Custard cakes (recipe collection)

It all started with Beilis. In the morning I cooked a baileys for 4 yolks in a chocolate maker, 4 squirrels remained. I decided to attach them in a soufflé for a bird, I got into the agar, it turned out that one of the bags was approaching the end of its shelf life. But, you can't put such an amount of agar into a bird, I decided to make a curd soufflé, I didn't whip the cream separately in the park, but everything spilled into the curd, it turned out curd cream. Then I remembered Soviet childhood and the eternal question - why there is so little filling in eclairs and curd rings. And then everyone decided to bake the eclairs, well, in general, the issue of recycling the cream was decided by itself

By the way, I also made a bird, but it looks like "for home use"

Lika, the rings are cool! And with what nozzle did you spread the dough?

Lika, the rings are cool! And with what nozzle did you spread the dough?

Thank you!! An open sprocket with small teeth, pressed hard and slowly moved

Lika, beautiful !!!! and curd cream can be used in Creams?

Thank you,
the cream somehow turned out impromptu, I'll roll it on something else and lay it out

["Cake" Eclair "]

Moe "Cake" Eclair "

dough:
butter 125 gr
eggs 5-6 pcs.
water 1 glass
flour 1 cup

cream:
milk 1.5 cups
egg 1pc.
butter 300gr
0.5 cups flour

Dough: Cool to boil water with 125g butter
Pour in flour, stirring, until the mass lags behind the walls of the dishes
Cool to + 36C
Add eggs to the mass and grind everything together until the consistency of sour cream.
Spoon the dough into lumps on a baking sheet.
I make round ones.
Bake for 20-30 minutes

Cream: 1. Boil 1 cup milk and 0.5 cup sugar together.
2. Mix 0.5 cups flour and 1 cup sugar with 0.5 cups milk.
3. Pour the second mixture into the first.
4. Boil everything together, then cool.
5. Beat in an egg and beat all together, gradually adding butter.

Fill each cake with cream.
Sometimes I add a little instant coffee to the cream
and grated walnuts.
There are a lot of cakes

I love eclairs, and I add either lingonberries or cranberries to the cream. The cream is slightly sour, delicately pink and delicious!

Since it was such a heat, today I also decided to ekleretsya, this is what a tasty treat

[Lisss]

I also want to focus on pedantry Lisss, which indicated the weight of the eggs. She has 45 grams of eggs in her recipe, I buy at 60-65, but about Zest generally keep quiet. I think it can play a crucial role ... sometimes ...

But my eclairs are not very successful I bake them for about an hour at 180 degrees. Eclairs come out, very crispy and too crispy. You keep less - they are not baked and inside they smell like eggs And so I want soft eclairs ... Can someone tell me what my mistake is?

I think the temperature is your mistake. Temperature too low. They dry up with you. 1 hour is very long for eclairs.

The temperature was set the same as in the recipe. And in this forum thread, they also wrote about 180 degrees. At what temperature to bake them?

[Floris]

Floris , are you that confident about the oven? I also set 180 degrees, but after my eclairs showed no signs of life for 10 minutes, I added the temperature. They began to grow, but the crust had already grabbed and the surface came out torn. Now I doubt that the declared 180 degrees were there.

I always bake mine at 200 for 15 minutes, and then, if it's light, I decrease T and bake as much as necessary at 180.

And I baked in a gas oven at a risk of 170 degrees with an inverted countertop on top for a long time ... at least forty minutes. But I'm in no hurry!

I, too, am not in a hurry, I have them baked for an hour I am most confused by the smell of eggs. It stays a little even when the eclairs are almost brown. That is, it turns out that the middle is not baked at all, and the top dries. And until the cake inside is completely dry, the smell of eggs does not disappear. And inside the eclair turns out to be hollow, that is, when compared with an empty box, so this is it

We also indulge in eclairs, I love them even without cream
what were and what became

I also baked some cakes today. They came out great, but after all the masterpieces and the photo there is no point in posting. I did it according to my mother's way, just laid it out on a baking sheet with a spoon. And for the filling with cream (custard) I got a confectionery syringe from the food made in the USSR. It was not possible to use it, there is no tightness of the body and piston and everything climbs in all directions. Although the idea. Theoretically, they can make cookies and decorate cakes with cream and even beat eggs. But in practice. Girls, does anyone use Teskom's syringe? How is he good? Or the same nonsense.

It seems to me that all syringes are nonsense ... A simple package is better !!!

[k.alena]

k.alena, I had one. Is there a piston in a hole? It is not very convenient, as it is quite large. I just think now that if you cut the nozzles, then you can use them with a pastry bag.

Is there a piston in a hole?

Yeah. But the nasaki are fixed there with a ring, which is screwed onto the body, so IMHO they cannot be adapted anywhere And the bags will probably have to be bought, since the cakes are simple, the ingredients are quite ordinary and everything is very tasty

[The dough should reach for the spoon and be sticky and stringy, but not drip from the spoon.]

