out of the pastry bag onto a baking sheet.

Step 7 Put the dough into a pastry bag with the desired nozzle. (Round hole up to 10 mm)

Step 8 Bake at 170-180 C for 25-30 minutes.
Ready profiteroles will be evenly golden, closer to brownish. Don't be afraid to lift them up and see if there are any white spots left on the bottom.
The finished product will be dry rather than soft. There is no need to worry: when filled with cream, they will get wet, but will not fall apart.

Step 9 Fill with cheese cream and cherry coulis (recipe below).

Cheese cream with cherry puree

100 g curd cheese
100 g cherry puree
Powdered sugar to taste.

Beat cheese, powder and mashed potatoes with a mixer until fluffy.

cherry coolie

Cherry puree - 125 g
Sugar to taste - 50 g
Pectin - 8 g
Gelatin - 6 g

Step 1. Soak sheet gelatin in a bowl of cold (!) Water.
Advice. If using powdered rather than sheet gelatin: soak it in a small amount of liquid (proportion 1:6) and leave for 45-60 minutes to swell. Heat the swollen gelatin over low heat until dissolved, avoiding boiling.

Step 2 Defrost cherries and puree with a blender.

Step 3 Mix pectin with sugar.

Step 4 Pour some of the cherry puree into a small saucepan and heat to 40°C.

Step 1: prepare the dough for profiteroles.

Many people think that making choux pastry is difficult, don't worry, everything is much easier than it seems. If you follow all the instructions, even a beginner can handle it.
First, pour water into a saucepan, add pieces of butter, a pinch of sugar and salt to it and put on fire. Bring the liquid to a boil, stirring all the time, and then pour all the wheat flour into it at once. And then start stirring until you break all the lumps, and the dough itself is not dried out so much that it starts to easily lag behind the walls of the saucepan. Please note that all these actions take place on the included stove, due to which the dough is brewed.

And now you get a not quite homogeneous mass, remove it from the heat and cool a little. Then, already in the cooled dough, start adding eggs. Add one at a time, mixing thoroughly each time. Use a mixer to simplify the task, although I often meet housewives who claim that choux pastry should only be stirred by hand. One way or another, in the end you should get a homogeneous mass that comes off the whisk or spatula with a ribbon.

Step 2: bake the profiteroles.

Preheat oven to 200 degrees. Cover a baking sheet with parchment or foil, lay out the profiteroles. It's great if you have a special device or a pastry syringe for this, but ordinary tablespoons will also work, and so that the mass does not stick, dip them occasionally in cold water.
Send the profitorli to bake. Once they are in the oven, lower the temperature to 190 degrees and bake on it for 10-15 minutes, then subtract more to 180 and keep cooking 20-40 minutes, depending on the size of your products. The main thing is not to open the oven door, otherwise the profiteroles will fall. I usually start checking doneness when the pastries are well browned.
Remove the finished profiteroles from the oven and cool to room temperature, only after that they can be removed from the baking sheet.

Step 3: prepare sour cream.

While the profiteroles are cooking and cooling, make sour cream. To do this, pour the sour cream into a deep plate, pour granulated sugar into it (if it is powdered sugar, then it’s generally wonderful) and beat until the cream becomes homogeneous and airy. I usually whip over 7-10 minutes by gradually increasing the mixer speed.

Step 4: stuffing the profiteroles.

Open a jar of boiled condensed milk, and make cuts in the cooled profiteroles. With a tablespoon or a teaspoon, fold the filling inside the air baking. Be careful not to damage your profiteroles, but if the filling oozes a little or sticks out of the cut, it's okay.

Step 5: Prepare the Profiterole Cake.

And here we come to the final stage. There was very little left. Take each profiterole filled with condensed milk and dip it into the sour cream, one by one, and then lay it on a flat dish in several layers. When the cake is folded, sprinkle it with a little grated chocolate, which is more for color than flavor. Now the dessert needs to brew and soak. To do this, send it to the refrigerator for at least 2-3 hours, but better at night, then the profiteroles will soak and the cake will become especially tasty.

Step 6: serve the profiteroles cake.

Remove the profiteroles cake from the refrigerator for 30 minutes before serving to warm up a bit. Serve it as a dessert, cutting it with a knife and serving it in portions. As a drink, unsweetened tea or coffee is perfect.
Bon Appetit!

Instead of grated chocolate, if desired, you can sprinkle the finished cake with chopped nuts, thin slices of almonds or pour syrup, berry jam, or you can leave it without anything, it won’t hurt the taste much, but the outside will be a little more boring.

If you do not like the recipe for profiteroles indicated in this article, you can cook them according to this recipe or use any other.

In the summer, when there are plenty of fresh berries around, use them instead of filling or decorating a profiteroles cake, whole, in slices or rubbed with sugar.

Profiterole cake with sour cream is a delicious, light and tender pastry. It is prepared from a minimum set of ingredients, and as a result we get an excellent dessert. In my family, this cake is in great demand and we cook it very often. All my household members like the combination of airy profiteroles with sour cream. As a decoration, you can use a variety of goodies: chocolate, fruits, sweets, berries ... In general, turn on your imagination and create beauty. So let's get started.

Prepare the necessary set of ingredients.

Pour water into a small saucepan, add salt and sugar. Put on fire and bring to a boil.

Add butter.

After it is completely melted, it is necessary to add all the flour and mix quickly. Boil for 1-2 minutes. The dough should easily move away from the sides of the pan.

Remove the saucepan from the heat and let the dough cool slightly. Then add the eggs one at a time, they should be at room temperature.

After adding each egg, the dough must be thoroughly kneaded until smooth. The dough should be soft and elastic, but it should not spread.

Transfer the choux pastry to a pastry bag fitted with a star tip.

