Cake "Ladies fingers"

Cake "Ladies fingers"

Category: Bakery products

Ingredients
Products for the test:
Wheat flour	1 tbsp.
Water	1 tbsp.
Salt	pinch
Butter	100 g
Eggs	4 things.
For the cream:
Sour cream (may take more)	1.5 tbsp.
Sugar (must be really very sweet)	0.5-1 tbsp.
Vanillin (vanilla sugar)

Cooking method

• Prepare the choux pastry: Pour water into a saucepan, oil there, when the butter melts and the water boils, reduce heat to a minimum and add flour.
• 
• Continue stirring vigorously without removing from the heat for another minute or two. A shiny, smooth mass without lumps should form. You will see that the dough has an unusual consistency and does not smell like raw flour, you will immediately understand that it is brewed. I present so many photos here because it is at this stage that the vast majority of mistakes are made. Appearance: just mixed the flour, kneaded properly (I advise you to use a mixer with attachments for dough - such a spiral twisted - make your life easier and save time).
• 
• After that, you can let it cool down and drive in eggs one by one (we cool it, of course, so that the eggs do not curl). At first it may seem to you that you will never mix it (pieces of dough slide in the egg mass), but believe me, it will become homogeneous ...
• 
• Then transfer it to a pastry bag or other thick bag with the tip cut off at an angle. Until there was a pastry bag, I often used thick vacuum-sealed plastic walnut bags. Ordinary bagged polyethylene will not work, it breaks, because the dough is very viscous and, when squeezing out, you have to make an effort.
• Sometimes they suggest putting it on with a spoon or rolling it into sausages with your hands (grease your hands with oil). I haven't tried it with my hands (in my opinion, it's unrealistic), but don't even try with a spoon. You put it on, but you get something terrible and shapeless, because the dough is viscous, sticks to everything that you can ...
• So ... Grease the baking sheet a little with vegetable oil (I smear a little with my fingers just to give the baking sheet a greasy shine) and squeeze the "fingers" out of the bag onto the baking sheet: about 1 cm thick and 6-8 cm long. Lay your fingers at a distance of 1 cm. If your fingers turn out to be thicker, increase the distance, otherwise, when baking, they rise strongly and stick to each other.
• 
• Then they can be baked for a total of 15-20 minutes (the time depends on the size of the finger, it is better to be guided by the appearance and hardness). At a temperature of 200-220 degrees, I let them rise strongly (this happens literally in the first 5 minutes), then I decrease to 190-180 degrees and they harden (do not be alarmed if some of you will be a little soft on top, this is not scary, it is quite acceptable ). Like any choux pastry (and this is eclair dough), they rise in the oven, forming a cavity inside. Be sure to ensure the temperature drop. If you leave it high, it will quickly burn out without hardening, if you only bake it on a small one, it will begin to harden without having fully risen. As a result, everything will break.
• Focus on the color of the product. There should be a nice light brown crust. So you can get it. Gently pry off those that do not lag behind themselves with a spatula and pour into a cup.
• 
• Everything is very interesting with the cream. In the classic version - sour cream is mixed with sugar and vanilla, each "finger" is dipped in it and stacked on a dish with a woodpile.
• 
• 

Note

As old as the world. And just. But delicious. The main thing is to get used to making choux pastry. Learn once and it's done.

Some are placed in a cup and simply poured over.Then the cake is put into the refrigerator for several hours (I put it overnight) so that the sour cream "grabs" and is not flowing, and the fingers are soaked. If there is a little cream left - boldly pour on top. The lower "fingers" literally drowned in the cream will be eaten first, I guarantee it. My husband brazenly rummages and digs up whole grottoes in the hunt for the most saturated lower ones.
But as soon as the people do not burn out over the cream (there is a place for fantasy - to health). Sprinkle with chocolate, dilute sour cream with condensed milk, pour cocoa into condensed milk (I've tried everything - it's delicious !!) and you and you. Some do not fill at all! They eat the fingers directly by dipping them into the cream before sending them into the mouth ...

Personally, we eat it with forks. The present cake is well cut with a sharp knife (tested), so the aesthetics of the holiday table does not suffer.
The photo shows exactly double the amount of ingredients. We are missing a single one. Although for the first time it makes sense to make a smaller one, according to the recipe ... Please note that you will have to load the fingers into the oven 6 times out of a double portion of food, so two baking sheets are the best way out, especially for those who have convection in the oven.
This dough is five times easier than any yeast dough! In vain it seems to you that it is difficult. I once did it many years ago the first time. And there were never any punctures ...

