Custard pastries served with a garnish of boiled pear slices. Sweet lovers: step by step recipes for classic custard. Cooking custard on milk and proteins (step by step) Custard dessert in bowls

Compound:

fresh or canned fruits and berries,
oat flakes- 4 tbsp. spoons,
sugar - 2 tbsp. spoons.

Custard:

milk - 250 ml,
egg - 1 pc.,
sugar - 100 g,
flour - 2 tbsp. spoons,
butter - 50 g.

The recipe is for three servings of dessert.

Cooking method:

1. Cooking first custard. To do this, pour sugar and flour into a bowl, stir with a whisk. Add 1 egg to the mixture.

2. Stir well with a whisk a mixture of sugar, flour and eggs until smooth. To make the mass more liquid, add 50 ml of cold milk and stir well again.

3. Heat the remaining milk almost to a boil.

4. Constantly stirring with a whisk, pour hot milk into the mass in a thin stream. It is necessary to stir so that the raw egg, which is present in the mass, is not boiled from hot milk.

5. Pour the resulting mass back into the pan and heat over low heat, constantly stirring with a whisk. At some point, the cream begins to thicken from heating. Without bringing the cream to a boil, as soon as it thickens enough, remove the pan from the heat.

6. We shift the cream into a cold bowl.

7. Add butter to the hot cream and mix.

8. Since a film may form on its surface when the custard cools, cover the surface of the cream with cling film. Cool the custard first at room temperature, and then put it in the refrigerator until it cools completely.

9. While the cream is cooling, prepare the caramelized oatmeal. This addition to the dessert is completely optional, just this time I decided that it would be quite nice to add something crunchy. Put the oatmeal in the pan and sprinkle it on top with sugar. We heat the pan and constantly stir the cereal with sugar. After a while, the sugar will begin to melt and caramelize the flakes. Stirring constantly, bring the caramelized flakes to a brown color.

A light summer dessert made from custard with gelatin.

A simple jelly recipe with calorie calculation.

A dish for those who benefit from gelatin.

Delicious sweet for hot weather.

Custard for a classic Napoleon is a delicious thing. He plays the role very well summer dessert- cook a thicker cream, cool, pour into cups, add fresh berries, fruits, chocolate or jam with a bright taste - a wonderful delicacy.

If you complicate the task a little - add gelatin, you can get the consistency of a soufflé or jelly. A little butter will give tenderness, jelly will not be rubbery. For a consistency closer to a souffle, a moderate amount of gelatin is required, then the dessert will harden longer in the refrigerator, but the result is worth it.

For soufflé or jelly, custard on sour cream is perfect. It very rarely burns and cooks faster than milk, any beginner in the kitchen can do it.

Custard with vanilla sugar from non-acidic sour cream tastes just like ice cream, just like milk cream.

The recipe is incredibly simple, but requires checking for sweetness and possibly adjusting the sugar to your taste. It should be noted that the addition of gelatin diluted with water will slightly reduce the sweetness of the cream.

Custard on gelatin can be poured into different curly molds, large and small. This dessert looks original and attractive.

Little roses, hearts, flowers from silicone molds you can decorate a cake or dessert in bowls. This is a good substitute for buttercream roses, which require more time and skill.

Our dessert can be supplemented with bright berries or fruits, jam or jam. It will be delicious and beautiful.

Can be crushed with a rolling pin on the board for sprinkling walnuts and mix with ground chocolate.

The recipe does not require pharmaceutical precision, a little more or less water, sour cream, sugar, oil is acceptable.

Ingredients:

Sour cream 20% -100 g
Eggs - 1 pc.
Starch - 1.5 tablespoons - 15 g
Vanilla sugar - 1 teaspoon
Sugar - 100 g
Butter - 25 g
Gelatin - 12‑15 g
Water in cream - 150 ml
Water for gelatin swelling - 100 ml

Cooking:

Custard is best cooked in a thick-walled bowl or in a water bath so as not to burn. Although sour cream with a small portion of 1-2 eggs, it is unlikely to burn, it thickens too quickly. In any case, I have never burned this cream.

You can see the recipe for making sour cream custard with photos.

