Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

At home, making a dough called custard is easy because it takes little time and does not require scarce products. It is worth learning the features of kneading once in order to surprise the household every time with delicious appetizing pastries - eclairs, pancakes, dumplings or pasties.

How to cook custard dough

Since ancient times, the custard base for making pastries and other dishes has been known. Already in Ancient Rus', dough brewed with boiling water was popular; dumplings and pancakes were made from it. Cooking custard dough at home begins with the selection and purchase of components. You will need fresh premium wheat flour, chicken eggs, butter or margarine, salt, sugar and, of course, boiled and hot water. Thanks to the use of water, the dough is brewed, which makes the consistency of the base soft.

You can bake from it both sweet dishes and savory ones - profiteroles, pasties, dumplings. Making dough at home is very simple: it is almost never hard, does not need to be rolled out, and the products are formed with a culinary syringe or spoon. Here are some secrets to making the right custard base:

• bake products first at 220 degrees, and after 10 minutes reduce the heat to 190 degrees;
• finished products acquire a dry solid consistency, the buns do not need to be taken out ahead of time so that they do not begin to fall off, but wait for the crust to appear;
• it is better not to cook the dough for the future, but if it works out, you can freeze it in the freezer, wrapping it with cling film to prevent chapping;
• after freezing, the dough does not need to be thawed, you need to immediately put it in the oven;
• dough pastries are stored for a maximum of three days, and if with a filling, then only two;
• you can fix the batter like this: make a portion of a thick mass and mix with the main one;
• if the workpiece turned out to be too dense and steep, then it can be diluted with a liquid portion;
• a baking sheet for baking custards only needs to be lightly greased so that the excess does not lead to cracks on the crust;
• for sweet dishes, it is better to bake long eclairs, and for snack bars, round profiteroles or shu with a cut lid.

Choux pastry recipe

The technology for preparing custard dough at home is simple: mix water with the oil component (butter, margarine), boil. After that, all the sifted flour is immediately poured, the contents are intensively mixed and boiled for two minutes to melt the butter. After the dough begins to move away from the walls, you need to remove the pan from the heat, cool it to the temperature of the human body and, carefully kneading, add the eggs one at a time.

In this case, a homogeneous, shiny mass with a consistency of medium density will be obtained, not spreading over the baking sheet. It is baked for about half an hour at 195 degrees, and after the products are ready, they are cooled inside the oven. You can also make yeast dough, the recipe of which involves pouring flour with boiling water or milk, and then beat with eggs with a mixer until smooth. On this basis, yeast is mixed with sugar, the mass is ground and left for an hour to rise and triple in volume.

For eclairs

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for dessert.
• Cuisine: author's.

How to prepare a simple dough for custards, the following step-by-step recipe will explain in detail. The secret of production is hot steam generated from boiling water - it forms a cavity inside the product, which makes it suitable for filling with a sweet filling - classic butter cream, whipped cream. If you fill dough pieces with cheese, you get savory pastries for a snack. First try the classic cooking recipe, later you can experiment.

Ingredients:

• milk - 120 ml;
• water - 120 ml;
• butter - 100 g;
• flour - ¾ cup;
• eggs - 3 pcs.;
• salt - a pinch;
• sugar - 3 g.

How to cook:

1. Mix milk, water, oil, salt, sugar. Put the container with the mixture on the fire, stirring, boil until bubbling. Stir with a wooden spoon so that the contents come in a circular motion, pour in all the sifted flour.
2. Stir quickly until a dense mass forms at the bottom. Cook for two minutes, reducing the intensity of the fire so that a ball is formed that easily moves away from the walls and bottom.
3. Remove from heat, cool the mass, kneading with a spatula so that it becomes warm to the touch. You can mix it with a mixer with a paddle attachment.
4. Beat in eggs one at a time, stirring vigorously after each. You will get a shiny homogeneous mass, sliding off a spoon with a heavy wide ribbon.
5. Form eclairs, put them on a baking sheet, bake until cooked for half an hour at 190 degrees or 20 minutes at 200 degrees and 10 minutes at 160. Cut, remove the crumb, fill high cakes.

For profiteroles

• Cooking time: half an hour.
• Servings: 6 persons.
• Calorie content of the dish: 209 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

The dough for profiteroles is not much different from the eclair, but it can be stuffed with different stuffing - from sweet butter cream to red caviar with cheese or herbs. You can immediately introduce the desired filling into the dough, mixing it with flour if it is dry (paprika, dry garlic), and after driving in eggs with a heavy consistency. After baking, profiteroles can be lightly fried in a deep fryer, and then stuffed.

