Custard buns with cream

Ingredients

Butter – 100 g

Wheat flour – 80 gr

Chicken egg – 2 pcs

Cream:

Butter – 100 g

Condensed milk – 100 g

Cocoa powder – 2 tsp.

Sweet powder - for sprinkling

302 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I suggest preparing delicious custard buns with cream that will amuse all your family and friends at the dessert table. Very tasty with a cup of tea or coffee for breakfast. Well, I love it just like that. Making custard buns is not difficult. The ingredients are completely available. You can fill the buns with any cream, at your discretion, or with delicious jam.

Let's take the following products: water, butter, salt, flour, eggs, cocoa, condensed milk.

Pour water into a saucepan or saucepan. Add salt and butter. Bring to a boil.

Add all the flour to the boiling liquid and quickly stir with a spoon until a homogeneous dough forms. Keep on low heat for about 2 minutes, while still stirring. Cool to room temperature.

Add chicken eggs one at a time. Afterwards, stir well until smooth. The choux pastry is formed into a soft ball, which easily lags behind the walls of the saucepan.

Place the custard mixture into a pastry bag fitted with a star tip. Cover a baking sheet with parchment. Pipe the dough into large lumps. Leave a distance between the workpieces. Preheat the oven to 200 degrees in advance. Bake for 30-40 minutes until golden brown.

In the meantime, start making your own favorite cream. I creamed the butter with condensed milk and added cocoa. I beat it again.

Cool the pieces to room temperature.

Carefully trim the top and use a pastry bag to fill the buns with cream or jam.

Transfer the custard buns with cream to a plate and sprinkle with sweet powder.

16 secrets of making choux pastry and three options for the inside

Eclairs, profiteroles, choux buns - all this is made from choux pastry. If you use different insides, then you can create a huge number of different desserts and snacks from custard buns.

Whatever you fill these buns with, the end result will be a dish that you can be very careful about when serving it on the table. Everyone will be in ecstasy over the tender, slightly crunchy profiteroles with savory insides.

The main task of the housewife is to correctly create and bake buns from choux pastry. But it doesn’t always just work out the first time. Because choux pastry is quite capricious, you need to take into account certain aspects that for some reason cookery books are silent about.

How to make choux pastry

Ingredients

125 g butter

Step 1

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

Secret 1. You need to dump out all the flour at once and mix it very quickly. Then it will not give lumps. After adding flour, the dough will be extremely dense and thick.

Secret 2. This dough is called choux because it is boiled. Cook for 2 minutes over medium heat, stirring constantly. You need to stir quickly so that nothing burns and the whole dough is moderately cooked.

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 eggs, remove the dough from the heat and cool slightly. Just stir it for a few minutes.

Secret 4. Eggs should not come straight from the refrigerator. When you start preparing the dough, you need to take them out and 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 huge, then usually there are 4 eggs per serving. If small, you may need 6 eggs. I usually make 2 portions of dough at once and add 8-9 eggs.

Secret 6. Don't use a mixer. This will make the dough extremely watery.

Secret 7. The dough does not have to be very watery. As soon as it begins to stretch, immediately finish mixing in the eggs. Even if it seems to you that it is still very thick.

Step 3

Grease the baking sheet and spoon out the dough to form 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 immediately when making the dough.

Secret 9. When you spread the dough, dip the spoon in water. It will stick perfectly.

Secret 10. Don't make extremely huge buns; they will bake perfectly. 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 . At first, the buns are placed in a hot oven, about 200° C. And when they rise and turn golden, the temperature should be reduced to 150° C and finished baking. The danger is that if you lower the temperature earlier, the buns will fall off. And if the temperature is not reduced, they will not bake well. Baking time depends on the size of the buns. But medium eclairs are baked for approximately 15 minutes at high temperature and 15 minutes at low temperature.

Secret 12 . To find out if the buns are ready, you need to quickly take one out. If it doesn’t fall off from the cool air, it means it’s ready and can be taken out.

Secret 13. The second batch of buns must be placed on a cool baking sheet. So cool it under running water.

Step 5

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

Secret 14 . When laying out the buns on a platter, try to create air access to each one. In other words, the 2nd layer must be made extremely rare.

Secret 15. Custard buns can simply gain moisture and turn into a rag, so you can only cover the dish with buns with cardboard napkins and leave them in ventilated areas. Do not put the buns in the refrigerator.

Secret 16. To stuff the bun, you need to cut the top. To do this you need an extremely sharp and narrow knife. A small clay knife has proven itself well for these purposes.

Internals for choux buns

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

Curd cream

250 g heavy cream

150 g coffee sugar

Watery vanilla on the tip of a teaspoon

Step 1: Whip the 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

4 tbsp. vegetable oil

Step 1. Sort the chicken liver, wash it and trim the connective tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) .

Step 2 . Cut the onion into half rings. Fry until golden brown in 2 tbsp. oils Transfer to a bowl.

Step 3. Pour 2 tbsp into the pan. oil, heat and add liver. Fry until crusty on all sides.

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

Step 5. Grind the liver and onions through a meat grinder. Add the oil and liquid from the pan. Mix.

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

Step 7. Beat everything and add cream evenly. Add salt later.

Oil cream

1 can of condensed milk

1 tsp vanilla sugar

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

Step 2 . Add condensed milk evenly to the butter, without stopping whisking everything. Watch closely so that the cream does not separate. At the end add vanilla sugar.

