In this recipe, Sasha shares all the secrets: how to cook choux pastry and custard for perfect eclairs!

Ingredients

For choux pastry:

• Milk - 150 g
• Water - 350 g
• Salt - 7 g
• Sugar - 20 g
• Butter - 225 g
• Flour - 275 g
• Eggs - 370-400 g

For cream:

• Milk - 800 g
• Yolks - 144 g
• Sugar -160 g
• Starch - 60 g
• Butter - 50 g
• vanilla pod
• Cream cheese - 60 g
• Cream (33-35%) - 150 g

For chocolate glaze:

• Cream - 190 g
• Cocoa - 10 g
• Bitter chocolate - 150 g

Classic custard recipe

Let's start with the custard:

1. Combine the milk and seeds of one vanilla pod in a saucepan (if there is no vanilla, use vanilla sugar with natural vanilla - there will be black dots in it, we need them), heat to a light boil and leave to brew for 15 minutes.
2. In a separate bowl, whisk together the egg yolks, sugar and cornstarch.
3. Strain the milk (if you used a natural pod), bring to a boil again, then pour in a thin stream into a bowl with yolks, stirring constantly.
4. Return cream to saucepan and simmer until thickened, stirring constantly. If you do not stir, the bottom of the cream will burn and turn into scrambled eggs. At the end, add pieces of soft butter and mix. Cover with cling film and refrigerate until completely chilled (about 2 hours).

At this time, you can cook eclairs:

1. In a small saucepan combine water, milk, butter, cut into pieces, sugar and salt. Put on fire and bring to a boil. You need to stir the mixture with a silicone spatula so that all the butter has melted by the time it boils.
2. Remove from heat, quickly, in one motion, add all the flour and mix vigorously until smooth.
3. Return the dough to the heat and dry for two minutes, stirring constantly, until a floury film begins to form at the bottom of the pan.
4. Transfer the dough to a bowl and cool to a temperature of 50-60 degrees. If you do not have a thermometer, you can simply touch the dough with your finger - if it does not burn the skin, you can enter the eggs. Don't overdo the refrigeration! The dough must be very warm.
5. Beat the eggs with a fork or blender until smooth and begin to introduce into the dough in parts. The secret to the success of choux pastry is in its proper consistency - you must introduce as many eggs as the flour will take. You can determine the consistency using a simple trick: mix the dough with a silicone spatula, type on it a large number of test and lift. The dough should fall off slowly enough with a beautiful shiny ribbon - like in our video.
6. Place strips of custard dough 12 cm long on parchment paper and sprinkle with powdered sugar.
7. Bake the cake for an hour at a temperature of 160 degrees (without convection mode!). Cool down.
8. After a couple of hours, the custard is ready, but for our eclairs, we will make the cream even more airy and tender! To do this, whip the chilled cream with cream cheese until thick, and then gently fold the cream into the custard.
9. Fill chilled eclairs with cream and refrigerate for a couple of hours.

On the final stage prepare frosting!

1. Heat the cream in a saucepan and combine with chocolate and cocoa, mix everything until smooth, if necessary, punch with a blender.
2. Glaze chilled eclairs.

Rings, balls, profiteroles, Pastéis de nata (Portuguese), horseshoes, glagolitic - the names and shape of eclair cake with custard can have different. But the essence remains the same: delicate fragrant and airy cakes stuffed with a light and pleasant cream that melts in your mouth. The dough for the preparation of this dessert is made quite thick, so with the help of a pastry bag, eclairs can be given completely different shape, and there are a great many options for making custard.

Today we will analyze a couple of popular recipes and tell you how to quickly and easily cook delicious custard for custards at home. There is no choux pastry that is difficult to prepare, and there is no need to be afraid to “get in touch” with it. It takes a little time to cook and even an inexperienced hostess who is just starting her difficult path of culinary experiments can cope with the task.

Custard cake at home

The basis for the preparation of such a dessert is the correct choux pastry. From the ingredients you will need:

• One glass of water.
• 250 g flour.
• 100 g cream. oils.
• Small salt.
• Five six chicken eggs.

The dough preparation process

Before you prepare custard for custard cakes, you need to make a base - blanks. They can be of completely different sizes and shapes, since the thick consistency of the dough allows you to implement any idea of ​​the chef.

