Custard Pastry & Custard (Profi Cook PC-MCM1024)

Category: Bakery products
Custard Pastry & Custard (Profi Cook PC-MCM1024)

Ingredients

Water 240 ml
Butter 125 g
Salt pinch
Eggs 5 pieces.

Cooking method

  • In a glass of a multi-blender, 100 * brought water with oil and salt to a boil.
  • Custard Pastry & Custard (Profi Cook PC-MCM1024)
  • Turned off the heating, turning on the 1st speed of the blender, poured a glass of flour through the hole in the lid. The flour was brewed instantly.
  • Custard Pastry & Custard (Profi Cook PC-MCM1024)
  • Without turning off the blender, I added one egg at a time.
  • Custard Pastry & Custard (Profi Cook PC-MCM1024)
  • Everything about everything took no more than 2-3 minutes (I took pictures longer). I put the dough in a bowl. The bottom is clean, nothing burnt or stuck.
  • Custard Pastry & Custard (Profi Cook PC-MCM1024)

Note

Custard

Conclusion: Proficusha coped with the choux pastry easily!

Elena Tim
Lenus, what are you, sorceress, chtol? I thought - did it! And the custard, weak?
Babushka
Lena, Blimey! Super!
Admin
Well, it's not in vain that you sat underground for half a day and were silent
Lenok, BRAVO! We put one more recipe in the piggy bank, and a very necessary one!
irman
Thank you, Lenochka, the recipe is very useful.
Lenny
kubanochka, Uuuuuuu ITS, thank you very much, I tearfully all these topics begging of this experiment remains to beg custard. And then I'll buy this toy and step on the eclairs
kubanochka
Quote: Elena Tim
And the custard, weak?
Not weak ... I'll just go to cook it while the eclairs are baked.

Quote: Admin

Well, it's not in vain that you sat underground for half a day and were silent

I did not sit underground, I worked, and then went to fetch a cremer. I deceived yesterday, he is not white, he is orange. Beautiful
Admin

Lena, with the purchase of you! Are you serious, I'm waiting for some tasty treats!
Mar_k
Lena! Cool! This is a much needed recipe! Thank you! I'm looking forward to the custard cream!
Chef
What is not prepared in Profi Cook Next recipe is waiting for baked bread

The shape of the bread will be interesting

Yes, you probably have to buy
lu_estrada
But I cook the custard in a soy cow!
Babushka
Lena, how's the custard?
Admin
Quote: Chef

What is not prepared in Profi Cook Next recipe is waiting for baked bread

The shape of the bread will be interesting

Yes, you probably have to buy

Bread can hardly be baked, otherwise you will get choux pastry, but quickly and efficiently cook vegetable, potato puree with milk, butter, or boil pasta - our saucepan will easily make it, and cook it with high quality. While roasting on the stove is being prepared, a saucepan of macaroons will cook
Mar_k
I watched Proficuki in Yulmart, in the morning there were a lot, and now in some they have already sold everything! Lena, Admin, a couple of such stellar recipes and there will be a shortage - we will write the queue number on our palms!
Masinen
Mar_k, Marine, you can't do that in Dobryna! So think well!
Mar_k
kubanochka
Girls, the cream turned out great! Now I'll arrange the photos, post them
Kisena
Lena, I'm even afraid to ask, what is a kremer? New device beast again?
Admin
Quote: Kisyona

Lena, I'm even afraid to ask, what is a kremer? New device beast again?

Natasha, we read about the kremer here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=356874.0
irman
Quote: kubanochka

Girls, the cream turned out great! Now I'll arrange the photos, post them
Helen, we are waiting and drooling
kubanochka
While the eclairs were being baked ...

Custard Pastry & Custard (Profi Cook PC-MCM1024)

made a custard. I know, I know, I simplified the process with Proficus ... But the main thing is the result!

We went to the glass of the multi-blender:
milk - 2 glasses;
eggs - 2 pcs.;
Flour - 3 tbsp. spoons.
Several turns at 1st speed.