Advice

The smaller your profiteroles, the more beautiful they appear on the festive table. But they will take a very long time to bake. That’s why I make medium buns, they bake perfectly and don’t take much effort: two portions of dough have to be baked in three batches, about 40 minutes each.

Buns, Choux pastry, Step by step, Dough

Recipes for dough products → Buns

Recipes for dough products → Dough

Step by step

Recipes for dough products → Dough → Choux pastry

They are eaten in an instant! Custard buns with cheese turn out to be extremely unusual in taste, tender, with a crispy crust on top and soft inside. A good option for a cup of coffee or tea. It’s not at all difficult to prepare them, the main thing is to follow all the proportions.

Gougères - custard cheese buns originally from France, can make you fall in love with them from the first bite! They are so fragrant, soft, large-pore, very, very cheesy and simply unrealistically tasty!

Unsweetened custard profiteroles with cheese insides. Cheese is also added to the choux pastry. Cheese profiteroles are served as an appetizer, but deliciously with tea.

Gougères are savory pastries made from choux pastry with the addition of cheese. Custard cheese buns come from France. Anyone can prepare puffed gougères at home without much difficulty.

Bagel is a torus-shaped bun (shaped like a donut). Bagels have an ancient history and are currently very popular in America. The unique way to make bagels is to boil the dough in boiling water. Yeast bagels turn out to be elastic, slightly “rubbery” on the outside and airy on the inside.

All-purpose custard buns made from corn flour can completely replace bread for first courses; they will also be a beautiful addition to tea if sprinkled with sweet powder or served with jam.

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Custard buns: recipe and manufacturing secrets

Every housewife should have a recipe for custard buns. Almost everyone likes this dessert. In addition, baked goods can be made both sweet and not very sweet. There are a huge number of interior options. But the ideal choice is custard. Let's look at several methods for making sweets.

Traditional custard buns

Preparing custard buns using this recipe is extremely simple. The main thing is to maintain consistency. In general, for production you will need:

butter – approximately 150 g;
water – 200 ml;
flour – 1 glass;
eggs – 4 pcs.;
salt.

Knead the dough

So, how to create choux pastry buns? To do this, melt the butter over the fire, placing it in an iron container. Add salt and 1 glass of cool water to it. The ingredients should be heated to boiling point.

When the first bubbles appear on the surface, reduce the heating power and slowly add a glass of flour, sifting it first. Stir the ingredients thoroughly and then remove from the stove.

When the mass has cooled slightly, add 4 eggs to it, and then stir thoroughly. Now you can start baking.

Small tricks

Knowing the recipe for custard buns, you can prepare a good dessert. But not all housewives know how to work with such a test. Here are a few little tricks:

You can add all the flour at once. But the dough will need to be mixed quickly. Otherwise, the flour may form lumps.
The dough is lightly boiled for several minutes at medium heating temperature. However, it is recommended to stir the contents of the container frequently so that it does not burn.
Before adding the eggs, the dough must be cooled. To speed up the process, you can prevent it for some time.
There is no need to add eggs from the refrigerator. When you start making the dough, remove them from the cold and wash them. By the time they are added they will have time to warm up.
The number of eggs can be found by eye. Huge ones require 4 pieces per serving, and small ones - about 6.
When mixing the dough, do not use a mixer. The mixture may become very watery.
Once the dough begins to stretch, you can stop kneading the eggs.

How to bake

Custard buns, the recipe for which is described above, are best baked on a baking sheet previously covered with parchment. It is recommended to spoon out the dough using a teaspoon. However, keep in mind that the products will increase in size during the baking process.

The buns are prepared at a temperature of 200˚C. Baking takes approximately 40 minutes. However, it is not recommended to open the oven, because the products may lose size.

When the dessert is ready, turn off the heat. Do not immediately remove the buns from the oven. They should cool slightly.

Baking secrets

Now you understand how to create choux pastry buns. But when baking them, it is recommended to adhere to certain rules:

Before placing the baked goods in the oven, you need to preheat it to 200˚C. It can be turned on before starting to knead the dough.
To prevent the dough from sticking to the spoon, it can be moistened with water.
It is not recommended to create extremely large buns. It is worth considering that the baked goods will increase in size. In addition, small buns bake better.
In order for the buttery custard buns to bake perfectly, you need to maintain the temperature regime. The baked goods should be placed in the oven, previously preheated to 200˚C. When the products are browned and risen, the temperature should be reduced to 150˚C. If you do this earlier, the baked goods may lose size, and if you do it later, the buns will not be baked. How to find time? Medium-sized products are baked for 15 minutes at the highest temperature and 15 minutes at medium.
To find out if the delicacy is ready, you need to quickly pull out one of the buns. If it does not lose size when the temperature drops, then the baked goods are ready.
The second batch of dough can only be placed on a cool baking sheet.

Individual serving and storage

Choux pastry buns can be made with any kind of insides. To fill the pastry, you need to cut the top with a sharp knife. Ceramic tools are perfect for this.

When the buns are filled with entrails, carefully place them on a plate. With all this, air must flow to any product. The 2nd layer should be made the rarest.

It is worth considering that custard buns simply gain moisture and turn into something inedible. Therefore, it is recommended to cover the container with baked goods with cardboard towels. It should only be stored in a ventilated area. It is not recommended to put the buns in the refrigerator.

This dessert can be served with tea, coffee, various sweet drinks and milk. The finished cooled buns can be sprinkled with sweet powder. This will make them look even more appetizing.