Custard cakes (recipe collection)

Category: Confectionery
Custard cakes (recipe collection)

Ingredients

Sifted flour 95 g
Water 215 ml
Salt pinch
Butter 75 g
Eggs 3 pcs.

Cooking method

  • Put oil in a saucepan with a thick bottom and pour in 215 ml of water. Bring to a boil so that the oil is completely dissolved by the time the water boils.
  • When the liquid boils, add all the flour at once and remove the pan from heat.
  • Acting as quickly as possible, stir the dough well with a wooden spoon; it will soon thicken and lag behind the edges of the pan. Season the dough with salt.
  • Dip the pot one-third in a bowl of cold water to cool the mixture.
  • Beat the eggs in a separate bowl. When the mixture has cooled, pour in the eggs in small portions, beating without stopping and making sure to mix well. If the eggs are large, you may not need the entire amount - watch out for the consistency of the dough: it should drain when finished.
  • Boris Burda's advice: Try to achieve the desired choux pastry consistency. It should be fluid, that is, the dough should flow smoothly from the spoon, in one large drop. If the dough does not run off even when you shake a spoon briskly, add more beaten eggs.

The dish is designed for

450 g choux pastry

Time for preparing:

Preparation 8 min. Cooking 3 min.

Note

Choux pastry from the Contemporary Culinary Encyclopedia of Boris Burda

Caprice
And I like to stuff eclairs with liver pate. It turns out very tasty.
Tanyusha
There are a lot of options for filling choux pastry. You can make small round ones, carefully cut off the top and stuff with caviar, or you can make large ones and stuff with salad. It all depends on the imagination and who likes what. And I generally like to eat dummies.
LOLKA
I've done it three times and nothing happens, they don't rise! Maybe somebody knows what's the matter !?
Anastasia
Quote: LOLKA

I've done it three times and nothing happens, they don't rise! Maybe somebody knows what's the matter !?

So it's hard to say right away, there may be several factors. Maybe you put the eggs into the dough too quickly, they need to be introduced one by one, but after each, beat very well. Until the previous one intervenes well, the next cannot be launched. Because of the wrong temperature regime, it may be so - it was so for me when the oven was too hot - they then immediately bake and do not have time to rise.
Scarecrow
LOLKA

Most likely, you haven't brewed the flour. This is a common mistake. When the water and oil boil, add flour and stir vigorously. Leave the pan from the heat for another minute and stir right while it is on the stove (just turn off the gas). You also need to knead the eggs well. Better a mixer.

In general ... I laid out my recipe for "Ladies' fingers" for you. There I once described in detail the process of making choux pastry. Maybe it will help you.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7247.0
LOLKA
Yes, maybe I really beat the eggs quickly! Thank you very much Anastasia, I'll try again!
Sofim
I did it 2 times according to Boris Burda's recipe, which Viki gave on the first page. Everything worked out well and is easy to do. Now we need to master the "fingers" from Chuchelka Chuchelka many thanks for the detailed master class on choux pastry
Misha
I also tried to make choux pastry in a bread machine. I brewed it on the stove, then put it into a bread maker, turned on the "Pelmeni" and drove eggs one by one. I like it!!! I am happy with the result and hasten to share it.
DOUGH:
Boil -1 glass of water with a pinch of salt,
100 gbutter, as it boils, add
1 tbsp. flour and kneading,
hold on the stove for 1 - 2 minutes.
Then she put the dough into a bread maker, and began to add 4 eggs one by one.

Spoon the finished dough on a baking sheet.
Baked for 50 minutes at 180 * C (you must look at the oven).

You can make different fillings - sweet and savory. I like cottage cheese very much.
CREAM CREAM:
-400 gr. curd
-2/3 st. Sahara
-1 bag of vanillin
-50 gr plums. oils
-1 tbsp. l. gelatin (pre-soak in water to swell, then heat until dissolved)
Beat the cream, then cool slightly and fill the eclairs with it. Ready sprinkled with icing sugar.