1. Mix sour cream with starch so that there are no lumps. Gradually add egg, sugar and vanilla sugar, water while stirring.

2. Put the dishes on a small fire, while stirring, bring to a thick consistency. When the first bubbles appear, remove from heat. Add butter, mix. Cool until warm.

3. Pour the gelatin into a cup, pour 100 ml of cold water, soak for 10-15 minutes. The gelatin will swell. While stirring, heat the mixture in a water bath until the gelatin crystals are completely dissolved, but do not bring to a boil. The solution will be the consistency of liquid syrup.

4. Pour gelatin into warm cream. Mix. Pour into molds, cups or salad bowls. You can add berries or pieces of fruit. Cool to room temperature, cover with foil, put in the fridge compartment. Depending on the size of the dish and the temperature in the refrigerator, the jelly will be ready in 1-2 hours.

This is what frozen jelly looks like in bowls.

When using curly molds, the jelly mass must be fluid so that voids do not form, which will be noticeable when we turn the mold over. If the mass for jelly has cooled down, has become too thick and does not flow, it must be heated in a water bath.

If the jelly is not intended to be turned over, the temperature of the jelly mass does not really matter.

5. Get the jelly out of the molds. There are several methods for this.

Molds with jelly should be held for a short time in a bowl of hot water or slightly heated with a hair dryer.

You can turn the mold on the palm of your hand and substitute it under hot water from the tap and after 10 seconds try to lift the mold. If it hasn't come off yet, hold on a little longer. There is no need to be afraid that the jelly will fall apart in your hand, it is quite strong.

In my opinion, for silicone molds, the most convenient method is exposure in the freezer. Hold the jelly for about an hour in the refrigerator compartment, then place in the freezer. Check after 15-30 minutes - pull back the wall of the silicone mold. If the jelly is still stuck to the mold, hold on a little longer.

It's okay if the jelly freezes completely, it can be quickly thawed at room temperature.

Jelly in metal molds is also convenient to get out after aging in the freezer.

6. Ready can be served with berries, chocolate, nuts, or just pour over jam.

Jelly in bowls can be smeared with jam and sprinkled with chocolate chips or decorated with small jelly figurines.

Calculation of the calorie content of a dish

Calorie content of 100 grams of jelly: 960: 560 × 100 = 171 kcal

As a child, who didn’t want a cake to consist only of cream?!

Or steal a bowl full of incredible treats from your grandmother!

Or to Santa Claus, or a wizard in a blue helicopter ... Stop!

And what prevents us from just taking and preparing a delicious dessert, but in any quantities?

Probably everyone can multiply the number of products by two or ten!

Custard with milk - general principles of preparation

The preparation of any custard with milk is based on prolonged or rapid heating of the milk mixture. Long-term heating (brewing) is carried out in a water bath; for a faster one, a stove is used.

All bulk components are mixed with milk in a certain sequence and heated until the gradually thickening mass acquires the desired consistency. The main criterion for readiness is a creamy mass, reminiscent of very thick homemade sour cream in density.

For the preparation of custards, you need to take only fresh and low-fat cow's milk. A stale product may curdle during brewing, and if excessively fatty milk is used, it will burn.

Typically, custards are flavored by adding various food flavorings. Most often, vanillin, cinnamon or brandy is used for this.

Creams prepared according to "custard" recipes are used for spreading cakes in various types of cakes, as a filling for all kinds of cakes: eclairs, tubules, etc., buns are often baked with them. Very often, creams brewed with milk are served as a dessert for pancakes, cookies or other sweet pastries.

Classic "English" recipe for custard with milk (no butter added)

If you yourself, or someone you know, has been or is going to the UK, you may be able to check whether English cuisine is really not only: "Oatmeal, sir!"

Ingredients:

Half a liter of medium fat milk;

200 gr. granulated sugar;

40 gr. flour, high quality;

5 gr. vanilla sugar;

Four eggs.

Cooking method:

1. Pour the granulated sugar into a small wide saucepan. Crack eggs into it and mix thoroughly.

2. Pour flour, vanilla sugar and rub everything well again.

3. Dilute the mixture with cold milk. Stir vigorously with a whisk until the mixture is smooth.

4. Then, put the saucepan over moderate heat, bring, not too quickly, the mass to a light boil and immediately remove from the stove. To prevent the mass from lumping and sticking to the bottom of the container, stir it continuously during cooking.

