Eclairs Cake “Ladies Fingers” with Sour Cream
by Editorial Staff
Cake “Ladies fingers” – a delicate dessert made from custard cakes eclairs and sour cream. Eclair cake is suitable for home tea drinking and for a festive table.
Ingredients
For eclairs:
- Butter – 100 g
- Flour – 100 g
- Eggs – 4 pcs.
- Salt – 1 pinch
- Water – 250 ml
For sour cream:
- Sour cream 20% – 800 g
- Powdered sugar – 200 g
- Vanilla (optional) – to taste
For decoration:
- Black chocolate – 50 g
Directions
- To make the eclairs more or less even and the same in size, draw strips 6 cm wide with an interval of 2 cm on two sheets of parchment. Turn the prepared parchment with the lined side down and cover two baking sheets.
- Prepare choux pastry. To do this, bring water to a boil in a small saucepan. Put a pinch of salt into the water and add butter (soft or sliced). Stir until the oil is completely dissolved.
- Without removing the pan from the heat, pour all the flour into the water and oil at once, stirring quickly. You should have a smooth, fairly thick dough.
- Remove the pan from heat and cool the custard dough for 2-3 minutes. Then add eggs to the dough one at a time.
- Each time, stir the egg completely into the dough so that the mass is homogeneous.
- The finished choux pastry should be thick and soft.
- Using a pastry syringe or a bag with a nozzle, place the dough on the lined parchment in the form of thin strips 6 cm long.
- Put a deep baking sheet with water in the bottom of the oven. Heat the oven to 200 degrees.
When the oven heats up, put baking trays with custard cakes in them and bake eclairs for 10 minutes at 200 degrees. Then reduce the temperature to 180 and bake the eclairs until tender for another 20 minutes.
Remove the finished eclairs from the baking sheets and cool. - To make the sour cream thick, the sour cream must first be weighed out. To do this, cover the colander with gauze folded in 4 layers and put sour cream in it. Tie the ends of the gauze. Hang the sour cream in gauze so that the whey drains, or leave it in a colander, placing a load on top.
- Leave the sour cream in cheesecloth for several hours or overnight. My sour cream was weighed all night (in the refrigerator). The result is 550 g of thick weighed sour cream.
- For the cream, beat the sour cream with powdered sugar for 5 minutes (if desired, you can add vanillin or vanilla extract). Set aside three tablespoons of the cream to grease the sides of the cake.
- Dip eclairs in sour cream from all sides.
- Lay eclairs in sour cream in layers in a split form.
- In a mold with a diameter of 21 cm, I got three layers.
Cover the cake of eclairs and sour cream in the form of cling film and put it in the refrigerator for soaking for 2 hours.
- Then gently release the sour cream cake from the mold. Smooth the sides of the cake with the remaining cream.
- Melt the chocolate in a water bath and decorate the cake on top.
- Delicious and delicate eclair cake “Ladies fingers” with sour cream is ready.
Enjoy your meal!
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