ekleri 1628.jpg
Custard cakes (recipe collection)
Alexandra
you can try to automate the first part of the process (heating).
For this you can try Jam mode
Tanyusha
I made custard dough for chebureks in a bread maker, poured flour into the oven, turned it on, and then poured boiling water, the dough turned out to be just great, so the whole process of choux pastry can be done in a bread maker.
Iriska
My choux pastry always turns out great. I believe that there is no need to do in HP. What for? The dough is perfectly kneaded by hand. Now, if yeast is made in HP - this is YES! The stove will take over the whole process. It may not be so much laborious as long. And the custard dough - 10 minutes and you're done.
I would be very grateful if anyone could share the fillings, especially sweet ones. I made custard, curd and filled with whipped cream. Of these three, I like custard most of all, especially if condensed milk is added with nuts.
Misha
I tried to make choux pastry in a bread machine solely because of natural laziness, so as not to manually interfere with 4 eggs, the bread machine does it perfectly, well, curiosity, of course, what else are our assistants capable of. I will say this, now I will make custard in it. And the bread maker is one more plus sign, one more credit.
Larissa 888
And I have a question of a slightly different nature. The dough seems to be good. The recipe says for 10-15 minutes at T-180gr. To rise, and then for 7-10 minutes at T-150gr. To dry out. And she did everything. At first they rose from me, but already at the end of the process (drying process) they fell off and became cakes. What did I do wrong? Maybe there are some nuances in baking "Eclairs" that I do not know about?
Iriska
I bake on t-180 without lowering the temperature. By the way, they are the size of a fist.
Cake
Larissa, your mistake is a sharp drop in temperature, alas! Eclairs can't stand it at all! Therefore, even opening the oven once again is not recommended. I, too, like Toffee, immediately set the temperature to 170-180 degrees and do not reduce it during the baking process. It turns out great.
About the dough making technology. I have the same recipe as described above. The oil with water and salt boils and I pour all the flour into the saucepan at once. Use a MIXER to stir right on the stove until the dough is smooth and warmed up (2-4 minutes). I turn off the mixer, put aside the saucepan. I knock 4 eggs into a cup, wait until the tea leaves in the saucepan have cooled down quite a bit, and if I take the eggs out of the fridge, I don’t wait at all. I turn on the mixer at high speed, pour all the eggs out of the cup at once into the tea leaves and beat for 2-3 minutes. In a saucepan, at first it is liquid, then it thickens. then the lumps disappear. then the mass brightens and becomes viscous. All. Done. It takes me a total of 15 minutes to prepare the dough - the oven is just warming up. I was always surprised at people. who assert that the eggs SHOULD be rubbed ONE_ ONE. Yes, they deducted this from Stalin's cooking, when there were no household mixers yet! Yes, if you plump all the eggs at once without a mixer, you will be tormented by mixing them into the dough (I tried). Therefore, it was advised to introduce the eggs one at a time, carefully rubbing until smooth. But when now there is a mixer (or a hand blender), what's the point of rubbing in by hand ?? !! Our task: to get a homogeneous mixture of tea leaves and eggs.Moreover, the mixing quality directly affects the result! So entrust this business to a mixer and you will get a wonderful dough. And fast!
One more observation. After the dough is brewed, I sprinkle 1 tablespoon of panifarin on top. Then I beat everything with the eggs with a mixer. In my opinion, eclairs are better.
Scarecrow
By the way, I also never followed the instruction about driving eggs one by one. She threw everything in at once and mixed with a mixer ...
Manually, even mixing one by one, you will be tortured - pieces of dough slide in the egg mass ...
Larissa 888
And when you take them out of the oven, right away? Or are the already baked cakes getting cold in your turned off oven? With the door open or closed?
Iriska
I make sure to leave the cakes in the open oven (already off) for 5-10 minutes. They dry up just at this time. And I bake at 180 degrees for 30-40 minutes. The last time it turned out so large that the cream was not enough, they ate it empty.
Anastasia
Quote: Tortyzhka
... I was always surprised at people. who assert that the eggs SHOULD be rubbed ONE_ ONE. But when now there is a mixer (or a hand blender), what's the point of rubbing in by hand ?? !! Our task: to get a homogeneous mixture of tea leaves and eggs. Moreover, the mixing quality directly affects the result! So entrust this business to a mixer and you will get a wonderful dough. And fast!

The meaning for me personally is that the task is to get not only a homogeneous mixture, but also the correct consistency at the same time. Eggs vary greatly in size and if you drive in a certain number of large eggs at once into the brewed dough, then you can learn too thin dough, which simply will not keep its shape. Honestly, this is the first time I see a mention of the relationship between the absence of a mixer and therefore driving eggs one by one. Everywhere professional pastry chefs advise to drive in one at a time and check the dough for consistency after each hammered egg. After all, you yourself probably know how eggs can vary in size and what consistency can the dough be? I just have already passed this stage on myself, when I had to redo all the dough for eclairs only because it turned out to be liquid and spread ugly over the baking sheet. It was a shame. And it's better to spend 5 minutes more on hammering eggs one at a time than just throwing away a portion of the unusable dough.
This is my IMHO.
Iriska
Anastasia,
completely with you. I also always drove one egg at a time. It happened that you put 3 instead of 4, and the dough is already what you need.
Cake
Quote: Anastasia

Everywhere professional pastry chefs advise to drive in one at a time and check the dough for consistency after each hammered egg. After all, you yourself probably know how eggs can vary in size and what consistency can the dough be?

