How to cook custard. Homemade custard cake

Custard cakes are loved by all those with a sweet tooth. There are probably no people who would say that they are not tasty.

When purchasing in a store, many of us look with horror at the cost of this dessert. And if you look at what store-bought cream for custard cakes is made of, it becomes completely scary.

It is for this reason that if you decide to make a delicious dessert at home yourself, I will support your desire.

In this article you will find recipes for making delicious custard pies for the whole family.

Variety of cooking options

Custard for custard cakes is available in a large assortment. Below are different recipes.

You can further diversify each recipe depending on your taste. For example, you can add citrus zest, cocoa, cinnamon, etc.

Feel free to choose a cooking method and pamper your family with delicious fillings for sweets! Let's start right now!

Custard for custard treats

In just half an hour, this creamy custard treat will be ready. I advise you not to delay preparing it. Take quality products, sow flour.

Components: 2 pcs. chickens eggs; 25 gr. flour; 100 gr. Sahara; 250 ml milk.

Cooking algorithm:

1. Chicken I mix the eggs with the specified amount of sugar.
2. I add the egg mixture into the flour. I stir the tablespoon to remove all lumps. The mass should become homogeneous.
3. I boil milk in a bowl and pour chicken into it. eggs.
4. I mix the mixture in the bowl and put it on the stove. As I cook, I need to stir constantly until the mixture becomes thick.
5. All that remains is to fill the cakes with the custard mixture. Just remember that the composition must be cooled.

As you can see, the preparation is simple, there should be no problems with this process.

Protein cream for custard eclairs

Components: 3 pcs. chickens eggs; half st. water; 200 gr. Sahara.

Cooking algorithm:

1. Chicken I break the eggs, separate the whites from the yolks into the chicken. eggs. It's better to let them cool before doing this.
2. I beat the whites.
3. In a separate bowl, mix water, sugar and prepare syrup. I cook it on the stove. When the whites are completely beaten and the sugar syrup is ready, you need to add it to the whites and beat. The cream needs to be whipped and syrup added to it. The mixture should cool thoroughly during the beating process.

Finally, I’ll give you some advice: the whites will be easier to whip if you add citric acid to them.

Cream with condensed milk

The recipe will allow you to prepare a delicious high-calorie filling for custard eclairs. The dessert portion will also be very satisfying.

Ingredients: 2 cans of condensed milk; 2 tsp cocoa powder; 2 packs sl. oils

Cooking algorithm:

1. Sl. I take the butter out of the refrigerator. I cook cans of condensed milk over low heat in a pan of water.
2. I cool the boiled condensed milk in jars; there is no need to open them until they have cooled completely.
3. When the next The butter will soften at room temperature, you can add it to condensed milk, cocoa powder and beat the cream.

The cream will have an unusual taste and very beautiful, and you can diversify its composition with chopped walnuts. Cooking will not be accompanied by difficulties.

Curd filling for delicious cakes

The cream filling on cottage cheese can easily be varied by adding lemon or orange zest to its composition.

Components: 150 gr. Sahara; 1 tbsp. gelatin; 200 ml cream from 35%; vanillin; 250 gr. cottage cheese; 10 gr. lemon zest.

Cooking algorithm:

1. I mix gelatin with half a tbsp. water. The creamy mass will be fluffy if you grind the cottage cheese using a sieve or beat it with a blender.
2. I grind sugar in a coffee grinder to get sugar. powder. You can also use a store-bought product.
3. Cottage cheese and sugar. I mix the powder and beat it together.
4. I cool the cream and whip it.
5. I mix cottage cheese with vanilla, grated lemon zest, gelatin, and whipped cream.
6. I beat the mixture again and let the cream stand for 3 hours in the refrigerator.

If you want to diversify the color of the cream mass, you can use strawberries, blackberries or raspberries. You can add berry juice or puree.

Custard butter cream for cakes

A rich, creamy composition that can be used to fill eclairs.

Components: 150 gr. Sahara; 1 pack sl. oils; 2 pcs. chickens eggs; 50 ml milk.

Cooking algorithm:

1. I'm heating the milk. I'm killing chickens. eggs and mix with sugar using a mixer.
2. Pour the egg mixture into the milk. I put it in a water bath and heat it until the sugar crystals dissolve thoroughly.
3. Sl. I mash the butter with a fork and add it to the milk.
4. I beat until the mass becomes stable. It is better to do this at medium or slow speed.

Butter cream for custard dessert

Often, this recipe is usually used to fill store-bought eclairs. The prepared composition will be stable and tasty.

Many people like the recipe, because in just 15 minutes you can prepare a wonderful creamy cream composition.

Components: 125 g each. sugar and sl. oils; cream (high fat content).

Cooking algorithm:

1. I pour the cream into a bowl and add sugar. sand. I mix well.
2. I put it on the stove, stir and heat until the sugar crystals are completely dissolved.
3. Sl. I soften the butter and beat it to form a fluffy mass.
4. The cream should be allowed to cool at room temperature; I send it warm into the cold. After that I mix it with sl. butter and beat.

Recipe for custard tarts

This classic confectionery treat, which many people with a sweet tooth like, will be made from a custard cream composition.

