Custard cakes at home

Eclairs and custard pies with cream are one of the favorite treats of most people with a sweet tooth. Both adults and children are usually happy with such delicacies. Fortunately, retail outlets are replete with their abundance and variety. And if you prepare these cakes at home, then you can fill the baked hollow pieces of choux pastry with anything.

Making homemade custard pies consists of 3 main steps. On the first, the choux pastry is prepared, on the second, the pieces are baked in the oven, and on the 3rd, the cream is prepared and the baked pieces are started with it. The calorie content of finished products depends on the type of interior. Eclairs with custard contain 220 kcal/100 g, and with protein - 280 kcal/100 g.

Homemade custard cakes - photo recipe

Here is perhaps the most common recipe for this sweet: custard cakes with store-bought cream made with vegetable oils. You can find such a semi-finished product in specialized stores for culinary specialists and confectioners.

Ingredients

Drinking water: 280 ml
Wheat flour: 200-220 g
Margarine “Creamy”: 100 g
Vegetable oil: 60 ml
Salt: 3 g
Testicle: 4 pcs.
Confectionery cream with vegetable oils: 400 ml
dark or milk chocolate without additives: 50 g
Butter: 30-40 g

{Instructions} manufacturing

Boil water in a small saucepan, add margarine with vegetable oil and salt into it. Without removing the container from the heat (you can create it on high or medium), stirring occasionally, wait for the margarine to melt and the liquid to boil again.

Then remove the saucepan from the stove, pour all the flour into it at once, mix well until a homogeneous, smooth mixture. Let the consistency cool a little.

Next, driving eggs into the resulting mass (strictly one at a time), knead a smooth, slightly viscous dough.

Line a small baking tray with baking paper (or use a special baking mat) and use a teaspoon to place small portions of dough on it, spaced apart.

If the dough sticks to the spoon, wet it with cool water from time to time. If you have a pastry bag, better use it.

Immediately place the filled baking tray in a hot (190 °C) oven and bake the pieces for 40 minutes. When they are puffed up and have a nice tan, remove from the oven and leave to cool on the counter.

While the oven is doing its job, pour part of the contents of the package into a bowl and, following the instructions, using a mixer, beat the cream to a mixture suitable for you (completely thick or not very thick).

Transfer the cream into a pastry bag or syringe. With its help, carefully fill the very delicate preparations and place them on a dish.

If you don’t have a bag or a syringe, cut off the top of each base with a knife, fill the void with a spoon, and close it again.

In principle, we can assume that the delicacy is ready to eat.

But, if you want to give it an even more representative appearance and captivating taste, then melt the chocolate along with a piece of butter.

Now, using a pastry brush, coat each cake with it.

You can immediately brew some tea and serve dessert with it.

Perfect cream for custard cakes

Custard

For custard close to the traditional version, you will need the following products:

flour – 50-60 g;
medium-sized egg yolks – 4 pcs.;
vanilla on the tip of a knife;
milk – 500 ml;
sugar – 200 g.

What to create:

Mix flour with sugar.
Place the yolks in a suitable container.
Start beating them, adding sugar and flour. This must be done with a mixer at medium speed until the color is almost snow-white.
Pour the milk into a saucepan with a thick bottom, heat until boiling, add vanilla.
Pour the egg mixture into the hot milk in a narrow stream with continuous stirring.
Switch the heat to low. Bring the mixture, stirring continuously, until it boils. Cook for about 3 minutes. To obtain the thickest cream, you can boil for 5-7 minutes.
Pass the resulting mass through a sieve.
Cool to room temperature, cover the dish with cling film and refrigerate until completely cool.

Protein

The most common recipe will help you prepare protein cream, for which you will need:

sweet powder – 6 tbsp. l.;
squirrels – 4 pcs. from medium-sized chicken eggs;
vanilla on the tip of a knife;
citric acid – a pinch.

How to proceed:

Pour the egg whites into a deep, completely dry bowl.
Using an electronic mixer, beat them until soft peaks form.
Add sweet powder one spoon at a time, without stopping the mixer.
Add citric acid and vanilla. Beat the mixture until stiff peaks form.

The regular protein cream is ready and can be used immediately after production.

Creamy

To make regular buttercream you need:

cream with fat content from 35% - 0.4 l;
sugar – 80 g;
vanilla sugar - to taste.

Manufacturing:

It is ideal to cool the cream and a mixer bowl or other container in which the inside will be cooked in the refrigerator.
Pour the cream, add sugar: regular and vanilla.
Beat with an electronic mixer at high speed. Once the cream holds its shape perfectly, the cream is ready.

Curd

For the curd filling you need:

condensed milk – 180-200 g;
vanilla sugar - to taste;
cottage cheese with a fat content of 9% or more - 500 g.

