Description

Cream puffs with vanilla custard cream and blueberries
I offer delicious baskets of yeast dough with a custard vanilla cream and sparkling berries fresh blueberries. The cream is prepared without the addition of butter, which gives the cakes a more delicate taste. I cook these tarts two days in a row - so they are like my children! The recipe is again borrowed from the Chinese culinary blog. I think that for this recipe, you can use other berries or fruits.

Ingredients

  • Flour

    330 g

  • Yeast

    1 tsp

  • Salt

  • Sugar

    170 g

  • Milk

    550 ml

  • Yolk egg

    6 piece

  • Butter

    30 g

  • Vanilla

  • Blueberries

    350 g

  • Vegetable oil

    2 tsp

  • Mint

  • Powdered sugar

    1 Tbsp

Cooking

step-0
Yeast dough I usually get mixed up using the bread machine, but you can knead it in the usual way. In the bucket of a bread machine pour warm milk, add yeast and leave for 5 minutes.
step-1
Add the sifted flour, sugar, egg yolks, salt, softened butter, place the bucket in a bread machine, include the mode of kneading.
step-2
To speed up the process of dough rising to shift it in a bowl, cover the bowl with film and put in a slightly heated oven. The dough should increase in volume by 2 times.
step-3
At this time, prepare the custard. Milk bring to the boil.
step-4
At that time, while the milk heats up, combine in a bowl the egg yolks, sugar, salt, vanilla seeds and the sifted flour
step-5
And thoroughly whipped.
step-6
In the yolk mass add 2 tablespoons of boiling milk, just whisk. Then, continuing to whisk, add the remaining milk.
step-7
Strain the stock through a strainer.
step-8
Next, you need on the stove with constant stirring to bring the mass to boil, but the cream burns very quickly, even with constant stirring. I suggest that your option is to heat the mass in a microwave oven for one minute at full power, each time after that, beating well, until a thick cream - I was heated three times for one minute. So You have the cream will not burn. A little cold cream should be covered with a film that is not formed dry crusts.
step-9
When the dough will increase in volume twice, blaming it on the table, knead
step-10
And divide into pieces weighing about 35 grams.
step-11
Formed from pieces of dough balls, cover them with foil and leave to rest for 15 minutes.
step-12
Baking baskets, I use here such a muffin tin (diameter of each cell is about 6.5 cm). Grease molds with vegetable oil.
step-13
Take one piece of dough, roll a circle
step-14
And put it in a mold cake pan.
step-15
Then within each basket of dough add about 1-1. 5 tablespoon of cream. Bake without proofing baskets in a preheated 190 degrees oven for about 12-15 minutes. Much bake they do not need!
step-16
At this time, prepare the blueberry syrup. In a bowl, combine sugar and 50 grams of fresh blueberries
step-17
And I cook a lot, stretching in the process the berries until the sugar has dissolved.
step-18
Give the syrup to cool. Second time cooking I strained the syrup, so the berries later turned out beautiful. To the cooled syrup add the remaining fresh blueberries.
step-19
Gently mix the blueberries and syrup.
step-20
And here's the baked tarts! First, the cream will stand the hat.
step-21
And then it will fall off, which is what we need - get the cups, which we fill with blueberries.
step-22
The cooled tarts, sprinkle with powdered sugar through a strainer.
step-23
Fill the cakes with blueberries, mixed with syrup. Decorate with leaves of fresh mint. Bon appétit!
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