Popover with pumpkin cream

Description

A few minutes is almost pancake batter from a minimum of product and it is batter begins to rise in the oven and develop right before your eyes in a delightful hollow in the middle of the muffin, it's a miracle! Plus pumpkin pudding oil-based. Recipe shared Lyuba lubany_b, for which she thanks, in which was baked a wonderful tart poppy-nut-3.

Ingredients

Starch

3 Tbsp
Pumpkin

300 g
Salt
Flour

120 g
Butter

170 g
Milk

130 ml
Chicken egg

3 piece
Sugar

3 Tbsp
Lemon juice

2 Tbsp
Vanilla

Cooking

The words of the author. The dough on Popover. Products should be slightly warm. 2 PCs eggs whisk a little whisk.

Add milk 130 ml melted butter 2 tbsp, a pinch of salt.

Flour 120 g, mix well all together

To avoid lumps.

Martinovi the form of the good fluff (lay a foil, which is also to lubricate), the empty place in already heated oven for a few minutes. Pour batter up to half of the forms.

Bake for 12 minutes at 230 degrees and another 15 minutes at 180 degrees.

Pumpkin cream [url=http://www.pova renok.ru/recipes/sho w/33985/]poppy tart-hazelnut - 3[/url] the difference in the cream (with condensed milk). Boil until tender 300 grams of pumpkin, blend, add 3 tbsp. spoons of starch, 1 egg, 3 tbsp sugar, 2 tbsp lemon juice, and vanilla. Put on a small fire and at continuous stirring to bring to thick. Cool.

Butter (150 g) at room temperature beat until fluffy, spoon of pumpkin to enter mass.

Here are hollow in the middle of the rolls, it is possible to replace the cream on salads for the holiday table. With a sharp knife to cut the tops from the cooled buns and fill them with the cream, put a spoonful of jam, any jam (I had apricot).

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