Anastasia, as a professional pastry chef, I will say that "not all confectioners do it"!
In my workshop, natural products are produced according to OST 1986 "Custard tube pastry with cream". In the technological instructions for this test, ALL ingredients are given in GRAMS. Everything. However, the situation is the same in other types of dough and cream. Therefore, in a professional confectionery (I dare to count myself), brewing is done separately, and the egg mass is measured separately. That is, once I put the vessel on the scales, poured in exactly the right amount of eggs BY WEIGHT, made a mark. Now we don’t weigh the eggs every time, much less count them - you’re right, they are sooooo different in size. Then the brewing and egg mass are put into the kneader and all this is kneaded at once until smooth. If everything is measured correctly, no spreading of the mass is observed, the result is stable. We release 100-150 pieces per day - there is no marriage.
When I make it at home (by the way, according to the same recipe), I try to take medium eggs and everything works out.
The problem is really "not worth a damn" - everyone does as they are used to. My personal observation of this test is this: a lot depends on the oven. You need an even heat without drafts and an accurate baking time. Not bored - they settled down. The bark is dry. So experience is the best advisor. Not confectioners. even professional
Anastasia
Quote: Tortyzhka

Anastasia, as a professional pastry chef, I will say that "not all confectioners do it"!
In my workshop, natural products are produced according to OST 1986 "Custard tube pastry with cream". In the technological instructions for this test, ALL ingredients are given in GRAMS. So experience is the best advisor. Not confectioners. even professional

You know, I really do not want to breed a hassle with disputes on the forum, and yet I cannot disagree with you in some part, you gave advice in the subject as a professional to professionals, this is in my opinion. Someone might find it useful. But advice to check the dough for consistency is given by professional pastry chefs to NEPROFESSIONALS, who at home, for the most part, will still measure eggs in pieces, and not in grams. At the factories, it is really like you all and write, and the methods worked out for years and weighing in grams verified to automatism. And at home you don't have to flour once at a time, then the eggs will seem average to one non-professional, and to another small ... After all, it is not for nothing that complaints in various topics are very frequent on our forum - some of the author's recipe do not get a bun-liquid, others, on the contrary, the breadmaker cannot knead the dough-tightly. Because most people do not have a professionally filled eye and the flour differs greatly in different regions.
But you are right, experience is necessary in everything. Therefore, in my message I wrote IMHO, so as not to annoy anyone. I have just such an experience, about which I also wrote there.
Andreevna
Thank you very much Misha, for a recipe for making dough for eclairs in a bread maker. Here's the result:
Custard cakes (recipe collection)
MariV
Custard cakes (recipe collection)
I also baked my own - I kneaded everything in HP, a little "mess" with T - I baked the first batch at 180 degrees - it turned out great, and from the second I smarted it up - I set 200 first, and then decided to reduce it to 180, and, as a result, fell ...
Stuffed with cottage cheese and cream, delicious!
Next time I will not rape HP - the mixer will cope, I think, no worse.
Andreevna
Quote: Sofim

Andreevna, what did you stuff them with? Cute
Stuffed with butter cream consisting of boiled condensed milk and butter (beat). I poured the top with chocolate icing: bitter chocolate + butter + a little milk. Melt on low power in a microwave. Baked in the oven at 170 * with convection for 25 minutes. Turned off, opened the oven lid. In this form, the blanks for eclairs and cooled down.
MariV , and now I'm only in a bread machine and I will knead this dough. In 6 minutes on the PIZZA program, my eggs intervened just fine. But if you have a good mixer, especially with a bowl, then of course you can use it too. And also, I introduced eggs one at a time, this is a long-term habit and not only, because eggs come in different sizes, as if not to overdo it, and the bread maker perfectly mixed everything consistently and easily.
MariV
Andreevna,
about introducing eggs one at a time - here I, as infrequently baking custard cakes, agree. Because yesterday, with joy, 4 pieces were thrown at once, the dough turned out to be very liquid. Well, the oven did not let me down - I inflated large balls from batter at a temperature of 180. The second batch did not work, because, as I wrote, I experimented with T. Well, I put these pancakes under the balls.
Bagel
In Vysotskaya's book there is this stupid recommendation to lower the temperature, the result is a dough, she didn’t do it out of anger for a long time, although she understood what was the matter. I bought a grocery book about pies - by the way, I recommend it - a good book, there was no need to lower anything on it, an excellent result. Only when I squeezed the dough out of a disposable pastry bag, I threw out the metal nozzle with the bag along the park .. usually ..
Andreevna
Here are the steps for mixing eggs into dough.

