How to bake custard cake. Custard tarts
Today we will tell you several options on how to make cream for this delicacy. This delicacy will decorate any holiday tea party and is perfect for a sweet buffet table.
Cream recipe for custard cakes
Ingredients:
- Farmer’s oil – 2 teaspoons;
- milk – 300 ml;
- flour – 2 tbsp. spoons;
- sugar – 1 tbsp;
- egg – 2 pcs.;
- vanillin - to taste.
Preparation
Beat the eggs in a saucepan and, without stopping, add the flour little by little. Boil the milk in a saucepan, add the sugar, and then pour it into the egg mixture in a thin stream, stirring vigorously with a whisk. Then put the mixture on the fire and bring it to thicken. Remove the finished cream from the stove, add a piece of butter and vanilla to taste. Mix everything until dissolved and cool by placing it in cold water.
Protein cream for custard cakes
Ingredients:
- sugar – 300 g;
- water – 70 ml;
- – a pinch;
- egg whites – 4 pcs.
Preparation
So, first we make the syrup: pour water into a bowl, add sugar and heat until boiling. Add citric acid to the egg whites and beat until fluffy. When the sugar syrup thickens, remove it from the heat and pour it in a thin stream into the whites. When the cream gets stronger, use it for custard cakes!
Cream for custard cakes with condensed milk
Ingredients:
- condensed milk – 150 g;
- butter – 130 g.
Preparation
Remove the butter from the refrigerator in advance and leave for a while. Then put it in a bowl, pour in condensed milk and beat everything with a mixer until smooth and fluffy.
Curd cream for custard cakes
Ingredients:
- cottage cheese – 350 g;
- butter – 175 g;
- fine powdered sugar – 100 g;
- condensed milk – 70 ml;
- vanillin;
- table cognac – 1 tbsp. spoon.
Preparation
Soften the butter, put it in a wide bowl, add powdered sugar, add vanilla and beat until smooth. Without stopping, add condensed milk in small portions and pour in cognac. Rub the cottage cheese through a sieve into the cream and mix until smooth and fluffy. After that, put it in the refrigerator, and in the meantime bake the custard cakes.
Chocolate cream for custard cakes
Ingredients:
Preparation
In a bowl, combine powdered sugar with dry cocoa. In another container, beat the butter with a mixer, gradually add the dry mixture and pour in the milk. Mix everything until smooth, and then add the oil, add vanillin and beat until creamy.
Custard cakes are a sweet dessert whose taste is familiar to everyone since childhood. This type of cake is so popular that in almost any cafe you can taste this delicacy with a cup of coffee or tea. The popularity of custard pies today is such that there are many options for preparing them. The classic recipe is considered to be from French confectioners, who were the “founding fathers” of custard pies back in the 18th century. But over time, many ways of preparing choux pastry for baking have emerged, and you don’t even have to try to list the fillings that are put into ready-made choux pastries.
The basis of custard cakes is the dough. It is prepared by brewing the following ingredients: water, flour, a pinch of salt, butter and eggs. Sometimes sugar and vanillin are added to the choux pastry for cakes, but, as a rule, it is the filling that makes the cakes sweet, and not the dough shell itself.
Ready-made custard pies are filled with creams: sour cream, custard, curd, and butter. It is not uncommon to use chocolate icing, jam, boiled condensed milk, jams, etc. for the filling. If we are not talking about a sweet dish, but about custard pies that will be served as a cold appetizer, then in such cases, for the filling, take the following products, crushed in a blender to the state of pate: meat, mushrooms, fish, cheese, vegetables, etc. .P.
As you can see, cakes that are made from choux pastry are taken as a base, but the final taste will depend both on your preferences and on the specific menu that you have defined for yourself.
Homemade dough for quick choux pastries
Here is a basic, so to speak, option for preparing dough for choux pastries. For the recipe we will need the most affordable and popular products that every housewife always has in stock. Choux pastry is suitable for both sweet and non-sweet pastries.
Ingredients:
- 250 g flour
- 150 ml water
- 150 ml milk
- 100 g butter
- 6 eggs
- Salt on the tip of a knife
Cooking method:
- Pour water into a deep saucepan.
- Put oil and salt in it and put it on fire. Bring the contents of the pan to a boil.
- After this, add the flour and quickly stir all the ingredients until completely homogeneous. Once the dough stops sticking to the walls of the pan, remove it from the heat.
- Using the dough hook, start beating the dough at low speed.
- Without turning off the mixer or food processor, pour in the milk.
- Beat the eggs into the choux pastry one at a time, while continuing to beat.
- The finished dough for choux pastries has a consistency similar to thick cream.