In fact, in just 1 hour you will be able to prepare the cream and custard composition for a delicious sweet at home.

Components:

125 ml each of milk and water; 150 gr. flour; 10 gr. Sahara; 4 things. chickens eggs; 100 gr. sl. oils; 5 gr. salt; 1 portion custard cream filling.

Cooking algorithm:

1. I make the custard as the recipe above indicates.
2. Milk, words Mix butter, sugar, water and salt in a saucepan. I boil the mixture over low heat. Sugar etc. The oil will dissolve during this time.
3. After boiling, I remove the mixture from the stove, add the sifted flour and stir with a wooden spatula.
4. I put it on the fire and heat it for a couple of minutes. During this time the dough will become a little drier.
5. I mix the composition. The custard mixture should cool down and become slightly warm. Only then will it be possible to introduce chickens. eggs and make a batch. The dough will be homogeneous, smooth and slightly yellow in color.
6. I place it on a parchment covered baking sheet. If you don't have a pastry bag, I use tsp. or tbsp. Be sure to soak the dishes in water from time to time.
7. I bake the dough pieces for 15 minutes in a hot oven. The heating temperature will vary the color of the cake dough pieces.
8. The finished eclairs will be golden in color, and an air space will form inside them.
9. Let the eclairs cool. I fill the dough with custard using a pastry syringe. That's all, delicious pastry cakes are ready! No one with a sweet tooth will definitely refuse this custard treat.

Portuguese classic puff pastry with delicious cream

In just 1 hour, delicious cakes will appear on your table. Buy in advance only sl. dough or make it yourself at home.

In the latter case, it is worth considering that the cooking time will extend significantly.

Components:

500 gr. sl. test; sah. powder; 3 pcs. chickens eggs; 90 gr. sah. sand; 2 pcs. chickens eggs (yolks only); 300 ml cream (high fat content).

Cooking algorithm:

1. I defrost the dough. Roll out into a thin layer 1 cm thick.
2. I cut mugs with a glass. I cover the molds with dough. I place it on the sides and bottom with my finger. I place sheets of foil on top of the dough pieces, press them with a stack of heat-resistant glass, or cover them with peas.
3. I preheat the oven to 190 degrees. and bake the dough for 15 minutes. I remove the foil and weight and bake for 5 minutes. I lower the temperature to 40 degrees. and bake some more.
4. I make cream from chickens. eggs (yolks). I beat them with sugar. I boil the cream and let it cool.
5. I pour the mixture into the chickens. eggs and pour into molds with dough.
6. I bake the cakes in the oven for 15 minutes. I check the readiness of the cream. If the cream has thickened, I take the cakes out of the oven. If not, I continue to treat with heat for a few more minutes.
7. When the cakes have cooled, sprinkle them with sugar. powder.

Custard cones

The cream recipe will be used in accordance with the classic custard composition.

Ingredients: 2 kg l. dough; 1 portion of custard and 1 pc. chickens egg (yolk only).

Cooking algorithm:

1. I make cones from baking foil, according to the size of the future cakes. The number of tubes should also be equal to the planned number of horns.
2. I cut the dough into strips, wrap them into cones in the form of spirals, and apply beaten yolk on top.
3. I bake in the oven until the crust is golden brown.
4. I only remove the cones from the cones when they are completely cool. You need to act very carefully, because the base is very fragile.
5. I make the custard and use the nozzle to fill the cakes. The cream will be very tender and tasty.
6. I sprinkle the finished cakes with sugar. powder, cocoa powder or coconut shavings.

Cakes with curd cream

The method for preparing curd filling for cakes is written above in the article. The cream will not cause any difficulties.

Components:

3 pcs. chickens eggs; 200 ml water; 3 gr. salt; 100 gr. sifted flour; 1 portion of curd filling; 75 gr. sl. oils; 3 gr. Sahara; sprinkles

Cooking algorithm:

1. Mix sugar and salt in a bowl. I cut the words. butter into cubes. I add water and cook the mixture over the fire, stirring until all the ingredients are thoroughly dissolved.
2. I add flour. I knead the dough with a spatula.
3. I let the dough cool and add the chickens. eggs. I introduce it gradually, constantly stirring the composition.
4. Using a pastry bag with a straight or embossed nozzle, I place the dough onto a baking sheet covered with baking paper. You need to form tubes. Bake for 40 minutes until done in the oven.
5. I cut eclairs from the bottom or side. I fill the space with curd filling and sprinkle with powder. The cream should not leak out of the cake.

If you wish, you can replace the sprinkling with cocoa powder or shavings of coconut.

To make delicious cakes with custard filling at home, you should know some tricks:

• It is better to put products that will later need to be beaten in the refrigerator. The cream will be homogeneous.
• To improve the stability of the protein while beating in the bowl, you should add salt.
• It is better to fill small cakes with rich cream. If you eat a lot of fatty cream, a sweet tooth may feel worse.
• Fresh cakes will not collapse if you poke them several times with a toothpick. The steam will come out much faster
• It is better to brew the dough in a bowl with a thick bottom or cast iron. The mass will not burn.
• If you don’t have a pastry attachment, you can fill the cakes with cream using a plastic kefir bag; you only need to cut off one corner of it.
• The cake will rise well during baking, and there will be free space inside if you do not open the oven doors for 15 minutes.
• The dough can be deposited onto a baking sheet if you take a few tsp. or tbsp. Use one of them to scoop out the dough, and the other, scrape it off the device. The mixture will not stick if you dip the spoons in cold water.

