Ladies fingers cake (choux pastry)

Ladies fingers cake (choux pastry)

Category: Bakery products

Ingredients
Wheat flour	1.5 tbsp. (240 g)
Water	1.5 tbsp.
Butter	150 g
Egg	6 pcs.
Cream:
Sour cream	500 ml
Sugar	1 tbsp. (200 g)

Cooking method

• 1 glass - 250 ml
• Add butter to boiling water and add flour, stirring occasionally. Cool the resulting dough slightly, beat in the eggs one by one, stirring the mass well (with a mixer, dough beaters).
• From the choux pastry, using a pastry syringe or bag, squeeze small sausages or balls onto a baking sheet lined with baking paper and lightly oiled.
• Beat sour cream with sugar (at least 10 minutes). Dip the baked chilled cakes in cream, put on a plate with a slide. Sprinkle with grated chocolate on top, chill well.
• If the paper is greasy, the bottom of the product will be torn.

Time for preparing:

about 30-40 minutes.

Cooking program:

Bake in the oven at 200 degrees

Note

I prefer the option with balls - they are very convenient to eat one by one. If done with "fingers" - it is convenient to cut off a full piece of cake.
I really like this cake because it is not sugary, there are very few products and it always looks impressive. Not so much fuss.
Of course, nothing new, but suddenly there is someone who does not cook.

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I love this cake very much.

I here somehow laid it out and even with step-by-step instructions for making choux pastry.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7247.0

I like to sprinkle this cake with grated chocolate and eat it just with forks without cutting pieces.

[Scarecrow]

And it is not included in the list of recipes in the same section!
Scarecrow, everything is cool described! Well done!
There is only one significant correction to a certain phrase, if suddenly someone has never made choux pastry.
"After that, you can let him cool down and drive in one egg at a time (cool, of course, so that the eggs don't curl)." - here it is necessary to clarify that the dough cannot "be" cooled, but "must cool to a temperature of about 65 * and not lower at all." If you cool it harder, no choux pastry will work, the cakes will spread and will not rise. In this, too, many have a mistake.
And about greasing the baked surface - grease it heavily with oil - you get the bottom of the product with holes, weakly - it will stick. So a little bit!
And I get more cream - all the koloboks are literally doused with cream, you won't have to hunt for the lowest ones.
I also agree that the cake is super easy to make! It only seems from the outside that it is difficult to do!

And I honestly, when I cook choux pastry, I start adding eggs as soon as I remove the cooked flour with butter from the fire. That is, I do not let the workpiece cool down at all, and the eggs do not fold.

And I honestly, when I cook choux pastry, I start adding eggs as soon as I remove the cooked flour with butter from the fire. That is, I do not let the workpiece cool down at all, and the eggs do not fold.

Yes, I am too. I think the choux pastry has a temperature lower than boiling water.

Yes, I am too. I think the choux pastry has a temperature lower than boiling water.

And all the time I waited for 10-15 minutes, I was afraid that they would brew. Yes, and read somewhere about it, so I waited. Now I'll try right away too ...

I also wait, but not for long, about 5 minutes.While I go to the refrigerator for eggs, while I break them.