Pour water into a container and put it on fire. Add a pinch of salt and butter to it. Stir a little and bring the liquid to a boil. Gradually adding flour, do not forget to stir vigorously. Under the influence of temperature, the dough will be brewed, become thicker and stronger. As soon as it begins to move away from the walls of the container during kneading, the dough is ready and can be removed from the heat.

In a separate bowl, beat six eggs well with a mixer. As soon as a whitish foam appears, add them to the dough. Mix it thoroughly with a whisk from a mixer or a wooden spatula. The base, where the custard will be placed for custards, is ready.

It remains only to pour the dough into a plastic bag or a special pastry bag and give out in the right amount on parchment paper. It should already be on the baking sheet. The oven heats up to 180 degrees. Eclairs should be baked for about 15-20 minutes, constantly monitoring the process.

simple custard

• One hundred grams of sugar.
• 500 ml of milk.
• 200 g butter.
• One table. a spoonful of flour
• Three eggs.
• Zest from one lemon.
• Pair of dice white chocolate(to decorate cakes).

How to cook

Pour almost all of the milk into a saucepan. Leave a couple of tablespoons for the egg mass. While the milk is boiling, prepare a mixture of chicken eggs, sifted flour and granulated sugar, lemon zest and milk. Pour it into boiling milk. Just do it gently, in a thin stream, constantly stirring the liquid.

You will notice for yourself how a simple custard gradually begins to become thicker and thicker. At this point, you can add soft butter to it. We mix the mass. Keep on fire for a couple more minutes and remove. Let the cream cool to room temperature.

We presented the easiest recipe for how to make custard cakes at home. Put cream filling into blanks in any convenient way. Someone cuts the eclairs in half, and coat the halves with cream. Other housewives introduce cream mass using a special narrow nozzle that comes with a pastry bag. Some even use an ordinary medical syringe without a needle.

If you do not have the time or desire to cook choux pastry, then store-bought puff pastry can always replace it. Cake with custard from such a base it will also turn out surprisingly tasty and appetizing. By the way, you can make baskets of amazing beauty from puff pastry, which will become a real decoration of any holiday table.

Custard without eggs

People who do not eat chicken milk or eggs, but who love to eat delicious and fragrant eclairs, often choose recipes for cooking where the cream is prepared without adding egg mass.

You will need

• One glass of milk.
• 250 grams powdered sugar.
• 2 tablespoons sifted wheat flour.
• A little vanilla.
• Butter in the amount of one hundred grams.

To prepare custard without eggs, you need to mix milk with powdered sugar and put this mixture on medium fire. We are waiting for the sugar to completely disappear from view. Now gradually add the sifted flour. Don't forget to mix. Such a mixture is brewed until the thickening process begins. Then it is removed from the fire and cooled. So that an unnecessary crust does not form on the cream, the container is covered with plastic wrap.

When the mass has cooled, add soft butter. It is this that makes the custard for custard cakes fluffy and airy. Experts advise to beat the oil well with a mixer before adding it. The cream is ready to use.

Cream without eggs and milk

This is one of the popular recipes among vegetarians and people who do not accept dairy products in any form. This cream is great not only for cakes and profiteroles, but also for cakes and other desserts. It does not contain eggs or milk. As a substitute, coconut flakes and dry coconut milk.

For cooking you will need:

• Two glasses of water.
• Three table. spoons of flour.
• The same number of spoons of coconut milk (dry).
• 250 grams of powdered sugar.
• Coconut shavings (for sprinkling cakes).

To begin with, you need to weld the usual sugar syrup. Add sugar to the water and, stirring constantly, bring the mass to a boil. As soon as it dissolves, add dry coconut milk and flour to the liquid. If you want the coconut "notes" to be even stronger, then you can add coconut flakes directly to the cream.

Cook the mass until it becomes thick. Take it off the heat and let it cool down a bit and bring it to room temperature. Now you can use it as a topping for desserts.

Lean Custard

It would seem that during fasting people eat only insipid and tasteless foods. In fact, experienced x and not lazy housewives have long been pampering their households with desserts with lean custard. He, judging by the reviews, is no worse classic version. Such a cream will be more useful and delicate in taste, and its calorie content is an order of magnitude lower than that of a custard base made from butter, milk and eggs.

• One glass of powdered sugar.
• So much boiled water.
• Two tables. spoons of flour.
• Vanillin.