Custard cakes (recipe collection) Custard cakes (recipe collection)
Custard cakes (recipe collection) The dough is ready
The temperature did not increase or decrease, and whoever has a convection oven, then for this test - a very good result
himichka
Quote: B. T. I.

She made choux pastry. The flour was hammered into the water and butter poorly. Very cool. I had to add water, otherwise it turned out to be a dry lump. If possible, who baked, tell us about the proportions !!!
B. T. I., a recipe proven over the years, sorry, ancient proportions in 250ml glasses.

0.75st. water, 0.25 h. l. boil salt and 0.5 tbsp oil, add 1.5 tbsp. flour, mix well over low heat for 2-3 minutes. Cool slightly and beat in 5 medium-sized eggs one by one, without stopping to knead.
From this portion, I got 25 small-for one bite-eclairs.
Bake for 30-40 minutes on a baking sheet greased with a thin layer of fat (in ancient times, neither temperature nor paper for baking).
himichka
Quote: B. T. I.

himichka! And from so many eggs eclairs will smell like? Scrambled eggs?
B. T. I., never! If the eggs are large, you need to take 4pcs. Actually, I understand that it is the ratio of eggs-flour-butter, that is, moisture, that allows the dough to swell when baked. I used to have a gas oven without a ter-ra, but I think the oven should be at 170-180 degrees.
Husky
According to the recipe it is like this:
1 glass of water
a pinch of salt
125g margarine for baking
bring to a boil over a fire
add 1 cup flour, stirring constantly. Remove from heat. Cool down.
Beat 5 eggs one at a time, each time carefully mixing the eggs into the dough.
Transfer the dough to a pastry bag, squeezing the dough in the form of sticks or buns. Bake at 180 degrees, 20 minutes.
My notes. I add 3 eggs. The dough is not thick, easily squeezed out.
I'm afraid that in the recipe given above, the baking time is very long.
Luysia
Quote: husky

According to the recipe it is like this:
1 glass of water
a pinch of salt
125g margarine for baking
bring to a boil over a fire
add 1 cup flour, stirring constantly. Remove from heat. Cool down.
Beat 5 eggs one at a time, each time carefully mixing the eggs into the dough.
Transfer the dough to a pastry bag, squeezing the dough in the form of sticks or buns.

I have exactly the same recipe (only 4 - 5 eggs, depending on size)
Just like me himichka I still keep the dough after adding flour over the fire, stirring for 3 minutes.
Well, everyone knows - the oven must not be opened almost until the eclairs are ready, otherwise they will fall - and there will be buns.
Anastasia
Girls! And teach us how to make beautiful eclairs! I learned how to make them tasty, but beautiful and the same, no! I squeeze out the same ones from the bag, the attachments are beautiful, and in the ovens every cake "in what way" grows. Neither round identical nor finger-like are obtained. Or will it be impossible to achieve identical neat balls at home?
Hairpin
Quote: Anastasia

Girls! And teach us how to make beautiful eclairs! I learned how to make them tasty, but beautiful and the same, no!

Anastasia, and where did we learn to make them tasty? Looks like I missed something again ...
Summer resident
Quote: Hairpin

Anastasia, and where did we learn to make them tasty? Looks like I missed something again ...

Hairpin, for eclairs to Stern and Chuchelka
Summer resident
Quote: Hairpin

And ladies' fingers and eclairs are not the same thing?
The dough for both is done the same way, only for baking it is deposited in different ways. It is desirable to make the fingers smaller, but with eclairs you can turn around. I spread it on a sheet with a teaspoon, and my neighbor canteen.
Anastasia
Quote: Hairpin

And ladies' fingers and eclairs are not the same thing?

In principle, the same thing, in my opinion! But my fingers do not turn out - as if I did not gently squeeze out - in the oven everything swells into shapeless plops. No, everything fits perfectly, rises in the oven, but beauty does not work out and even forms.
nut
1 tbsp. water, 1 st. flour .125gr. butter or margarine, 4-5 eggs. 1/2 tsp. l. salt.
Salt water, add oil and bring to a boil. Pour flour intensively, stir everything so that there are no lumps, remove from heat and let cool slightly. then add eggs one at a time and mix well. the dough should be like thick sour cream. Place a large star on the sheet through the air bag and the nozzle. Oven 180 *, Teflon sheet, do not smear with anything, you can spray a little water. do not open the oven for 15-20 minutes. To plant eclairs on a sheet at a distance, when they are baked, they grow great, I did not notice in time, I look to grow well and bake in color.Take out, cool and fill the charlotte.
Hairpin
Nut, Lisss! I bring you two orders !!! Nut for the primacy and recipe for profitrolls, and Lisss - for the recipe for profitrolls and Glasse cream:

At first it was like this:

Custard cakes (recipe collection)

Then like this:

Custard cakes (recipe collection)

Then I began to make Glasse cream, and they (the bad ones) ate everything while trying it !!! And where is the cream? !!! I don’t know the correct one, but I liked it !!!

