Pastry with custard cream
Description
It pairs perfectly with tea and coffee. These pastries can be filled with any cream — custard, sour‑cream, or buttercream. I recommend storing them in the refrigerator for 3–5 days. But they are most delicious when fresh, as the crunchy crust is retained. Serve cooled or slightly warm.
Instructions
- 1
Step 1
To make the pastries, prepare all the necessary ingredients.
- 2
Step 2
For the choux pastry, combine 200 g of milk and 80 g of butter. Place over heat and bring to a boil. Wait until the butter is fully melted.
- 3
Step 3
Then pour 135 grams of flour into the boiling mixture all at once, and vigorously stir the whole mixture. Keep it on the heat a little longer, stirring constantly.
- 4
Step 4
Cool the mixture slightly until it is warm. Then add 4–5 eggs one by one, mixing them well into the dough.
- 5
Step 5
The proper choux pastry dough should drip slightly from the spoon, but retain its shape. The consistency is regulated precisely by the number of eggs.
- 6
Step 6
For a crunchy crust, combine 75 g of soft butter, 95 g of sugar, and 95 g of flour.
- 7
Step 7
Knead the dough.
- 8
Step 8
Using a pastry bag, pipe small portions of choux pastry onto a baking sheet, and top them with small pancakes made from krakelin dough. Place the sheet in an oven preheated to 200 °C for 25–30 minutes.
- 9
Step 9
The pastries should turn golden in color. Cool them completely.
- 10
Step 10
For custard, bring 300 ml of milk with 160 g of sugar to a boil.
- 11
Step 11
Separately combine 2 eggs, 75 grams of flour, vanilla and 50 grams of milk. Mix until smooth.
- 12
Step 12
Then pour the boiling milk into the egg mixture while stirring constantly. Return the entire mixture to the heat and cook over low heat until it thickens. Remove the cream from the heat and add 50 grams of butter to it. Let the finished cream cool completely.
- 13
Step 13
Make small holes at the bottom of the pastries and fill them with cream.
- 14
Step 14
The pastries are ready.