5. If the cream is not thick enough, do not remove from heat. Boil it for another 10 minutes, or rather, until the desired density and do not stop stirring constantly.

Custard in milk with powdered sugar

The authorship of this recipe, however, like all others, is not easy to find out. Well, since almost all sources recommend using it in Napoleon cake, then let's assume that the recipe is French.

Ingredients:

200 gr. homemade thickened cream;

Powdered sugar - 300 gr.;

4 tbsp. l. flour;

Half a spoonful of vanilla sugar;

A glass of pasteurized, low-fat milk.

Cooking method:

1. Pour half a glass of milk into a wide mug or small bowl and mix it with flour so that there are no flour lumps in the mixture. If such a result could not be achieved, strain the liquid through a sieve, and rub the flour that has strayed into lumps through it.

2. Pour the second half of the milk into a saucepan, add vanilla sugar there and put on a small fire. If there are signs of milk boiling, immediately inject milk mixed with flour into it in a thin stream. The more intensively you stir the boiling milk, the better the result will be.

3. When the mass thickens noticeably, remove from heat and cool - first by keeping it just on the table, and then placing it in the refrigerator. To prevent the surface from becoming weathered, stir occasionally and cool under the lid.

4. Thoroughly grind powdered sugar with softened butter and beat well with chilled milk mass.

Delicate custard with milk for the cake "Napoleon"

Another recipe for use in Napoleons and for stuffing eclairs.

Ingredients:

One glass of cow's milk;

Two eggs;

A spoonful of congealed cream;

a teaspoon of flour;

Vanilla sugar - standard, small bag.

Cooking method:

1. Pour the eggs into the sugar and beat thoroughly.

2. In a dry, well-heated frying pan, fry the flour over low heat for 5–7 minutes. It may take even less time. As soon as the color of the flour changes, it becomes soft beige, and a faint nutty aroma comes from it, immediately remove from heat and set to cool.

3. Add the cooled flour to the beaten eggs with sugar and mix well.

4. Hot, but in no case, not boiling, milk, enter into the egg mixture, pouring in a thin stream, and constantly stirring it with a spoon.

5. Add chopped, softened butter, vanilla sugar. Stir and put on a weak, almost minimal fire.

6. Without ceasing to mix, bring the mass to a thickening. Then remove from heat and cool immediately by placing the pot of cream in a larger bowl filled with cold water.

7. To prevent a crust from forming on top, stir from time to time, or cover with a thin layer of powdered sugar, which immediately after cooling, mix into the total mass.

Custard with milk, without adding eggs - "Amateur"

A unique recipe, the finished creamy mass retains its shape incomparably, and therefore it is recommended to use it to decorate baked goods.

Ingredients:

A full glass of sugar;

Flour - 2 tbsp. l.;

A glass of milk, low fat;

250 gr. sweet cream butter;

A small sachet of vanilla.

Cooking method:

1. Softened butter, cut into small pieces, rub with vanilla. The butter should be just softened, not melted, so put it out of the pack into a bowl in advance. Cut into pieces right in it and leave until softened.

2. Pour half a glass of milk into a more convenient container and dilute the flour in it.

3. Pour all the sugar with the remaining milk and set to boil, but do not boil, but only bring to a hot state, trying to dissolve the sugar crystals, continuously stir the contents of the pan.

4. Carefully add the milk mixed with flour into the hot milk syrup and continue to cook on minimal heat. As soon as the flour "gruel" becomes the consistency of thick homemade sour cream, immediately remove from heat and cool to 37–38 degrees.

5. Transfer the warm "gruel" to a container with butter and beat well at medium speed with a mixer. Ready cream should be airy, silky and uniform.

Chocolate custard with milk (no flour)

A gentle, not very common recipe for milk and eggs, it differs from most others in its relatively low sweetness.

Ingredients:

Two eggs;

Six spoons of sugar;

100 ml low-fat homemade milk;

A tablespoon of cognac;

10 gr. vanilla sugar;

Two tablespoons of cocoa without sugar;

Sweet cream butter - 200 gr.

