Cake “Leningradskoe. Culinary recipes and photo recipes Leningrad puff pastry how to cook

19.02.2024

Leningradskoe cake – recipe with photo:

First prepare the custard. To do this, break 2 whole chicken eggs into a bowl and add granulated sugar and vanilla sugar to them.

Using a whisk, beat the eggs and sugar into a homogeneous mass.

Add flour to the resulting mass and stir well so that there are no lumps.

Heat the milk slightly in the microwave until it is lukewarm (do not bring it to a boil) and pour into the egg mixture. Stir.

Pour the cream into a deep saucepan with a thick bottom, put on fire and simmer over medium heat, stirring constantly, until thickened. While cooking the cream, do not be distracted; it is very important to stir it constantly, as the custard easily sticks to the bottom.

Pour the finished cream into another container and add butter to it. Stir thoroughly until the butter is completely melted. By the way, if lumps form in the cream during cooking, strain it through a sieve before adding oil.

Cover the custard with cling film until it touches the surface and cool well.

Prepare the choux pastry. In a saucepan, combine water, milk, sugar, salt and butter.

Place the saucepan on the fire and bring the contents to a boil; the butter should completely melt.

Pour 150 g of flour into the boiling liquid at one time.

While stirring vigorously, cook the dough over low heat for a few minutes. During this time, the dough should come together into a smooth and uniform lump. Remove the pan with the dough from the heat and leave for 5 minutes to cool slightly.

When the choux pastry has cooled slightly, add four chicken eggs one at a time. Before adding the next egg, stir the dough until completely smooth.

The finished choux pastry for Leningrad cake should be smooth, homogeneous, shiny and quite soft.

Place the dough into a piping bag fitted with a round tip. If there is no bag, then you can skip this step.

Roll out the puff pastry without yeast into a rectangular layer measuring 40x30 cm and about 3-4 mm thick.

Divide the dough into 12 squares with sides 10x10 cm. If desired, you can make the squares a little smaller in size, depending on what size cakes you want.

Place the dough squares on a baking sheet. Pipe a tablespoon of choux pastry onto the center of each piece of puff pastry.

Fold the free edges of the puff pastry up and lightly press them into the choux pastry portion, as shown in the photo.

Bake the Leningrad cake in an oven preheated to 180 C for about 45-50 minutes. The cakes should be well golden. During baking, do not open the oven for the first 30 minutes so that the choux pastry does not fall off. Let the baked cakes cool completely.

Place the custard into a piping bag fitted with a round, thin tip. Use it to fill Leningrad cakes with cream.

If desired, you can sprinkle the products with powdered sugar before serving.

Leningradskoe cake is ready!

We hope that our step-by-step recipe with photos will help you prepare this amazing dessert easily and without hassle!

The Leningradskoe cake is a nostalgia of taste and aroma. Just imagine: two types of dough and the most delicate custard: who will remain indifferent? The most delicate cake that melts in your mouth: I have never tasted anything more delicious. Of course, you can’t prepare for it every day, but you can make a weekday a holiday and please your family!

And I present a detailed description of the classic cake on the “I Love to Cook” website just for you, dear readers.

Ingredients:

puff pastry - 1 kilogram.
For the choux pastry we will need:
milk and water 110 milliliters each;
butter - 100 grams;
flour - 150 grams;
egg - 4 pieces;
a pinch of salt and sugar.

For the custard:

milk - 0.5 liters;
sugar - 100 grams;
starch - 60 grams;
2 eggs;
a bag of vanilla sugar;
butter - 150 grams.

Cake "Leningradskoe". Step by step recipe

To prepare the Leningrad cake we will need two types of dough. You can see how to make puff pastry here, and now we will look at choux pastry and cream in more detail.

