Custard for brewed cakes. Custard: classic recipe

Air eclairs, crispy wafer tubules, "Napoleon" cake - all these sweets, familiar to everyone from childhood, make the custard akin. Possessing his recipe, you can prepare exquisite desserts of French cuisine - profiteroles, croquet-cake and bagel Paris-Brest. In this article we will tell you how to make a homemade custard. Blanks for eclairs can be bought in a supermarket. But to make your delicacy even more delicious, we will also disclose the secret of making a custard batter. Read and try to repeat, to please your loved ones with homemade cakes and cakes. All at you necessarily will turn out!

Brewed cakes

The filling for them can be different: an oil or protein cream, condensed milk. Balls from the brewed dough can also be stuffed with salty 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 change the water with milk. The dough does not require either yeast or baking powder. Eclairs will rise by themselves in the baking process, forming cavities that can be filled with ice cream or cream. Balls profiteroles can be folded with a pyramid and fastened with caramel. Then we get a crockembush. The eclairs and Paris-Brest differ from profiteroles only in form. Tender cakes are baked in the form of oblong ovals with curls. Sometimes they are stuffed with whipped cream, condensed milk, but usually use a custard. He does not allow the test to harden quickly. So, before we get to the custard for the custard, let's bake the blanks themselves.

Preparation of the dough

The name itself says that the flour should be stewed. In a small saucepan put a hundred grams of butter, add salt on the tip of the knife and fill with a faceted glass of water. You can replace it with the same amount of milk. As soon as our mixture reaches the boil, turn off the fire and at the same instant, pour a glass of flour, the other hand with a wooden (this is a prerequisite) spoon stirring in a saucepan. We work until the dough begins to lag behind the walls of the dishes. When it is a little cool, change the wooden spoon to a mixer with a special nozzle. We drive into the dough one by one four eggs. We mix it to form a homogeneous mass. Lubricate the pan with margarine or cover with baking paper. Spoon a dough or use a pastry syringe. Products greatly increase in size, so they should be planted with a distance of 5-6 centimeters from each other. 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. While the blanks are cooling down, we will prepare the custard for the 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: classic recipe

If in the test we steamed flour, then for the filling we will prepare a bath for egg yolks. Many of us remember that in the distant years of the Soviet Union, the custard was sold in briquettes. This product few people bought. Each housewife had her unique custard recipe in stock . It was prepared with condensed milk, nuts, vanillin, cinnamon, apples. Let's take a look at the usual custard before we go into all these nuances. The classic recipe begins with the fact that we boil in a saucepan half a liter of milk. In another bowl, whisk four yolks with a glass of sugar, half a bag of vanillin and 50 grams of flour. Milk cool to a temperature when it can be immersed in a finger and not burned (approximately 45 degrees). Pour it into the yolks. Put the mixture on a fire and bring to a boil. Reduce the flame to a minimum and cook with stirring for 5-10 minutes before thickening.

Oily Custard

This is a variant of the classic recipe. By adding butter, the custard for brewed cakes is lush, well-shaped. They can not only stuff eclairs, but also decorate cakes. We will talk about the Napoleon cream. In the meantime, we will heat up the frying pan and fry three spoons of flour at minimum heat. When it becomes golden-pink, turn off the gas. Let's cool down. In a saucepan, boil two glasses of milk. Also leave to cool. Four yolks rubbed with 300 grams of sugar and a pinch of vanillin. Gradually add the flour and stir so that no lumps remain. Careful that the eggs do not curl, we introduce warm milk. Stir and cook the cream on a small fire until boiling. We leave to cool down. In another container, beat up a half or two packs of softened butter (300-400 g). Add the custard in small portions. We knead to homogeneity. For flavor, you can add a glass of liquor or other flavoring fillers (peel, almond essence, etc.).

Custard with condensed milk

Adding "cookies" gives the caramel flavor to the mass and helps to keep the shape well, without squeezing the dough of eclairs. In a saucepan, mix a glass of plain milk with a spoonful of sugar. Stir until the crystals dissolve. Add three spoons of flour. We knead until the lumps disappear. We put on a slow fire and cook until the mixture thickens. Slightly cool and mix with boiled condensed milk. We determine its quantity to your taste. Usually one standard bank leaves. To custard with condensed milk does not turn out too cloying, whisk in a separate bowl of culinary cream (35% fat). We mix them with a completely cooled cream. Fill them with eclairs or smear cake cakes.

Chocolate cream custard

This fragrant mass can also be served as an independent dessert, packed in a serving bowl and decorated on top with whipped cream or fresh raspberries. Heat in a saucepan 250 ml of milk and throw there half of the tile (50 g) of black bitter chocolate. Stir until completely dissolved. Two yolks weighed with 150 g of sugar to form a foam. We introduce a spoonful of flour and potato starch. In this mixture, a thin trickle of chocolate milk is poured. Stir, put on a slow fire and, stirring regularly, bring to a thickening. Shake 100 grams of butter with three tablespoons of cocoa. We connect both masses and thoroughly mix the chocolate custard at home. After that we fill them with eclairs. Or we put it in cold-watered crochets and put it in the refrigerator.

Cream without eggs

Strict vegetarians can also pamper themselves with delicious eclairs. And those who are afraid of eating raw eggs because of the fear of salmonella, too. This recipe will prepare a custard for brewed cakes without a single product of poultry farms and incubators. In a half liter of milk, add two glasses of sugar. Stir and put the boil. We will measure another 160 ml of milk. In it we will fill six tablespoons of flour. We will fill this mixture with a mixer. Dilute this dough with hot milk and sugar. We put the mixture on medium heat and start boiling until thick. In the process, we can add vanillin or other flavors. When the cream reaches the desired consistency, remove it from the plate and cool it. We take oil. Two-hundred-gram pack is softened and beaten with a mixer. Gradually add the custard. We knead to homogeneity.

Protein Custard

It is his children first lick with cakes. If the oil cream holds the shape well, the protein will conquer its airiness. It is good for decorating products, as well as for filling eclairs and wafer tubules. Here is a step-by-step recipe for custard on proteins. In a saucepan pour two hundred grams of sugar and half a teaspoon of citric acid. Fill one hundred milliliters of cold water. We hold on a small fire until the first signs of boiling. After that, increase the flame and cook the syrup to the state of "soft ball". What does this term mean? If a drop of syrup, dropped into cold water, does not spread out, and you can pick it up and say a ball, then the necessary state is reached. Turn off the fire, cover the saucepan. Let's start whipping four chilled proteins. To make things work, and the foam was stable, we'll add a little salt to them. Without ceasing to work as a mixer, we add portionwise hot (however not boiling) syrup. We continue to whisk for another quarter of an hour until a lush mass is produced.

Cream for "Napoleon"

This masterpiece of Soviet cuisine has long become the same obligatory dish of the festive table, as well as salad olivier. The classic cake is baked from puff pastry, although some housewives prefer shortcakes. Mostly do homemade Napoleon with custard, although here there are deviations from the canon. This filling perfectly interleaves cakes - and in fact in the present cake they should be not less than ten. The only thing that does not have enough custard is bumpiness. From it you can not mold roses and leaves to decorate the top of the product. We suggest you make an interesting home custard for your Napoleon, the recipe of which includes ground nuts among the ingredients. We measure 15 tablespoons of sugar. We mix them with starch (8 tablespoons). Add a handful or two ground kernels of any nuts. Boil half a liter of milk. We reduce the fire to the minimum level. In a saucepan with milk, pour, stirring constantly, a thin trickle a dry mixture. We cook about five minutes.