Cooking method:

1. Whisk the eggs and all of the sugar vigorously.

2. Boil the milk, cool slightly and add it to the egg mixture.

3. Put the resulting mass on medium heat and boil, without boiling, for two minutes, with constant stirring. Watch carefully, not letting the mass boil, otherwise the proteins will curl up. Cool down.

4. Beat the softened butter with a mixer at low or medium speed. Do not beat for a long time, 20 seconds is enough. Without ceasing to beat, and without changing the speed, in portions of no more than a tablespoon, add milk syrup to the butter. Syrup and butter should be at the same temperature before whipping.

5. Take a little of the resulting mass, carefully mix cocoa into it. Then add the tinted cream to the main one, pour in the cognac and beat thoroughly again.

Dessert custard with milk and yolks

But this is exactly the cream that I so dreamed of as a child - served in bowls, saucers, cups ... yes, even in bowls and saucepans!

Ingredients:

Three glasses of low-fat milk;

five eggs;

Vanilla, ground cinnamon - to taste;

Three spoons of sugar;

Small lemon.

Cooking method:

1. Boil the milk and cool it until completely cooled.

2. Wash raw eggs under the water. Carefully break and separate the yolks from the whites. Add sugar to the yolks, and remove the proteins, they will not be needed in this recipe.

3. With a mixer, beat the yolks with sugar, carefully add all the milk and add vanilla.

4. Place the container in a water bath and heat, stirring constantly, until it thickens.

5. Add lemon juice and finely grated zest to the finished dessert, taking a sample. Divide among bowls and sprinkle ground cinnamon on top.

Dessert chocolate custard with milk and starch - "Night Breeze"

This recipe for a delicate dessert will be especially appreciated by lovers of chocolate flavors. In various sources, it is attributed either to the Greeks, or to the Spaniards, or to the cooks of Morocco.

Ingredients:

One liter of milk, low fat;

Six tablespoons of corn starch;

Four tablespoons of finely ground cocoa, without sugar;

Vanilla sugar - 1 spoon;

One glass of white sugar.

Cooking method:

1. In an enamel saucepan, lightly heat all the milk. Then pour one glass into a separate container and mix sugar well in warm milk. Add, still stirring, starch.

2. Pour the mixture into a deep saucepan. Place the container in a water bath and, stirring, gradually introduce the rest of the hot milk into it.

3. Immediately then, add vanilla, cocoa and stir vigorously.

4. Boil the chocolate mass in a water bath for an average of no more than a quarter of an hour until it becomes thick enough.

5. Choux chocolate dessert is served hot and chilled. It is laid out in bowls and sprinkled with grated chocolate or cocoa.

Custard with milk - cooking tricks and useful tips

Never leave cooking custard unattended. It requires constant stirring, and if this is not done, the mass may burn, and at the initial stage of preparation it will take on lumps.

Dessert custards intended for serving with pancakes can be tinted not only with chocolate, the addition of a small amount of turmeric will make it a brighter yellow color. This trick can be used if the egg yolks are faded, or they are not used at all in cooking.

All recipes, even when refrigerated, require constant stirring. If this is not done, then the surface is covered with a crust, which in the future cannot be mixed with the bulk.

So that the cooling process does not take much time, use the quick method - put the container in a wider bowl of cold water.