We make syrup from water and powdered sugar. In a small container, mix a couple of tablespoons of water and flour. It is important that there are no lumps. Gently and gradually add the flour mixture to the syrup. Do not forget that in the process it is very important to control not only the degree of density, but also to avoid the formation of burn marks. Thoroughly and almost constantly stirring the custard during its preparation is an important and main rule.

As soon as the mass resembles thick sour cream in consistency, remove it from the heat. Let time stand at room temperature. If you want, you can add a little butter for splendor. But even without it, the cream will turn out surprisingly airy and light. To achieve such splendor from the mass, which was created without the addition of milk and chicken eggs, some housewives advise whipping the already chilled cream with a mixer.

fruit custard

Lovers over original desserts we offer to prepare fruit custard. This will require:

Mix the powder with milk and whisk well with a whisk or mixer until the last lump disappears. Add a small pinch of cardamom. We put the mixture on a slow fire and heat it up. Now it's the turn of the powdered sugar. We try to mix the mixture so thoroughly that all the sugar dissolves. As soon as the mass begins to thicken, remove from heat and whisk again with a mixer, gradually adding fruit puree.

Custard cakes are liked by all the sweet tooth. Probably, there are no such people who would say that they are not tasty.

When purchasing in a store, many of us look with horror at the cost of this dessert. And if you look at what the store-bought cream for custards is made of, it becomes completely scary.

It is for this reason that if you decide to make a home delicious dessert yourself, I support your wish.

In this article you will find recipes for making delicious quiches for the whole family.

Variety of cooking options

Custard for custard cakes is presented in a large assortment. Below are the various recipes.

You can further diversify each recipe, relying on your taste. For example, you can add citrus zest, cocoa, cinnamon, etc. to the composition.

Feel free to choose the way of cooking and pamper your family delicious toppings for sweets! Let's get started right now!

Custard for Custard Treats

In just half an hour, this creamy composition for custard treats will be ready. I advise you not to delay with its preparation. take quality products, sow flour.

Components: 2 pcs. chickens. eggs; 25 gr. flour; 100 gr. Sahara; 250 ml milk.

Cooking algorithm:

1. Kur. I mix the eggs with the specified amount of sugar.
2. I add egg mass to the flour. I mix tbsp to remove all lumps. The mass should become homogeneous.
3. I boil milk in a bowl, pour chickens into it. eggs.
4. I mix the mass of the bowl and send it to the stove. I cook, you need to constantly stir so that the mass becomes thick.
5. It remains only to fill the cakes with the custard mass. Just remember that the composition must be cooled down.

As you can see, the preparation is simple, there should not be any problems with this process.

Protein cream for custard eclairs

Components: 3 pcs. chickens. eggs; floor st. water; 200 gr. Sahara.

Cooking algorithm:

1. Kur. I break the eggs, separate the proteins from the yolks in chickens. eggs. It's best to let them cool down before doing this.
2. I whip whites.
3. In a separate bowl, mix water, sugar and prepare syrup. I cook on the stove. When the proteins are completely whipped, and the sugar syrup is ready, you need to add it to the proteins and beat. The cream must be whipped and the syrup added to it. The mass should cool thoroughly during the whipping process.

Finally, I will give advice: proteins will be easier to beat if citric acid is introduced into them.

Cream with condensed milk

The recipe will allow you to prepare a delicious high-calorie filling for custard eclairs. A serving of dessert will also turn out to be very satisfying.

Components: 2 cans of condensed milk; 2 tsp cocoa powder; 2 pack. sl. oils.

Cooking algorithm:

1. Sl. I take the oil out of the refrigerator. Cans of condensed milk are boiled over low heat in a pot of water.
2. I cool boiled condensed milk in jars, you don’t need to open them until they cool completely.
3. When sl. the butter softens at room temperature, you can add it to condensed milk, cocoa powder and beat the cream.

The cream will be unusual in taste and very beautiful, and you can diversify its composition with chopped walnuts. Cooking will not be accompanied by difficulties.

Curd filling for delicious cakes

Cream filling on cottage cheese is easy to diversify if you add lemon or orange zest to its composition.

Components: 150 gr. Sahara; 1 tbsp gelatin; 200 ml cream from 35%; vanillin; 250 gr. cottage cheese; 10 gr. lemon zest.

