Cooking description:
Such cakes can be filled with any cream - custard, sour cream, creamy. I recommend storing them in the refrigerator for 3-5 days. But they are delicious when they are fresh, so they retain a crisp crust.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Flour / Eggs
Dish: Baking / Cake / Sweet
Cuisine geography: French / European
Ingredients:
- Sugar - 255 Grams
- Egg - 7 Pieces
- Flour - 300 Grams
- Milk - 550 Grams
- Butter - 255 Grams
- Vanillin - 2 Pinches
Number of Servings: 10-12
How to make Shu Custard Cake
Prepare all the ingredients you need to make the cakes.
For choux pastry, combine 200 grams of milk and 80 grams of butter. Put on fire and bring to a boil. Wait for the butter to completely melt.
Then pour 135 grams of flour into the boiling mass at once, and actively mix the whole mass. Keep on fire a little more, stirring constantly.
Cool the mass a little until warm. Then add 4-5 eggs one at a time and mix well into the dough.
The correct choux pastry should drip a little from the spoon, but retain its shape. The consistency is regulated precisely by the number of eggs.
For a crispy craqueline crust, combine 75 grams of soft butter, 95 grams of sugar and 95 grams of flour.
Knead the dough.
Using a pastry bag, place small portions of the choux pastry on a baking sheet, and place small craquelin dough cakes on top. Place the baking sheet in an oven preheated to 200 degrees for 25-30 minutes.
The cakes should be golden brown. Cool them completely.
For the custard, bring 300 ml to a boil. milk with 160 grams of sugar.
Separately combine 2 eggs, 75 grams of flour, vanillin and 50 grams of milk. Stir until smooth.
Then pour the boiling milk into the egg mass with constant stirring. Return the whole mass to heat and boil over low heat until thickened. Remove the cream from heat and add 50 grams of butter to it. Cool the finished cream completely.
Make small holes at the bottom of the cakes and fill them with cream.
The cakes are ready. Enjoy your tea!