- We fill the pastry syringe with dough and use it to place the cake blanks of the desired shape on a baking sheet.
Delicious custard cakes
Proper custard cakes are airy cakes. By using this particular recipe, you will be able to get the desired result that will meet this criterion. We will fill the finished cakes with custard, which goes best with baked goods made from this dough.
Ingredients:
- For the test:
- 1 tbsp. water
- 100 g butter
- Salt on the tip of a knife
- 1 tbsp. flour
- 3 eggs
- 2 eggs
- 2 tbsp. l. flour
- 1.5 tbsp. milk
- 1 tbsp. Sahara
- 2 tsp. butter
- 2 tsp. vanilla sugar
Cooking method:
- First of all, let's prepare the dough. Pour drinking water into the pan and bring it to a boil.
- After boiling, reduce the heat to low and add oil, salt and flour to the water.
- Immediately begin to stir all the ingredients with a wooden spatula until the dough begins to move away from the walls.
- Then cool the choux pastry slightly and beat the contents of the saucepan with a dough hook. Beat in all the eggs one by one. The result will be a thick dough.
- We take the finished dough into a pastry syringe or bag and place it portionwise on a greased baking sheet. If possible, it is best to cover the baking sheet with parchment. Also make sure that there is space between portions of dough, as the cakes will grow during baking.
- Place the baking sheet in the oven for half an hour and bake the custard cakes at 180 degrees.
- After 30 minutes, turn off the heat and take the cakes out of the oven for about 10 minutes, thereby allowing them to cool slightly.
- Now let's move on to preparing the custard.
- Mix the eggs and flour together until smooth.
- In a separate container, bring milk and sugar to a boil over heat.
- Pour “sugar milk” into the egg mixture in a thin stream, while continuing to stir the mixture with a spatula.
- Place the resulting cream on the stove, bring to a boil and, stirring constantly, cook until it begins to thicken.
- Remove the cream from the heat, add butter and vanilla sugar, stir again and let cool.
- All that remains is to fill the custard cakes with cream. To do this, cut off the top of the cake with a sharp knife. Fill each of the cakes with cream, then cover with the cut part on top.
- Place the finished cakes on a plate and place in the refrigerator for a couple of hours.
Custard for custard cakes with condensed milk
This is perhaps one of the simplest options for preparing custard cream at home. In addition, everyone likes the taste of condensed milk, therefore, when choosing this cream, you obviously can’t go wrong and will please, if not all guests and household members, then the majority.
Ingredients:
- 250 ml milk
- 200 gr. condensed milk (boiled)
- 2 tbsp. l. flour without a slide
- 10 gr. vanilla sugar
Cooking method:
- Place condensed milk, vanilla sugar, flour and 50 ml of milk into a container. Mix everything well.
- Then we begin to beat the cream with a mixer, gradually pouring in the remaining milk.
- Place the container with the homogeneous mass on the fire and bring to a boil over low heat. In this case, you need to constantly stir the contents of the pan with a spatula.
- Without ceasing to stir, cook the cream for about 2 minutes until it begins to thicken.
- The finished cream for custard cakes should be allowed to cool completely, after which it can be used for its intended purpose.
Now you know how to cook custard cakes. Bon appetit!
Custard pies will be a great addition to any holiday table. But preparing such a dessert only on holidays is clearly a crime, so I sincerely hope that the recipes given today will allow you to make sure that the whole process of preparing custard pies is much simpler than it might seem at first glance, and, therefore, you will indulge in such treat yourself and your loved ones much more often. Finally, I want to give a couple of tips so that your custard pies turn out delicious the first time and without problems:
- When preparing the choux pastry, do not beat in the eggs until it has cooled slightly. Otherwise, the eggs may curl, and such dough will no longer produce airy cakes;
- If you don’t have a pastry syringe or bag at home, and you don’t know how to fill custard pies, then use a regular plastic bag;
- Some housewives' cakes immediately fall off after baking. To avoid this, just pierce them in several places with a toothpick, thereby giving the steam a path to escape and avoiding the “collapse” of the finished cake;
- Any cream is suitable for custard cakes. Remember, you won’t spoil the cake with properly prepared cream, so choose the filling to your liking.
Cooking instructions
1 hour Print
1. Turn on the oven at 180 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
2. Combine 75 g of butter, water and salt. Place on fire and bring to a boil.
3. Without removing from heat, pour 135 g of flour into the mixture. Mix well, continuing to heat over low heat. And even after the mass becomes homogeneous, heat it for another minute, stirring constantly. Then remove from the stove and beat 3 eggs into the dough one after another, mix well.