There are no people who do not love custard cakes.
I read that not everyone succeeds in them and decided to share a recipe proven over the years from my old notebook, maybe I can help someone. In any case, according to this recipe, I always got them both in a gas oven and in an electric one. Unfortunately, I don't have it in grams, because when I started baking them, I didn't have a scale yet. So look for a faceted glass

2/3 gr. glasses of water
100 g butter or margarine
1 gr. a glass of flour
4 eggs
Boil the oil and water, add a pinch of salt, add flour and hold for a while, stirring over the fire, as if to dry. Remove from heat and beat in eggs one at a time. Exactly one at a time, because you may need not 4 eggs, but 5. The dough should reach for the spoon and be sticky and stringy, but not drip from the spoon..
This can be done completely without a mixer, but with an ordinary spoon, each time mixing the egg well into the dough.
Bake in hot oven, slightly open for 15 minutes, then reduce heat, close oven and until golden brown.
It turns out from this number of 14 eclairs.
Cream as desired, whichever you like.
I love sprinkled eclairs very much. For this I use biscuit crumbs, which can be mixed with nut crumbs. It turns out very tasty.
For eclairs, I have kept a metal tube for a long time. And if I spread it with a spoon, then in the city of my childhood they were called shu, I usually just sprinkle them with powdered sugar on top.

Yeah. But the nasaki are fixed there with a ring that is screwed onto the body, so IMHO they cannot be adapted anywhere)

I think you can! But I'll persuade my husband to cut off the upper flat part and the mustache! put in a bag and draw! By the way, there is also a nozzle for filling tea-leaves, such a long one.

Bake in hot oven, slightly open for 15 minutes, then reduce heat, close oven and until golden brown.

It seems that I realized that at the beginning of the topic there were a lot of complaints about the fall of eclairs after the temperature dropped.

And as for the number of eggs, I understand that driving one at a time only makes sense in the absence of weights. I drove in 4 eggs, 60 grams each. That is, I did it successfully with 240 grams of egg mixture.But this is with my flour and my oil. I use almost always the same thing. This I mean that it makes sense to measure the correct volume of the egg mixture, so that later it would be easier.

It seems that I realized that at the beginning of the topic there were a lot of complaints about the fall of eclairs after the temperature dropped.

They never fell off with me, because the oven is already preheated quite well, and in 15 minutes the eclairs already have time to bake in a hot oven, and then they just dry out. Perhaps it also depends on the test. If it is too liquid, it will be so tender, it will definitely fall off.
But, of course, I need to weigh everything, now with weights. But so far this recipe has not let me down.

When I hammer 3 eggs, I always look at the consistency of the dough, it should be shiny and viscous, you take out the stirrer and the dough should follow it, and not tear and at the same time not drain - it's like a fresh candy, you break it and the filling stretches. For the Sovdepov syringe, I wrote that the piston in the hole must have a transparent cap, I have it in my computer and I have been using it for 20 years

And I always bake custard cakes, baskets and puff pastry tubes in an airfryer.

On what?

in any Teflon form that fits in the diameter of the airfryer. In general, my first airfryer was given a form with holes at the bottom. It is possible on it. It bakes faster in time than in the oven. But fewer cakes are baked at a time. So you have to bake more than once. True, this suits me, since the oven is usually occupied by either biscuits or meringues.

[husky]

Hasochka, I came with my poultry farm to say THANKS in chorus !!!
It was the first time I brought out swans, I really liked it! 25 goals came out of the portion.
Thanks for the master class !!!!



How to make such swans husky showed here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22961.0

[Lelka]

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

Lelka, but you can ask what the failure was then? Did you succeed in the end?

Almost all the recipes in this thread are similar (only butter / margarine is 100 grams, then 125. And the weight of the egg mass is quite uncertain), and the very first one - Boris Burda is very different. So I think, try it, or not ... Although the process of salting the kneaded dough seems questionable ... and beating eggs into a chilled / cooled mixture too ... And the dough dripping from a spoon in one drop ...

[LOLKA]

I can say about my bitter experience. I baked for a very long time and nothing worked either. The mustache did not rise. Then I realized. I had two errors. I threw eggs according to the recipe, but it turned out to be a lot and the dough was liquid. And the second mistake. This is the baking temperature.
The cakes will not rise at low temperatures !!!!!

LOLKA, read the whole thread again and pay attention to the little things. Something is being done wrong, definitely!

[Mistress]

Mistress, did you bake according to Boris Burda's recipe?

No, I have a recipe like Husky

[Husky]

Have Husky a classic recipe, everything is clear with him. But Boris Burda's recipe (on the first page) has completely different proportions. So I'm looking for those who made according to that recipe. Lelka did, but it did not work. Then she did it differently, and everything worked out. I think she gave up on that recipe ...
Well, just wondering ...

