Ernimel
Quote: Stеrn

Ernimel , the recipe is the recipe, but our products are different. Margarine of different quality, and flour can be poured into a glass in different ways, the dough cooking time could also affect the thickness.

I took not margarine, but plum butter. I measured it exactly by the scales. For various baking I take it all the time - it seems like there have never been any problems ... Flour - a glass and there is a glass, without tamping, but a little with morning. I did not cook it for long, as it was brewed into a mass - I stirred it a bit on the stove and set it aside to cool before adding the eggs ... or did it take a longer time to heat the already brewed mass?

It's just that I'm thinking now, what should I change next time. This batch came out - it was dry outside, but inside it is still damp. They stood in the oven for about 35-40 minutes for sure, if not more ... The oven, of course, I still have, but I still want to ...

Makes sense in the next. times minus the egg to make?
Husky
Ernimel , I have five eggs for this recipe. But I always add one at a time. And as a rule, I don't need more than three. Otherwise, the dough is very thin. Here HERE I showed in the photo how I make such cakes. It might come in handy.
Stern
Ernimel, Huska is absolutely right! Eggs must be added one at a time.
As you saw that the dough of normal consistency is enough!
Ernimel
As you saw that the dough of normal consistency is enough!
One at a time was added ... only it was difficult to judge the normal consistency by the first. I will try again, thanks for the support!
Olympiad_M
And I agree with Husky. I also don’t take more than 3 eggs. Respect and respect to the one who came up with the idea of ​​mixing eggs into the dough using HP. I have never done such a delicate choux pastry! I show off (baking sheet for the whole oven):
Custard cakes (recipe collection) Custard cakes (recipe collection)
Miracle777
Girls tell me who made the eclairs - I have a problem with filling
Yesterday I made a cake "Ladies Fingers" from Chuchelka's custard dough and left one with cakes for my husband's favorite eclairs (the first time I wanted to make it myself). ... So I sit in chagrin, the cream will probably not soften, it is condensed oil. Who can say more precisely so that the products are not translated?
Rita
Miracle777 ,

try on one - sprinkle it with water from a spray bottle or hold it over steam. If anything, then you can dry it again in the microwave.
Miracle777
Rita, thanks for the hint about some water - I didn't even think about it I tried yesterday on one - a biscuit, shaken up some more sour cream, poured them into the refrigerator, another mini-Ladies will be
And zaoadi delicious cream with condensed milk and a couple of spoons of brandy baked a biscuit, meringue, and now I’ll collect a cake with ananaskas in a woman’s style.
Hairpin
Profiteroles from Lisss... Again and again:

Custard cakes (recipe collection)
Cream from Lisss (well, the one to which she always tries to stick the word modified) ... there are a lot of Lissy's profiteroles!
zalina74
Very delicate and thin-walled eclairs are obtained according to this recipe (according to the advice Cakes added panifarin). Thanks for the recipe and advice.
Help yourself: custard protein cream, chocolate on top.
Custard cakes (recipe collection)
Aunt Besya
Quote: zalina74

(by advice Cakes added panifarin).
And where did Tortyzhka give such recommendations? Panifarin is dry gluten. Why does wheat flour need it?
Hairpin
And I was strained by the protein brew inside ... It seems to me that there must be something more fat inside ... But they look
nut
Aunt Besya, I make these custards for almost all the holidays and have never added panifarin. I use Charlotte cream filling, once I made it with protein custard - also very tasty and less high in calories, but it never even occurred to me to add panifarin, I don't see the point in this, wheat flour
zalina74
That's about panifarin.
Quote: Tortyzhka

... Another 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.
The protein inside the next morning burst into bubbles - it became as if it were not enough ... Although it was cooked as it should, and even with agar. I think eclairs have a humid "microclimate". The cream gave a sweet taste, but no more. Indeed, it asks for a creamier cream.
zalina74
Quote: nut

... margarine ...
No, no, no, I don’t use margarine (and I don’t advise you, sorry), although baking is better with it, I agree.
Night
"Zavarnushki "
Custard cakes (recipe collection)

