The recipe for custard pastries will help you not only overcome the fear of preparing gourmet baked goods, but also master the technology of its preparation. It can also become the basis of a very interesting cake - Ladies' Fingers - which consists entirely of eclairs.
To begin, we will analyze a step-by-step
recipe for custard cakes. For them, you will need very simple ingredients.
A little information about the custard test
There is nothing complicated in this baking. It is often unreasonably afraid of novice cooks. Let's look at the process in detail - and you will understand that a custard cake (the recipe with a photo illustrates the simple and understandable cooking steps) can be made with a little training, literally in between. Eclairs today you can buy in many pastry shops, they come with a wide variety of fillings. They are also called profiteroles. From the choux pastry with the addition of cheese, googers are baked - snack buns, which are stuffed with unsweetened ingredients. They are very tasty, for example, with salads.
They have exactly the same baking principle, so you can safely start by making custard cakes with chocolate inside. The recipe sometimes varies — sometimes more eggs or less butter are added to the dough. Sometimes there are additional ingredients. But the basic principle is brewing flour. This is the essence of technology.
Custard Recipe
First, heat the butter with a pinch of salt and combine it with hot water (the recipe for custard cakes below requires one full glass).
Flour (135 grams) is added to this liquid. Please note that there is no sugar in the recipe - this is due to the fact that the
choux pastry should have a sufficiently neutral taste to tint the filling. Due to its absence, it does not lighten like other
types of dough. Since it is sugar that is responsible for the golden color. In addition to this function, it also makes the dough heavier. But custard products should rise as much as possible in the oven. For the experiment and so that you do not have the unusual taste of unsweetened dough, add a couple of tablespoons of sugar to the oil (it will take ninety grams) and water when you heat the liquid. After this, add part of the flour and, without removing the saucepan from the stove, add the rest in portions. Mix quickly and thoroughly - the dough should begin to stick together in a lump. Once this happens, remove from heat, cool to room temperature (this will take up to fifteen minutes). You can determine if the dough has cooled sufficiently by touching it with your fingers. Now one needs to drive in eggs (four pieces). After all, if you introduce them into a hot mixture, the protein will curl up and the dough will become extremely unaesthetic. Stir until lumps disappear. If you want to use this custard cake recipe to make chocolate dough, add cocoa to the flour before pouring it with hot water. Now put it from a
confectionery syringe onto a baking sheet, trying to make future products homogeneous and not to place them close to each other. Bake for ten minutes, then refrigerate for twenty five minutes.