Cooking algorithm:

1. I mix gelatin with half tbsp. water. The creamy mass will be lush if the cottage cheese is rubbed with a sieve or beaten with a blender.
2. I grind sugar in a coffee grinder to make sugar. powder. You can also use a purchased product.
3. Curd and sah. I mix the powder and beat together.
4. I cool the cream and whip.
5. Cottage cheese mixed with vanilla, grated lemon zest, gelatin, and whipped cream.
6. I beat the composition again and let the cream stand for 3 hours in the refrigerator.

If there is a desire to diversify the color of the creamy mass, you can use strawberries, blackberries or raspberries. You can enter the juice of berries or puree.

Custard buttercream for cakes

A rich creamy composition that can be used to fill eclairs.

Components: 150 gr. Sahara; 1 pack sl. oils; 2 pcs. chickens. eggs; 50 ml milk.

Cooking algorithm:

1. I warm milk. I kill chickens. eggs and mix with sugar using a mixer.
2. I pour the egg mixture into the milk. Sending to water bath and heat it so that the sugar crystals dissolve well.
3. Sl. knead the butter with a fork, add it to the milk
4. I beat so that the mass becomes stable. It is better to do this at medium or slow speed.

Butter cream for custard

Often, this recipe is usually used to fill store eclairs. The prepared composition will be persistent and tasty.

Many people like the recipe, because in just 15 minutes you can cook a wonderful creamy cream composition.

Components: 125 gr. sugar etc. oils; cream (high fat).

Cooking algorithm:

1. I pour the cream into a bowl, I introduce sah. sand. I mix well.
2. I send it to the stove, mix and heat until the sugar crystals are completely dissolved.
3. Sl. I soften the butter, beat it to make a lush mass.
4. Cream should be allowed to cool at room temperature, send them warm to the cold. After that I mix with sl. butter and beat.

Custard custard recipe

This classic confectionery treat, which so many have a sweet tooth, will be made from a custard cream composition.

In fact, in just 1 hour, you will be able to prepare cream and custard for a delicious sweetness at home.

Components:

125 ml of milk and water; 150 gr. flour; 10 gr. Sahara; 4 things. chickens. eggs; 100 gr. sl. oils; 5 gr. salt; 1 serving of custard cream filling.

Cooking algorithm:

1. I make the custard as the recipe above indicates.
2. Milk, sl. Mix oil, sugar, water and salt in a saucepan. I boil the mass on a slow fire. Sugar etc. the oil will dissolve during this time.
3. After boiling, I remove the mass from the stove, add the sifted flour and mix with a wooden spatula.
4. I put it on fire and heat it for a couple of minutes. During this time, the dough will become a little dry.
5. I mix the composition. The batch of custard composition should cool down, become slightly warm. Only then it will be possible to introduce chickens. eggs and knead. The dough will turn out homogeneous, smooth and slightly yellow in color.
6. I put it on parchment, a covered baking sheet. If there is no pastry bag, I use tsp. or st.l. Be sure to wet the dishes from time to time in water.
7. I bake dough pieces for 15 minutes in a hot oven. The heating temperature will vary the color of the cake dough pieces.
8. Ready eclairs will be golden in color, and air space will form inside them.
9. Let the eclairs cool down. I fill the dough with a confectionery syringe with custard. That's all, delicious pastry cakes are ready! Not a single sweet tooth will definitely refuse a custard treat.

Portuguese classic puff pastry with delicious cream

In just 1 hour, delicious cakes will appear on your table. Buy in advance only sl. dough or make your own at home.

In the latter case, it is worth considering that the cooking time will be significantly extended.

Components:

500 gr. sl. test; sugar powder; 3 pcs. chickens. eggs; 90 gr. sugar sand; 2 pcs. chickens. eggs (yolks only); 300 ml cream (high fat).

Cooking algorithm:

1. I defrost the dough. I roll it into a thin layer 1 cm thick.
2. I cut mugs with a glass. Forms are covered with dough. I put my finger on the sides and bottom. I put sheets of foil on top of the pieces of dough, press them with a stack of heat-resistant glass, or fall asleep with peas.
3. I preheat the oven to 190 gr. and bake the dough for 15 minutes. I remove the foil, weight and bake for 5 minutes. I lower the temperature to 40 degrees. and bake some more.
4. I make cream from chickens. eggs (yolks). I beat them with sugar. I boil the cream and let it cool down.
5. I pour the composition into the chickens. eggs and pour into molds with dough.
6. I bake 15 minutes cakes in the oven. I check the readiness of the cream. If the cream has thickened, I take the cakes out of the oven. In the event that not, I continue to heat for a few more minutes.
7. When the cakes have cooled, sprinkle them with sugar. powder.

