Eclairs and custards with cream are one of the favorite treats of most sweet tooth. Both adults and children are happy with such goodies. And in pastry shops you can find a wide variety of custard cakes. But it is much more interesting and pleasant to cook them at home.
Cooking homemade custard cakes consists of three main steps. On the first one, custard dough is prepared, on the second, blanks are baked in the oven, and on the third, cream is prepared and the baked blanks are started with it.
We bring to your attention the simplest recipe for this delicacy: custard cakes with store-bought cream on vegetable oils. You can find such a semi-finished product in specialized stores for culinary and confectioners.
You can make the cream yourself. For this you will need:
flour – 50-60 g;
medium-sized egg yolks – 4 pcs.;
vanilla on the tip of a knife;
milk – 500 ml;
sugar – 200 g.
The cooking process is simple:
Mix flour with sugar.
Place the yolks in a suitable container.
Start whipping them, adding sugar with flour. This should be done with a mixer at medium speed until an almost white color is obtained.
Pour milk into a saucepan with a thick bottom, heat until boiling, put vanilla.
Pour the egg mixture into the hot milk in a thin stream with continuous stirring.
Switch heating to minimum. Bring the mixture to a boil, stirring constantly. Cook for about 3 minutes. To obtain a thicker cream, you can boil for 5-7 minutes.
Pass the mixture through a sieve.
Cool to room temperature, cover the bowl with cling film and refrigerate until completely cool.
Use our photo recipe and delight your loved ones with a delicious dessert!
Ingredients
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Nutrients
Calories 300.69
Carbohydrates 18.65
Fat 23.5
Protein 3.83
Step by step method
Step 1
Boil water in a small saucepan, throw margarine with vegetable oil and salt into it. Without removing the container from the fire (you can make it strong or medium), stirring occasionally, wait until the margarine melts and the liquid boils again.
Step 2
Then remove the saucepan from the stove, pour all the flour into it at once, stir well until a homogeneous smooth consistency. Let the mixture cool down a bit.
Step 3
Next, driving eggs into the resulting mass (strictly one at a time), knead a smooth, slightly viscous dough.
Step 4
Line a low baking sheet with baking paper (or use a special baking mat) and use a teaspoon to place small portions of dough on it at a distance from each other. If the dough sticks to the spoon, dip it in cold water from time to time. If you have a confectionery bag, it is better to use it.
Step 5
Immediately place the filled baking sheet in a hot (190 ° C) oven and bake the blanks for 40 minutes. When they puff up and acquire a beautiful "tan", remove from the oven and leave to cool on the table.
Step 6
While the oven is running, pour some of the contents of the bag of cream into a bowl and, following the instructions, use a mixer to beat the cream to the consistency you need (very thick or not very thick).
Step 7
Transfer the cream to a pastry bag or syringe. With it, carefully fill very delicate blanks and place on a dish. If you don’t have a bag or a syringe, cut off the top of each base with a knife, fill the void with a spoon, close it again.
Step 8
In principle, we can assume that the delicacy is ready to eat.
Step 9
But, if you want to give it an even more presentable look and interesting taste, then melt the chocolate along with a piece of butter.
Step 10
Now, using a pastry brush, coat each cake with it.
Step 11
You can immediately brew tea and serve dessert with it.