Ingredients:

• flour - a glass;
• butter - 100 g;
• water - a glass;
• eggs - 3 pcs.;
• salt - a pinch;
• sugar - a pinch.

How to cook:

1. Heat water, salt, sweeten, add cubes of butter, boil. Brew the sifted flour, quickly knead the mass with a wooden spatula.
2. Remove from heat, stir to prevent the formation of lumps, return to minimum heat, continue to stir so that the mass lags behind the walls.
3. Cool slightly, beat the eggs, after each kneading the dough with a mixer or a spoon.
4. Place profiteroles with a bag or teaspoons dipped in water on parchment, bake for 15 minutes at 190 degrees. There should be a free space of about three centimeters between the profiteroles.

For dumplings

• Cooking time: half an hour.
• Servings: 10 persons.
• Calorie content of the dish: 234 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Universal custard dough for dumplings is tender, elastic and pliable. It is pleasant and easy to work with him, and dumplings have a rich taste. In addition to dumplings, you can cook dumplings or pasties, and with proper skill even manti, pies and puff pastries. The resulting mass is rolled out easily, forming thin circles that are good to stuff with meat or mushrooms.

Ingredients:

• eggs - 1 pc.;
• salt - a pinch;
• flour - 3 cups;
• vegetable oil - 20 ml;
• boiling water - a glass.

How to cook:

1. Beat the egg with salt, add flour and butter, knead, boil with boiling water.
2. Knead first with a spoon, then with your hands, adding a little flour if necessary.
3. Roll out, cut out circles, stuff with minced meat, cook until tender. Serve with sour cream.

Puff

• Cooking time: 12 hours.
• Servings: 10 persons.
• Calorie content of the dish: 274 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to make choux puff pastry, a step-by-step recipe with a photo will explain in detail. The secret of making lies in the use of dark beer, which makes the mass more saturated with air bubbles. After forming the dough, it must be frozen and only then processed to make several layers. Products based on custard mass are characterized by increased volume and tenderness.

Ingredients:

• margarine - 250 g;
• flour - 4 cups;
• beer - half a glass.

How to cook:

1. Melt margarine, add flour, pour in beer, knead the dough.
2. Cool slightly, freeze.
3. After freezing, defrost, roll out thinly, fold in three layers, repeat, roll out.
4. Form products, bake until golden brown.

For dumplings

• Cooking time: 2 hours.
• Servings: 7 persons.
• Calorie content of the dish: 223 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

The recipe for choux pastry for dumplings is also suitable for making dumplings. According to it, the resulting mass is thinly rolled out, circles are cut out of it and dumplings are formed. You can stuff them with cottage cheese, potatoes with mushrooms, sweet cherries. It is good to make dumplings with cabbage and carrots, onions and herbs or minced meat. The dough is characterized by increased strength; after freezing, the products do not tear during cooking.

Ingredients:

• flour - 3 cups;
• boiling water - 1.5 cups;
• eggs - 1 pc.;
• sunflower oil - 30 ml;
• salt - 5 g.

How to cook:

1. Salt half the flour, sift on the table, make a well, pour in the oil.
2. Brew with boiling water, mix until smooth, cool for five minutes.
3. Lightly beat the eggs, pour into the dough, mix.
4. Sift the second half of the flour on the table, again make a recess, lay out the workpiece, knead. Cover with a damp towel and let rest for an hour.
5. Roll out, cut out circles, stuff, cook.
6. Serve with sour cream or melted butter.

For pasties

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 231 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook choux pastry for chebureks with vodka, the recipe below will teach with a photo. Thanks to him, pasties are crispy and appetizing, because alcohol gives the dough the right consistency. The golden crust of a fragrant dish will not leave anyone indifferent; pasties should be served as an independent delicacy or together with warm milk or hot tea.

Ingredients:

• flour - 4 cups;
• water - 1.5 cups;
• eggs - 1 pc.;
• vegetable oil - 40 ml;
• vodka - 20 ml;
• salt - 5 g.

How to cook:

1. Salt water, mix with oil, boil. Pour half a glass of flour, stir the lumps, cool.
2. Beat in the egg, pour in the vodka, gradually mix in the flour until the stickiness disappears.
3. Set aside for an hour, knead, roll out, cut out mugs, fill with minced meat, fry until crispy.