Custard Pastry & Custard (Profi Cook PC-MCM1024)

We turn on the heating 80 *, while holding the button for the pulse mixing mode. The mixture warmed up for a minute, switched to 60 *, added 1 glass of sugar, stirring.

Custard Pastry & Custard (Profi Cook PC-MCM1024)

turned off the heating, 2-3rd speed of the blender until tender. Allowed to cool slightly and added 250 g of butter, 4th speed of the blender.

Custard Pastry & Custard (Profi Cook PC-MCM1024)

I was very eager to see the bottom of the glass, if it was hot ... See for yourself ...

Custard Pastry & Custard (Profi Cook PC-MCM1024)

I brewed hot chocolate in Proficus. Help yourself!

Custard Pastry & Custard (Profi Cook PC-MCM1024)
lifans
Super! Delicious!
Admin
Lenochka, WELL DONE! There is an example to follow
irman
Flax, and how I cooked cocoa, otherwise I'll get it tomorrow, please explain to the teapot.
Babushka
Lena, I have no words! Craftswoman!
kubanochka
Quote: Irman
and how I cooked cocoa,
Poured milk into a glass, turned on the blender 1st speed. Cocoa powder was poured into the hole in the lid. Switched to heating 80 *, periodically pressing stirring (pulse mode). Added sugar and pieces of chocolate. Blender 3rd speed. well that's all ... All this is happening very quickly. Cocoa took longer to brew in the milk frother.
irman
Lenochka, friend, thanks !!!!
Mar_k
Lena, the beauty is incredible! Very tasty!
And probably the preparation - ice cream can also be made so as not to stand at the stove with a spoon ?!
kubanochka
Quote: Mar_k

And probably the preparation - ice cream can also be made so as not to stand at the stove with a spoon ?!
Sure you may!
Elena Tim
Lenusechka, you're just a genius! And how did the eclairs bake? Please add to the recipe!
kubanochka
Quote: Elena Tim

Lenusechka, you're just a genius! And how did the eclairs bake? Please add to the recipe!
So after all, the recipe for choux pastry is the recipe for eclairs. You spread the dough with a spoon, or with the help of a culinary bag ...
Preheat the oven to 220 degrees, bake for 20 minutes, then lower the temperature to 180 * and another 10 minutes. Put on a wire rack, cool, and then stuff with cream. Something like this...
Elena Tim
Flax, but they are not baked as soon as possible. If everyone did the same, I wouldn't ask.
Lerele
What a beauty!!!!!!!!!! Well, you have to be such an inventor. Taking off my hat!!
Lerele
Kubanochka, I have a question.
The recipe is obtained for half a liter of milk, what do you think, but you can cook it for a liter?
Because it’s a dreary thing to cook custard on the stove, you have to stir it all the time, but here it seems like it’s doing itself.
Masinen
Lenochka, thanks for the recipe for both cream and dough. I will cook in Thermomix.
I really like profiteroles)
RybkA
hmm ...
Olekma
Lena, thanks for the recipe, I will try to cook both dough and cream in oursson.
Masinen
Lena!! I'll report to you!
For the first time in my life I made choux pastry.
I created everything in Thermomix !! Nothing is burnt !!
Here is a photo report:

Custard Pastry & Custard (Profi Cook PC-MCM1024)
The bottom is clean
Custard Pastry & Custard (Profi Cook PC-MCM1024)

Ready-made profiteroles with Chantelier cream
Custard Pastry & Custard (Profi Cook PC-MCM1024)
Helen I bring you a big thank you !!
kubanochka
Oh, Mashun! What beautiful !!!!!
Today I also wanted to do it with Chantelier. But today I had a "duck" day - I plucked six pieces, gutted, cut the breasts, legs, cut out the skeleton from one ... there will be something to do in the coming days ...
Masinen
Lena, Thank you)
Ducks are good !!
anri
kubanochka, tell me about how long did the mixture cool down before adding the oil to the cream?

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