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How to cook custards. Custard cakes (recipe with photo step by step). My video recipe

Snacks

09.10.2021

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!

Custard cakes are sweet dessert, the taste of which is familiar to everyone since childhood. This type of cake is so popular that in almost any cafe you can taste such a treat with a cup of coffee or tea. The popularity of custard cakes today is such that there are many options for their preparation. The classic is the recipe of French confectioners, who were the "founding fathers" of custard cakes in the distant 18th century. But over time, many ways of cooking have evolved. choux pastry for baking, and you can not even try to list the filling that is put in ready-made custard cakes.

The basis of custard cakes is dough. It is prepared by brewing the following products: water, flour, a pinch of salt, butter and eggs. Sometimes sugar and vanillin are added to the custard dough for cakes, but, as a rule, it is the filling that makes the sweet cakes, and not the shell of the dough itself.

Ready-made custard cakes are stuffed with creams: sour cream, custard, cottage cheese, creamy. Often used for stuffing chocolate icing, jam, boiled condensed milk, jams, etc. If we are not talking about a sweet dish, but about custard cakes that will be served to the table as a cold appetizer, then in such cases, the following products, chopped in a blender to a pate state, are taken for the filling: meat, mushrooms, fish, cheese, vegetables, etc. .P.

As you can see, cakes that are made from choux pastry are taken as the basis, but the final taste will depend both on your preferences and on the specific menu that you have determined for yourself.

Homemade dough for custard cakes in a hurry

Here is a basic, so to speak, option for preparing dough for custard cakes. For the recipe, we need the most affordable and popular products that every housewife always has in stock. Choux pastry is suitable for both sweet pastries and not.

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.
We put oil, salt in it and put it on fire. Bring the contents of the saucepan to a boil.
After that, pour in the flour and quickly stir all the ingredients until completely homogeneous. Once the dough stops sticking to the sides of the pan, remove it from the heat.
With a dough hook, start beating the dough at low speed.
Without turning off the mixer or combine, pour in the milk.
Beat in the eggs one at a time, while continuing to beat.
The finished dough for custard cakes resembles a thick cream in consistency.
We fill the confectionery syringe with dough and use it to lay out the blanks of cakes of the shape we need on a baking sheet.

Delicious pastries with custard

Proper custard cakes are airy cakes. Using these particular recipes, you will be able to get the desired result that will meet this criterion. We will fill the finished cakes with custard, which is best combined with pastries from such a dough.

Ingredients:

For test:
1 st. water
100 g butter
Salt on the tip of a knife
1 st. flour
3 eggs

For cream:

2 eggs
2 tbsp. l. flour
1.5 st. milk
1 st. Sahara
2 tsp butter
2 tsp vanilla sugar

Cooking method:

First of all, let's prepare the dough. Pour drinking water into a saucepan and bring it to a boil.
After boiling, reduce the heat to a minimum level, 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 we cool the custard dough slightly and, whisking the contents of the saucepan with a dough nozzle. Beat in all the eggs one by one. The result will be a thick dough.
Recruiting ready dough into a pastry syringe or bag and spread it in portions on a greased baking sheet. If possible, it is best to cover the baking sheet with parchment. Also, make sure that there is a distance between portions of the dough, as the cakes will grow during baking.
We send the baking sheet to the oven for half an hour and bake the custard cakes at a temperature of 180 degrees.
After 30 minutes, turn off the heat, and do not take the cakes out of the oven for about 10 minutes, thereby allowing them to cool slightly.
Now we move on to cooking the custard.
Mix eggs and flour together until smooth.
In a separate bowl over heat, bring milk and sugar to a boil.
Pour "sugar milk" into the egg mass in a thin stream, while constantly stirring the mass with a spatula.
We put 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, put butter, vanilla sugar into it, mix again and let cool.
It remains only to fill the custard cakes with cream. To do this, cut off the top of the cake with a sharp knife. We fill each of the cakes with cream, after which we cover the cut part on top.
We transfer the finished cakes to a dish and put in the refrigerator for a couple of hours.

