Custard cakes and three types of cream

Category: Confectionery
Kitchen: french
Custard cakes and three types of cream

Ingredients

Water 125 ml
Milk 125 ml
Eggs 250 gr (5 pcs)
Flour 140 g
Butter 110 g
Sugar 5 g (1 h. L.)
Salt 5 g (1 h. L.)
Liquid vanilla Optional

Cooking method

  • Custard cakes and three types of cream
  • Hello everyone! Here is an original French recipe for choux pastries.
  • Superfood delicious cakes! Easy to make, quick to eat! I bake often, everyone is delighted. Cream of your choice. I am attaching three options. If you do it without cream, then make it very small and sprinkle with sugar like this:
  • Custard cakes and three types of cream
  • Sprinkled on top of your little piles, of course everything will crumble nearby. So you take the baking sheet with your hands and start to panic it. Residual sugar will stick to the sides of the dough!
  • So, we make pies:
  • Preheat the oven to 200 degrees.
  • Put milk, water, butter, sugar and salt in a saucepan. Bring to a boil over medium heat. Remove from heat and add flour immediately. Mix well (fairly quickly) and put on moderate heat for 1 minute to dry out the mixture. Stir continuously! The mass will begin to separate from the bottom of the pan.
  • Custard cakes and three types of cream
  • Let cool for about five minutes. Begin to beat with a mixer and add eggs (one at a time)! Mix the dough well.
  • Custard cakes and three types of cream
  • Prepare a piping bag with a smooth 8 mm nozzle. Put small piles on a baking sheet, leaving a distance between them (cookies rise very much when baking). You can make any shape, I love round pieces.
  • Custard cakes and three types of cream
  • Bake at 200 degrees for 15 minutes! Follow! The cookies should be well baked. Taste the cookies right away. I make a little hole in each one and stuff it with cream!
  • About cream:
  • I also post three versions of the cream. I really like all three. Choose according to your preference.
  • Classic custard or patisier (French)
  • • 350 ml of milk
  • • 100 g butter
  • • 2 eggs
  • • 4 tbsp. spoons of starch
  • • 0.5 cups of sugar
  • • 10 g vanilla sugar
  • Cooking method:
  • Combine starch, half sugar, vanilla sugar and eggs.
  • Grind the mixture until smooth.
  • Combine milk with remaining sugar and bring to a boil.
  • Gently, constantly stirring, pour the hot milk into the egg mass in a thin stream.
  • Custard cakes and three types of cream
  • Put the cream on low heat and, stirring constantly, cook until thickened, but do not boil.
  • Cool the cream completely by covering it with a lid or plastic wrap to prevent crusting on the surface.
  • Add butter to the cooled cream and beat with a mixer until smooth.
  • Praline custard (my idea)
  • • 350 ml of milk
  • • 100 g praline
  • I will lay out the praline recipe separately
  • • 2 eggs
  • • 4 tbsp. spoons of starch
  • • 0.5 cups of sugar
  • • 10 g vanilla sugar or vanilla extract
  • • a few tablespoons of condensed milk
  • Cooking method:
  • Combine starch, half sugar, vanilla sugar and eggs.
  • Grind the mixture until smooth.
  • Combine milk with remaining sugar and bring to a boil.
  • Gently, constantly stirring, pour the hot milk into the egg mass in a thin stream.
  • Put the cream on low heat and, stirring constantly, cook until thickened, but do not boil.
  • Cool the cream completely by covering it with a lid or plastic wrap to prevent crusting on the surface.
  • Add praline, condensed milk to the cooled cream and beat with a mixer until smooth.
  • Custard cakes and three types of cream
  • Boiled condensed milk cream:
  • milk - 250 g.
  • egg - 1 pc.
  • sugar - 50 g
  • flour - 10 g.
  • starch - 10 g.
  • vanilla sugar - 5 g.
  • butter - 100 g.
  • condensed boiled milk - 140 g.
  • sour cream (30%) - 140 g.
  • Cooking method:
  • Bring the milk to a boil.
  • Mix all ingredients and add to boiling milk. Boil for 2-3 minutes. Refrigerate. Add butter, condensed milk and sour cream. Mix everything thoroughly.