Sour cream

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 333 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Choux pastry on sour cream is suitable for the formation of dumplings, dumplings or pasties. It is easy to cook, it is pleasant to work with it, because the mass is thinly rolled out. You can use the dough and how, but in this case you will have to roll out thicker. Sour cream gives the mass creaminess and tenderness, which makes the finished products fragrant.

Ingredients:

• flour - a glass;
• sour cream - 30 ml;
• butter - 20 g;
• salt - a pinch;
• boiling water - 75 ml.

How to cook:

1. Combine flour, sour cream, salt.
2. Pour boiling water over oil, mix both masses, knead the dough with a spoon, then with your hands.
3. Set aside for five minutes, wrapping the bag. Roll out, form dumplings or pasties, cook.

Sand and custard

• Cooking time: half an hour.
• Servings: 6 persons.
• Calorie content of the dish: 283 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to make shortbread-custard dough is described in detail below. The resulting mass is ideal for baking pies or pies in the oven; you can fill them with sweet cottage cheese, jam or unsweetened minced meat, sauerkraut or red fish. Due to the increased amount and mixture of oils, the consistency is more greasy, so that the products are characterized by increased calorie content.

Ingredients:

• flour - 2 cups;
• margarine - 200 g;
• water - 50 ml;
• vegetable oil - 40 ml;
• sugar - 40 g;
• salt - 2 g.

How to cook:

1. Mix butter with margarine, pour in water, salt, sweeten. Stir over low heat until melted and a homogeneous substance is obtained.
2. Pour flour, knead first with a spoon, then with your hands, collect the dough into a lump.
3. Roll out, form blanks for pies, bake in the oven.

For pancakes with milk

• Cooking time: half an hour.
• Servings: 6 persons.
• Calorie content of the dish: 246 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook pancake custard dough, the recipe will tell further with a photo. It will make delicious tender pancakes, which are distinguished by an openwork texture with a pattern of holes. You can serve them on Maslenitsa or on weekdays to please loved ones with a fragrant breakfast or snack. You can serve pancakes with sour cream or jam, but it is better to stuff them with ham or cheese.

Ingredients:

• milk - 3 cups;
• water - a glass;
• eggs - 3 pcs.;
• flour - 1.5 cups;
• vegetable oil - 30 ml;
• salt - a pinch;
• sugar - 10 g;
• soda - a pinch.

Cooking method:

1. Beat eggs with sugar, salt, milk.
2. Pour the flour with boiling water, pour in the oil, combine the masses, set aside for half an hour to infuse.
3. Preheat the pan, bake thin pancakes.

Yeast

• Cooking time: 4 hours.
• Servings: 2 persons.
• Calorie content of the dish: 375 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Choux yeast dough for buns will help you cook pastries in the oven or fried products in a pan. You can use it in different ways - to form buns, pies with and without fillings. Due to the use of yeast, the consistency is characterized by increased airiness and volume, so that fragrant products will turn out soft and will melt in your mouth.

Ingredients:

• flour - 250 g;
• sugar - 40 g;
• salt - 5 g;
• dry yeast - 5 g;
• milk - 250 ml;
• butter - 70 g;
• eggs - 2 pcs.

Cooking method:

1. Mix milk, butter, salt, sugar. Boil until melted, add some flour.
2. Mix quickly until a thick sticky substance is formed.
3. Pour yeast with a small amount of water, add flour, yolks, warm oil mixture.
4. Knead, set aside for 1.5 hours. During this time, the dough will begin to rise, roll out, form buns or pies, donuts, fry or bake.

What can be prepared from custard dough

Choux pastry products are the most diverse. Here is a small list of what you can do based on mass:

• dumplings, dumplings;
• pasties;
• pancakes;
• buns;
• pies and pies;
• donuts;
• eclairs, pastries, cakes;
• profiteroles;
• cakes, cheesecakes;
• gingerbread, cookies;
• dumplings, dumplings.

Video

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What are your favorite pastries from childhood? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy cakes with a delicate cream inside, covered with a shiny icing? Yummy, and more!

Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with a light cream inside.

Ideal eclairs should be smooth, even and uniform, with a length of 10 to 14 cm.

Many do not dare to cook them at home, but prefer to buy ready-made in the store. It seems that such a delicious dessert and the recipe should be complex, multi-stage, with a long list of ingredients. In reality, however, it turns out to be just the opposite.

