Ladies' Fingers Cake

Combine water, butter, and salt in a saucepan. Bring to a boil.

Add all the flour at once and stir quickly until you have a smooth dough.

Transfer the dough to a bowl and let it cool for about 5 minutes.

Lightly beat the eggs and gradually fold them into the dough. The mixture should be thick and smooth.

Pipe small choux puffs onto parchment paper and bake at 170°C for 20 minutes on BAKE mode.

For the cream, mix sour cream with powdered sugar until smooth.

Once the puffs are cool, dip each one into the cream and arrange them in your mold, building up the cake.

Refrigerate overnight so the cake is nicely soaked through.