Profiterole cake with sour cream

I propose to bake an unusual, very appetizing profiterole cake with sour cream. First, many small choux pastry profiteroles are baked. Then the profiteroles are mixed with a delicate sour cream and all this is soaked overnight in the refrigerator. It turns out very tasty.

Ingredients

• For test:
• Butter - 100 g
• Flour - 130 g (1 cup with a volume of 200 ml)
• Water - 1 cup (200 ml)
• Eggs - 4 pcs.
• Salt - 1/2 teaspoon
• Sugar - 1/2 teaspoon
• For cream:
• Sour cream (I have a fat content of 25%) - 800 g
• Sugar - 150 g
• For glaze:
• Chocolate - 50 g
• Butter - 20 g
• For decoration (optional):
• Sweets - 5 pcs.
• Strawberries - 3 pcs.
• Vegetable oil - for greasing parchment

Directions

1. You will need to prepare sour cream for the cream in advance. It is necessary to shift the sour cream into cheesecloth, folded in several layers (I have a white thin cotton fabric). Raise the edges of the fabric up and tie in the form of a knot, hang over a bowl overnight. During this time, the excess cheese will go away and we will end up with sour cream, dense in consistency, as in the photo.
2. Let's prepare the profiteroles. Pour water into a saucepan, add sugar and salt. Bring to a boil.
3. Put butter into boiling water. Let's wait for the butter to melt.
4. Pour all the flour into the saucepan, reduce the fire to a minimum and constantly stir the flour mass, breaking all the lumps.
5. We will do this until the dough begins to move away from the walls of the saucepan with ease and without traces.
6. Remove the saucepan from the stove and wait a bit for the dough to cool. We will drive into the warm dough one egg at a time and immediately mix each egg into the dough with a spoon until smooth.
7. Turn on the oven to heat up to 200 degrees.
8. After adding the third egg, pay attention to the consistency of the resulting mass. If you run the spoon over the surface of the dough and the trail closes, but slowly, then the dough is ready and you won't need a fourth egg. I ended up needing three and a half eggs.
9. Put the prepared choux pastry into a piping bag fitted with a star tip.
10. Line a baking sheet with baking parchment (be sure to grease with vegetable oil) or foil. Drop the custard dough in small portions.
11. We will bake for 10 minutes. Then lower the temperature to 180 degrees and bake for another 20 minutes. Do not open the oven during baking, otherwise the profiteroles will not rise.
12. Now let's get to the sour cream. Put the prepared sour cream in a bowl and add sugar.
13. Beat the ingredients with a mixer (2 minutes) until a creamy mass is obtained.
14. Cover the bottom of a springform pan with a diameter of 16 cm with foil. Put a layer of profiteroles on the bottom of the mold, put the cream on top and distribute it evenly, slightly tamping. Then again a layer of profiteroles and again cream. So until the profiteroles and cream are over. Put the filled form in the refrigerator for 4-5 hours.
15. My cake pan has been in the fridge overnight. Then remove the well-soaked cake from the mold.
16. Let's start decorating. Melt the chocolate and butter in a saucepan over low heat, stirring constantly with a spoon. Then we remove the saucepan with icing from the stove and wait until the chocolate mass has cooled to a temperature of about 37 degrees. I measure with a cooking thermometer.
17. The icing lays very well on the chilled cake, therefore, by filling a pastry bag with a rod nozzle, you can decorate the surface of the cake to your taste.
18. I also spread strawberries and sweets.
19. Profiterole cake is ready to serve.
20. The cake cuts beautifully. The cut looks amazing. Enjoy your meal!