4. Line a baking sheet with paper. Using a syringe or spoon, place cakes in the form of balls on it (keep in mind that during baking they will increase by about 1.5 times).
Tool Baking paper
For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.
5. Bake at 180 degrees for 25–30 minutes. For the first 15 minutes, under no circumstances (!!!) open the oven (otherwise the cakes will fall and will not rise again).
Crib Oven timers
6. Prepare the cream: mix milk with sugar and vanillin and boil, the sugar should completely dissolve.
Crib How to make custard
7. Add 35 g of sifted flour to 2 eggs, mix until smooth.
Crib How to check egg quality
8. Gradually pour the egg mixture into the milk, stirring constantly.
9. Mix everything well and put on low heat or a water bath. Cook the cream until thick, stirring constantly, but do not boil.
10. When the cream thickens, remove it from the heat. Add 25 g butter. Stir the cream and leave to cool.
11. When the cakes and cream have cooled, place the cream in a pastry bag. Make small holes on the side with the tip and fill the cakes with cream. You can cover it with melted chocolate glaze or sprinkle with powdered sugar. Tool Confectionery cone It is convenient to squeeze the filling onto the dough, as well as the cream, with a pastry cone. Then the portions turn out even and neat, and your hands don’t get dirty with minced meat. You don’t have to buy a horn; it can be easily rolled up from cellophane or some other waterproof material. For confectionery purposes, it is better to use cones with a variety of attachments - usually a set includes several pieces at once.
Prepare and weigh the necessary ingredients.
Sift the flour.
Pour milk and water into a saucepan, add butter cut into small cubes, a pinch of salt and sugar.
Place the pan on the fire and, stirring occasionally, bring the liquid to a vigorous boil.
Stir vigorously with a wooden spoon so that the liquid in the pan is in a circular motion.
Add all the flour at once.
And stir quickly with a wooden spoon until a thick mass begins to form at the bottom of the pan.
Continue cooking the dough for about 4-5 minutes (reducing the heat to medium or low) until the dough is cooked and a dough ball forms at the bottom of the pan and easily releases from the sides and bottom of the pan.
At the same time, the bottom of the pan will be covered with a crust, which indicates that the dough has dried well.
Remove the pan from the heat and transfer the dough to a large, clean bowl or mixer bowl.
Cool the dough for 1-2 minutes, stirring with a wooden spatula or using a mixer with a guitar attachment.
Break eggs (225 g) into a large bowl and mix with a whisk.
Add eggs to the dough in 3-4 additions, mixing well each time.
Dough after adding the first part of eggs.
Add some more eggs and mix.
Add the remaining eggs in 1-2 additions and mix the dough until all the eggs are incorporated.
The finished dough should be shiny, well kneaded and homogeneous, and slowly slide off the spatula in a wide, heavy ribbon (triangle).
Pipe the dough onto a baking sheet lined with parchment paper in any shapes you desire.
Choux pastry products can be frozen. Place the eclairs or shu on parchment, put the baking sheet with the eclairs in the freezer and let them freeze completely. After this, transfer the eclairs to a bag and store in the freezer. When you need fresh baked goods, place the frozen eclairs on a baking sheet and bake as usual without defrosting them first. With this convenient method you will always have fresh eclairs on your table.
You can bake choux pastry products in several ways:
1. In an oven preheated to 190°C for about 30-35 minutes (open the oven door slightly and secure it so that it does not close).
2. In an oven preheated to 170-200°C for about 20 minutes until golden brown, then reduce the temperature to 150-160°C and dry for 10-15 minutes (the oven door must be closed).
The finished products are light, dry (without drops of moisture), have a beautiful golden color, and do not lose their shape after being removed from the oven.
Eclairs, shu, profiteroles are filled with cream using a pastry bag with a nozzle of the appropriate diameter.
Choux pastry products can be filled with both sweet creams and savory fillings.
Custard cakes are a sweet dessert whose taste is familiar to everyone since childhood. This type of cake is so popular that in almost any cafe you can taste this delicacy with a cup of coffee or tea. The popularity of custard pies today is such that there are many options for preparing them. The classic recipe is considered to be from French confectioners, who were the “founding fathers” of custard pies back in the 18th century. But over time, many ways of preparing choux pastry for baking have emerged, and you don’t even have to try to list the fillings that are put into ready-made choux pastries.
Step-by-step video recipe
The basis of custard cakes is the dough. It is prepared by brewing the following ingredients: water, flour, a pinch of salt, butter and eggs. Sometimes sugar and vanillin are added to the choux pastry for cakes, but, as a rule, it is the filling that makes the cakes sweet, and not the dough shell itself.