Let's start by preparing the custard: put the milk on the fire and heat until it boils, but do not boil.
Add sugar and vanilla sugar to the eggs, beat with a mixer until smooth. When the mass doubles, add starch and beat again.
When the milk is almost boiling, take a small amount and add it to the egg mixture, stirring quickly.
Then, while continuously stirring the milk, pour in the egg-milk mixture in a thin stream.
Cook the cream over medium heat until it thickens, stirring all the time.
After turning off the heat, do not stop stirring the cream for a couple more seconds so that lumps do not form. If suddenly you get lumps, don’t worry: just grind the cream through a sieve or beat with a blender when it cools down.
Set the cream aside until it cools completely.
Beat butter at room temperature for 5-7 minutes until it turns white.
Gradually add completely cooled cream to the butter and beat with a mixer. The cream should be homogeneous, fluffy and thick at the same time.
Let's prepare the choux pastry: pour milk and water into a saucepan and add butter. Place on the fire and bring to a boil. Add a pinch of salt and sugar to the resulting hot mass.
Then add the sifted flour, and, stirring continuously without removing the mass from the heat, form a kind of ball.
Then turn off the heat and continue stirring the dough until it cools down.
When the dough is at room temperature, beat in the eggs, one at a time. Mix well until one egg is completely dissolved and the dough becomes homogeneous, only then add the next one. The dough should turn out uniformly thick, and when you take a spoon, it should barely fall off it. You may need 4.5 or 5 eggs. Look at the thickness of the dough.
Roll out puff pastry, prepared in advance or purchased at the store, to a thickness of 0.5-0.7 cm.
Cut it into 10-10 cm squares and place on a baking tray lined with baking paper.
Using two spoons, place a ball of choux pastry in the middle of each square.
Close the edges of the puff pastry over the ball: do not connect, just close.
Preheat the oven to 200°C and bake the cake for 40-50 minutes. For the last 10 minutes of baking, reduce the heat to 170°C.
Once the cakes have cooled completely, use a piping bag fitted with a tip to fill them with cream.

If desired, the custard cakes can be sprinkled with powdered sugar!

And I present a detailed description of the classic cake on the “Super Chef” website just for you, dear readers.

Ingredients:

puff pastry - 1 kilogram.
For the choux pastry we will need:
milk and water 110 milliliters each;
butter - 100 grams;
flour - 150 grams;
egg - 4 pieces;
a pinch of salt and sugar.

For the custard:

milk - 0.5 liters;
sugar - 100 grams;
starch - 60 grams;
2 eggs;
a bag of vanilla sugar;
butter - 150 grams.

Cake "Leningradskoe". Step by step recipe

To prepare the Leningrad cake we will need two types of dough. You can see how to make puff pastry using this recipe, and now we will look at the choux pastry and cream in more detail.

Let's start by preparing the custard: put the milk on the fire and heat until it boils, but do not boil.
Add sugar and vanilla sugar to the eggs, beat with a mixer until smooth. When the mass doubles, add starch and beat again.
When the milk is almost boiling, take a small amount and add it to the egg mixture, stirring quickly.
Then, while continuously stirring the milk, pour in the egg-milk mixture in a thin stream.
Cook the cream over medium heat until it thickens, stirring all the time.
After turning off the heat, do not stop stirring the cream for a couple more seconds so that lumps do not form. If suddenly you get lumps, don’t worry: just grind the cream through a sieve or beat with a blender when it cools down.
Set the cream aside until it cools completely.
Beat butter at room temperature for 5-7 minutes until it turns white.
Gradually add completely cooled cream to the butter and beat with a mixer. The cream should be homogeneous, fluffy and thick at the same time.
Let's prepare the choux pastry: pour milk and water into a saucepan and add butter. Place on the fire and bring to a boil. Add a pinch of salt and sugar to the resulting hot mass.
Then add the sifted flour, and, stirring continuously without removing the mass from the heat, form a kind of ball.
Then turn off the heat and continue stirring the dough until it cools down.
When the dough is at room temperature, beat in the eggs, one at a time. Mix well until one egg is completely dissolved and the dough becomes homogeneous, only then add the next one. The dough should turn out uniformly thick, and when you take a spoon, it should barely fall off it. You may need 4.5 or 5 eggs. Look at the thickness of the dough.
Roll out puff pastry, prepared in advance or purchased at the store, to a thickness of 0.5-0.7 cm.
Cut it into 10-10 cm squares and place on a baking tray lined with baking paper.
Using two spoons, place a ball of choux pastry in the middle of each square.
Close the edges of the puff pastry over the ball: do not connect, just close.
Preheat the oven to 200°C and bake the cake for 40-50 minutes. For the last 10 minutes of baking, reduce the heat to 170°C.
Once the cakes have cooled completely, use a piping bag fitted with a tip to fill them with cream.