The ingredients are very affordable, which can be found in any refrigerator, and the cooking method is quite simple if you follow the instructions clearly. Believe in yourself and be sure to try to cook. I think that the result will exceed all your expectations!

The main rules for preparing dough for eclairs

Correct eclairs are prepared only from choux pastry. What is it really? The basic principle is that a mixture of flour with butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, keeps its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

Proper cakes do not tear, because they are made only from dense, durable dough.

Classic recipe

Ingredients:

• water - 250 ml;
• butter - 100 g;
• flour - 200 g;
• eggs - 4 pieces;
• salt.

Cooking time: 70 min.

Calories per 100 grams: 204 kcal.

Recipe for choux pastry for eclairs step by step:

Choux pastry for eclairs: a recipe according to GOST step by step

The recipe is for 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

• wheat flour - 200 g;
• large chicken eggs - 5 pcs. (or 6 pieces of medium size);
• butter - 100 g;
• pure water - 180 g;
• table salt - a pinch.

Cooking time: 1 hour 10 min.

Calories per 100 grams: 210 kcal.

How to cook:

1. In a saucepan, bring to a boil a mixture of chopped butter, water and salt;
2. Sift the flour carefully. It is desirable a couple of times so that the pastries turn out to be airy and lush;
3. Pour the flour into the pan and mix thoroughly with a spoon or culinary spatula;
4. The dough will begin to brew and stick together in one lump. Let it brew well, continuing to stir quickly right on the burner;
5. Transfer to a bowl and let cool;
6. Beat eggs in a separate bowl;
7. Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
8. Line a baking sheet with cooking paper;
9. Using a culinary bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (it can also be in the form of circles, then you will get round eclairs-balls);
10. Bake in a preheated oven, first 10 minutes at 220°C, then another 25 minutes at 180°C;
11. Prepare your favorite cream and fondant, fill and decorate eclairs according to your own preferences.

How to cook lean custard dough for eclairs

If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and delicious desserts as eclairs.

The following recipe is just for you: it does not contain eggs, milk and butter!

Ingredients:

• 2 stack flour;
• 2 table. tablespoons of vegetable oil;
• 1 stack boiling water;
• salt.

Cooking time: 65 minutes.

Calories per 100 grams: 198 kcal.

How to cook:

1. Mix flour with salt, fold it into a slide and make a recess in the middle;
2. Pour boiling water and vegetable oil into the center of the deepening;
3. Mix the dough slightly and leave to cool until warm;
4. Now you can knead it with your hands until a homogeneous consistency, it will take about 10 minutes;
5. Let the dough rest for 25 minutes;
6. Knead lightly again for a couple of minutes;
7. Everything, lean dough for eclairs is ready, you can sculpt cakes from it and bake them as usual.

How to make choux pastry for eclairs with milk and dry yeast

Choux pastry does not tolerate experiments with the composition and preparation steps. However, you can try to cook another version of it, time-tested. Here the water will be replaced by milk and dry yeast, and the result is almost better.

Keep in mind when you start directly baking that milk gives products a darker color.

Therefore, make sure that the ruddy color of the eclairs does not confuse you, and they are well baked.

Ingredients:

• 200 g of premium flour;
• 200 g cow's milk;
• 4 medium chicken eggs;
• 70 g plums. oils;
• 10 g dry yeast;
• 20 ml of water;
• salt and sugar - a pinch each.

Cooking time: 2 hours.

Calories per 100 grams: 285 kcal.

How to cook:

1. Boil the milk and pour the sifted flour into it;
2. Beat the resulting mixture with a mixer until a homogeneous consistency;
3. Melt butter;
4. Dissolve dry yeast in warm water and mix it with sugar, add to the custard mass;
5. Beat the eggs thoroughly until a dense foam forms;
6. Eggs should be poured in a little bit to the main dough, constantly stirring;
7. Salt, add oil and mix again until a viscous state of fatty sour cream;
8. It is better to let the dough rise for one hour, then form sticks out of it and bake for 30 minutes in a hot oven at 200 ° C.

How to form and what to bake eclairs from choux pastry

Eclairs are easiest to shape using a pastry bag. You can use a variety of nozzles, especially beautiful eclairs are obtained using nozzles "round" or "open star", with a diameter of 10-12 mm.

There is a little trick on how to quickly fill such a bag: you need to put it in a tall glass, and straighten the edges. Then the dough will fill it evenly, without voids, and you will not stain anything.