Custard for custard cakes with condensed milk

Perhaps this is one of the most simple options cooking cream for custards at home. In addition, everyone likes the taste of condensed milk, therefore, choosing this cream, you obviously will not lose and 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:

We put condensed milk, vanilla sugar, flour and 50 ml of milk in a container. Mix well.
Then we begin to whip the cream with a mixer, gradually pouring in the remaining milk.
We put the container with a 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.
Stirring constantly, cook the cream for about 2 minutes, until it begins to thicken.
The finished custard cream 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 cakes 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 cooking custard cakes is much easier than it might seem at first glance, and, therefore, you will indulge in such yummy yourself and loved ones much more often. Finally, I want to give a couple of tips so that your custard cakes turn out delicious the first time and without problems:
During the preparation of the custard dough, do not beat in the eggs until it has almost cooled down. Otherwise, the eggs may curl up, and air cakes will no longer be obtained from such a dough;
If you don’t have a confectionery syringe or bag on your farm, and you don’t know how to fill custard cakes, then use a regular plastic bag;
For some housewives, cakes immediately fall after baking. To avoid this, it is enough to pierce them in several places with a toothpick, thereby giving the steam a way to exit and avoiding the “collapse” of the finished cake;
For custard cakes, any cream is suitable. Remember, you won’t spoil the cake with a properly prepared cream, so choose the filling to your liking.

Custard cakes are a sweet dessert, the taste of which is familiar to everyone since childhood. This type of cake is so popular that in almost any cafe you can taste such a treat with a cup of coffee or tea. The popularity of custard cakes today is such that there are many options for their preparation. The classic is the recipe of French confectioners, who were the "founding fathers" of custard cakes in the distant 18th century. But over time, many ways have been formed to prepare choux pastry for baking, and you can’t even try to list the filling that is put in ready-made custard cakes.

Ready-made custard cakes are stuffed with creams: sour cream, custard, cottage cheese, creamy. 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 cakes that will be served to the table as a cold appetizer, then in such cases, the following products, chopped in a blender to a pate state, are taken for the filling: meat, mushrooms, fish, cheese, vegetables, etc. .P.

As you can see, cakes that are made from choux pastry are taken as the basis, but the final taste will depend both on your preferences and on the specific menu that you have determined for yourself.

Homemade dough for custard cakes in a hurry

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.
We put oil, salt in it and put it on fire. Bring the contents of the saucepan to a boil.
After that, pour in the flour and quickly stir all the ingredients until completely homogeneous. Once the dough stops sticking to the sides of the pan, remove it from the heat.
With a dough hook, start beating the dough at low speed.
Without turning off the mixer or combine, pour in the milk.
Beat in the eggs one at a time, while continuing to beat.
The finished dough for custard cakes resembles a thick cream in consistency.
We fill the confectionery syringe with dough and use it to lay out the blanks of cakes of the shape we need on a baking sheet.

Delicious pastries with custard

Ingredients:

For test:
1 st. water
100 g butter
Salt on the tip of a knife
1 st. flour
3 eggs

For cream:

2 eggs
2 tbsp. l. flour
1.5 st. milk
1 st. Sahara
2 tsp butter
2 tsp vanilla sugar

Cooking method:

First of all, let's prepare the dough. Pour drinking water into a saucepan and bring it to a boil.
After boiling, reduce the heat to a minimum level, 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 we cool the custard dough slightly and, whisking the contents of the saucepan with a dough nozzle. Beat in all the eggs one by one. The result will be a thick dough.
We collect the finished dough in a pastry syringe or bag and spread it in portions on a greased baking sheet. If possible, it is best to cover the baking sheet with parchment. Also, make sure that there is a distance between portions of the dough, as the cakes will grow during baking.
We send the baking sheet to the oven for half an hour and bake the custard cakes at a temperature of 180 degrees.
After 30 minutes, turn off the heat, and do not take the cakes out of the oven for about 10 minutes, thereby allowing them to cool slightly.
Now we move on to cooking the custard.
Mix eggs and flour together until smooth.
In a separate bowl over heat, bring milk and sugar to a boil.
Pour "sugar milk" into the egg mass in a thin stream, while constantly stirring the mass with a spatula.
We put 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, put butter, vanilla sugar into it, mix again and let cool.
It remains only to fill the custard cakes with cream. To do this, cut off the top of the cake with a sharp knife. We fill each of the cakes with cream, after which we cover the cut part on top.
We transfer the finished cakes to a dish and put in the refrigerator for a couple of hours.

