Recipe for custard cakes, as well as step-by-step instructions for baking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipe for custard cakes will help you not only overcome the fear of cooking delicious pastries, but also master the technology of its preparation. It can also form the basis of a very interesting cake - "Ladyfingers" - which consists entirely of eclairs.

To begin with, let's take a look at a step-by-step recipe for custard cakes. For them, you will need very simple ingredients.

Some information about choux pastry

There is nothing complicated about this pastry. She is often unreasonably afraid of novice cooks. Let's look at the process in detail - and you will understand that a custard cake (the recipe with a photo illustrates simple and understandable cooking steps) can be made with a little practice, literally in between times. Eclairs today can be bought in many pastry shops, they come with a wide variety of fillings. They are also called profiteroles. Gougères are baked from custard dough with the addition of cheese - snack buns that are stuffed with unsweetened ingredients. They are very tasty, for example, with salads.

The principle of baking is exactly the same, so you can safely start with cookingcustard cakes with chocolate inside. The recipe sometimes varies - sometimes more eggs or less butter are added to the dough. Sometimes there are additional ingredients. But the basic principle is brewing flour. This is the essence of technology.

Custard Cake Recipe

First, butter is heated with a pinch of s alt and combined while still hot with water (the custard recipe below calls for one full glass).

Flour (135 grams) is poured into this liquid. Please note that there is no sugar in the recipe - this is due to the fact that the choux pastry should have a neutral enough taste to set off the filling. Due to its absence, it does not blush like other types of dough. Since it is sugar that is responsible for the golden color. In addition to this function, it also makes the dough heavier. But custards should rise as much as possible in the oven. For an experiment and so that you are not used to the taste of unsweetened dough, add a couple of tablespoons of sugar to the butter (it will take ninety grams) and water when you heat the liquid. After that, pour in part of the flour and, without removing the saucepan from the stove, add the rest in portions. Mix quickly and thoroughly - the dough should begin to stick together into a lump. Once this happens, remove from heat and let cool to room temperature (this will take up to fifteen minutes). To determine whether the dough has cooled enough, you can touch it with your fingers. Now you need to drive in eggs one at a time (four pieces). After all, if you introduce them into a hot mixture, proteinwill curl up and the dough will become extremely unaesthetic. Stir until lumps disappear. If you want to use this choux pastry recipe to make chocolate dough, add the cocoa powder to the flour before you pour the hot water over it. Now put it out of the confectionery syringe onto a baking sheet, trying to make future products homogeneous and not place them close to each other. Bake for ten minutes, then refrigerate for twenty-five minutes.