The dish is designed for

100 pieces

Ukka
Kvitka22, Ira, gorgeous !!!
Wow, how many zavarnushki !!! I've always been crazy about choux pastries. And you still have some interesting creams !!!
Mom Tanya
Irina, I wonder how! The first time I see salt and sugar in the custard dough ... The French, in a word ... I can imagine what delicious creams !!!!
TATbRHA
Kvitka22, smart girl, wonderful cakes and interesting creams!
Kvitka22
Mom Tanya, she was surprised about salt and sugar! But, incredibly tasty! And yes, such a huge pile turns out ...
Albina
These custard pies can be deposited just with a teaspoon without a bag. In my school years I baked them, but now it is very rare.
Kvitka22, thanks for the variety of cream. We should pamper our own.
Galleon-6
Kvitka22
Albina, a great idea - to set aside with a spoon! Here aesthetics does not play the first role! The main thing is delicious!
solnze-100
Oh, how cute and cute!)
Albina
Quote: Kvitka22
set aside with a spoon!
Moisten a spoon in water, take a portion and put it on a baking sheet, greased with oil and sprinkled with flour. When baking, they are still inflated in different directions and no matter how you put them. They turn out to be uneven
Look-batun
Kvitka22, thanks for the recipe, lecker! I wanted to do it, but did not find the praline recipe, when is it planned to be published?
Kvitka22
Ah praline! I forgot about him. I'll write today!
Kvitka22
Albina, and I bake on a baking sheet covered with baking paper. And oil and flour are not needed at all. Try it. For the tip with a spoon, thanks!
Albina
Irina, of course now it's easier - there is paper But it is not always there. Maybe it's all a habit: I smeared a baking sheet with my hand (and now there is a brush, but it's somehow more pleasant with my hand).
Kvitka22
Albinaprobably a habit. I myself like to tinker with my hands. I've switched to paper almost completely. I bake fish, potatoes, vegetables - all on paper and do not grease with oil. She takes away excess fat and then, about happiness, there is no need to tear off the baking sheets. The dishwasher won't wash them. But there are recipes where you won't anoint, you won't go!
GenyaF
How I love eclairs! I bake regularly since my school years. My ancient recipe also contains salt, but no sugar at all! I put it on a baking sheet with a teaspoon, like Albina. And I also make a larger size with a dessert spoon and stuff it with all sorts of salads, pates, caviar (vegetable)))
Ira! I will definitely try to use all of your (can you kick?) Creams, I myself have always made the usual butter with condensed milk. And 100 pieces is so gorgeous! get drunk
Kvitka22
GenyaF, that's what you need! I love choux pastry and the guests squeaked for joy. This weekend we have raspberry tiramisu. I'll get drunk too!
AnechkaAnyutk
I dreamed of trying such cakes myself, the recipe right in my hand !!!! I will definitely try.
GenyaF, and what salads can you fill with such pies ???
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Kvitka22
Anna, I don't know about salads. I use and love only in the sweet version. But I think salads of fish or meat type of paste composition will be very useful!
Olga VB
Irina, flower!
Congratulations on your well-deserved award!
Keep it up!
Kvitka22
Olga, Thank you so much! At first I did not understand what it was and why it was. I just wrote to myself and did not participate anywhere. But it's nice now!
Olga VB
Yes, now you are with the order - wear and be proud!
Albina
Irina, Congratulations
ang-kay
Irina, Congratulations on the victory!
Mom Tanya
Ira, Congratulations!!!!! No wonder the recipe attracts!)))
OrangeN
And I was just about to bake, I think where can I get the recipe))) But one hundred pieces are a lot for us, we will reduce the proportions.
GenyaF
Quote: AnechkaAnyutk
GenyaF, and what salads can you fill such pies with?
Anya! Yes, any! Only if it is not some sweet fruit salad, I would not add vanillin
Look-batun
Kvitka22thanks for the praline recipe!
AnechkaAnyutk
Thank youGenyaF, let's try!
Olka I
We must try this recipe, yesterday I baked differently, barely tore the cakes from the paper (((
Albina
Quote: Olka I
barely tore the cakes from the paper
You can spread a baking sheet with butter or margarine and sprinkle with flour a little - it does not stick
Kvitka22
Olga, I guarantee! These don't stick at all!
Kvitka22
Olga, I bake on Percarat paper, do not grease with anything. Checked ...
himichka
Quote: Olka I
I must try this recipe, yesterday I baked it differently and barely tore the pies off the paper
This is bad paper. My bread stuck tightly, there was a case.
Wildebeest
Kvitka22, for the recipe, of course, thanks. But I became a slave to these buns. Mine all ask and ask, guests sweep away at times. By the way, I made them with savory fillings, they flew away with a bang.
I hope the holidays will end, there will be no more visitors and I will be freed from slavery.
Kvitka22
SvetaThank you for such a great review! About slavery, I know firsthand what it is. For the holidays, besides the cakes, gingerbread houses and the gingerbread themselves, I offered the family these cakes! Noooooetttt, just not that, otherwise we won't fit into our clothes! This is what I heard from the family! In any case, making yourself and others happy is great! But ... Holidays are ending soon! to which I am very glad! With sweet przdnik you !!!
Wildebeest
Kvitka22, Thank you for your congratulations.
Here we will survive the Old New Year and ... there will be Baptism ...
Kvitka22
Well, thank God, they don't know about the old New Year here! but on Saturday there will be guests !!! There will be Tortttt! Our song is good, start over!
TatianaSa
Thanks for the recipe. I baked a bunch. While filling with cream, children constantly dragged. As a result, the heap became a heap. Made with classic custard. Delicious!
Kvitka22
Tatyana, I am very pleased that I liked the recipe! Especially that the children dragged and even ate empty! Whenever I make an assortment of cookies, I always fly away first!
nakapustina
Irina, and the weight of eggs is indicated with or without shells?
Kvitka22
Natalia, without scarloops! Content only!
nakapustina
Thank you, I will try to bake according to your recipe.
Kvitka22
It's my pleasure! Try it! For me, this is the best recipe!
TatianaSa
Today I did it again. The filling was made with curd cream. It turned out very tasty too. Thanks again!
lettohka ttt
Thanks for the recipe, I will definitely try !!
Kvitka22
To your health! And thank you for baking!
Sauyri
Today, once again I am making these buns (tomorrow is my son's birthday) and he said that without them nowhere! Only this time I'll try to make a cream of chantilly ... But just in case, we insured ourselves with butter and condensed milk))) but I'm 100% sure of a bun. Thanks for the recipe💐
Kvitka22
To your health! I always get this recipe. Guests will be the first to sweep as well! And you can play with any creams, the main thing is that they are not very wet. I love crunchy buns and stuff them before guests arrive. You cannot congratulate in advance, but let your son be fine !!!

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