Custard for custard cakes with condensed milk

Perhaps this is one of the easiest options for cooking cream for custards at home. In addition, everyone likes the taste of condensed milk, therefore, choosing this cream, you obviously will not lose and 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:

We put condensed milk, vanilla sugar, flour and 50 ml of milk in a container. Mix well.
Then we begin to whip the cream with a mixer, gradually pouring in the remaining milk.
We put the container with a 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.
Stirring constantly, cook the cream for about 2 minutes, until it begins to thicken.
The finished custard cream 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 cakes 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 cooking custard cakes is much easier than it might seem at first glance, and, therefore, you will indulge in such yummy yourself and loved ones much more often. Finally, I want to give a couple of tips so that your custard cakes turn out delicious the first time and without problems:
During the preparation of the custard dough, do not beat in the eggs until it has almost cooled down. Otherwise, the eggs may curl up, and air cakes will no longer be obtained from such a dough;
If you don’t have a confectionery syringe or bag on your farm, and you don’t know how to fill custard cakes, then use a regular plastic bag;
For some housewives, cakes immediately fall after baking. To avoid this, it is enough to pierce them in several places with a toothpick, thereby giving the steam a way to exit and avoiding the “collapse” of the finished cake;
For custard cakes, any cream is suitable. Remember, you won’t spoil the cake with a properly prepared cream, so choose the filling to your liking.

Cooking instructions

1 hour Print

1. Turn on the oven 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, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

2. Combine 75 g of oil, water and salt. Put 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 for another minute, stirring constantly. Then remove from the stove and beat 3 eggs into the dough one by one, mix well.

4. Line a baking sheet with paper. Use a syringe or spoon to put 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 send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip 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 more from paper is not required.

5. Bake at 180 degrees for 25-30 minutes. For the first 15 minutes, in no case (!!!) open the oven (otherwise the cakes will fall off and no longer rise).
Crib Timers oven

6. Prepare cream: mix milk with sugar and vanillin and boil, 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 water bath. Cook the cream until thickened, stirring constantly, but do not boil.

10. When the cream thickens, remove it from the heat. Add 25 g of oil. Stir the cream and leave to cool.

11. When the cakes and cream have cooled, put the cream in a pastry bag. Make small holes on the side with the tip, fill the cakes with cream. Can be topped with melted chocolate icing or sprinkled with powdered sugar. Tool Cone confectionery It is convenient to squeeze the filling onto the dough, like the cream, with a pastry cone. Then the portions are even and neat, and the hands do not get dirty with minced meat. The horn does not have to be bought, it is easily twisted from cellophane or some other waterproof material. For confectionery purposes, it is better to use cones with a variety of nozzles - usually several pieces are included in the set at once.

Homemade custard cakes can be presented in different forms, for example, you can make horseshoes, balls, rings, horseshoes.

The dough will be thick, using a pastry bag or a syringe, you can deposit it in any way.

The cake will be a hollow form, which later needs to be filled with custard.

It can be curd-cream, butter or custard composition. You can dilute the cream with condensed milk, whipped cream or use ice cream.

You can even make them as snacks. Instead of sweet custard, use salty cheese mass, pate, caviar from the next. butter, salads.

General principles of cooking

Choux cake can be made small, for example, 2-4 cm in diameter. This form received profiteroles.

It is customary to decorate buffet tables, banquet tables with them. If you make them large in shape, such treats are called eclairs.

If you make sticks, as in the photo, you can bake desserts with cream, which are called shu, although in everyday life it is customary to call all such desserts eclairs.

Sweet sugar treats are covered with chocolate-based icing, sprinkled with sugar. powder, fondant, chopped nuts.

Food preparation

Making such desserts at home is only at first glance difficult. Do not be afraid to work with custard dough, thinking that the cooking process is very complicated.

If you do everything exactly as the custard recipe indicates, there will be no problems.

First you need to sift the flour, then brew it in boiling water, be sure to add salt and the next. butter (can be replaced with margarine).