What to create:

Rub the cottage cheese through a sieve.
Add vanilla sugar and half the condensed milk, mix gently.
Pour in the remaining condensed milk in parts and stir until a thick, homogeneous mass is obtained.

Depending on the properties of the cottage cheese and condensed milk, you may need slightly less or more than the indicated quantity.

Berry

During the season, you can prepare cream with the addition of berries, for this take:

full-fat cottage cheese – 400 g;
sugar – 160-180 g;
raspberries or other berries – 200 g;
vanilla - to taste;
butter – 70 g.

How to cook:

Pour vanilla and regular sugar into the cottage cheese, rub the mixture through a sieve.
Sort the berries, wash and dry.
Grind in a blender or grind in a meat grinder.
Add berry puree and soft butter to the cottage cheese and beat the mixture until smooth.
Place the finished cream in the refrigerator for 2-3 hours.

Tips and advice

The cream for custard cakes will turn out tastier and safer if you follow these tips:

Use only the freshest eggs, which must be thoroughly washed before production.
Creamy or curd filling will be tastier if you choose the main ingredients with the highest fat content.
For cream, it is better to use natural vanilla or syrup from it.

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Article creator – LadyElena

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Brewing cake

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Custard cakes

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Brewing cake . Almost everyone knows custard cake by its other name - eclair - which is most often used in home cooking.

Custard cake is made from dough prepared using the choux method. This dough is called choux pastry.

In order for the cakes to be successful, it is very important to find out the essence of the production of such dough and not to violate the technology of its production at all steps, right before baking the product.

Making choux pastry comes down to the following steps. Heat butter (or margarine, baking spread) and a little salt in a saucepan with water (or part of the milk). When the water with these ingredients boils, pour an even portion of flour into it and actively stir it in the hot water. The amount of ingredients for the dough - water/milk, salt, flour, butter - must be strictly according to the recipe.

When the flour brewed in boiling water is still hot, chicken eggs are driven into the dough one at a time. And they are also actively stirred into the dough. But at this step the pan with the dough should already be removed from the stove.

The choux pastry comes out viscous. It is spread (squeezed) with a spoon (tablespoon or dessert spoon) or through a pastry bag onto a baking sheet thinly greased with vegetable oil. If the baking sheet is greased very thickly, the bottom of the product will crack during baking.

The products are baked in the oven for half an hour (from time to time forty minutes) at a temperature of 180 degrees C. If the temperature is very high during baking, the products will be extremely dry and will crack during baking. If the temperature in the oven is very low, the custard products will not rise well during baking.

Correctly prepared choux pastry rises perfectly when baked, holds its shape, does not sag, and excellent empty cavities form inside it. If the dough was beaten for a very long time during production, then during baking it will “sag” and rise poorly.

All these reasons should be taken into account when making choux pastry, then the housewife will end up with a good quality choux pastry, which, after cooling, can be filled with various types of creams: butter, chocolate, whipped cream with sweet powder and others.

Usually the finished custard cake with cream is decorated with snow-white or chocolate icing on top.

Custard cakes – the best dough recipes and 5 unique thoughts for the inside

The choux pastries are breathtakingly varied: classic eclairs and popular profiteroles, airy buns with creamy interiors and professionally curved bagels with filling. The limitlessness of options brings us back to a special type of dough, with the help of which a light and tender dessert “comes to life”, takes on shape, taste and delights those with a sweet tooth.

Custard cake at home - recipe

There is a worldview that custard pies are complex and capricious, and therefore almost all housewives prefer the store-bought version, refusing to cook themselves. This popular dessert will become simpler and more accessible if you stick to the recipe when kneading the dough, observe the temperature conditions when baking, and correctly whip the cream for the inside.

Before making custard cakes, prepare the ingredients for the dough.
Do not cover the baking sheet with paper - the cakes will stick. Grease the surface with oil, sprinkle with water and spoon out the mixture.
Bake for 15 minutes at 220 degrees, then reduce to 170.
Cool the finished products and fill them.

Dough for choux pastries - recipe

Dough for choux pastries is a base that requires a verified recipe, high-speed kneading and the correct temperature. Eggs, flour, water and butter - beaten and boiled - form a viscous mass that rises when baked and leaves cavities for the inside. The main rules will help you get airy baked goods.

When melting butter with water, do not let the water boil for a long time.
Quickly add flour and stir.
Boil the mixture for two minutes – the dough should come away from the pan.
Add eggs evenly.
The right mixture is silky and homogeneous.

Interior for custard cakes

Cream for custard cakes is a vast field for imagination. It completes the product, affects its taste and emphasizes the porous structure of the base. Manufacturing is not a difficult process, but if you follow the verified recipe, it is enjoyable. Moreover, despite all the abundance, traditional butter and custard are still popular.

For production, use only the freshest ingredients.
It is best to prepare the cream in advance, then let it brew in the refrigerator, protecting it with cling film.
The cooled cream should be mixed again and then begin to work with it.