27.01.2015

Custard - dessert, filling and decoration

Custard is not only an independent dessert, but also an impregnation for various cakes, delicious stuffing confectionery(cakes, eclairs, profiteroles, wafer rolls and cones, cookies "Nuts", etc.). Ideal for the famous Napoleon cake.
There is an opinion of people who do not understand the intricacies of cooking that custard is only one type and is not subdivided in any way. But, as it turns out, there are a lot of variations in the preparation of this dessert familiar from childhood.
First, the custard dessert can have different taste, although it is prepared in exactly the same way. It depends on the filling with juice: which one you prefer for making dessert, that will be the taste.
Secondly, the cream is different in consistency and composition. Naturally, the cream mass will also have a different taste and, in some cases, color. If we talk about the different composition, then the first thing that comes to mind is egg white custard, which even tastes significantly different from meringue blanks. Still heat treatment does its job and changes the taste a lot.
The taste of custard comes from childhood. Remember how you liked to lick "roses" from a beautiful birthday cake. AT Soviet time there was no abundance of food coloring yet, and cakes were prepared on the basis of natural ingredients. That is why the colors on many cakes did not please with their variety, but were reduced to yellow, pink, white and pale green. Nowadays, when our chemical industry is ready to invent any dye with the most incredible color, housewives have begun to prepare custard on their own at home and use natural food coloring.
Classic custard does not contain dyes. But at the same time, it is ideal for decorating cakes, because. holds the shape of flowers, leaves and borders well. The main ingredients that are included in the classic custard miracle of cooking: milk, eggs, flour, sugar.
Of course everyone new recipe may differ from the previous one, therefore, by slightly changing the recipe for at least one ingredient, you will get a completely different taste and consistency of the cream. So all experiments with custard should be done not immediately before the holiday, but ahead of time to figure out whether you like the taste and appearance of the impregnation for the cake.
Decorations in the form of graceful flowers, leaves, ornate lines for the sides of the cake hold well and do not deteriorate during the day at room temperature.
The main part of wedding cakes is decorated with protein custard. This decoration applies only to classic wedding cakes. Modern "naked" cakes are almost never decorated with creamy mass. Unlike buttercream, a bouquet of custard roses will not run at standard room temperature. Custards tolerate staining well food coloring, so you can create any pictures and decorations for the cake from them.
Almost all recipes for this or that custard (except protein) include Wheat flour. With its help, the mass is thick and holds its shape well.
Custard for biscuits. If you remember classic recipe biscuit, then there are no flavorings, and the composition is reduced to flour, sugar and eggs. Therefore, any biscuit cake, prepared according to a standard recipe, can only be saturated with the taste of the cream with which the cakes are smeared. Depending on what taste you want to give the biscuit, such an additive should be put in a creamy mass. In order to prepare chocolate custard, you need to replace one tablespoon of flour with a tablespoon of cocoa powder. But you can also use the standard rate of flour and melt half a bar of dark chocolate. For a white biscuit without additives, a recipe for chocolate custard works well.

Custard is a classic of the genre! It seems to be simple, but at the same time, not everyone succeeds. Like any recipe, making a good custard has its own characteristics.
● The best utensil for making custard is a double-bottomed stainless steel pan, as it heats and distributes heat more evenly.
● It is advisable to prepare the custard in a water bath. This method is guaranteed to protect the dessert from folding and ensure uniform heating.
● When preparing the cream, stir constantly. Do not use a metal spoon or whisk to stir. It is best to use a wooden or silicone spatula for this. And the stirring itself must be done in the form of an infinity sign (a kind of eight). In this case, the mass will not burn, mix evenly and become a homogeneous consistency.
● For faster whipping of egg whites, add citric acid. Add some salt to the yolks.
● There is a risk that the egg whites may curl and form lumps during heating. To avoid this, use only egg yolks. From this, the cream will turn out to be more saturated and will only taste better.
● If the cream is not thick enough for the filling, add a little softened butter. To prepare a thick persistent cream, do not use a large amount of liquid.
● Instead of cream stabilizer, starch can be used, at a ratio of 8 g starch per 200 ml cream.
● To quickly and efficiently squeeze the juice from citrus fruits, put them in hot water for 3-4 minutes.
● The readiness of the cream can be determined using a regular spoon. If you dip it into the cream and take it out, then a light mass evenly enveloping the spoon will mean that the cream is completely ready.
● The readiness of the custard dessert can be checked with a knife. If you stick it in the middle of the dessert, and it turns out clean, then the dish is ready.
● If the cream is not used immediately after preparation, then the mass should be allowed to cool to room temperature, stirring frequently (so that a dense film does not form during storage), then sprinkle sugar on top and refrigerate. You can also put oiled paper on the surface of the cream.
● Vanillin, if you like it, it is better to add it to the cooled custard. In a hot mass, it not only quickly reveals the aroma, but also quickly leaves.
● If you tracked the moment of overheating a little and see that the cream is ready to curl up, you need to quickly remove the pan from the heat and lower it into cold water with ice.
● Ready custard is best cooled to a temperature of 10°C. In order for the mass to cool faster than at normal room temperature, put the pan in cold water, and then place it in the refrigerator after a while.
● Pass the custard through a fine sieve to make the custard more airy and delicate.
● To diversify the classic taste of custard, you can add any ingredients to it. If you want to add berries or large pieces of fruit, then this should be done at the very last moment of cooking. Products that need to be boiled to give their taste (dried apricots, prunes, lemon peel, chocolate, nuts), should be put in warm milk at the beginning of cooking.
● Comparative table of measures and weights will help you to calculate the weight of this or that product.

