We offer you quite simple recipes for preparing custard pastries with cream. They are not too sweet, very delicate and delicious. And adding a little dark rum or creamy liqueur to the finished dough, you will get a new more refined and noble taste.
Cake with custard
Ingredients:
For the test:
- flour - 150 g;
- water 125 ml;
- milk - 125 ml;
- butter - 100 g;
- egg - 3 pieces;
- sugar - 1 teaspoon;
- salt - pinch.
For decoration:
- white chocolate - 50 g;
- milk chocolate - 150 g.
Preparation
From these ingredients, we knead a homogeneous brewed dough, put it into a confectioner's bag and squeeze out small sticks onto a baking tray smeared with oil. Bake eclairs for 15 minutes in a preheated oven, without opening it, so that the dough does not opal. Then we cool the cakes, make cuts on the sides and fill with any cream. Top with water melted chocolate and call everyone for tea.
Custard potato with custard
Ingredients:
For biscuit:
- egg - 1 piece;
- sugar - 170 g;
- sour cream - 200 ml;
- flour - 130 g;
- baking powder - 7 g;
- vanillin;
- cocoa - 3 tbsp. spoons.
For cream:
- egg - 1 piece;
- cocoa - 2 tbsp. spoons;
- sugar - 30 g;
- Vanillin - to taste;
- flour - 2 tbsp. spoons;
- milk - 200 ml;
- butter - 100 g;
- nuts - 60 g.
Preparation
So, first, let's prepare a biscuit with you. To do this, beat the mixer with egg and sugar, add the sour cream, mix and gradually pour all the dry ingredients: sifted flour, cocoa and baking powder. We mix the mass with a spatula until it is uniform. Now take the form for baking, grease it with butter, evenly distribute the dough and bake in preheated to 180 degrees oven for 30 minutes.
Ready biscuit completely cool, break it into random pieces and put it into the bowl of the blender. We crush everything into small pieces. In a dry frying pan fry nuts, after which they also grind in a blender and combine with biscuit mass and cocoa.
Now go to the preparation of custard . To do this, beat whisk egg with sugar and vanillin, pour in flour and again thoroughly mix. Then pour a little milk, beat until the lumps disappear, and all the remaining milk is boiled and poured in a thin trickle egg-and-milk mixture, continuously stirring with a spatula. Boil the mixture until lightly thickened on a small fire, put the softened creamy oil and bring it to homogeneity.
Remove the finished cream from the fire, add biscuit-nut crumb and carefully mix the spatula. Pour the remaining crumbs into the plate, roll small balls from the dough and roll them from all sides. We put the finished cake in a container and send it to the refrigerator.
Portuguese pastry with custard
Ingredients:
- bezdozherzhevoe puff pastry - 500 g.
For cream:
- milk - 500 ml;
- flour - 60 g;
- sugar - 500 g
- water - 1 item;
- yolks - 6 pieces;
- lemon peel - to taste;
- ground cinnamon - pinch.
Preparation
In a saucepan, brew the flour with a small amount of milk and mix it so that there are no lumps. The rest of the milk is boiled with lemon zest, cinnamon and pour a thin trickle into the flour, without stopping to interfere. Cook the cream until boiling on low heat and remove from heat. Sugar is mixed with water, boil for 3 minutes, pour into the milk and flour mixture and mix thoroughly.
While the mass will cool down, roll out the thin dough and cut out the circles. We lay them in the molds, forming the sides. When the cream has cooled, mix the yolks into it and fill our blanks, slightly turning the edges of the dough. We bake a puff pastry with custard until ready and serve it to the table.