[Chuchulochka]

Oh, this is such a gorgeous cake, I have been making it for a couple of years for the New Year, at the urgent request of my family ... they are delighted with it, they are eating it at the speed of light. (I replace sour cream with cream 30%)
Chuchulochka Thank you so much for the recipe !!!: flowers:

Sensei Scarecrow! Thank you so much for the choux pastry master class. (y) I haven't baked anything for ten years. And when they bought a bread maker and got to this site - everything burst. Let me say thank you to all teachers: low bow to you !!!! Thanks to you, I am beginning to overcome my laziness. Today, thanks to Chuchelkin's master class, I made custard dough and then, as it turned out, I filled it with cottage cheese with sugar and sour cream filling. I didn't even know that I was capable of such feats. This is my introduction to choux pastry. Do not judge strictly, I did not pay attention to the appearance. I thought it would work. I'm putting it up for your judgment. (I'm still a long way from the cakes, but the trouble has begun.)

[Scarecrow]

But my cake is DELICIOUS !!! She made her fingers with her hands, otherwise my young cook hid the syringe somewhere. There was no time to look among the mountains of toys.

Scarecrow, as always, bravissimo !!!
I would also like to improve rolls with poppy seeds (they look not so beautiful) and I would be happy.

[Scarecrow]

Scarecrow, thanks for the excellent and minimal-labor-intensive recipe for custards! The first batch is of various sizes, due to the absence of a pastry bag and a syringe (now there is a need to purchase them). One serving is really not enough.

With a start! I, however, did not notice much of a variety of sizes. Only impressive sizes of each "finger".

Any sturdy plastic bag can be made into a piping bag. I used these for a long time, because there was no other. Now there are two bags and a whole roll of French disposable polyethylene. And all because this is the most favorite cake in our family. My men eat it at an incredible and frightening rate. I don’t use bags for anything else. At all.

Scarecrow thanks for the recipe and clearly shown photos. And here are my ladies' fingers. The truth was in such a hurry that I forgot about the chocolate on top. Well, I'll sprinkle, I promise. Delicious. I tried one and now I think how to leave it for impregnation.

This time I diligently squeezed them out with the help of a pastry bag (I came to the conclusion that another was needed - this one did not cope with the task: on the second baking sheet, the cellophane fell behind the matter, stretched out and the nozzle irrevocably crawled out of it) But in the end, beauty turned out.

Girls, I understand correctly, we don't stuff the custard tubes inside. Are they empty in the cake, or do the tubes flatten when the cake is insisted?

ikko4ka, everything is correct, we do not start (well, if only you really want to ...). The tubes do not flatten, they are empty - but they are thin, it turns out fine.

Dear Chuchelka, thank you very much for an excellent and simple recipe!

True, I ended up with a modification of the original recipe. Firstly, there is no pastry bag. There was no time to look for a package of sufficient thickness. And secondly, while I got my hands on the cake, I was pretty cold and with a temperature. Therefore, I did it in haste and with the least labor costs: instead of "fingers" I spread the dough on a sheet with a spoon. The cake itself for reliability (suddenly it does not turn out a thick cream) laid out in a baking dish. Although I was worried in vain - the cream turned out to be excellent. For greater density, I added a couple of tablespoons of condensed milk leftovers from the refrigerator.
The result is in the photo. Half the dose is not enough, and even sooooo little for our family. When I was able to eat sweets, I was left with a tiny piece.

[kava]

Are you working out, girls?

kava

That diligently is obvious. They are so perfectly calibrated. And the cream is clearly thick. Fat sour cream?

ikko4ka

We do not stuff the tubes, do not flatten, but become very tender and soaked.

OlenaS

Sticks - not sticks, cams or wheels - doesn't matter at all. The taste from this never changes. And it is difficult to spoil the aesthetics of this cake, since it is almost non-existent. And about the portion - I warned ...

The sour cream was store-bought 30%. I still had a little thickener for sour cream, so I put it in + the cream thickened in the refrigerator overnight.

Yeah, okay! The cream lies - you will not carp.

And what is this thickener for sour cream? Is it the same for cream? You should try it yourself, I have it.

We call it "Smetanfix" and is applicable, in principle, to all types of cream, well, as the name suggests, to sour cream in the first place. I'm not a big fan of all kinds of chemistry, but occasionally you can, so to speak, for aesthetics. The composition includes starch and something else (I have already thrown out the packaging).

kava The thickener contains starch and icing sugar. Girls, and I squeezed out the dough with a confectionery syringe and it turned out very well - maybe anyone can use this option.