Custard pastries

The cream recipe will be used in accordance with the classic custard composition.

Components: 2 kg sl. dough; 1 serving of custard and 1 pc. chickens. egg (yolk only)

Cooking algorithm:

1. I make cones out of foil for baking, according to the size of what future cakes will be. The number of tubes should also be equal to the planned number of horns.
2. I cut the dough into strips, wind it on cones in the form of spirals, put whipped yolk on top.
3. I bake in the oven until golden brown.
4. I remove the horns from the cones only when they are completely cool. You need to act very carefully, because the base is very fragile.
5. I make custard and fill cakes with a nozzle. The cream will be very soft and delicious.
6. I sprinkle the finished cakes with sugar. powder, cocoa powder or coconut flakes.

Cakes with curd cream

The method of preparing curd filling for cakes is written above in the article. The cream will not cause difficulties.

Components:

3 pcs. chickens. eggs; 200 ml of water; 3 gr. salt; 100 gr. seed flour; 1 portion of curd filling; 75 gr. sl. oils; 3 gr. Sahara; dressing.

Cooking algorithm:

1. Mix sugar and salt in a bowl. I cut sl. butter cubes. I pour water and boil the mass on fire, stir so that all the components are thoroughly dissolved.
2. I add flour. I knead the dough with a spatula.
3. I let the mass of dough cool and introduce chickens. eggs. I introduce gradually, constantly stirring the composition.
4. With a pastry bag with a straight or embossed nozzle, I put the dough on a baking sheet covered with baking paper. It is necessary to form tubes. Bake for 40 minutes until done in the oven.
5. I cut eclairs from below or from the side. I fill the space curd filling and sprinkle with powder. The cream should not flow out of the cake.

If you wish, you can replace the powdered cocoa powder or coconut flakes.

To make delicious custard cakes at home, you should know some tricks:

• It is better to put the products that will later need to be whipped in the refrigerator. The cream will be homogeneous.
• To improve the stability of the protein during whipping in the bowl, it is worth adding salt.
• Fat cream is better to fill small cakes. If you eat a lot of fatty cream, the sweet tooth may feel worse.
• Fresh cakes will not settle if you make several punctures on them with a toothpick. The steam will come out much faster
• It is better to brew the dough in a bowl with a thick bottom or a cast iron. The mass will not burn.
• If there is no confectionery nozzle, you can fill cakes with cream using a plastic bag from kefir, it is worth cutting off only one corner on it.
• The blank for the cake will rise well during baking, and there will be free space inside if you do not open the oven doors for 15 minutes
• The dough can be deposited on a baking sheet if you take a few tsp. or st.l. Scoop the dough with one of them, and scrape the second from the device. The mass will not stick if the spoons are dipped in cold water.

My video recipe

It is somewhat more difficult to do than other types, but still it is a completely feasible task.

Unfortunately, many are stopped by the fear of failure, which is very bad. So, where should you start mastering the recipe for custard cake at home?

First of all, you need to prepare the cream, because at the last stage of preparation it should already be cooled down. For this reason, it's a good idea to start making the cream a few hours before you start working on the custard dough.

The best custard recipes offer classic cream for eclairs - custard. It is very easy to make and requires eggs, sugar, cream, butter and cornstarch.

How to make such a cream?

In a medium bowl, whisk together five egg yolks, 1/4 cup cornstarch, 1/4 cup sugar, and a pinch of salt.

Heat 2 cups cream and 1/4 cup sugar over medium heat until the mixture starts to boil. Slowly whisk the warmed cream with the egg yolk mixture. Take your time - if you do this too quickly, the eggs will boil and you'll have to start over.

Then pour the mixture back into the saucepan. Stir constantly until small bubbles on the surface begin to burst. In addition, the formation of lumps must be prevented.

Strain the cream into a large bowl. A metal sieve will remove all lumps and finally make sure that your cream is smooth and uniform.

Then put four tablespoons of butter into the mixture and one tablespoon. You can replace the extract with vanilla seeds for a richer and more intense flavor. You can also experiment with other extracts and flavors, such as almonds or coffee. Twist layer food film on the surface of the cream and put it in the refrigerator until completely cooled. The plastic film on the top of the dish prevents the formation of a crust on the surface. Of course, if you use the cream as an independent dessert, its dried surface, judging by the reviews, even seems tasty to many, but when it is supposed to be a filling in a custard cake (recipe at home), it is better to keep the cream homogeneous.