Each family has its favorite type of custard, which is the hallmark of any homemade dessert. Don't be afraid to experiment, because creating new delicious varieties of custard is always an exciting experience!
Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. Custard according to GOST

Custard prepared according to the State Standard turns out to be gelatinous, homogeneous, of a pale yellow hue. Due to the fact that it does not hold its shape well, it is used, as a rule, only for lubrication (impregnation) of cakes and as a filling for confectionery. The shelf life of such a custard is no more than 6 hours from the moment of preparation, so it is recommended to use it immediately for its intended purpose.

Ingredients:

✵ whole milk - 372 g (1.5 cups);
✵ butter - 13 g (1 teaspoon with a slide);
✵ chicken eggs - 75 g (2 pcs.);
✵ wheat flour (highest grade) - 45 g (1.5 tablespoons);
✵ granulated sugar - 193 g (1 cup);
✵ vanilla powder - 0.2 g

Cooking

1. Warm the flour well in the oven at a temperature of 110 ° C for 40-50 minutes until a pleasant smell of roasted nuts appears, then let it cool.
2. Lightly beat the eggs with a fork until smooth, combine with flour and mix thoroughly until the lumps disappear.

3. Pour sugar into the milk, stirring, bring to a boil and immediately pour in a thin stream into the beaten egg-flour mass.

4. Boil water in a separate larger saucepan and boil the mixture in this water bath at a temperature of 100 ° C for about 10 minutes. The cream during this time should thicken as a result of gelatinization of flour.
6. Remove from heat and start whisking again, adding butter and vanilla powder.

7. Then the custard must be quickly cooled.
The yield of the finished product is 0.5 kg, just for one small cake.

Cook with pleasure!

Recipe 2. Custard with liqueur

Perhaps everyone has ever faced such a situation: you cook according to a recipe, you do everything right, and the result, to put it mildly, is not very good. Some begin to blame their "crooked" hands, others - the authors of the recipe, for others, after such a failure, the desire to bake something in general may disappear for a long time. In fact, very often the point is not in the hands and not even in the recipe, but in the peculiarities of the cooking technique. Therefore, we share with you one of the basics so that your confectionery experiments are always on top.

Ingredients:

✵ milk - 500 ml;
✵ egg yolks - 4 pcs. (90 g);
✵ liqueur - 5-10 ml;
✵ corn starch - 45 g;
✵ granulated sugar - 200 g;
✵ vanillin - at the tip of a knife (or 1 teaspoon of vanilla sugar).

Cooking

1. Pour half the sugar into the egg yolks and immediately mix thoroughly with a whisk so that lumps do not form, which will later spoil the smooth structure of the cream.
2. Then add starch to the yolk mixture and mix thoroughly again with a whisk.
3. Pour milk into a ladle, add vanillin and the second half of sugar, bring to a boil and remove from heat.
4. Add part of the milk to the yolk mixture, stirring quickly with a whisk, then pour it all back into the ladle with the remaining milk.
5. Now comes the most crucial moment. Cook the custard with a whisk. Return the mixture to medium heat, stirring very vigorously so that no lumps form. At first the mixture will be liquid, but as soon as it begins to thicken, immediately remove the ladle from the heat, continuing to mix very intensively until thickened. If you leave the bucket on the stove, then lumps may form, because. the starch will set too quickly. When you get a smooth, uniform texture, return the ladle to medium heat. Whisking constantly, bring to a boil and cook for about 1 minute to get rid of the starchy taste. All this time, work with a whisk very actively, not just mixing, but intensively stirring, without stopping.
6. The finished cream must be cooled immediately, transferred to a flat dish and covered with cling film so that a crust does not form, and then put in the refrigerator.