Ready-made custard pies are filled with creams: sour cream, custard, curd, and butter. It is not uncommon to use chocolate icing, jam, boiled condensed milk, jams, etc. for the filling. If we are not talking about a sweet dish, but about custard pies that will be served as a cold appetizer, then in such cases, for the filling, take the following products, crushed in a blender to the state of pate: meat, mushrooms, fish, cheese, vegetables, etc. .P.
As you can see, cakes that are made from choux pastry are taken as a base, but the final taste will depend both on your preferences and on the specific menu that you have defined for yourself.
Here is a basic, so to speak, option for preparing dough for choux pastries. For the recipe we will need the most affordable and popular products that every housewife always has in stock. Choux pastry is suitable for both sweet and non-sweet pastries.
Ingredients:
- 250 g flour
- 150 ml water
- 150 ml milk
- 100 g butter
- 6 eggs
- Salt on the tip of a knife
Cooking method:
- Pour water into a deep saucepan.
- Put oil and salt in it and put it on fire. Bring the contents of the pan to a boil.
- After this, add the flour and quickly stir all the ingredients until completely homogeneous. Once the dough stops sticking to the walls of the pan, remove it from the heat.
- Using the dough hook, start beating the dough at low speed.
- Without turning off the mixer or food processor, pour in the milk.
- Beat the eggs into the choux pastry one at a time, while continuing to beat.
- The finished dough for choux pastries has a consistency similar to thick cream.
- We fill the pastry syringe with dough and use it to place the cake blanks of the desired shape on a baking sheet.
Delicious custard cakes
Proper custard cakes are airy cakes. By using this particular recipe, you will be able to get the desired result that will meet this criterion. We will fill the finished cakes with custard, which goes best with baked goods made from this dough.
Ingredients:
- For the test:
- 1 tbsp. water
- 100 g butter
- Salt on the tip of a knife
- 1 tbsp. flour
- 3 eggs
For cream:
- 2 eggs
- 2 tbsp. l. flour
- 1.5 tbsp. milk
- 1 tbsp. Sahara
- 2 tsp. butter
- 2 tsp. vanilla sugar
Cooking method:
- First of all, let's prepare the dough. Pour drinking water into the pan and bring it to a boil.
- After boiling, reduce the heat to low and add oil, salt and flour to the water.
- Immediately begin to stir all the ingredients with a wooden spatula until the dough begins to move away from the walls.
- Then cool the choux pastry slightly and beat the contents of the saucepan with a dough hook. Beat in all the eggs one by one. The result will be a thick dough.
- We take the finished dough into a pastry syringe or bag and place it portionwise on a greased baking sheet. If possible, it is best to cover the baking sheet with parchment. Also make sure that there is space between portions of dough, as the cakes will grow during baking.
- Place the baking sheet in the oven for half an hour and bake the custard cakes at 180 degrees.
- After 30 minutes, turn off the heat and take the cakes out of the oven for about 10 minutes, thereby allowing them to cool slightly.
- Now let's move on to preparing the custard.
- Mix the eggs and flour together until smooth.
- In a separate container, bring milk and sugar to a boil over heat.
- Pour “sugar milk” into the egg mixture in a thin stream, while continuing to stir the mixture with a spatula.
- Place the resulting cream on the stove, bring to a boil and, stirring constantly, cook until it begins to thicken.
- Remove the cream from the heat, add butter and vanilla sugar, stir again and let cool.
- All that remains is to fill the custard cakes with cream. To do this, cut off the top of the cake with a sharp knife. Fill each of the cakes with cream, then cover with the cut part on top.
- Place the finished cakes on a plate and place in the refrigerator for a couple of hours.
Custard for custard cakes with condensed milk
This is perhaps one of the simplest options for preparing custard cream at home. In addition, everyone likes the taste of condensed milk, therefore, when choosing this cream, you obviously can’t go wrong and will please, if not all guests and household members, then the majority.
Ingredients:
- 250 ml milk
- 200 gr. condensed milk (boiled)
- 2 tbsp. l. flour without a slide
- 10 gr. vanilla sugar
Cooking method:
- Place condensed milk, vanilla sugar, flour and 50 ml of milk into a container. Mix everything well.
- Then we begin to beat the cream with a mixer, gradually pouring in the remaining milk.
- Place the container with the homogeneous mass on the fire and bring to a boil over low heat. In this case, you need to constantly stir the contents of the pan with a spatula.
- Without ceasing to stir, cook the cream for about 2 minutes until it begins to thicken.
- The finished cream for custard cakes should be allowed to cool completely, after which it can be used for its intended purpose.
Now you know how to cook custard cakes. Bon appetit!
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