Cake "Ladies fingers"

[M @ rtochka]

M @ rtochka,

Endless March 8 is five!)))

Thanks for the great recipe. I have been making choux pastry only on it for a long time. But such a strange question: my child is now asking for this cake, and I feel that he will ask for an eclair with boiled condensed milk inside. do you think this is normal (does not stick together)?)) unfortunately, there is no time to read the whole topic, perhaps someone had such an experience

do you think this is normal (does not stick together)?))

depends on the age / weight of the child and the ratio of condensed milk / butter: if there is enough butter, it will not stick together

[allegria]

allegria,

Make a cream based on boiled condensed milk and sit in the cream eclair sparingly. Everything will be OK.

Thank you!)

[Water 500ml evenly, flour 350g, butter 200g, eggs 8 pcs., A pinch of salt.]

I'm ready to meet NG. I sit, sip my wine and enjoy life.




Double serving in ml and grams.

Water 500ml evenly, flour 350g, butter 200g, eggs 8 pcs., A pinch of salt.

It took 3 and a half sour cream !!! banks of 400gr.

At the same time, egg mass, if not in pieces - 470g. I managed. Net. I mean, without a shell.

Recently made this cake! Delicious to the point of impossibility! ... It is pleasant, light, airy and refreshing. For New Year's holidays, the most it! When you eat all the goodies you want a light dessert! Thank you Natasha for a great recipe for an immaculate cake.

And I will also have this cake, but not on NG, but earlier. My husband will have a birthday on 24.12. I asked him what kind of cake should you make? Answered - big and tasty! I wanted something new, so I decided to make this cake for the first time, although I have been looking at it for a very long time.
Today I baked 1.5 servings of eclairs fingers, for 7 eggs. Tomorrow I will buy 1.5 liters of sour cream, weigh it through the gauze and collect the cake on Saturday.

[Nelya]

Nelya, I advise you to throw cherries between your fingers, it will very decorate the cake. You can boil it in syrup, or you can make a drunk one, everything is delicious!

Yes, Sveta, I thought to do so. Or boil frozen cherries in syrup or open a jar of pineapples. But since there is only one can of pineapples, and I don’t plan to buy any more, it’s better to make a salad from it. And there are cherries both dried and frozen. But when frozen, you still need to dig it out from the bottom of the chest, somewhere there is a box with cherries at the very bottom.

[Nelya]

If I have frozen cherries, I always use them in this cake, a very successful combination.
But I ice it peeled and sprinkled with a little sugar, then I don't boil it.
Nelya, I just insist to get to the bottom of the chest, it's worth it.
And on the way, you'll see, there is still something successfully forgotten, it will also fit the festive table)
As for the pineapples ... I wouldn't: they will be very tough compared to the rest of the cake, you will trip over them, is it necessary?
Excuse me for getting in with advice, but I couldn't get past ...

[Tatyana]

Tatyana, I have all peeled cherries, I don’t ice another. You still have to dig it, it's time to go to the bowels land Chest to get. But I don’t hope to dig out anything particularly useful for the festive table, in that direction there are some fruits, berries and berry purees.
And thanks for the advice, then pineapples definitely disappear.

[Nelya]

Nelya, yes, pineapples here will not be very good, but peaches from compote will go.

Today I made for 2 servings. Fast and easy. I got into the freezer for berries - the cherry was the first to come across. She threw it on, as she smelled!)).

[Scarecrow]

Scarecrow, yes you knew FSE!

th-t, I thought you weren’t good cherries, cherries, yes ...

and what are you interrupting appetite in front of ng? and even a double portion?
and even at ease, it's completely straightforward for you to do nothing)))

I immediately wanted to vvalitstsa, too defiant post!

[eye]

eye,

I don’t understand someone you haven’t burst in yet!)) I was terribly threatened, pomnitsa, and niasilil)).

And I know what to do on NG ... either this one, or a honey cake, or ... I made a shank in beer today and a cake. My cake could not, poor)).

In fact, in bulk of some petty stupid work, and even endless rehearsals and performances at these theater dancers, oooh. Yura brought them home today at 21.30. Left at 17.15.

in five numbers the queen mother navayala ...)))
no, Natus, we are still getting rid of the variable ...
cake ... for now I have sketched out for myself "The Count's Ruins" with prunes and nuts ... you don't need a lot of it, but the taste in it ...
even in a small piece)

I stollen yesterday speckled, if you try huch this year)), mmm, and gingerbread ... and gingerbread cookies

[Scarecrow]

Scarecrow, Nata, brought you to show your cake! True, we will cut it tomorrow, there is no cut yet. But the husband is already walking around him in anticipation! I collected it in a split ring, but one and a half portions of dough did not fit into a diameter of 23 cm. Sour cream 1150 kg. It was 1.5 liters, but after weighing a little more than 1 liter remained.