Custard cakes (recipe collection)

Therefore, everything went on the second round. First like this:

Custard cakes (recipe collection)

And then like this:

Custard cakes (recipe collection)

On my own I can add:

1. Profitrolls do not need to be flat. It turns out badly.
2. I got a huge portion of Kremy Glase. Three times more than a serving. Maybe I stuffed a little ...

Lisss's
Hairpin, very beautiful eclairs, bravo! I demand a medal for the Hairpin!

and that's all you got from the recipe? there should actually be 2 trays

I make my own modified custard for eclairs, here is his tunic for 1 recipe for eclairs, but I don’t remember how much it turns out to be glazed, but I have to fill it in from the bottom of my heart

your glaze is excellent, standing, embossed

Daisy
Tell me, pliz, but where can you see the recipe for the glaze? I didn't find about the cream in Temka
nut
Hairpin excellent blanks turned out (y) Next time, take a double portion on the dough (I make from butter margarine Khozyayushka 250 gr.), For some reason they come out more magnificently than from butter and put a star with the largest hole or cond with a nozzle. syringe Gourmet if you have (I use Gourmet) and do not be afraid to squeeze a little more star onto the sheet, they will be more magnificent. Well, I won't say anything about your worms, but after all, it was still delicious even without the filling, when I make the cream, I serve both, otherwise there will be nothing to fill
Lisss's
Eclairs

Custard cakes (recipe collection)

I have the same recipe as nut, only I translated everything into grams and ml

1 stack. water (240ml)
a pinch of salt
125g butter
1 stack. flour c. from. (160g)

240g eggs

Bring water to a boil, reduce heat. put a pinch of salt and butter in pieces. when the butter has dispersed, add flour and stir until the crumbs gather into a smooth shiny lump. remove from heat and, without cooling, beat in eggs one by one, stirring thoroughly after each addition. the dough will turn out to be very soft, but thick, like homemade sour cream, it is kept in a mound on a baking sheet.

preheat the oven to 200C. grease baking sheet with rast. unscented butter or margarine, spoon out the dough. eclairs grow strongly in the oven, it is imperative to leave a space of 4-5 cm between them. bake for 15 minutes at 200C, then reduce to 180C and bake for another 3 minutes.

when the dough is done
Custard cakes (recipe collection)

experiments with different egg sizes:

ready-made dough with 260g eggs
Custard cakes (recipe collection)

on a baking sheet
Custard cakes (recipe collection)

baked
Custard cakes (recipe collection)

dough with 220g eggs
Custard cakes (recipe collection)

on a baking sheet
Custard cakes (recipe collection)

baked
Custard cakes (recipe collection)
Quote: Daisy

Tell me, pliz, but where can you see the recipe for the glaze? I didn't find about the cream in Temka
Daisy, cream Glace here here
Aunt Besya
Oh, how I love eclairs !!!! : nyam: This is perhaps a little of the pastry that I sometimes eat Hairpin! Master! Hurrah!
And I have a little less oil in my recipe ..
Lisss's
Freken Bockthan playing with cars - you take an open star (the largest, from the Dnieper industry, which you received from Lily-Lyulek), and from it you put eclairs on a baking sheet - and you will have even better, because you are neat and everything is symmetrical and even here you will see! and be sure to show us, because we also want to admire
Freken Bock
Lisss's , Luda, I'll try one of these days. My kids are big fans of choux pastries. Well, and me, you yourself understand, your co Hairpin neat works deprived of peace. There are no problems at the stage of planting cakes. But then they sit motionless in the oven longer than they should, and do not grow. They are grasped by a crust, then they begin to grow and crack. It is necessary to deal with temperature conditions.
Lisss's
Tan, it seems to me, that means T in the oven is too low to start baking ... do you have electricity or gas?
Freken Bock
Luda, gas oven. The stove is good, but no bells and whistles. It does not show the temperature, you have to trust the instructions. I realized, of course, that the temperature did not reach the desired one.I will fix it.
N @ t @ li
By the way, yes, I like to put curd cream in eclairs: you can add cottage cheese + butter + banana in half - it turns out very tenderly.
Husky, the swans are super!

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