Chocolate glaze

The chocolate top looks very nice and is easy to make by following the custard recipe at home. To do this, place 1/2 cup semi-sweet or chopped chocolate in a bowl. Heat up 1/2 cup heavy cream over medium heat until they start to boil. Pour hot cream over chocolate.

Let the mixture sit for about five minutes. Then stir it until a homogeneous mass is obtained.

Custard cake - culinary recipes for dough

The most difficult thing in making custard cakes, judging by the reviews, is to make right dough. Heat mixture: 1/2 cup milk, 1/2 cup water, 1/2 cup unsalted butter, 2 tablespoons sugar over medium heat in a medium saucepan.

Once this mass reaches a boil, add one cup of flour at once. Stir constantly until the mixture begins to pull away from the sides of the pan, forming a ball in the center. Remove it from heat and refrigerate for three minutes.

Stir and add 1/2 teaspoon vanilla. Whisk three large whole eggs and two large egg whites additionally. Separate addition of proteins will allow the final product to dry and brown better. Obviously, no one wants to eat raw eclairs with wet dough. You can beat the eggs by hand with a wooden spoon, or you can use a mixer (optional).

Forming custard cakes - recipe

How to make beautiful eclairs? Use a large bag with a round cut in the corner or with a thick nozzle to squeeze the batter onto parchment paper spread out on a baking sheet. If you want to make homemade mini eclair choux pastries, make dough strips no more than 5 cm long. For larger cakes, extrude 10-15 cm pieces of dough. Then dampen your fingers with clean water and gently flatten the eclairs before baking them.

Bake custard cakes in an oven preheated to 200 degrees for 10 minutes. The high temperature will help create a rapid steam buildup that makes the dough flaky. Reduce the heat to 150 degrees and bake for another 30 minutes, until the eclairs are crisp and golden brown.

Cut off one end of each brownie with a knife. This allows the steam to escape and prevents the dough from becoming too wet. Cool items to room temperature. If you really want to make sure the dough is completely dry, you can put them back in the warm oven after turning it off. You can store empty eclairs in an airtight container for one day.

How to fill cakes

Use a bag with a small hole in the side or to fill chilled cakes with cream. Dip the top of each brownie into the melted chocolate. You can add some melted white chocolate to create a pattern over the dark one, but this is not necessary. Classic custard (recipe at home) may include and icing sugar instead of chocolate.

Now it's time to show your delicious creations to your friends and family. Once you've completely made your first eclairs yourself, you'll approach baking with a new level of confidence and feel ready for much bigger fantasies. And the reviews of the hostesses are proof of this.

How can I supplement the recipe

After you learn how to classic recipe custard cake at home, you can experiment different ways. Try baking the dough in the shape of an egg, for example. In addition, you can make round-shaped cakes (profiteroles), from which, if desired, you can make a Croquembush cake.

If you want to make brownies from scratch, always make the cream first, preferably the day before, because it needs to cool completely before you start filling the dough with it.

Dough eclairs can be baked ahead of time. You should cool them completely and store them in a bag or plastic container with a closed lid. Care must be taken not to crush or flatten them. They can be stored for several days, or you can freeze them for up to a month.

Eclairs are best eaten right away when freshly filled with cream, but they continue to be delicious for a day or two. This, of course, also applies to tubes without cream, covered only with glaze.

When the recipe for custard brownie at home comes down to using possible flavors and toppings, you can get creative. Custard can be supplemented in various ways and ingredients: white, milk or dark chocolate, syrup, vanilla, instant coffee, caramel, pistachios, fresh raspberries. With a strong desire, you can come up with many variations. Same with coating: classic glaze more familiar, but why not add some fresh, finely chopped fruits, nuts or confectionery topping? Cakes will look even more attractive and festive.

Custard cakes with chocolate

Ingredients:

1 glass of water

1 cup flour

100 g butter

1/2 chocolate bar

Cooking method:

1. Pour water into a saucepan, bring to a boil, reduce heat to low. Throw all the oil, a pinch of salt. Quickly add flour and stir with a wooden spatula until nothing sticks to the walls.

2. Let the pastry dough cool slightly. Add egg and mix thoroughly. In the same way, gradually add the rest of the eggs. Turn on the oven to heat up to 200 C.