[nila]

nila,

Sooo nice and neat. I comfortably fit a double portion in the ring, but I pushed it almost completely))

[nila]

nila, a very beautiful cake turned out and the plate is right in the subject

[Nata]

Nata, I was afraid to push it to the full size. I thought that there would not be enough eclairs, because I have one and a half portions, I thought it would turn out low. In general, I wanted it to be flat, without a slide.
But now I will know, and next time I will push it apart without fear.
Wiki, this is not a plate, this is a rotating glass cake plate.

[Natasha!]

Natasha! They broke the stereotype and started the celebration with CAKE !!! And then there is always not enough strength for a cake.
A cake according to this recipe of yours, albeit with the addition of jelly with apricots. But all the same - the recipe is yours!
It is FUCKING delicious!
My husband said that this is the most delicious cake in the last 10 years and I completely agree with him.
Flew away to rustle.

Happy New Year!
Thank you for sharing your experience, positive, inexhaustible humor with us! For me, you are an example of a cool mother, a skillful hostess and just a person who inspires me to be better.
Here he is, my handsome and delicious!

[Tricia]

Tricia, handsome cake !!! I love this cake very much, but I didn't think of jelly!

[Tricia]

Tricia,

Ooooh, just yesterday a man told me - not mine, I won't bake anymore. Therefore, your words are just a balm. He is my favorite.)) Good health, with the coming!

Natasha, help me. I can't find your Mimosai salad, nobody can help. You gave the New Year's menu in the subject ...

[mamusi]

mamusi,

Hold

Discussing New Year's menu 2019 # 1753

[Scarecrow]

Scarecrow, Nata, you're my darling!)))
Holiday greetings!
Happiness to your home!

And we had this New Year's cake this year. After the feast, this cake went very well. I thought for a long time what kind of oven and sour cream I had to attach. As a result, the choice was made. The cake is baked and half has already been eaten.

[Olima]

Olima, Olya, how airy it turned out, I love this cake. He's just weightless to eat.

[Nata]

That's it, we ate it, together with my husband. Starting from 31 to 2 times a day, a rather big piece.
My husband refused to carry half of it to the father-in-law as planned!
Tomorrow I will bake and collect a new one if I can find the right cake jelly and apricots in light syrup.
This cake made our holiday table! Very tasty! Unsweetened dough, lightness and saturation, cool sour cream with vanilla, sourness of apricots - just a miracle.

Nata! Thanks again!

[Anastasia]

Anastasia, can you tell us more about the cake?
Going to the ring? Top with apricots from syrup and filled with jelly, right? Apricot syrup jelly?

[M @ rtochka]

M @ rtochka, Daria, yes, I collected it in a ring (to cram more cream) right on a large dish, wrapped the ring with cling film. I put the "fingers", bathed thickly in cream, in a circle along the length, so that there was a beautiful cut. I smoothed out the cream to fit snugly to the ring. Then I took a 450 g can of apricots, always in light syrup or in its own juice - there is less sugar and not sugary! Two packs of jelly for the cake (I have Haas), jelly for the cake, the other will not work, because it will flow down. And for the cake, it freezes right on the fly, on the go, agar-agar in the composition, because it gelates at room temperature. I drained the juice and warmed it all up with jelly in a micron according to the instructions on the package. Boiled for 10-15 seconds.
I laid the apricots on the "fingers", poured all the jelly in a thin stream, allowed it to cool and under the film into the refrigerator. On the trail. day she took off the ring, stuck almond petals on the sides and immediately cut it. Longer and harder to explain than to do!
The cake is very easy to prepare and assemble, and the ratio of simplicity and convenience of preparation and just awesome taste is generally a miracle!
It is convenient that the "fingers" can be baked in advance, let them lie down and wait, if anything. So what, what is too long to sit, but not a biscuit, which I almost never get out. And the cream - mixed with a fork and ready - no need to whip the whites / cream for hours with hammer combines. And we always have a jar of compote on duty in our closet.