Girls: and I did today, tea-leaves according to the "Husky" recipe, It turned out very cool cakes, very cool recipe, I recommend
moby
I really like custard cakes. I cook often. My recipe has a slightly different ratio of ingredients, but otherwise everything is the same. I love the cream on an oil basis, with condensed milk. And so, stuffing the syringe first, then drove it all into profit))
Custard cakes (recipe collection)
Rimma71
Here I am with eclairs !!!!
Recipe from Nutconverted to mg Lisss's... Thank you girls !!
I stuffed a part with cottage cheese, grated with sugar. powder, the rest - so they ate.
I have long wanted to try to make tea leaves, but the lack of an oven stopped me ... I have a microwave with different types of heating, including the "oven" mode, that's where it baked !! Everything worked out! Pace. 200 degrees, 20 minutes.
Custard cakes (recipe collection)
Anko
Mmmmmm !!!! Girls, what beauty comes out for everyone !!! Here I am with my tea leaves. Prepared by recipe Viki inside the custard
Custard cakes (recipe collection) Custard cakes (recipe collection)
inucya
Can I put my custards, recipe Viki, for which many thanks to herCustard cakes (recipe collection), custard cream, glued with chocolate.
Iriska
Eclairs with vanilla cream

Custard cakes (recipe collection)
Irina.
Girls, tell me what recipe will make eclairs, like Iriska on the picture.
I want to achieve precisely that the dough is plump and plump after baking, like in store. My dough is thin, tasty, but I want to learn how to make it differently. There are many recipes, proportions are different everywhere.
Irina.
Natalishka, Thank you!!! From the photo, what I need. I haven't baked on it yet. Maybe I'll bake it today.
Iriska
Quote: Irin A.

Girls, tell me what recipe will make eclairs, like Iriska on the picture.
I want to achieve exactly that the dough is plump and plump after baking, like in store. My dough is thin, tasty, but I want to learn how to make it differently. There are many recipes, proportions are different everywhere.

Yes, the cakes are divine

100 ml milk
100 ml of water
100 g butter
200 g flour
a pinch of salt
5 eggs

200 degrees 25 minutes

Irina.
Iriska, Ira, thank you very much!!! I will definitely bake it.
Iriska
I can give you a recipe for the cream:

500 ml milk
200 g sugar
Vanilla pod
3 eggs
60 g cornstarch
200 g plums. oils

Bring the milk to a boil with 100 g of sugar. Mix the eggs, 100 g sugar and starch separately. Pour hot milk into the egg mixture and stir well. Then pour this mixture into hot milk and stir until thickened. Add 100 g of butter. Cool and add the remaining 100 g of butter. Beat well.

Tastier than these eclairs, I ate nothing.
Irina.
Iriska, Ira, special thanks for the cream !!!
Incompetent
Made according to the Husky recipe ... really it worked out ?! After the first acquaintance with the choux pastry many years ago, I decided not to mess with it anymore (it’s impossible, of course, but how it happened) ... and then I tried again, and not in vain =) my family dabble in profiteroles =) and I'm happy as an elephant =) Thank you all!
Vinokurova
Viki, very nice and tasty
Albina
I subscribe to Temka. Wonderful
natali.luka13
Good day everyone! And what is panifarin?
Antonovka
natali.luka13,
You are here with this question Agram, Panifarin and other improvers, starters, malt additives, products... I just don't understand why this question was asked here
Rusa
Girls, tell me, if I want to bake a choux pastry like in a store, what thickness and length to squeeze out the dough?
biankausa
Did the first time yesterday, it worked ALL fine. The most boring thing was pushing the dough into the jig bag, especially the second time. When squeezing, the dough did not want to separate from the bag, I pinched it with my fingers, it turned out such commas that swelled up during baking.
my observations:
I had 2 baking trays, as it turned out, one non-stick, (two layers of aluminum and an air gap), the second regular.
I put the usual one in the middle of the oven, non-stick on the top shelf. Those that were in the middle were baked much earlier and I took them out and put a non-stick in their place (the custards were semi-flat and not browned there), (why? a tan. I turned off the oven, put all the trays back, after about half an hour I took out both trays. The products turned out with a ruddy crust and large cavities inside. The next day, I stuffed them with whipped cream.
That's all for now.
vikikika75
Good afternoon, I don’t know if I’m asking a question there, girls, maybe someone knows, custard biscuits are sold in stores, they are about 2 cm in diameter, without filling, there is a cavity inside, and the dough is very tasty, thicker than in eclairs, rich in taste, soft and sweet, maybe someone knows how to cook it at home? Custard cakes (recipe collection)
Mom Tanya
vikikika75, vikikika75, it is very difficult to answer this question ... In which stores, cities, whose production?
vikikika75
Mom Tanya, put in a photo to explain what kind of cookie, I won't tell the company, it is weighed out, called custard cookies, usually just sold in packages, it was already on sale 20 years ago

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers