Pastry
Description
The recipe won't take much time. If you love choux pastries, and in French such pastries are called "chou", then this recipe is definitely for you. Making the pastries is very simple, especially if you consider all the nuances outlined in the step‑by‑step recipe.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First of all, make the custard “Charlotte”. For this, place 3 egg yolks in a saucepan, add 30 ml of water, and mix.
- 3
Step 3
Add condensed milk and strong alcohol to the yolks, and mix until smooth.
- 4
Step 4
Place over low heat and stir constantly until thickened, but do not let it boil, otherwise the yolks may curdle.
- 5
Step 5
Cover the cream with plastic wrap tightly and chill.
- 6
Step 6
Toast the nuts in a dry pan.
- 7
Step 7
Transfer the roasted nuts to a blender and grind them. Set aside 2 tablespoons of nut crumbs for sprinkling on the pastries.
- 8
Step 8
Beat 180 grams of softened butter and 65 grams of powdered sugar.
- 9
Step 9
Add 1 tablespoon of the cooked portion of the cream to the whipped butter mixture at a time, continuing to beat, then add the nut crumble.
- 10
Step 10
Mix the cream well and place it in a cool spot; you'll need it later.
- 11
Step 11
To make the pastry dough, pour water into a saucepan, add a pinch of salt and sugar, add 60 grams of butter, heat until it reaches a boil, but do not let it boil.
- 12
Step 12
Add all the flour at once, continuing to keep the saucepan over low (but not the lowest) heat and stir vigorously.
- 13
Step 13
The dough should pull away from the sides and form a ball. Remove the dough from the heat and let it sit for 5 minutes to cool.
- 14
Step 14
Add the eggs to the dough one at a time, mixing vigorously.
- 15
Step 15
You may need 2.5–3 eggs; the dough should be elastic, not runny, but also not thick.
- 16
Step 16
Transfer the dough into a pastry bag and pipe it onto baking paper. You can also do this with a regular tablespoon. Pipe the dough at a distance; it will expand during baking. Bake in the oven at 180 °C for 30–40 minutes.
- 17
Step 17
After baking is finished, turn off the heat, slightly open the oven door, and keep the items in the still‑hot oven for 5 minutes so they cool gradually and don’t crack.
- 18
Step 18
Use a knife to make small holes at the bottom, and fill the pastries with cream using a pastry bag.
- 19
Step 19
For making lemon sugar glaze, dissolve powdered sugar with two tablespoons of lemon juice.
- 20
Step 20
The glaze should be neither runny nor thick.
- 21
Step 21
Spread the top of the pastry with glaze and sprinkle with nut crumbs.
- 22
Step 22
The "Nut" cakes are ready; you can put the kettle on or brew coffee.
- 23
Step 23
The "Oreshok" pastries are very delicate in taste, with a piquant lemon tang—simply a delight!