Dear Natalia-Chuchelka !!!! I express my deepest gratitude for the recipe and detailed instructions for this wonderful cake !!!! I did everything for the first time - both the choux dough and baked for the first time, and thanks to you everything turned out very, very good and tasty !!! The fact that, at the request of the family, has already repeated this cake for an encore twice, says a lot!
THANK YOU SO MUCH

[Mirtsa]

Mirtsa,

Yes, repetitions for an encore say a lot)))

[Eclair]

I will write a guide to eclairs for myself. Anyway, this information is on the forum. Probably)).

This is a classic choux pastry from which eclairs are made. They are exactly the ones on the cake Ladies fingers, just mini size. Every time I start to cook, I am clearly only sure of my recipe. Everything else - the oven mode, temperature, cooking time, which nozzle I take for eclairs, which one for fingers, which one for profiteroles, etc. - I don't really remember because of my natural tendency to experiment, etc.)) And every time everything is half zero ... So I'll fix it better. So..

Eclair

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Dough (basic for me):
250ml water (1 glass)
100g butter
a good pinch of salt
175-180g flour (1 glass with a pea)
235-240g net eggs, i.e. without shell (these are 4 pieces of CO category)

The recipe has been known since school. In the first post he is. Only he was in glasses, and over time I converted it into grams for myself.

There is another one that I used. It was used in the confectionery production of cakes and pastries and is contained in the corresponding book from 1976. (P. S. Markhel and others, p.67)
Dough 2 (production GOST):
water 287
butter 245
melange (egg) 734
salt 6
flour 490
The technology is the same, but !! I always reduce the eggs in this recipe by about 10%. The fact is that in production, the melange was fed into the kneading machine not in a liquid, but in a mushy state, which increased the moisture absorption capacity of the dough. Driving in the specified number of regular eggs makes the dough a little thinner and the workpieces may become blurred. Therefore, if you decide to try this gost recipe, reduce the egg. In no case do not pour everything at once, watch the consistency.

1. Cooking the dough... Everything is according to the classics: boil water with oil and salt, without removing from low heat, add flour, stir with a spoon for a couple of minutes. The pan remains on minimum throttle all this time. The brewed flour does not look like raw dough and also smells differently: the starch is gelatinized, due to which the dough takes up a huge amount of water, it becomes the consistency of plasticine.
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2. Next, let the brewed mixture cool slightly and stir in eggs one by one. The consistency is viscous, very smearing, but keeps its shape when settling, showing "ribs" from the nozzle, showing a characteristic hanging and not flowing "beak" from the dough on the mixer nozzle when pulled out of the dough after kneading.

Flour for eclairs you need a good bakery, with a good gluten content. I even add a little manitoba. Otherwise, the rise will be poor, cavities are formed reluctantly. This is quite unusual, since for most confectionery products, on the contrary, flour is diluted with starch so that there is no "tightening" effect, that is, good development of gluten. But that's exactly what you need for choux pastry.The high moisture content of the dough during baking causes the water to evaporate and expand the product from the inside, forming a cavity. But at the same time, the walls must be sufficiently elastic so as not to let steam out, but to stretch and inflate. This is the job of gluten - to act like a rubber band. Flour of poor quality, with a low gluten content, is simply inelastic, breaks through, releasing steam and the products remain quite flat.
In dough consistency also need to look for a middle ground. Too wet rises very badly and spreads over the baking sheet, too viscous rises badly too, because it quickly "hardens" from the heat and cracks, the ends of the tubes are bent upward. In view of this, before adding the last egg, give a pause and assess the state of the dough in the bowl, do not flop everything at once because you dilute the thick matter for 2 minutes, and you can not collect the liquid one. Only again to make a portion of the brew base.

3. On a baking sheet greased with a very thin film of fat or on baking paper, the dough is deposited in the form of tubes (eclairs), rings, flat cakes (shu and profiteroles). Gostovsky standard for tubes - round nozzle 18mm, for shu - round nozzle 10mm. Too greasy spreading of the baking sheet will cause the bottom of the products to crack, a dry baking sheet may stick. There should be a good distance between the deposited blanks, because a real eclair of a standard size is blown out of a strip of about 20 mm. From the specified amount of dough, you will get 2 trays, which you load one by one. The top-bottom baking mode makes it impossible to load them at the same time. I don't use convection for eclairs - cracking increases. For the fingers for the cake - you can, you still fill them with sour cream, you can't see it, you can save time)).
The attachments I use all the time (for setting tubes and rings - the smallest star in my set and a stuffing needle):
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4. Baking custard takes place at a temperature of 190-220 degrees in a classic traditional oven (upper-lower heating element). For tubes and rings, it is recommended closer to the lower temperature limit, for shu and profiteroles - to the upper one. The best option is considered to be a temperature drop from high to low, if your oven allows it to be done quickly. Therefore, we bake at 220 degrees on the "top-bottom" mode (not on convection !!) for 12 minutes. Reduce the temperature to 200 and another 12-15 minutes. Dry. Do not open the oven! The baking temperature is too high - the products do not rise well, all in tears and deformations. Because they do not have time to puff up, but baking is already taking place. The caked crust breaks off from the continued bursting. If the temperature is too low, they rise poorly due to insufficient evaporation of water inside, there is not enough "strength" to inflate.

