Choux pastry with cream. Video recipe
Choux pastries are light and delicate pastries. They are made simply and quickly from choux pastry, for which the most common products are used. This type of baked goods consists of buns, rolls or rings with a hollow core filled with delicious cream – custard, curd, butter, whipped cream.
Choux pastry dough recipe
To make choux pastry and bake delicious cakes you will need:
– 100 grams of creamy margarine; – 5 eggs; – 1 glass of flour; – 1 glass of water; – salt.
In a saucepan with a long handle for easier grip, put on fire, pour one glass of water and add creamy margarine and a pinch of salt. When the mixture boils, reduce heat and, stirring continuously, pour in a glass of sifted flour in a thin stream.
Stir the brewed mass thoroughly over very low heat, make sure that there are no lumps, and the flour is completely brewed. Keep on fire for a few more seconds, remembering to stir, and then remove and cool the mass to 70-80 ° C.
If the eggs are very large, their number should be reduced by one, but if small – put one more.
Beat 5 eggs into the mixture, one at a time, each of which must first be poured into a saucer. The custard dough must be mixed very well when adding each egg to the dough, until completely homogeneous. The finished dough should be viscous.
Grease a baking sheet with a very thin layer of fat. For this, butter or margarine is suitable. Spread the portions of the dough on a baking sheet with a dessert spoon at some distance from each other. Or use a piping bag to squeeze the dough out of it.
Cook custard cakes for 30-40 minutes at a temperature of 180-200 ° C. Do not open the oven during baking. The dough will settle from the temperature drop and it will be impossible to fill the cake with cream.
While the cakes are baking, prepare the custard. For him you will need:
– 1 liter of milk; – 2 cups of granulated sugar; – 3 eggs; – ¾ glasses of flour; – 50-80 grams of butter; – vanillin.
Pour milk into a heavy-bottomed enamel pot and put on fire. While it is heating, grind the eggs and sugar in a bowl until smooth. Then put flour in this mass and stir.
It is better to stir the cream not with a spoon, but with a wooden spatula. It fits snugly to the bottom of the pan and has a larger touch line than a spoon.
Add 2/3 of the milk, mix everything well, then pour the resulting mixture into a saucepan with the remaining milk. Do not increase the fire and stir constantly so that the cream does not burn, and the flour is brewed without lumps.
When the cream thickens to the desired consistency, turn off the heat and add the butter. Stir the cream until it is completely melted. After you get a fluffy mass, let the creams cool and only then add the vanillin. You can also grate chocolate into the cold cream if you wish.
When filling custards with cream, take a sharp-edged knife and carefully cut into the side of the pastry. Put the cream inside the resulting “box” and close the cake.
The top of the baked goods can also be greased with cream or covered with specially prepared icing or fondant.