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Choux pastry cake with "Plombir" custard
Fans of plombir ice cream will definitely enjoy the choux pastry cake with "Plombir" custard. This cake resembles several desserts at once: the "Napoleon" and "Karpatka", layered eclair, and the main thing – ice cream. The cake holds its shape well due to the custard and the layers, which do not spread at all after setting. Many flavor associations make this dessert unique and truly delicious, therefore it certainly deserves your attention.
Preparation time: 8 hours.
Ingredients
Show ingredients
For the layers:
- 100 ml milk;
- 100 ml water;
- 120 g flour;
- 80 g butter;
- 4 eggs (C1);
- a pinch of salt.
For the cream:
- 500 ml milk;
- 150 g sugar;
- 15 g vanilla sugar;
- 2 eggs (C1);
- 50 g corn starch;
- 160 g butter.
Preparation
- Prepare the custard. Take a saucepan with a thick bottom or a non-stick frying pan and break the eggs into it. Add regular sugar, vanilla sugar, and starch. Whisk the cream base until the lumps disappear. Corn starch can be replaced with regular potato starch or plain flour.
- Pour cold milk into a small saucepan and continue to stir. Place the cream over medium heat and start to reduce it, stirring constantly with a spatula. As soon as you feel it thickening, reduce the heat to minimum and continue to stir vigorously. Once the first bubbles appear, remove the cream from the heat.
- Transfer the cream to a bowl, then cover it with plastic wrap in tight contact to prevent a tough skin from forming. Leave it to cool at room temperature.
- Meanwhile, cut 160 g of butter into a bowl and let it warm to room temperature.
- Start making the layers. Again, pour milk and water into a saucepan with a thick bottom, add salt and the butter prepared for the layers. Place the saucepan over medium heat and wait for the butter to melt.
- As soon as the butter has melted, sprinkle in the flour and, without removing from the heat, thoroughly mix the contents with a spatula until achieving a uniform consistency. While stirring, keep it on the heat for another 1-2 minutes to get rid of excess moisture. This entire process is called "cooking the dough," and the resulting dough is a choux pastry.
- Transfer the choux pastry to a bowl and let it cool for 3-4 minutes. You can speed up the process by mixing it with a spatula. It should be warm, but not hot! Add the eggs one at a time to the dough, mixing with a spatula. At first, it seems that the eggs won’t incorporate, but after a minute, everything turns into a homogeneous mass. The finished dough easily falls from the spatula.
- Divide the dough right in the bowl into two parts. Take a piece of parchment measuring 30x40 cm (the size of a standard baking tray). For convenience, you can place the baking tray on a kitchen towel and the parchment on the baking tray, making the process of spreading the layer much more comfortable. Spread half of the dough over the parchment with a spatula, trying to make an even layer.
- Place the layer in a preheated oven at 200 degrees for 10-15 minutes (depending on your oven). Once the hot layer is done, remove it from the baking tray and press it down with your hands, leveling its surface. Bake the second layer in a similar manner.
- Trim the layers, then divide them into 4 parts. In the end, we will have 8 small layers. They are soft and have an uneven texture.
- Whip the softened butter with a mixer for 3-4 minutes until lightened. Then, add the cooled custard in portions while continuing to whip. To ensure there are no lumps in the cream, it’s important to combine the butter and cream at the same temperature.
- Proceed to assemble the cake. Place the first layer and spread 2 tablespoons heaping of the custard over its surface. Similarly, assemble the entire cake.
- The sides of the cake are also coated with cream; there is no need to coat the top. If desired, the edges of the cake can be decorated with nut crumbs. To do this, the nuts should be lightly roasted in a hot pan and then sprinkled on the edges of the cake. Coconut flakes or grated chocolate can also be used. We leave the custard cake with custard in the refrigerator for 6 hours for proper soaking and stabilization. To avoid foreign odors, it's advisable to cover the cake with film on top.
- The custard cake with custard "Plombir" is ready. It is ideal for any family gathering. The approximate weight of such a cake is 1.2 kg.