Custard cakes with condensed milk

Custard cakes with boiled condensed milk are a recipe that those who have never touched the capricious dessert should start getting acquainted with. You will need skill to “brew” the base, and whipping the cream will not take even 5 minutes. With affordable and ordinary ingredients, an hour's cooking will help you hone your skills and delight your guests.

margarine – 125 g;
testicle – 4 pcs.;
water – 250 ml;
flour – 160 g;
butter – 200 g;
boiled condensed milk – 370 g.

Melt the margarine, pour in water, add flour.
Mix the mixture quickly.
Beat in the eggs, knead and place on a baking sheet.
Bake custard cakes at 200 degrees for 30 minutes.
Combine butter with condensed milk, beat and fill.

Custard cakes with curd cream - recipe

Custard cakes with curd cream are the embodiment of modern taste trends. The nourishing and warm interior, perfectly adjacent to the airy, porous dough, presents the dessert not only as a confectionery masterpiece, but also as a nutritious product even for those who are not very fond of cottage cheese. Cream will add silkiness to the mass.

water – 250 ml;
flour – 160 g;
butter – 100 g;
testicle – 4 pcs.;
cottage cheese – 250 g;
sweet powder – 5 tbsp. spoon;
cream – 200 ml.

Heat water and oil, add flour, stir.
Beat in the eggs until smooth.
Lay out the dough and cook the airy custard cakes at 180 degrees for 40 minutes.

Custard cakes with protein cream

Custard cakes are a recipe with which you can quickly and easily prepare an airy and light dessert without breaking your head with fancy entrails. An ordinary grocery set is enough: 10 eggs, a little butter, flour and sugar to get a finished product with an indescribably tasty and non-sticky protein cream within an hour.

milk – 250 ml;
flour – 160 g;
testicle – 5 pcs.;
butter – 100 g;
protein – 4 pcs.;
sweet powder – 5 tbsp. spoons

Melt the butter in milk, add flour, boil and beat in the eggs.
Place the mixture on a baking sheet and bake the fluffy custard cakes at 180 degrees for half an hour.
Beat the egg whites and powder in a water bath.
Start baking.

Custard cakes with butter cream

Savory cream for custard cakes does not require time or money. The traditional butter cream recipe absolutely confirms this and, as before, occupies the first place among fans of the classic interior. A pleasant highlight is that the cream is prepared in 5 minutes and does not require any special skills.

butter – 350 g;
milk – 420 ml;
sweet powder – 200 g;
testicle – 4 pcs.;
flour – 180 g;
dark chocolate – 120 g.

Melt 100 g of butter in 250 ml of milk, boil, add flour, knead.
Add the eggs, mix and place the dough on a baking sheet.
Bake for 40 minutes at 180.
For the inside, beat 250 g of butter with powder and 100 ml of milk.
Fudge for custard cakes - the recipe is completely ordinary: chocolate and 60 ml of milk, heated in a water bath and cooled. The cooled glaze is used to cover the products after filling with cream.

Custard cakes with chocolate cream - recipe

Custard cakes with chocolate cream are an explosion of taste and piquancy. The chocolate base and rich interior are a real treat for chocolate lovers and fans of unique desserts. Production will take a lot of time, because the filling must cool perfectly, and therefore cooking in two steps is completely acceptable.

water – 200 ml;
flour – 100 g;
testicle – 4 pcs.;
cocoa – 1 tbsp. spoon;
butter – 60 g;
milk and dark chocolate – 100 g each;
cream – 200 ml;
sweet powder – 3 tbsp. spoons.

Add chocolate to the cream, melt, cool.
Melt the butter in water, add flour, cocoa, mix and beat in the eggs.
Pipe the dough and bake chocolate custard cakes at 180 degrees for 30 minutes.
Cut off the lids, fill and sprinkle with powder.

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All about culinary art...

Custard cake: a dessert familiar from youth

Custard cake is a sweet, popular delicacy that can be easily created at home - you just need to follow certain techniques. Today, there are a huge number of recipes for making it, which use different versions of glaze and entrails. Choux desserts also include eclairs and profiteroles, which are prepared from choux pastry and have an oblong and oval shape, respectively. The eclair always has a sweet interior and is covered with glaze on top, and profiteroles are prepared not only with cream, but also with mushrooms, meat and vegetables and are often served with borscht and soup.

The calorie content of a dish depends on its components and varies from 269 to 400 kcal. In this material we will look at step-by-step recipes with photos in several interpretations.

Custard cakes with condensed milk

4 testicles;
100 g butter;
0.5 cups of milk and water;
A glass of flour;
A pinch of salt.

A can of condensed boiled milk;
150 g butter;
Any nuts (optional).

Cakes with protein cream

Custard cakes with protein cream have the most delicate filling, which gives the dessert an attractive smell and unforgettable taste.