When the composition has cooled, you can introduce chickens. eggs. It is for this reason that the test batch is called custard.

It is imperative that you mix the ingredients thoroughly. You need to keep the mass on low heat for a couple of minutes. After removing the bowl from the heat, but it is important not to stop and continue to knead the composition.

The dough will not look very attractive, but as soon as the mass acquires a shiny, uniform composition, your impression will change.

Then you should stop kneading. The dough should be allowed to cool and introduce 1 chicken. eggs in turn. If the mass will be bad to connect with chickens. eggs, don't be afraid.

Constantly interfering, you exclude this fact. Kur. the egg will be well absorbed and it will be possible to enter the next. The principle of kneading is this: introduce chickens. the egg can be when the previous one is absorbed. The custard composition is ready.

If the dough is thick, you can drive in chickens. the egg is additional, but if it is a liquid batch, nothing can be done.

The next step is putting the dough on a baking sheet and baking in the oven. During baking, the blanks for cakes will become 2-3 times larger.

When planting them on a baking sheet, it is important to leave a distance of 4-5 cm between them. The baking sheet with the blanks must be sent to the oven, which is already preheated to the desired temperature.

When the cakes are ready, they will become larger in size and covered with a dark golden color, see a good example in the photo.

Making cream is even easier. Even a novice in the confectionery industry will master the cooking technology.

And now I propose to choose one recipe and make delicious custard cakes for the whole family at home.

Custard cakes stuffed with condensed milk

The meal is very tasty. The cake cream will be made from condensed milk, which makes the dessert even tastier. It should only be noted that everyone who is on a diet should not eat this nutritious treat.

There is a chance that after eating one little cake, you won’t be able to stop.

Components for cakes: 1 tbsp. flour and water; 100 gr. margarine; half tsp salt; 4 things. chickens. eggs.
Cream ingredients: 200 gr. sl. oils; 1 can (400 gr.) condensed milk.

Cooking algorithm:

I pour water into the cauldron, add salt and margarine crushed into pieces. Bring to a boil over high heat. When the mass boils, you need to reduce the heat and add the sifted flour.
I constantly stir the custard mass. 2 minutes and remove the cauldron from the stove, rub it to make it elastic. Cover with a lid and let the mixture stand for 10-12 minutes to cool down. This is important since introduced chickens. the eggs will curl.
I add 1 pc to the dough. chickens. eggs, constantly rubbing the composition. I put the dough on a baking sheet, greased with rast. oil.
I bake the dough for 20 minutes at 220 gr. Custard blanks should rise, after which I remove the temperature to 180 gr. and bake for another 10 minutes. I let the mass cool and cut off the top of the cake, filling it with the filling.
Sl. I soften the oil. I bring condensed milk.
I fill the cake with cream. And I do this with every piece.

Classic custard custard recipe

The classic recipe for custard cakes allows you to bake the most delicious cakes at home. delicious desserts. You can grease the surface of the custard cakes with melted chocolate.

What it will be - white or black, you can decide for yourself. In this design, custard cakes will look noble and elegant on the tea table.

Components for the test: 1 tbsp. flour; 0.5 st. milk and water; 4 things. chickens. eggs; salt and 100 gr. sl. oils.
Cream ingredients: 0.5 l of milk; 2-3 tbsp flour; 2/3 st. Sahara; 2 pcs. chickens. eggs; 1 pack van. Sahara; 200 gr. sl. oils.

As a decoration for a custard dessert, you can take 150 gr. chocolate.

Cooking algorithm:

I boil the milk together with the van. sugar and half of the indicated portion of sugar. I mix flour with chickens. eggs, some sugar. Grind and add to hot milk.
I send the mixture to the stove. It is necessary to cook until thick, not allowing the mass to boil.
When the cream has cooled, you can enter a soft sl. butter. After you need to beat with a whisk. The composition will be lush and uniform. I leave the cream under the lid in a cold place.
Water, milk, salt, etc. I send the oil to cook in a cauldron on fire. When the water boils, add a portion of flour and quickly mix, do not stop stirring for about 1-2 minutes. I turn the fire down.
I take the dough off the stove and let it cool. In a warm batch I introduce 1 pc. chickens. eggs, mixing thoroughly each time.
I cover a baking sheet parchment paper or I lubricate the growth. oil. I deposit the dough and bake custard blanks at 190 gr. temperature for half an hour. You can bake at 220 gr. 15 minutes, and then remove the temperature to 160 gr. and bake for 15 minutes.
I fill custard cakes with cream. I cut off the top of the cake, fill st.l. You can also use a pastry syringe. Drizzle melted chocolate on top. You can melt it in a water bath.