If you don't have a pastry bag yet, you can use a regular plastic bag by cutting off one of the corners of the desired diameter. This method is less convenient, but economical.

Eclairs are deposited on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave a sufficient distance between them, at least 3 cm, because they will increase in size during baking.

To make the eclairs the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best fillings for custard cakes: recipes

There is a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual ones are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is where to turn around!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply cut the cake carefully from the edge and put the filling in with a spoon.

Classic custard

Ingredients:

• 400 ml of milk;
• 150 g plums. oils;
• 2 table. l. Sahara;
• 1 ½ table. l. flour;
• 2 whole eggs and 1 yolk;
• 1 table. l. powdered sugar.

Cooking time: 40 min.

Calories per 100 grams: 215 kcal.

How to cook:

1. Add sugar to milk and bring to a boil. Check that the sugar is completely dissolved;
2. Allow the resulting mixture to cool slightly;
3. Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
4. Put on fire and stir;
5. Cook until the cream thickens. Make sure that it does not boil at the same time;
6. Cool, add soft butter and beat with a mixer into a fluffy mass;
7. You can play with the flavors of the cream by adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

• 200 g of cottage cheese;
• 1 stack granulated sugar;
• 200 ml cream;
• 1 sachet of vanilla sugar.

Cooking time: 20 min.

Calories per 100 grams: 112 kcal.

How to cook:

1. Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
2. Pour in vanilla sugar and pour in the cream, beat thoroughly again;
3. Delicate and airy cream is ready. Very simple and fast!

How to make chocolate frosting

Glaze is applied to eclairs , while it is still warm. It is convenient to spread it with a culinary brush. There is another way: gently prick the bottom of the cake with a fork and dip its top into the liquid glaze.

By adding butter, the glaze according to this recipe becomes smooth and shiny after hardening.

Top glaze can be sprinkled with nuts, confectionery powder, pour caramel, decorate with fresh berries or fruits, mint leaves, chocolate figures.

Ingredients:

• 4 table. spoons of milk;
• 100 g butter;
• 4 table. spoons of cocoa;
• 150 g sugar.

Cooking time: 20 min.

Calories per 100 grams: 442 kcal.

Recipe step by step:

1. Mix milk with sugar and cocoa powder in a suitable container;
2. Put on fire;
3. When sugar dissolves, add butter;
4. Cook until thickened, stirring constantly and making sure that the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant delicious dessert at the level of the famous French pastry shops!

Another recipe for custard dough is very clearly shown in the following video.

Ready-made pastry from choux pastry, due to a special recipe for brewing it, turns out to be airy and tender. Preparing such a dough seems to be not difficult, but not all housewives undertake to cook it.

How to cook choux pastry - secrets

Secrets to follow when preparing choux pastry:

• Lumps of dough laid out in a mold should be immediately placed in a heated oven. If the dough is not placed immediately in the oven, a crust will form on its surface and it will not rise.
• Eggs are added to the dough, holding them at room temperature, if you add cold ones, then products from such dough in the oven will not rise well.
• After brewing the dough, let it cool down to 60-70°C, and then add the eggs. The temperature can be measured without a thermometer - by hand: a finger dipped into the dough can withstand such a temperature.
• The dough should not be higher or lower than 60-70 ° C, if it is higher, the eggs will curl and the dough will not rise, if it is lower, the dough will be covered with a crust and also will not rise.
• It is not always necessary to take the number of eggs in the dough that is written in the recipe: eggs can be of different sizes, and the dough should turn out to be thick as very fat sour cream.
• If the dough turned out to be thick or liquid, and has already cooled down, then it can only be corrected by kneading a new dough (respectively, a little watery for thick, and thick for liquid dough), and mix into the previous dough. Adding flour or eggs to cold dough is unacceptable - it will turn into a cake.
• The dough must be kneaded by hand, from the mixer it becomes watery, and will not fit well in the oven.
• Lumps of dough should be laid out on a sheet no more than 1 teaspoon, large lumps do not rise well.
• The distance between lumps of dough should be left 2 cm or more.
• Before baking, grease the mold with a small amount of oil, if there is a lot of oil, the future cakes will blur and crack from the bottom, and if you do not grease it at all, then they will stick to the bottom of the mold.
• In order for the cakes to rise well, the oven door must not be opened during the entire baking time.

How to cook custard dough - recipe

To prepare the custard dough you need:

• 1 glass of flour and water;
• 100 g butter;
• 4-5 eggs;
• a pinch of salt.

