Description
Dear friends, in baking I can hardly be surprised by anything. But there are recipes which completely change the understanding of the particular classic recipe. It happened in this case. Classic custard tarts, thanks to the small details, become so self-sufficient that they can enjoy it even does not starting them. Delicate choux pastry plus crispy sweet crust is divine! The recipe will handle even the young mistress. recipe custard from Venus Osepchuk, thanks to her!
Ingredients
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Flour
185 g
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Chicken egg
300 g
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Water
180 g
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Butter
100 g
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Salt
1 pinch
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Brown sugar
95 g
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Flour
95 g
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Butter
75 g
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Cream
300 ml
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Condensed milk
0.75 can
Cooking
Dough No. 2: Flour mixed with sugar and butter, grind and knead the dough until it becomes elastic and not going to clump.
Roll the dough between two sheets of baking to a thickness of 2-3 mm. Cut out circles of equal diameter cakes, about 5 cm to Put in the freezer along with the leaves.
Choux dough. Eggs knock in a bowl, weigh, mix with a fork. A pot of water put on the fire, put in butter and a pinch of salt, bring to a boil. Pour gradually the flour while stirring. Interfere intense three or four minutes to brew flour and dough gathered into a ball.
Hot dough remove from heat. Turn on the oven at 200°C In the hot dough with a spatula, begin to mix the eggs, stirring constantly and whisking batter.
Ready to transplant the dough circles on a baking tray, on baking paper circles with a diameter of about 5 cm at a distance from each other, as the rolls will make a big difference when baking. To get out of the freezer mugs first dough and put on top of each muffin.
Bake at 200°C first 10 min, then low down the heat to 160°C and Topcem another 10-12 minutes. Take out and let cool.
Whisk in the cream, add the milk and mix well.
Stuff the buns using a pastry syringe or slitting. Decorate with icing sugar. In the authentic recipe custard cream, oil. But you can use your favorite.
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