Scarecrow! Thanks for the cake recipe. I always thought that choux pastry is too difficult, but thanks to your master class, it turned out that it is very simple and fast.
"Fingers" turned out to be just class!
Making cream

That's it! I only got a liquid cream. Sour cream was 20%. It was probably necessary to weigh it through cheesecloth so that the glass liquid would realize late. We will try tomorrow.

The scarecrow, I confirm, is set, thicker and unnecessary, otherwise it would have been butter. Sprinkled with grated chocolate on top. Delicious!
And most importantly, very simple and fast.
It turned out that my husband is very fond of eclairs, now I will make from such a dough with protein cream.

[Scarecrow]

Scarecrow, thanks for the cake recipe
Quick and easy
I made my fingers with a press from Teskoma, sour cream "Cow from Korenovka 25%", the cream turned out to be excellent, thick.

For fifteen years I had not baked with choux pastry, and all because once I did not get eclairs: they did not increase and were with a greenish tint. Now I understood what was the matter - the oven was not heated enough. And a very important technological trick is the temperature difference! Thank you, Chuchelka for the detailed instructions, otherwise I wouldn’t have dared for such a yummy for another twelve years

The cake lived only one day: well, very tasty!

I confirm, it really does cut

[Kseny]

Oh, my mom, what a creation. I haven't been here for a long time.

Kseny

I liked the email on-line. First I "make a cream", then "everything", then it is "liquid" and as a result it already "grabbed". It took me a while to realize that the comments were being added along the way.

A fiery eclair to my husband!

Lenusya
I wonder where the puddle of cream, which usually forms from the dripping cream at the bottom of the dishes, went to? Does the whipped sour cream really keep its shape. Just wow ...

natasic2466

A web of chocolate is a great idea. Very glamorous look. And on the cut, it is simply murder. In the sense they are "like living", I even clearly remembered the taste. I haven't done it for a long time.

[Scarecrow]

For some reason, my mood before the New Year was so-so, I thought I wouldn't make any cake (and I couldn't choose which one I wanted), but then on the morning of the 31st I got up and realized that I wanted this particular cake, although not yet never did. Well, I did it. True, I had no experience with choux pastry, as a result, the fourth egg was, in my opinion, superfluous, since the dough just flowed out of the bag by itself. But the "fingers" rose sooo well, only they were soft (they were thin). The cream was - boiled condensed milk with butter (I somehow not very sour cream). Everyone really liked the cake.

Scarecrow, Thank you ! Such a simple and quick recipe!

Good health to you a solid carriage!

They were softish not because of the subtlety, most likely, they had to be "dried out" longer in the oven.

Have they been soaked in your cream? Or were they just kind of missed from above? There is actually nothing to soak in, condensed milk and butter are not watery.

Very much even soaked, easily cut with a knife. Condensed milk was not very boiled, light brown. And they baked for a long time, they were afraid they would burn, but they were very thin - they had such cavities, I did not even expect that they would rise so much. I need to practice with this dough, otherwise I didn't catch the consistency, I didn't even have to press on the bag ...

Scarecrow! And again with thanks for the recipe


This is a New Year's option
This time, I did not add a thickener to the cream (it's better) and sprinkled the layers of fingers with walnuts. DELICIOUS!!!!!

I just baked my fingers, the bag broke, I got offended at it and laid it out with a spoon, and then I formed the fingers with wet hands, it turned out very neat and you don't need to get your hands dirty with oil. Maybe someone will come in handy with this method, only hands need to be wetted after each finger. And on the account of the cream I want to advise: I make a cake so that my son can eat (1,3) so I am looking for all kinds of cakes without butter cream. There is no sour cream in the store house (there is a bazaar separator, but it's more like butter), and it's too lazy to go after it. I am thinking of making a cream from homemade yogurt, advise, maybe it is worth adding gelatin or something else.

mamma Natasha, and you dilute the separator cream with milk. It will beat up and not be so oily.

Thank you for your answer. I thought about it, maybe I will, but I wanted to do it with yoghurt, although maybe half of it I will.

And I want to try to make a cream with homemade yogurt. There was no sour cream in the store, everything was sorted out, and I can always make a new yogurt at home. I rummaged on a dial tone, I will make a cream like this.
🔗
I think if you pour your fingers with this cream and put them in the refrigerator, the cake should also grab, even though at first the yogurt will seem a little thin.

[THANKS TO THE AUTHOR !!!!!!]