200 g sweet sand;
Glass of water;
5 eggs;
120 ml milk;
3 squirrels;
100g butter;
3/4 cup flour;
2 pinches of salt.

Recipe for custard cakes step by step:

Combine the butter with milk and ½ cup of water, bring to a boil, remembering to always stir. Let's reduce the flame, add salt, sugar, and add flour. Stir for two minutes until a lump of a homogeneous substance forms;
Let the mixture cool and beat in the eggs, constantly stirring with a spatula until the dough is homogeneous;
Without the help of others, we’ll pipe the cakes using a pastry syringe and bake at 220 degrees for 20 minutes. Next, reduce the temperature to 160 degrees and finish baking the dessert for 5-7 minutes. Do not open the oven until it has cooled completely;
Dissolve the sugar in the remaining water and cook the syrup. Beat the whites well with salt, add the syrup while constantly beating so that the eggs do not overcook, and cool the mixture;
Fill the pastry with protein cream.

Sweet dessert with cream

This culinary magic will taste excellent with the freshest raspberries in cream. It can also be replaced with cherries, strawberries, and currants.

0.5 cups flour;
A glass of cream;
60 g butter;
A handful of raspberries;
0.5 glasses of water;
2 testicles;
20 g sweet powder;
A pinch of sea salt;
10 ml olive oil.

How to make choux pastry:

Pour water into the butter, add salt, and boil. Quickly add flour, brew and mix thoroughly;
With continuous stirring, add the eggs and knead the dough mixture. We soak a tablespoon in cool water and place the preparations on a baking sheet, greased with olive oil in advance;
We bake future “zavarnushki” at home at a temperature of 200 degrees for 10 minutes, then reduce it to 180 degrees and bake for another 6-7 minutes;
Whip the cream with powder, add raspberries;
To get rid of excess air, pierce the product with a toothpick, let it cool, cut it on the side with a knife, and fill it with cream.

This delicious creamy treat can be served with cocoa, tea or any other drink you like.

Custard rings with cottage cheese cream

200 ml water;
4-5 eggs;
200 g flour;
100 g margarine or butter;
A pinch of salt.

35 g condensed milk;
160 g cottage cheese;
A packet of vanilla sugar;
50 g sweet powder;
90 g butter;
Sweet powder - for sprinkling.

First, let's prepare the dough for choux pastries: take a medium saucepan, put butter in it, add water, add salt and put it on the flame. Bring to boiling temperature, reduce heat and sift flour directly into boiling water. Gently, but at the same time vigorously, mix everything, removing any lumps;
After the test mass has transformed into a homogeneous ball and the dish slightly lags behind the walls, remove the container from the flame and transfer its contents to another bowl. Let it cool;
Next, add one egg at a time and beat with any attachment using a mixer. When the previous egg is completely dissolved in the dough, only later introduce the next one;
Load a cooking bag with choux pastry and take a toothed attachment (10 mm in diameter) for it. But you can take the largest nozzle. We plant the blanks in the form of rings with a diameter of 6-7 cm on a baking sheet covered with baking paper;
Place the products in an oven preheated to 200 degrees and bake for 10-15 minutes. Then lower the temperature to 180 degrees and continue baking for 25 minutes;
Now you need to prepare the curd cream: beat the melted butter with vanilla sugar and powder;
Add condensed milk in small portions and beat here and there for 2 minutes. Next we put the cottage cheese, which we previously rubbed through a sieve. Let's beat everything well.

Now you can fill the cut, cooled custard rings with the savory cream. Before serving, sprinkle the curd custard cake generously with sweet powder.

Frisky puff pastry

One chicken yolk;
250 ml milk;
20 g butter;
Half a kilo of puff pastry without yeast;
3 teaspoons flour;
Vanilla - to taste;
4 huge spoons of sweet sand.

How to create a choux pastry:

Lightly defrost the test layers, cut them into squares, you should get about nine of them from each layer;
Let's fold each piece, make 2 cuts with a sharp knife so that they do not come out all the way;
Let’s unfold the square and immediately overlap the two corners until we get a “boat”;
Place them on a baking sheet and place them in an oven preheated to 220 degrees for about 20 minutes until browned;
For the cream, boil 200 ml of milk with sweet sand;
In a bowl, grind the yolk with flour, add the remaining milk, stir thoroughly, pour into a container;
There we will introduce milk boiled with sugar in a narrow stream, remembering to stir constantly;
Place the container on a tiny flame, cook until the cream begins to thicken, always stir;
Remove it from the heat, flavor it with vanilla and butter, let it cool;
Remove the pieces from the oven. Press the middle a little with a spoon to add more cream. We will fill a pastry syringe or a spoon with it and fill the puff pastry.

You can sprinkle it with sweet powder or decorate it with any berries.

Custard cakes at home