Line a baking sheet with parchment paper and place small balls of the same size on it.

Preheat the oven to 200 degrees and bake the profiteroles for 10 minutes, then lower the temperature to 180 and bake the cakes until light brown, about 20-25 minutes more. Do not open the oven door while the profiteroles are baking, otherwise they will not rise.

Remove the finished profiteroles from the baking sheet and cool.

Let's make sour cream. Sour cream for the preparation of the cream must be drained to remove excess whey. To do this, put sour cream in cheesecloth, folded several times, wrap and place in a sieve. Put some kind of container under the sieve, where excess liquid will drain. Put a small load on top of the gauze and refrigerate for a couple of hours (preferably overnight).

Then add sugar to the sour cream.

Beat with a mixer until a lush, thick cream is obtained.

Line the bottom of the springform with foil. Dip the cooled profiteroles in sour cream and put in layers in a mold, tightly to each other.

Pour the rest of the cream on top and smooth.

In order for the future cake to take on a beautiful, even shape, you need to put foil and a flat bowl on top, and a small load on top of the bowl. Refrigerate the cake for at least two hours, but overnight is best. When the cream hardens well, the form must be removed.

Profiterole cake with sour cream is ready. It remains to decorate it and you can serve it on the table. As a decoration, you can use chocolate, icing, sweets, fresh berries or fruits.

And here's what the cake looks like. Happy tea!

Today we are preparing a light, delicate, airy and fantastically delicious cake from custard profiteroles with snow-white sour cream. Decorate the cake with melted chocolate and chocolate figurines. The cake turns out to be very beautiful, festive and looks unusual in a section.

For test:

Water - 200 ml
Flour - 1 cup
Salt - 1/2 tsp
Sugar - 1/2 tsp
Chicken eggs - 4 pcs.
Butter - 100 g

For cream:

Sour cream 20% - 400 g
Sugar - 1 cup

For decoration:

Chocolate
Candy

Step 1: Prepare the dough

Pour water into a saucepan, add sugar and salt. Put on fire and bring to a boil.

Step 2: Add butter and flour

Add butter. After it is completely melted, add flour and mix quickly.

Step 3: Cook the dough

Boil the dough for 1-2 minutes. It should move away from the walls of the pan.

Step 4: Add eggs

Remove the pan from the heat and let the dough cool slightly. Add one egg at a time. After adding each egg, thoroughly knead the dough until smooth.

Step 5: Spread profiteroles on a baking sheet

Put the dough into a pastry bag. Line a baking sheet with parchment. Place small profiteroles of the same size on a baking sheet.

Step 6: Bake the Profiteroles

Bake the profiteroles at 200 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake the cakes until light brown, about 20 to 25 minutes.

Step 7: Chill Profiteroles

Remove the finished profiteroles from the baking sheet and cool.

Step 8: Strain off excess liquid from sour cream

Put the sour cream in a cheesecloth and put it in a sieve under the weight to strain out the excess liquid.

Step 9: Cooking Sour Cream

Add sugar to sour cream. Beat sour cream with sugar until you get a fluffy, thick cream.

Step 10: Putting the Cake Together

Line the bottom of the springform with foil. Dip cooled profiteroles in sour cream and lay in layers in a mold tightly to each other. Pour the rest of the cream on top and smooth.

Step 11: Shape the Cake

Cover the cake with foil, place a flat plate and a small weight on top. Refrigerate the cake for at least two hours, preferably overnight.

Step 12: Decorating the Cake

Remove the mold from the cake. Decorate the cake with melted chocolate and chocolates.

Profiterole cake with sour cream is ready. Bon Appetit!

If you are bored with traditional shortcake cakes, prepare an unusual dessert from custard balls. Your guests will definitely appreciate your new original dessert, especially when you cut the cake. Dessert from profiteroles in the context looks very impressive. The perfect combination of crispy dough and the most delicate sour cream will not leave anyone indifferent. A beautiful and mouth-watering dessert of custard cakes will decorate any festive table.

Cooking custard dough. We put butter in a saucepan, pour 2 tbsp. water and heat over low heat until butter melts. Add flour and begin to beat vigorously with a whisk until the lumps are completely dissolved. Whisk the eggs in a separate bowl and add them to the butter-flour mixture. Mix well until smooth.

We cover the baking sheet with parchment and spread the dough for profiteroles with a spoon or a pastry syringe. Bake in an oven preheated to 200 degrees for about 25 minutes. Then we take it out, pierce it with a toothpick and return it to the oven to dry and cool.

Cooking custard. Three orange zest on a fine grater, squeeze the juice. Separate the yolks from the proteins and quickly beat with a mixer with sugar until fluffy. Add 170 g of milk, flour and beat again. Meanwhile, heat the remaining milk in a saucepan. Do not bring to a boil! Pour the egg mixture into the hot milk in a thin stream, stirring constantly. We brew the cream until it begins to thicken and completely "turns yellow". Remove from fire and cool slightly. Then add the zest, juice and diced butter at room temperature. Beat well again and let cool completely, after which we send it to the refrigerator.

Ready for frosting. Mix all ingredients, then heat over low heat until thickened. You can also add some butter.

We start the cooled profiteroles with cold cream. The easiest way to do this is with a pastry syringe. Next, take a deep salad bowl and put it on the table. Dip the profiteroles one by one into the icing and place tightly in a salad bowl. The result should be a dome upside down. A few profiteroles should be left empty for the "bottom" of the cake. We press on the finished inverted "dome", cover with a flat large plate and carefully turn it over. Leave overnight for soaking. If you leave the cake upside down, the profiteroles will compress too much, and it will be completely ugly. The next morning we remove the salad bowl, not being afraid that the cake will fall apart. Can be cut into pieces!