How to prepare choux pastry for a cake. Choux pastry for cake

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, knead 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 prepare the base for the cake, transfer the choux pastry into a pastry 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 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 "grids") 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.

• 500 ml milk;
• 2 chicken eggs;
• 1 cup granulated sugar;
• 1 tbsp. l. potato starch;
• 2 tbsp. l. premium flour;
• 130-150 g butter;
• half a large lemon or 1 small lemon;
• vanillin on the tip of a knife or 1 tsp. vanilla sugar.

Custard cake, recipe with photo:

1. It’s better to start by preparing the cream. In a small saucepan, beat the eggs a little, add sugar, vanillin, starch, flour, and milk. Place this entire mixture on low heat and, stirring constantly, cook until it reaches the consistency of thick sour cream. Typically this process takes about 20 minutes.


2. Let the cream cool to at least room temperature, at the same time turn on the oven so that it warms up to 220 degrees. Remove the butter from the refrigerator until it is soft and at room temperature. You can start preparing the choux pastry.
3. Also pour water into a small saucepan, add vegetable and butter, and a pinch of salt. Place the mixture over medium heat and bring to a boil.


4. Remove the saucepan from the heat and immediately quickly stir in the flour. Leave the dough to cool slightly for 5-7 minutes.


5. Mix the eggs into the dough one at a time. This is the mass you should get.


6. Line a baking sheet with parchment and grease it with a little vegetable oil. Divide the dough into 4 parts. Take one of the parts and place it in the middle of the baking sheet. Wet your hands with cold water and distribute all the dough as evenly as possible on the baking sheet (you will have to wet your hands 3-4 times). Perhaps the first cake will not be distributed very evenly, but the rest will work much faster and more accurately.


7. Place the baking sheet in the oven, after 10-15 minutes the cake will be sufficiently baked and browned, you can take it out.


8. Bake the remaining three cakes in the same way.
9. Meanwhile, the cream should cool. Grate the lemon zest on a fine or medium grater and squeeze the juice out of it.


10. Pour the juice into the cooled cream, add the zest and softened butter. Beat the cream with a mixer or whisk until smooth and airy.


11. Cut the finished cakes into two parts. Break the not so “successful” part into small pieces and place in the oven for about 10 more minutes.

12. Place the rest of the cakes on a plate, covering them with cream.


13. Finely break the dried and fried pieces from the oven with your hands and sprinkle them on the top of the cake.


14. In this state, put the cake in the refrigerator to soak overnight. Like a regular cake, 3 hours for soaking will not be enough for it, therefore, it is better to prepare such a custard cake in the evening. In the morning, remove the cake from the refrigerator and carefully trim off any uneven edges.
The custard cake is ready.


Yes, preparing custard cake takes a lot of time and requires a certain skill, but you can always be sure that the cake will be a success and will be appreciated not only by avid sweet tooths.

1. Cut the butter into pieces and place in a saucepan. Pour in drinking water.

2. Heat the mixture to a boil over medium heat. Mix the products to obtain a liquid of uniform consistency.

3. Pour flour into a bowl and mix it with salt.

4. Pour the hot oil liquid into the container with flour and quickly knead the dough so that it comes away from the walls of the bowl. Its consistency will be quite thick. Leave the dough to cool to room temperature.

5. Add one egg to the chilled dough and use a spoon to knead the dough until smooth.

6. Then add the second egg and knead the dough again.

7. The consistency of the dough will be quite liquid and smooth.

8. Using a tablespoon, pour the dough onto the baking sheet and let it spread. It will take the shape of a circle. Place the baking sheet in a baking chamber heated to 200 degrees and bake the products for 15 minutes. I note that the cakes can be made in any shape, in long strips or as a regular whole cake.

9. After this time, reduce the heat to 150 degrees and continue baking the shortcakes for another 15 minutes. Next, turn off the oven, open the door slightly and leave the products to cool.

10. Now start preparing the cream. Combine sour cream with sugar.

11. Using a mixer at high speed, beat the sour cream for about 10 minutes until fluffy and doubled in volume.

12. Next, start shaping the cake. Find a convenient flat dish and lay out some baked, cooled tortillas.

13. Grease them generously with sour cream. You can put nuts or berries on top.

14. Continue laying out the cakes, covering them with cream. Form the cake into a semi-circular shape.

15. Grate the chocolate and sprinkle on the cake. You can also melt it in a water bath and pour glaze over the product. Send the dessert to cool and soak in the refrigerator for 2 hours.

16. After this time, you can serve the cake to the table with a cup of fresh tea or coffee.

Watch also the video recipe on how to make a choux pastry cake.

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.

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:

1. 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.
2. 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.
3. You can use any cream you like - not necessary.
4. 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.

Assembling the cake:

Each cake is coated with cream from the heart. If desired, you can not cover the top cake with cream, but pour it with homemade chocolate or sprinkle it with powdered sugar. I coated all the cakes with cream. It is advisable that the cake sit for at least a couple of hours before serving to soak.


As a decoration I made...


... and my niece happily drew on the cake with a culinary pencil.


This is how the cake turned out:


This is in the context:

• Boil water with 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 and pipe thin long strips of choux pastry onto it using a pastry bag. Bake at 220 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake for about another half hour. Cool and cut into equal “log” strips.
• For the cream, boil the milk. Beat the yolks with sugar and cornstarch. Continue whisking and carefully pour in the hot milk. Bring to a boil, add butter and vanillin from the bag, stir until smooth. Cool the cream.
• Lay out the first cake layer from the logs, brush with cream, cover with a second layer, placing them crosswise, repeat several times, decorate the choux pastry cake with milk cream to your taste. Let it soak and stand for several hours.