Let's start cooking:

• In a saucepan, add salt and oil to the water, heat to a boil.
• We fasten a low fire, pour out all the flour and knead the dough for 1-2 minutes (do not turn off the fire), until it is homogeneous and stops sticking to the walls of the pan.
• Cool the lump of dough to 60-70 ° C, drive in 1 egg and knead intensively until smooth.
• Then add the rest of the eggs in the same way. If after the last egg according to the recipe the dough is thick, add, until it has cooled down, another half of the egg.
• We heat the oven to 190°C.
• On a sheet greased with vegetable oil, spread with a teaspoon round lumps or oblong sausages at a distance of 2 cm. We moisten the spoon every time before dipping into the dough in cold water.
• Immediately put the sheet with the dough in a hot oven and bake for about 30 minutes or until golden brown.

What can be prepared from choux pastry?

Choux pastry can be used to make eclairs, round fried pies with filling, donuts, profiteroles for consomme, French gougère buns, and Ladyfingers cake.

We bake a cake "Lady's fingers"

• one and a half glasses of water;
• 220 g flour;
• 150 g butter;
• 5-6 eggs;
• a pinch of salt.

• 700 g sour cream 20% fat;
• 350 ml cream 33% fat;
• 260 g sugar.

To decorate the cake you need:

• 40 g dark chocolate;
• 1 st. a spoonful of butter.

Cooking "fingers":

• Knead the dough and bake "fingers".
• Boil water with oil and salt.
• Add flour and knead the dough.
• In a slightly cooled dough, add one egg at a time and knead.
• Lightly grease the metal sheet with vegetable oil. Squeeze the dough from the confectionery syringe onto the sheet with thin sticks, 5-6 cm in length.
• We put the sheet in an oven heated to 190 ° C, and bake without opening the door for about 30 minutes.
• We spread the baked "fingers" for cooling.

Preparing the cream:

• Beat 250 ml of very cold cream with sugar (190 g) in a mixer until thickened.
• Add 0.5 l of sour cream and stir until smooth.

Cake assembly:

• We collect the cake in a form with a detachable rim, about 28 cm in diameter. Pour a few tablespoons of cream into it, distribute it throughout the form.
• We put the “fingers” tightly on the cream, if there is space between the cookies, cut several “fingers” into slices and place them in the holes.
• Top with cream.
• Do the same for the second layer and subsequent layers.
• We put a plate on top, and on it some kind of weight - we place this structure for 6-7 hours in a cold place.
• After a certain time, the cake is overturned on a dish.
• From cream (100 ml), sour cream (200 g) and sugar (70 g), beat another cream, and grease the cake, top and sides with it.
• We melt the chocolate and butter for a couple, and with a confectionery syringe we make a mesh along the top and sides of the cake.
• We put the cake in a cold place for 1-2 hours, then you can try.

So, we learned how to cook choux pastry and pastries from it.

Eclairs, profiteroles, custard buns - all this is made from custard dough. If you use different fillings, then you can make a wide variety of desserts and snacks from custard buns.

Whatever you fill such buns with, you will end up with a dish for which you can be completely calm when serving it on the table. Everyone will be delighted with tender, a little with a delicious filling.

The main task of the hostess is to properly make and bake choux pastry buns. But it's not always easy the first time around. Since choux pastry is rather capricious, it is necessary to take into account some nuances that cookbooks are silent about for some reason.

How to cook custard dough

Ingredients

125 g butter

1 glass of water

1 cup flour

A pinch of salt

Step 1

First, you bring water to a boil and completely dissolve the oil in it. And salt. And then you add flour.

Secret 1. Pour the flour all at once and mix very quickly. Then she will not give lumps. After adding flour, the dough will be very dense and thick.

Secret 2. This dough is called custard because it is boiled. Cook for 2 minutes over medium heat, stirring constantly. You need to mix quickly so that nothing burns and the whole dough boils evenly.

Step 2

Adding eggs. They need to be driven in one at a time, stirring constantly until the dough begins to stretch.

Secret 3. Before adding the eggs, the dough must be removed from the heat and cooled slightly. Just stir it for a couple of minutes.

Secret 4. Eggs should not be straight from the refrigerator. When you start preparing the dough, you need to get them, wash them under running warm water. While you are making the dough, they will heat up.

Secret 5. The number of eggs is determined by eye. If the eggs are large, then usually there are 4 eggs per serving. If small, then 6 eggs may be required. I usually make 2 portions of the dough at once and lay 8-9 eggs.

