Profiterole Cake with Sour Cream Cream
Description
The bake comes together simply and quickly. Today I’ll tell you—serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients for making the cake.
- 2
Step 2
Pour water into a small saucepan, add salt and sugar. Bring to a boil.
- 3
Step 3
Add the butter and let it melt.
- 4
Step 4
After it has completely melted, add all the flour and vanillin and mix quickly.
- 5
Step 5
Cook for 1–2 minutes. The dough should pull away easily from the sides of the pan.
- 6
Step 6
Remove the pot from the heat and let the dough cool slightly, then add one egg.
- 7
Step 7
Stir, then add two more eggs, one at a time. Each time, mix the dough thoroughly.
- 8
Step 8
If three eggs are not enough, whisk the fourth egg separately in a small bowl and add it in portions. You may need a whole egg or half, depending on the size of the eggs.
- 9
Step 9
As soon as the mixture becomes thick and creamy, stop adding the egg.
- 10
Step 10
Line a baking sheet with parchment paper. You can pipe the dough with a teaspoon, dipping it in water, or using a piping bag fitted with a tip. Bear in mind that the profiteroles will rise, so leave some space between the portions of dough.
- 11
Step 11
Preheat the oven to 200°C and bake the profiteroles for 10 minutes, then reduce the temperature to 180°C and bake until they have a light golden-brown crust, about another 20–25 minutes. Do not open the oven door while the profiteroles are baking or they will not rise. Leave the profiteroles in the turned-off oven for another 10 minutes.
- 12
Step 12
Remove the finished profiteroles from the baking sheet and let them cool.
- 13
Step 13
Let’s make sour cream frosting. Before making the frosting, drain the sour cream to remove excess whey. To do this, spoon the sour cream onto cheesecloth folded in several layers, wrap it up, and place it in a sieve. Put some kind of container under the sieve to catch the draining liquid. Place a small weight on top of the cheesecloth and refrigerate for a couple of hours (preferably overnight). I recommend doing this in advance.
- 14
Step 14
Then add sugar to the sour cream.
- 15
Step 15
Beat with a mixer until you have a fluffy, thick cream.
- 16
Step 16
Dip the cooled profiteroles one by one into the sour cream frosting.
- 17
Step 17
Prepare a removable-bottom mold in advance; I used a special culinary ring.
- 18
Step 18
Arrange the profiteroles in layers, fitting them snugly side by side.
- 19
Step 19
You should end up with 2–3 layers.
- 20
Step 20
Spread the leftover cream over the top and smooth it evenly.
- 21
Step 21
To give the cake a beautiful, even shape, place foil on top and a flat bowl on the foil, then a small weight on the bowl. Refrigerate the cake for at least two hours, or preferably overnight.
- 22
Step 22
When the cream has fully set, remove the mold. I leveled the top with a knife.
- 23
Step 23
In principle, at this stage the cake is ready, but I suggest decorating it with chocolate glaze. This glaze turns out delicious and soft, doesn’t set firm, and is incredibly easy to make. You will need cocoa, flour, sugar, milk, and a small piece of butter.
- 24
Step 24
Combine all the ingredients except the butter in a ceramic or glass bowl. Mix well.
- 25
Step 25
Place in the microwave for 1 minute on maximum power. Then stir. If the glaze is a bit runny, microwave for another 30 seconds.
- 26
Step 26
To make the glaze glossy, add a small piece of butter and stir. Done.
- 27
Step 27
Cover the cake on all sides with glaze and decorate with any pastry decorations you like. I used fragrant coconut chips.
- 28
Step 28
The profiterole cake with sour cream frosting is ready.
- 29
Step 29
Done. Serve at the table.