SIMPLE, FAST, INEXPENSIVE
AND NON-CALORIE
THANKS TO THE AUTHOR !!!!!!

And very pink! What did you pour there?

A couple of spoons of raspberry jam
super

I bake this yummy more than once - the result is always excellent !!! : nyam: Tusenka, thank you very much!

Baked 1.5 portions, sour cream - 25% fat, layered layers with chocolate, nuts and fresh frozen cherries (200-250 grams). It turned out sooo delicate cake!

The cake is baked quickly, easy to assemble, and the result is delicate, airy, light and, not unimportantly, a beautiful cake!

When is this cake tastier? On baking day or the next, when is it soaked?

When is this cake tastier? On baking day or the next, when will it soak?

When it is soaked. The next day.

Tusenka, I really liked the cake. And how did I pass it by before? Made with cherries, nuts and chocolate. In the next. I'll try the choux pastry with meringue 1: 1.

Tusenka, I really liked the cake. And how did I pass it by before? Made with cherries, nuts and chocolate. In the next. I'll try the choux pastry with meringue 1: 1.

Is it like this? I did not get that. Ready toes interspersed with ready-made bezeshki?

Yeah, I'll bake some of the fingers from choux pastry, and the second from meringue. I wonder what happens

I baked this cake today: the fingers were perfectly squeezed out of a pastry syringe, however, deformed, as from arthritis, but oh well, it will not affect the taste. But with the cream, I gave the joint: I mixed sour cream with low-fat condensed milk - there is, it turns out, and such (I am still fighting against calories). So all the cream is poured to the bottom, I'm afraid my slops are sticking together? PSY. One finger turned out to be "superfluous", so I looked at the night, and even after training, I sinned: mmm. And the whole joke is that she baked a cake as a gift.

Scarecrow, thank you very much for the recipe and inspiration for this divine cake!
For the first time I made choux pastry and it was not even scary after your MK - everything turned out just fine! I made 1.5 servings, the baking sheet was filled 4 times on the way to the oven - it tastes good, I ate a couple of fingers at the exit
Sour cream, my favorite, and then there is such a light airy filling, beauty! I think I found another favorite cake.

Finally, hands reached the ladies' fingers. Everything turned out great. I made the dough the second time (the first pancake was lumpy, but not according to this recipe) and this time there were real eclairs Cream: 0.5 liters of market cream knocked down with sugar + a little cognac and vanilla. Did 1 rate. Conclusion-it will be small. We'll take the sample tomorrow. Thank you for the detailed description of the preparation of this yummy. The only thing that pumped up was the cream: when whipping, they began to flake.

Wow, how many new arrivals! In the sense that they first tried it. No wonder I tried, if it works the first time. More satisfied than you.

I, too, today for the first time tried the choux pastry and oh, a miracle HAPPENED !!!
Thank you for the recipe, now I will always cook such yummy! (only now my nozzle is thin and my fingers got thin), but this does not affect the taste

and why a nozzle ?! And without her? Just in my favorite bag of kefir or milk, cut off the hole and go! Here the teeth are not so important.

One portion seemed not enough to arrange in a multi-tiered pyramid, so I filled the eclairs with cream.

I haven't done it for a long time, I just sit and think - I might go to bungle ...

I haven't done it for a long time, I just sit and think - I might go to bungle ...

So I think too 🔗... that day ... I have never done it at all, I'm afraid my oven will not pull the fingers ... They are baked at a certain temperature, and in my oven there is not even a thermometer ... Probably it's still better not to start ... okay, I'll think again ...

Krosh, buy a thermometer for yourself;) I bought myself to check how my oven keeps the temperature and for good reason - now it's hail. constantly in the oven

[nut]

nut
Yes, I would buy, but I’m looking after a new oven (more precisely, a gas stove), I can’t choose ... By the way, what kind of thermometer do you have? At one time I wanted to buy Teskomovsky for the oven, only they were not constantly available ...

I put a photo in the topic about thermometers, it is the same as Teskomovsky, only the price of Admin, by the way, is also the same

[nut]

nut
Thank you ! I went to look at your thermometer!

[Scarecrow!]

Scarecrow! Yesterday I baked "Ladies fingers" cake according to your recipe. There were guests today. I liked the cake very much. Thank you very much for the recipe.
Here is my progress report.

In my opinion, the cream turned out to be very thick. I whipped the cream more, it was not enough. Next time I will buy less fat sour cream.
And this photo:

As soon as I put the cake on the table and took the camera down, a representative of OTK immediately appeared, barely fought back.
I dragged you a huge thank you.