Secret 6. Don't use a mixer. With it, the dough will be very liquid.

Secret 7. The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring the eggs. Even if it seems to you that it is still too thick.

Step 3

Grease a baking sheet and spread the dough with a spoon, forming buns.

Secret 8. Be sure to preheat the oven to 200 degrees before placing the first batch of buns. The oven must be turned on at the same time as the dough is being prepared.

Secret 9. When spreading the dough, dip the spoon into the water. It will stick well.

Secret 10. Do not make very large buns, they will bake well. A teaspoon is suitable for their formation. Keep in mind that future eclairs will double in size.

Step 4

Bake the buns for 20-30 minutes.

Secret 11. First, the buns are placed in a hot oven, about 200 ° C. And when they rise and turn golden, the temperature must be reduced to 150 ° C and baked. The danger is that if you reduce the temperature earlier, the buns will fall. And if the temperature is not reduced, then they will not bake well. The baking time depends on the size of the buns. But average eclairs are baked for about 15 minutes at a high temperature and 15 minutes at a low one.

Secret 12. To determine if the buns are ready, you need to quickly pull one out. If it does not fall from the cold air, then it is ready and you can take it out.

Secret 13. The second batch of buns should be laid out on a cold baking sheet. So cool it down under running water.

Step 5

The buns need to be taken out, cooled and stuffed.

Secret 14. When laying out the buns on a dish, try to make sure that each one has access to air. That is, the second layer must be made very rare.

Secret 15. Custard buns can easily become damp and turn into a rag, so you can only cover the dish with buns with paper napkins and leave them in ventilated rooms. Don't put the buns in the refrigerator.

Secret 16. To fill the bun, you need to cut the top. This requires a very sharp and thin knife. A small ceramic knife has proven itself well for these purposes.

Fillings for custard buns

You can fill the buns with both sweet cream and salty fillings: caviar, salads, pate, even cheese with garlic and herbs.

curd cream

250 g cottage cheese

250 g heavy cream

150 g brown sugar

Liquid vanilla on the tip of a teaspoon

Step 1. Whip cream.

Step 2. Add sugar, cottage cheese, vanilla to them and beat everything again.

Pate

500 g chicken liver

200 g heavy cream

100-150 g butter

1 onion

4 tbsp vegetable oil

1 tsp salt

Pepper to taste

Step 1. Sort the chicken liver, wash and trim the connective tissue.

Step 2. Onion cut into half rings. Fry until golden in 2 tbsp. oils. Transfer to a bowl.

Step 3 Pour 2 tbsp into the pan. oil, heat up and lay out the liver. Fry until crispy on all sides.

Step 4 Pepper, cover with a lid and remove from heat. Cool to room temperature.

Step 5 Turn the liver and onion through a meat grinder. Add liquid with oil from the pan. Mix.

Step 6 Beat the softened butter with a mixer or blender. Add liver to it.

Step 7 Beat everything and gradually add cream. Then salt.

Butter cream

300 g butter

1 can of condensed milk

1 tsp vanilla sugar

Step 1. Bring the oil to room temperature. Start beating with a mixer.

Step 2. Gradually add condensed milk to the butter, without stopping whisking everything. Watch carefully so that the cream does not exfoliate. At the end, add vanilla sugar.

Advice

The smaller your profiteroles, the more spectacular they appear on the festive table. But they take a very long time to bake. Therefore, I make medium buns, they bake well and do not take much effort: two servings of dough have to be baked in three passes for about 40 minutes each.

Profiteroles, eclairs, choux buns are made from light, airy, crispy choux pastry. Such a dough rises in the oven, increasing in volume several times.

Custards become airy due to the large amount of water in the dough. When steam is formed inside the dough, it rises high up. A large cavity appears inside the products, which is filled with various fillings, creams. Custard cakes have a smooth shiny surface. Choux pastry is also used to make donuts, which are fried in a large amount of oil.

Choux pastry - general principles and methods of preparation

To prepare such a dough, you do not need to have any long experience. It does not roll out and does not knead by hand. Profiteroles can be spooned onto the roasting pan or squeezed out with a piping bag. To make the dough successful, you need to know only two rules:

- the dough must have a certain temperature - about 70-80 degrees to be hot enough, but not to fold the eggs;
Eggs must be warmed to at least room temperature before being introduced.