3. On a baking sheet lined with parchment, use a teaspoon to spread the dough in the form of pies. For 30 minutes, bake in the oven at 200 C (exactly!). After that, reduce to 170-180 C and bake until a pronounced golden-ruddy color. Do not open the oven during the preparation of custard cakes!

4. After cooking, let the custards stand in the oven for 5-10 minutes, then open the oven and let stand for another 5-10 minutes. Melt the chocolate in a water bath and grease the cakes.

Instead of chocolate, you can also use Nutella or some other chocolate paste.

Choux cakes

Ingredients:

1 st. wheat flour

100 g margarine

1 st. water

0.5 st. Sahara

0.5 st. milk

150 g butter

Cooking method:

1. Melt butter margarine (or butter) in a saucepan, pour 1 cup cold water, add soda and salt at the tip of a knife, boil everything and, without removing from heat, add flour, mix thoroughly. As soon as the dough is brewed, remove from heat, beat in the eggs.

2. Spoon the dough onto a greased and floured baking sheet. Put in a well-heated oven (210-220 degrees), bake for 10-15 minutes, as soon as the cakes rise, reduce the fire to 200 degrees and bake for another 10-15 minutes until done. Then open the door and let the baked goods cool slightly.

3. Boil milk with sugar, cool a little and add butter (soft, slightly melted), grind well. While the cakes are cooling, put the cream in the refrigerator.

4. Stuff with cream, carefully cutting, already cooled cakes.

5. Chocolate glaze: Boil sugar (1/2 cup) with water (1 cup). Oil (1 tbsp) grind with cocoa (1 tbsp). Pour warm syrup into the oil mixture in a thin stream and mix thoroughly.

6. Immediately cover the custard cakes with the prepared icing.

Cake "Potato" custard

Ingredients:

Custard

200 ml milk

100 g butter

2 tablespoons of sugar

2 teaspoons flour

300 g cookie crumbs

2 tablespoons cocoa

50 g nuts (optional!)

Cooking method:

1. Grind nuts or grind in a meat grinder, mix with crumbs.

2. Add cocoa.

3. Cooking custard:

4. Pour sugar, flour and vanillin with a small amount of milk (mix with a whisk so that there are no lumps!)

5. Beat in the egg, mix. Pour the rest of the milk into a saucepan and heat.

6. Pour the egg-milk mixture into the hot milk in a thin stream, with constant stirring, over minimal heat!

7. Milk mixture thickens quickly! Add oil and stir until completely dissolved. Remove from fire.

8. Gradually pour the crumbs into the hot cream.

9. We form a cake.

10. Roll the finished cake in cocoa or Nesquik drink. Decorate as desired.

Profiteroles with custard

Ingredients:

For test:

Flour - 300 g

Butter - 100 g

Eggs - 5 pcs.

Sugar - 50 g

Salt - 0.5 tsp

Water - 250 ml

For filling:

Milk - 1 l.

Eggs (yolks) - 5 pcs.

Flour - 100 g

Starch - 1 tsp

Sugar - 100 g

Salt - 0.5. tsp

Cooking method:

1. Let's start with the dough first. To knead the dough, you need to put the butter in the pan and melt it. After that, pour water into the pan, add sugar, salt and wait for the water to boil. After that, turn off the gas and gradually pour in the flour. Not a single lump should remain in the kneaded dough.

2. While the dough is cooling, break the eggs into a separate bowl and beat. Now let's add the eggs to the dough. We will pour them in a thin stream, mixing the dough with a spoon in a circular motion. The dough should be liquid, as in the photo.

3. It's time to turn on the oven. While it is warming up, let's start forming profiteroles.

4. We cover the baking sheet on which our cakes will be baked with special paper. Put the dough on top. To do this, you can use a special pastry syringe or a regular tablespoon.

5. In an oven heated to 220 degrees, we send a baking sheet with profiteroles. After 20 minutes, reduce the temperature in the oven by 40 degrees and wait another 10 minutes.

6. Remove the profiteroles from the oven and let them cool. At this time, prepare the cream for the filling.

Separate the yolks and beat them with sugar. We fall asleep starch and flour, mix and salt. We heat up the milk. As soon as small bubbles begin to appear on the surface of the milk, remove it from the heat and pour it into a saucepan with eggs. Mix the ingredients and put on fire. Constantly stirring, watch the moment when the cream begins to brew. The filling for profiteroles is ready!