7. After the cream has completely cooled, transfer it to a bowl for further work. It will have a slightly "rubber" texture that will need to be smoothed out with a whisk.
8. At this stage, you can add any liqueur of your choice and mix the cream with a whisk until a smooth, shiny mass, but do not knead it for too long, because. starch-based creams do not restore their structure. As soon as the cream becomes smooth and homogeneous, immediately stop kneading.
9. The finished cream does not spread, keeps its shape so much that it can be shaped with a pastry bag (syringe).
It is recommended to store the custard in the refrigerator for no more than one and a half days.

Cook with pleasure!

Recipe 3. Custard "Oil"

The proposed recipe is very successful and probably the easiest. Thanks to the addition of butter, the cream turns out to be more magnificent, holds its shape better and is suitable for curly decoration.

Ingredients:

✵ milk (or cream) - 150 g;
✵ butter - 150 g;
✵ egg yolk - 1 pc.;
✵ flour (or starch) - 2 tbsp. spoons;
✵ granulated sugar - 150 g;
✵ vanillin - to taste.

Cooking

1. Mix egg yolk with sugar and milk. Add flour (starch) and vanilla.
2. Boil the resulting mixture over low heat, stirring constantly, until the desired state: to get a fairly thick milk sauce.
3. Remove from fire and cool.

4. Whisk the butter until fluffy white. While continuing to beat, gradually add the egg-milk sauce. Oil and sauce should be at the same temperature. If the butter separates a little, continue beating until smooth and glossy.

The result should be a thick, persistent cream, suitable for filling and curly decoration. This cream can be stuffed

The classic custard (custad) is one of the most popular inventions of resourceful English confectioners, which is now widely used as a filling for making all kinds of pastries, cakes and other sweet treats. Delicate and surprisingly tasty, this ingredient quickly gained popularity among sweet teeth around the world.

Classic custard desserts include world-famous éclairs, and rice pudding, a gourmet, airy treat. If you freeze the cream, you will get delicious ice cream. You can turn the treat into a light mousse with a small amount of whipped cream. Wanna cook gentle soufflé? Add whipped egg whites to the custard and bake in the oven. And finally, if you replace milk with alcohol, for example, Marsala or champagne, you get a delicious air filling for everyone's favorite dessert Tiramisu. Basic Recipe custard includes only three main ingredients: eggs, milk, sugar. Many confectioners add various flavorings, traditionally decorating the delicacy with vanilla sticks.

Recipe for tender eclairs

Eclair cake with custard is a famous sweet treat with the most delicate filling. The dessert was born around the 19th century, and the invention of its recipe is attributed to the French culinary specialist Marie-Antoine Carem. To make cakes, you will need the following products: For choux pastry:

one glass of water;
butter - 150 g;
one glass of flour;
four eggs;
salt;

For cream:

four eggs;
flour - 4 tablespoons;
four glasses of milk;
butter - 200 g;
two glasses of sugar.

Recipe

Boil a glass of lightly salted water, then add 150 g of butter to it and boil the contents again. In the same container, while stirring, gradually pour one glass of flour and turn off the stove.
Using a mixer, beat four eggs one at a time. Then gradually add the eggs to the dough, mixing everything thoroughly. The dough should be thick enough not to drip off a spoon.
Preheat oven to 200 degrees. Grease a baking tray with butter. Using a pastry bag, form small cakes on a baking sheet. For 25 minutes, bake the dessert at a temperature of 200 degrees, then reduce the power to 170-180 degrees and bake the eclairs for about another ten minutes.
To prepare the filling, mix sugar, eggs and flour. Gradually pour the pre-boiled milk into the egg mixture, remembering to constantly stir the contents of the dish. Whilst heating, stir continuously until the mixture thickens.
Let the egg and milk mass cool for a while, then combine it with softened butter. Beat the resulting substance until smooth.
Fill the prepared cakes with the resulting custard. For this purpose, use a confectionery syringe with a special nozzle.
For decoration, sprinkle the finished treat with powdered sugar or pour over melted chocolate.

Sweet dessert with the most delicate filling is ready!