Well, I did. Only I did not beat the eggs separately, but introduced them one at a time. Everything turned out great. Baked at 180C, but not 15 minutes, but about 30. After 15 minutes. they grew up, but they were quite light. And after 30 - browned. But I still seem to have turned on the convection. There were many recommendations specifically for baking, but I immediately drag my favorite recipe into my culinary notebook, and try to write down comments from the topic too. By the way, the dough was not "flowing" at all. Mom in childhood is often made of baking and I have memories of this dough that it looks like mashed potatoes. Here's something like it came out for me.
I want to ask right away. Inspired by success, I bought a set of disposable bags and 2 attachments yesterday. With one, in the form of a thick needle, for filling with cream, there are no questions. But the second one is for the formation of the eclairs themselves ... After reading the topic about the nozzles, I doubted whether it would fit. It is called "an asterisk of 8 petals dia. 19mm" Now I will look for the picture and post it.

for jigging, the main diameter is 19mm. mine in the photo above in this thread are deposited with an asterisk 8 petals with a diameter of 15mm, it choked harder, but I liked the result

Like this, only there are 10 petals, and I have 8.

this is a closed star, I have an open one ...

this is a closed star, I have an open one ...

So it won't be an eclair? Or maybe bend the petals so that it is like a crown? I understand that this is open. Or will it turn out clumsily and it is better to buy another?

I think everything will turn out great, only from the closed one it will be harder to press, the dough is rather thick. from the open smaller diameter it was also heavy, at the end of the hand trembling. and through the closed one try to push this dough ...

I compared my recipe (from childhood) with choux pastry with those in Temko. My recipe is completely the same as the Scarecrow recipe.
From this test I made both "Ladies' Fingers" and Eclairs.
The dough was thick (not runny). After spreading the dough on a baking sheet, stripes were clearly visible on the products.

Husky, I'm with you with the swans, that's what happened


Of course not as beautiful as yours, but okay at least edible

Well why, very cute swans And the idea itself is super

I compared my recipe (from childhood) with choux pastry with those in Temko. My recipe is completely the same as the Scarecrow recipe.
From this test I made both "Ladies' Fingers" and Eclairs.
The dough was thick (not runny). After spreading the dough on a baking sheet, stripes were clearly visible on the products.

Yes Yes Yes! I also made this recipe the other day. Indeed, at first I thought that the dough was thick, but decided not to deviate a step from the recipe, as a result I got the best cakes ever since baking eclairs. They baked very quickly, no temperature decrease or increase was needed, the result was weightless, with a good empty gut and an excellent corrugated tube surface!

[Anastasia]

Indeed, at first I thought that the dough was thick, but decided not to deviate a step from the recipe, as a result I got the best cakes ever since baking eclairs.

Anastasiawhat pretty tea-leaves!
And what grooved - super!
Did you stuff them with something? Or have you been so grumpy?

[Anastasia]

Anastasiawhat pretty tea-leaves!
And what grooved - super!
Did you stuff them with something? Or have you been so grumpy?

Thank you! The most liked the fact that they did not blur and kept all the stripes! No, there was no one to grumble, I did it during the day, when everyone was at work, it saved the cakes from being eaten ahead of time! From a portion I got two baking sheets. Half stuffed with curd cream-fat cottage cheese, whipped with cream and powdered sugar and secured with a bag of thickener for cream. And the other half with your butter custard https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=6779.0

Here is my report
Today, for the first time in my life, I made choux pastry, I was so afraid that it would not end up ... Many people say that the dough is capricious and my oven jumps all the time at a bad temperature. But everything turned out Hurray!
The testicles were driven in with the help of HP, the filling was curd cream. Yummy thanks a lot for the recipe and advice.

[Gdalinka]

Gdalinka, very nice!!!

And round, because you rolled it with your hands?

And round, because you rolled it with your hands?

No, I'm from cond. she put them in a bag on a baking sheet. It's just that I don't have a big nozzle with an asterisk, I took the largest nozzle, and I have it with a smooth tube. They are not quite round, it just happened in the photo.

I want to share information with those who still want to drive in testicles using HP, by trial and error I came to the conclusion that it is possible to determine the desired consistency of the dough by its appearance in a bucket of HP
This is how our dough should look like:

A ball with a walnut should form in the middle, if the ball is larger, this means that there are not enough eggs.
Of all the recipes listed here, I liked the recipe from Lisss`s the most. post number 39
I add 4pcs one at a time. eggs and then I observe the dough, if the eggs are medium, another half if the whole is smaller. I hope girls my observations are useful to someone

Who is interested in the reviews about Boris Burda's recipe, I did it several times - everything is fine. The dough was quite thick, keeps its shape well, and swells into beautiful balls during baking. I tried to lower the temperature and not lower it (gas burning), in both cases everything went up and baked perfectly Thanks again to Viki and Burda for the recipe

and here I am with my report))
inside cream Charlotte - delicious, like in childhood)))

I decided to try the custard. did it for the first time. made according to the recipe from Stеrn

100 gr margarine
1 glass of water
a pinch of salt
1 cup flour
4 eggs

As a result, it turned out somehow liquid in sensations (it almost poured out of the otkerskoye press itself), but since I did it for the first time, I could not understand it correctly or not very much ... The form was not kept at all. And in the end, now I'm trying to finish them at least somehow - the outside has long been browned, but the inside is still soft and damp. Although they got up quickly and swelled well.

What do you think - what's the problem? One egg turned out to be superfluous (I confess, I didn't hang eggs by grams - I don't know exactly how many of them came out, but they were not too large), or a joint in the T oven (set it to 200)?

[Ernimel]

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 cooking time of the dough could also affect the thickness.