Before baking, the dough is reheated, or "boiled". In addition to flour, the composition of the dough includes water, butter, margarine, eggs. The number of eggs is selected depending on the amount of flour. It is due to the eggs that the dough becomes loose, rises and is filled with air. Do not add too much sugar to the dough so that it does not caramelize during heating.

Choux pastry - the best recipes:

Choux pastry for cheese eclairs

This is a quick recipe for yeast-free choux pastry. Whoever dares to try it will not be able to remain indifferent to unusual eclairs cooked with cheese and hot peppers (with savory fillings). You can choose any fillings - meat, sweet, cream or vegetable. Fry or bake eclairs in the oven - this is just an incomparable version of choux pastry.

Ingredients: water (250 grams), salt, butter (100 grams, you can take margarine), flour (200 grams), hard cheese (150 grams), paprika (1 tsp), cumin, eggs (5 pieces).

Cooking method:
The usual custard dough begins with the dissolution of butter in water. Pour the flour into the boiling liquid and mix thoroughly. Remove fire and cool. We drive in the eggs one at a time, kneading well after each, rub the cheese into the finished dough and pour in the paprika. If you turn on the fantasy, you can add dried herbs. Fans of spicy, can add ground or hot pepper instead of paprika. The amount of cheese is also arbitrary. But it is simply impossible to spoil eclairs with cheese.

Put the dough on a baking sheet using a pastry bag. The easiest option is to use a regular spoon dipped in water. Sprinkle with cumin and coarse salt. Bake at 220 degrees until golden brown. The main rule when baking is not to open the oven for 10-15 minutes. If the temperature in the oven is too high, the products will first swell, and then they may fall off. If the temperature is too low, cakes do not rise well. Put a little water on the bottom of the oven - then the dough will rise higher.

Choux pastry for cakes with whipped cream

According to this recipe, you can get 12-14 blanks for cakes very quickly. It's easy to fill them with whipped egg whites and sprinkle them with nuts, for example.

Ingredients: butter (50 grams), water (250 grams), salt, flour (150 grams), eggs (4 pcs.).

Cooking method:
We heat water in a saucepan, add salt and butter, heat it up, without bringing the liquid to a boil. We immediately pour all the flour into the pan right on the fire. Stir with a whisk until a lump forms. Knead the dense dough in a lump in a circle for another 2 minutes, as a result, it should separate well from the walls of the pan. Transfer it to a bowl and break the eggs one at a time. Mix the dough, stir it in a circle for 5 minutes. It should be smooth and creamy. Ideally, the custard dough is homogeneous, shiny, and falls off the whisk in long pieces. In a preheated oven to a temperature of 200 degrees, lay out the cakes of the desired shape at a distance so that when baking they do not connect, changing the volume. Bake 30-35 minutes.

Choux pastry for donuts

Delicious tender donuts are fried in a large amount of fat. You will not even have time to fry them, as they will be solemnly eaten by your family.

Ingredients: a glass of water, butter (80 grams), eggs (4 pieces), salt, flour (1 cup), oil for frying.
Cream: 1 cup milk, sugar (0.5 cups), butter (150 grams), vanilla, egg.

Cooking method:
We select suitable dishes and heat the oil in water to about 70-80 degrees, add salt. Remove from heat, stir with a spoon. Put back on the fire, stir the dough until it begins to lag behind the bottom and walls of the pan. Remove from heat, cool slightly and beat in the eggs one at a time until it is smooth and shiny. Heat up oil for frying. Drop the dough into the boiling oil with a teaspoon. There should be a lot of oil, it is desirable that the pieces of dough float and sink in it.

Cream: dissolve the egg in a small saucepan, rub it with sugar and flour. Dilute milk, put on fire. Stirring, cook until thickened, cool and beat with butter. The temperature should not be lower than room temperature. Ready donuts cool, cut and decorate with cream.

— For choux pastry, the quality of the eggs is very important. To make sure they are fresh, you can conduct a test: dip the egg into a glass of water. A stale egg will not stay at the bottom of the glass, but will float up. Eggs that pop up blunt end up should not be used at all.

- Choux pastry does not need to be kneaded with a mixer or combine - if you get carried away too much, it will not be able to rise. The dough should not be thick or runny so that it rises well in the oven, it should double in size.

- Softer and lighter products are obtained from flour with a reduced gluten content.

- Butter can be replaced with margarine or concentrated fats, but it is better, of course, to use natural ingredients. Butter helps cakes rise while baking in the oven.