Airy eclairs, crispy wafer rolls,Cake "Napoleon" - all these sweets, familiar to everyone since childhood, makes custard. With its recipe, you can cook delicious French desserts - profiteroles, croquembush cake and Paris-Brest bagel. In this article we will explain how to make homemade custard. Blanks for eclairs can be bought in the supermarket. But in order to make your delicacy even more tasty, we will also reveal the secret of making choux pastry. Read and try to repeat, to please your loved ones homemade cakes and pies. All you must succeed!
Choux pastries
The filling for them may be different:oil or protein cream, condensed milk. Balls of choux pastry can also be stuffed with salted cottage cheese or meat and serve them as a snack to the broth. But the dough for eclairs is always made according to the same recipe. Sometimes it is allowed to replace the water with milk. The dough does not require yeast or baking powder. Eclairs will rise by themselves in the baking process, forming cavities that can be filled with ice cream or cream. Profiterole balls can be folded pyramid and fasten with caramel. Then it will turn out krokembush. Eclairs and Paris-Brest differ from profiteroles only in form. Choux pastries are baked in the form of oblong ovals with curls. Sometimes they are stuffed with whipped cream, condensed milk, but usually custard is used. He does not give the test quickly become stale. So, before we take custard for custard cakes, let's bake the preparations themselves.
Preparation of the dough
Само название говорит о том, что муку следует to steam Put a hundred grams of butter in a small saucepan, add salt at the tip of the knife and pour a faceted glass of water. You can replace it with the same amount of milk. As soon as our mixture reaches a boil, turn off the fire and at the same second pour a glass of flour, stirring it with the other hand with a wooden (this is a necessary condition) spoon in a saucepan. We work until the dough begins to lag the ball off the walls of the dish. When it cools down a bit, change the wooden spoon for a mixer with a special nozzle. We drive four eggs one by one into the dough. Knead until a homogeneous mass. We grease a baking sheet with margarine or carpets with baking paper. Spoon or using a pastry syringe to lay out the dough. Products will greatly increase in size, so they should be planted with a distance of 5-6 centimeters from each other. We bake 10 minutes at 200 degrees, then reduce the temperature to 180 ° C and cook for another quarter of an hour, until an attractive tan appears. While the blanks cool, cook custard for custard cakes. By the way, blanks can be baked for future use. They are stored for a long time in a sealed package in the refrigerator.
Custard: a classic recipe
Если в тесте мы запаривали муку, то для начинки we will cook a bath of egg yolks. Many of us remember that in the early years of the Soviet Union custard was sold in briquettes. This product, few have bought. Each hostess had in stock a unique custard recipe. It was prepared with condensed milk, nuts, vanilla, cinnamon, apples. Let's look at the usual custard before delving into all these nuances. The classic recipe starts with boiling half a liter of milk in a saucepan. In another bowl, beat four yolks with a glass of sugar, half a bag of vanillin and 50 grams of flour. The milk is cooled to a temperature when it will be possible to plunge a finger into it and not burn yourself (approximately 45 degrees). Pour it to the yolks. Put the mixture on the fire and bring to a boil. Reduce the flame to the minimum and cook with stirring for 5-10 minutes until thick.
Butter Custard
This is a variant of the classic recipe.By adding butter, custard for custard cakes is lush and well-shaped. They can not only fill eclairs, but also decorate cakes. We'll talk about Napoleon cream. In the meantime, preheat the pan and fry three tablespoons of flour at minimum heat. When it becomes golden-pink, turn off the gas. Give cool. In a saucepan, boil two glasses of milk. Also leave to cool. Pound four yolks with 300 grams of sugar and a pinch of vanillin. Gradually add flour and stir so that no lumps remain. Carefully, so that the eggs do not coagulate, we introduce warm milk. Stir and boil the cream over low heat until boiling. Leave to cool. In another container, beat one and a half or two packs of softened butter (300-400 g). Add the custard in small portions. Knead until smooth. For flavor you can add a glass of liquor or other flavoring fillers (zest, almond essence, etc.).