Cracks on the surface of the finished eclair are normal. But! they should not be cross-cutting, this is considered a marriage. There are no ceremonial photos, but there are workers.
🔗
Cream
250g butter
1 can of boiled condensed milk
Leave the butter at room temperature until completely softened, mix with condensed milk. Stuff eclairs by piercing the bottom or near the bottom. I put a little cream in them, because the cream is oil and it is very fatty and cloyingly sweet from my childhood memories. Therefore, I have enough for the whole batch of eclairs according to the above-written recipe. If you fill it generously, it won't be enough.

There are many creams for eclairs. Both custard and a variety of butter, but my favorite remains with boiled condensed milk and also custard in milk, flavored with orange / lemon.

Profiteroles are usually filled in the same way as eclairs - by piercing with a pastry nozzle. But shu, which, in principle, are the same, usually differ in that they have a cut off top-lid. Profiteroles snack bars can just as well be filled with pate and other savory masses. Profiteroles made from choux pastry with cheese (guzhera) are very famous as an appetizer for wine and a base for pâtés.

For finishing, I use the usual Dr. Opener. I cut off the tip thinly and apply it to the eclair.A lot of fondant (as it was trimmed back in Soviet times, by dipping the top) - it is too sweet for me, completely "naked" - less beautiful. You can also use chocolate fondant or ganache.

🔗

Natasha, thanks!

[mamusi]

mamusi,

Will the identity come in handy for you?)) And then I was tortured every time digging into my folios and remembering what's what)).

Will the identity be useful to you?

But what about?)
Besides, when everything is summed up and in one place - it's great!

Will the identity come in handy for you?)) And then I was tortured every time digging into my folios and remembering what's what)).

And me! And very much!
If I take a break from baking, then I forget everything completely and "every time as the first time", damn it.
Thanks, really necessary information, to the place!

[Scarecrow]

If I take a break from baking, then I forget everything completely and "every time as the first time", damn it.

I also
Scarecrow, Natasha, and thanks from me!

[Scarecrow]

Scarecrow, Natasha, can you put this detailed instruction on the first page? Well, then here on the pages not to rummage!

[elvin]

elvin,

We must contact the moderators. I can't do anything myself).

PS: I wrote to the moderators. If they see, they will.

If they see, they will.

It would be nice

I am reporting again:
Husband's birthday cake. Top - strawberry puree + peaches from compote.
I overexposed my fingers in the oven, the cake is still a little dry, but I didn't have the strength to endure it already)))))).
With embellishment I have the seams, so don't be alarmed.



Deliciously delicious!

[Tricia]

Tricia,

And in my opinion, you have beautiful decorations. especially when you consider that decorating this cake is generally extremely difficult because of its shape)).

cooked strictly according to the recipe. Thank you so much, very tasty!

[Lesya 1]

Lesya 1,

Yes, simple components, but the output is excellent.

[Natasha]

Natasha and I came with my thanks!

Today I baked. The grandson asked. The time did not fit, I had to bake one cake. Then I cut it, bathed the pieces in sour cream and voila!

In the evening my boy kissed the cake several times.

I'm carrying a cake:

The son was barely torn from eating)))
Well, very tasty! And with jelly, it's just a double pleasure
Incision:

Since I needed a flat cake, I baked the tea-leaves like this:


Collected in a detachable form.
Cream from two cans of sour cream, 350 gr. Sugar glass. The cake came out moderately sweet. With cherries and peaches
A cake for summer when it's hot - very good! I love cakes with sour cream in the summer. They taste perfect))

Girls, huge thanks for the advice! I am sure that I will bake it again, everyone liked it

[M @ rtochka]

M @ rtochka,

Shikardos! Execution is excellent. Everything worked out: the cavity was formed, the shape of the cake was as the author wanted.



Cook,

Oh, and with one paw - how's that?