Not a single sweet tooth will refuse a portion of custard treats.

Custard cakes with cottage cheese cream

Choux pastry to prepare for rast. oil. The cake will be with curd filling. It just melts in your mouth. After it remains a wonderful aftertaste and a slight vanilla-creamy aftertaste.

Components for the test: 1 tbsp. water and flour; 0.5 st. rast. oils; 4 things. chickens. eggs; salt.

Cream ingredients:

200 ml of high-fat sour cream or heavy cream; 300 gr. cottage cheese; 1 st. sugar powder.

The cooking algorithm is painted step by step:

In a saucepan, mix salt, rast. oil and water. I bring the composition to a boil. I add flour and make dough. I keep stirring for 2 minutes. I let it cool and add 1 pc. chickens. eggs.
I bake custard cakes at 220 gr. 15 minutes and clean up to 180 gr. - 10 minutes.
I grind cottage cheese together with sah. powder, cream (whisk), vanilla. The composition must be homogeneous. I cut off the top of the eclairs and fill with cream.
You can sprinkle custard cakes with sugar. powder as decoration.

Butter cream cakes

This cooking method will appeal to all those who love profiteroles with fatty filling. Cakes will be hearty, rich and delicious.

Components: 1 tbsp. water; 1 tsp Sahara; some salt; 200 gr. flour; 1 tsp Sahara; 4 things. chickens. eggs; 100 ml sol. oils.
Filling ingredients: 200 gr. sl. oils; 300 ml of milk; 180 gr. Sahara; 3 pcs. chickens. eggs (only yolks); 2 tbsp flour.

Cooking algorithm:

I prepare the dough classic recipe, only boil rast. oil with water and I introduce salt, sugar. I introduce seeded flour into the boiling composition, heat it and let the mass cool.
I introduce chickens in turn. eggs.
I put the blanks and bake in the oven until cooked.
I mix all the components for the cream, excluding the next. butter. The cream should be left in a warm place so that the structure becomes soft.
I boil the milk mass so that it becomes thick and let it cool.
Sl. I beat the butter with a mixer so that the cream turns white and increases in volume. I introduce 1 tbsp. cream, whip and put another one. So you need to do until the whole mass is over.
I fill the cakes and call everyone to the table!

Coffee cakes with custard

These delicious brewed coffee treats will appeal to all gourmets.

Components:

1 st. milk; 50 gr. ready coffee; 1 st. Sahara; 2 tbsp flour; 3 pcs. chickens. yolks and 80 gr. sl. oils.

Cooking algorithm:

I make coffee, remove the thick and leave only the drink.
I introduce sugar, seeded flour and chickens. eggs (yolks only) I mix well.
I add milk and coffee. Cook over low heat to thicken the mass. I turn off the stove and take it off the fire.
I bake cakes and make custard from these ingredients. I fill a portion of custards and call everyone at home for tea!

Cakes will not settle if you make 3 punctures with a toothpick in the blanks. Thus, steam will escape through the punctures.
For brewing dough, you can take dishes with a thick bottom or a cast iron. The mixture will not burn.
For sedimentation of dough or filling blanks with cream, you can take plastic bag from milk or a confectionery syringe.
The workpiece will rise well and a void will form inside it if the oven is not opened at all for the first 15 minutes of baking.
You can deposit the dough on a baking sheet with 2 tsp. One needs to scoop up the dough, and the second to scrape off the spoon. The mass will not stick if st.l. dip in cold water.
Use only fresh and proven products to prepare custard treats. For cream, it is better to take sour cream and home-made cottage cheese.

That's all, I wish you success in the kitchen!