Custard with condensed milk
The addition of "boiled eggs" gives caramel to the mass.taste and helps to keep good shape, not squandering dough eclairs. In a saucepan, mix a glass of plain milk with a spoonful of sugar. Stir to dissolve the crystals. Add three spoons of flour. Knead until the disappearance of lumps. We put on a slow fire and boil until the mixture thickens. Slightly cool and knead with condensed milk. Its quantity is determined by your taste. Usually one standard bank leaves. So that the custard with condensed milk does not turn out too cloying, beat a glass of cooking cream (35% fat) in a separate bowl. Knead them with completely cooled cream. Fill them with eclairs or coat the cake cakes.
Chocolate cream custard
This fragrant mass can be served asan independent dessert, laid in a portion of the ice-cream bowls and garnished with whipped cream or fresh raspberries. Heat 250 ml of milk in a saucepan and throw half a bar (50 g) of dark bitter chocolate there. Stir until dissolved. Two yolks rubbed with 150 g of sugar to form a foam. We enter on a spoon of flour and potato starch. In this mixture, pour a thin stream of chocolate milk. We mix, put on a slow fire and, stirring regularly, bring to a thickening. One hundred grams of butter, beat with three spoons of cocoa. Combine both masses and thoroughly knead chocolate custard at home. Then we fill them with eclairs. Or lay out in cold water rinsed ice-cream bowls and put in the fridge.
Egg Free Cream
Строгие вегетарианцы также могут побаловать себя delicious eclairs. And those who, for fear of salmonella, are afraid to eat raw eggs, too. This recipe will allow you to make custard for custard cakes without a single product of chicken farms and incubators. In half a liter of milk, add two glasses of sugar. Stir and set to boil. Let's measure another 160 ml of milk. Six tablespoons of flour are poured into it. Mix this mixture with a mixer. Dissolve this dough with hot milk and sugar. Put the mixture on medium heat and begin to boil down until thick. During this process, we can add vanilla or other flavors. When the cream reaches the desired consistency, remove it from the stove and cool it. Get to the oil. Two hundred gram pack soften and beat with a mixer. Gradually add custard. Knead until smooth.
Protein Custard
It was his children who first of all licked away from cakes.If the oil cream keeps its shape well, then the protein cream conquers with its lightness. It is good both for decoration of products, and for stuffing of eclairs and wafer tubules. Here is a step-by-step recipe for custard on proteins. Pour two hundred grams of sugar and half a teaspoon of citric acid in a saucepan. Fill with one hundred milliliters of cold water. Keep on low heat until the first signs of boiling. After that, increase the flame and boil the syrup to the state of "soft ball". What does this term mean? If a drop of syrup dipped in cold water does not blur, and you can pick it up and say a ball, then the desired state is reached. Turn off the fire, cover the saucepan. Begin to beat four cooled proteins. To keep things going and the foam to be stable, add a little salt to them. Without ceasing to work as a mixer, add batch hot (but not boiling) syrup. We continue to beat for about a quarter of an hour, until you get a fluffy mass.
Cream for "Napoleon"
This masterpiece of Soviet cuisine has long been suchsame obligatory dish of the holiday table, as well as salad olivier. A classic cake is baked from puff pastry, although some hostesses prefer sand cakes. Predominantly homemade Napoleon is made with custard, although deviations from the canon also occur here. This filling is excellent sandwich cakes - and yet in this cake there should be no less than ten. The only thing that custard cream lacks is relief. From it you can not sculpt roses and leaves to decorate the top of the product. We offer you to make for your Napoleon an interesting home-made custard, the recipe of which includes ground nuts in the number of ingredients. We measure 15 spoons of sugar. Mix them with starch (8 tbsp. L). Add a handful, two ground kernels of any nuts. Boil half a liter of milk. Turning down the fire to the minimum level. Pour into a saucepan with milk, stirring continuously, in a thin stream dry mixture. Cook for about five minutes.