Many thanks
Konstantin Suvalov, for the recipe

I tried this recipe. The result was airy, tender, delicious puff pastry cakes!!
We will use this recipe often from now on!
Here's what I got:

My recipe for choux pastry and Charlotte cream is a little different, so I’ll write it in detail.

Ingredients:
puff pastry 500 g (I have ready-made)

For the choux pastry:
150 ml water
50 g butter
1 tsp. lie Sahara
60 g flour
2 eggs

For cream "Charlotte":
5 tbsp. milk
2 eggs
4 tbsp. l. Sahara
1 packet vanilla sugar
200 g butter (soft)

Turn on the oven to warm up to 200 degrees.
Preparing the choux pastry:
Add sugar and butter to the water and put on fire. As soon as the water boils and the butter has melted, turn off the heat and quickly add all the flour, stirring constantly until a smooth ball of dough forms that easily comes away from the walls of the pan. Now, constantly whisking the dough, add eggs to it one at a time. Knead well until you get a smooth, shiny dough.
Now take the puff pastry, roll it out and cut it into squares about 12 cm by 12 cm.
Place a tablespoon of choux pastry in the middle of each square. We bend the corners of the squares into the middle.

Place the cakes on a baking sheet lined with paper and place in the oven for 30-35 minutes.

Meanwhile, prepare the Charlotte cream.
Pour the milk into a saucepan and put it on the fire.
Mix the eggs with sugar and vanilla sugar, no need to beat.
As the milk boils, quickly pour the eggs into it, while constantly stirring with a whisk.
Heat, stirring constantly, to 45-50 degrees. Do not boil, make sure that the eggs do not cook and lumps do not appear. Remove from heat, strain and cool well.
Beat the butter with a mixer, add the cooled milk-egg mixture to it and beat with the mixer at the lowest speed.
At first the butter began to break into flakes, but I kept whisking.
After 4 min. After whipping, a homogeneous smooth cream was obtained.

I cooled the finished cakes and, using a bag with a long nozzle, filled them with cream and sprinkled them with powdered sugar on top.

Bon appetit!!!

To prepare Leningradskoe puff pastries, prepare the ingredients according to the list.

Prepare the custard: combine eggs and sugar in a bowl.

Using a whisk, beat the eggs with sugar until smooth.

Add flour and mix well.

Pour warm (NOT HOT!) milk into the egg mixture and stir. Pour the contents of the bowl into a saucepan or stewpan and place on the fire.

Cook over low heat, stirring constantly, until thickened - about 5 minutes.

Transfer the finished cream to a clean, dry bowl and add butter.

Mix well until the butter dissolves. Cover the bowl with the cream with cling film and refrigerate.

Prepare the choux pastry: pour water and milk into a saucepan, add salt, sugar and butter. Bring to a boil, stirring occasionally. The butter should be completely melted.

Add sifted flour to hot mixture. Stir vigorously with a spatula and cook for several minutes. The dough should begin to pull away from the sides of the pan.

Then remove the pan from the heat and let the dough cool for 5 minutes. Add the eggs one at a time into the slightly cooled dough; they should be at room temperature. Mix the dough thoroughly before adding the next egg. This can be done using a spatula or a mixer.

The choux pastry should be smooth, shiny and homogeneous.

Roll out the puff pastry into a layer 3-4 mm thick. Cut into equal squares, approximately 10x10 cm. Place the dough pieces on a baking sheet lined with parchment.

Place one tablespoon of choux pastry in the center of each square. You can also pipe the dough using a pastry bag with a round tip.

Fold the corners of the squares up and lightly press them into the choux pastry, but without fastening them together (as in the photo).

Place the baking sheet with the cakes in an oven preheated to 180 degrees for 45-50 minutes. The oven cannot be opened for the first 30 minutes, otherwise the choux pastry will settle and not rise.

Place the custard into a piping bag fitted with a nozzle. Generously fill cooled cakes with cream.

These are the beautiful and very tasty “Leningradskie” puff pastries we made.

Before serving, sprinkle the cakes with powdered sugar.

Enjoy your tea!