Custard cakes with curd cream

Custard cakes with curd cream

Category: Yeast bread

Ingredients:

glass 250 ml
for 24 cakes

Cooking method

• Dough



• 100 gr margarine


• 1 glass of water


• a pinch of salt


• 1 cup flour


• 4 eggs



• Bring water, salt, margarine to a boil, remove from heat, add flour, stir well and simmer for a couple of minutes. Cool slightly (just so that the eggs do not curl) and stir in one egg at a time (!).


• Release the finished dough from any dispenser (press \ "Gourmet \", pastry bag ..) or, if there is no such, put a teaspoon on a baking sheet lined with baking paper.


• Preheat the oven to 200 °. As soon as the cakes have risen and slightly grip, reduce the temperature to 180 ° and bake until light brown.


• Fill the cooled cakes with cream and cover with glaze.



• Cream



• 500 gr of buttery, without a gram of whey, delicious bazaar cottage cheese (or cream cheese like "Philadelphia")


• 500 g of 30% heavy cream or (at worst, sour cream)


• 1.5 stack. sugar (mix with cream fixer)


• 2 bags of vanilla sugar


• 3 sachets of cream fixer


• 2 table. spoons of liqueur \ "Baileys \" optional



• Beat cottage cheese with a blender until smooth. Beat cottage cheese and sour cream with a mixer until a stable mass, gradually adding sugar. Lovers of "chocolate in chocolate" can add cocoa powder to the cream.


• I cut out a small lid in the casings, fill the cakes from a pastry bag, and put the lid back in place. You can cut the shell wider on the side and fill the cakes with a teaspoon.



• Glaze


• spoons are not measuring, ordinary


• 5 table. tablespoons of sugar


• 5 teaspoons of cocoa powder


• 5 table. tablespoons of thick sour cream


• 50 gr plums. oils



• Mix sugar with cocoa, add sour cream, stir, bring to a boil over low heat, add butter, bring to a boil again, boil for a couple of minutes. Cool to room temperature. Apply the icing to the cakes with a silicone brush or spoon.


• Put the cakes for an hour in the refrigerator \ "walk \".

Stеrn! Thank you for the zavarnukhi with cottage cheese cream! Did on DR I got 35 pieces. Managed to try 2

Today, thanks to you, I did what I had never done in my life - worked with choux pastry.
I always bypassed him, it seemed to me that it was difficult, although both my husband and I love zavarnushechki
Well, now, today I decided to make "Custard cakes with curd cream" according to your recipe ....
and everything worked out - easy and simple, very light airy and what was I afraid of? ...



I have lemon flavor - lemon curd cream and lemon glaze

Sternushka, thanks for your simple and affordable recipes

[Stеrn]

Stеrn!
Stella, thank you very much!

I dealt with choux pastry for the first time in my life, before that it always seemed to me that it was soooo difficult. Thanks to you and Chuchelka's master class (

Cream on request workers eaters made from boiled condensed milk and sl. oils. Lose weight - so lose weight!
PS Only one thing I didn't like in this recipe - I had to cook the second portion right away.

There was only one thing I didn't like about this recipe - I had to cook the second portion right away.

Sonadorachka, good health, dear and thanks for the wonderful report!

[Stеrn]

Stеrn! Thank you so much for the cakes! I did it for the first time in my life and I did it! The euphoria was ... Made with the usual custard. In the evening we ate a few things, in the morning I thought to take to work - treat my colleagues and forgot, but in vain! I came home in the evening - but my husband came earlier ... There is one little thing left - well, at least I managed to stop, and thanks for that! By the way, I remembered how in my student years I bought tea-leaves stuffed with boiled condensed milk with prunes and sprinkled with grated chocolate and nuts - an order from my husband has already been received!

[Stеrn!]

Stеrn!your cakes are super !!! : flowers: I love custard dough, fast, a lot, delicious! But at the same time there is one big oooo minus --------------. In my opinion, baked goods made from this type of dough are destroyed as quickly as no other!

[mamontenok]

mamontenok, here I am about the same!

Svetlana, health and thanks for the tip!

Can you please tell me why my cakes turned out to be hard and dry after baking? I filled them with "Wet meringue" cream, I thought it might soften from the cream, but no, they remained "oak".

orhidej, what can I say here ... The recipe is classic, if all the conditions are met and the oven is normal, then the cakes should turn out.
Perhaps you just overexposed them in the oven.

I found a recipe yesterday and licked my lips. But yesterday they ordered me pancakes from Mistletoe))
and today I will try to make your cakes) I will definitely report back)
Thank you!

Good luck!

Here I am) Or rather they))

several were already eaten at the time of shooting))
Thank you)
The mother-in-law came to visit her granddaughter, and she rrraz - and homemade cakes!))) Showed off)))

The mother-in-law came to visit her granddaughter, and she rrraz - and homemade cakes!))) Showed off)))

Clever girl! Let him know that his son is in good hands

Here I am) Or rather they))

Promptly!))

[Stеrn]

Stеrn, Tell me please. The dough is strictly according to the recipe. Looked perfect. Wonderful relief. But I bake in a gas oven. The outside is ready, but the inside is damp. What is the reason?

I didn't get an answer. But I rummaged through a bunch of information, the conclusion is that they are damp inside due to the fact that the correct temperature regime is not observed. I kept it in the oven until the last. But all the same, they remained damp inside. My husband said that it was okay not to throw it out. I stuffed the eclairs with Raffaello cake cream, but without the coconut flakes. They just flew away) when you eat, the damp middle is not felt at all

[Stеrn]

Stеrn, thank you very much for the recipe, the cakes turned out to be very tasty, though I stuffed them with custard. Before that, I did it according to a different recipe and the inside was constantly wet. And this is it. I will always do this now