My video recipe

Today we will tell you several options on how to make cream for this delicacy. This delicacy will decorate any holiday tea party and is perfect for a sweet buffet table.

Cream recipe for custard cakes

Ingredients:

• Farmer’s oil – 2 teaspoons;
• milk – 300 ml;
• flour – 2 tbsp. spoons;
• sugar – 1 tbsp;
• egg – 2 pcs.;
• vanillin - to taste.

Preparation

Beat the eggs in a saucepan and, without stopping, add the flour little by little. Boil the milk in a saucepan, add the sugar, and then pour it into the egg mixture in a thin stream, stirring vigorously with a whisk. Then put the mixture on the fire and bring it to thicken. Remove the finished cream from the stove, add a piece of butter and vanilla to taste. Mix everything until dissolved and cool by placing it in cold water.

Protein cream for custard cakes

Ingredients:

• sugar – 300 g;
• water – 70 ml;
• – a pinch;
• egg whites – 4 pcs.

Preparation

So, first we make the syrup: pour water into a bowl, add sugar and heat until boiling. Add citric acid to the egg whites and beat until fluffy. When the sugar syrup thickens, remove it from the heat and pour it in a thin stream into the whites. When the cream gets stronger, use it for custard cakes!

Cream for custard cakes with condensed milk

Ingredients:

• condensed milk – 150 g;
• butter – 130 g.

Preparation

Remove the butter from the refrigerator in advance and leave for a while. Then put it in a bowl, pour in condensed milk and beat everything with a mixer until smooth and fluffy.

Curd cream for custard cakes

Ingredients:

• cottage cheese – 350 g;
• butter – 175 g;
• fine powdered sugar – 100 g;
• condensed milk – 70 ml;
• vanillin;
• table cognac – 1 tbsp. spoon.

Preparation

Soften the butter, put it in a wide bowl, add powdered sugar, add vanilla and beat until smooth. Without stopping, add condensed milk in small portions and pour in cognac. Rub the cottage cheese through a sieve into the cream and mix until smooth and fluffy. After that, put it in the refrigerator, and in the meantime bake the custard cakes.

Chocolate cream for custard cakes

Ingredients:

Preparation

In a bowl, combine powdered sugar with dry cocoa. In another container, beat the butter with a mixer, gradually add the dry mixture and pour in the milk. Mix everything until smooth, and then add the oil, add vanillin and beat until creamy.

Eclairs and custard pies with cream are one of the favorite delicacies of most people with a sweet tooth. As a rule, both adults and children are happy with such delicacies. Fortunately, retail outlets are replete with their abundance and variety. And if you prepare these cakes at home, then you can fill the baked hollow pieces of choux pastry with anything.

Making homemade custard cakes consists of three main steps. On the first one, the choux pastry is prepared, on the second, the pieces are baked in the oven, and on the third, the cream is prepared and the baked pieces are started with it. The calorie content of finished products depends on the type of filling. Eclairs with custard contain 220 kcal/100 g, and with protein - 280 kcal/100 g.

Homemade custard cakes - photo recipe

Here is perhaps the simplest recipe for this delicacy: custard cakes with store-bought cream made with vegetable oils. You can find such a semi-finished product in specialized stores for cooks and confectioners.

Cooking time: 1 hour 30 minutes

Quantity: 28 servings

Ingredients

• Drinking water: 280 ml
• Wheat flour: 200-220 g
• Margarine "Creamy": 100 g
• Vegetable oil: 60 ml
• Salt: 3 g
• Egg: 4 pcs.
• Confectionery cream with vegetable oils: 400 ml
• dark or milk chocolate without additives: 50 g
• Butter: 30-40 g

Cooking instructions

Ideal cream for custard cakes

Custard

For custard close to the classic version, you will need the following products:

• flour – 50-60 g;
• medium-sized egg yolks – 4 pcs.;
• vanilla on the tip of a knife;
• milk – 500 ml;
• sugar – 200 g.

What to do:

1. Mix flour with sugar.
2. Place the yolks in a suitable container.
3. Start beating them, adding sugar and flour. This should be done with a mixer at medium speed until the color is almost white.
4. Pour the milk into a saucepan with a thick bottom, heat until boiling, add vanilla.
5. Pour the egg mixture into the hot milk in a thin stream with continuous stirring.
6. Switch heating to minimum. Bring the mixture, stirring continuously, until it boils. Cook for about 3 minutes. To obtain a thicker cream, you can boil for 5-7 minutes.
7. Pass the resulting mass through a sieve.
8. Cool to room temperature, cover the dish with cling film and refrigerate until completely cool.

Protein

The simplest recipe will help you prepare protein cream, for which you will need:

• powdered sugar – 6 tbsp. l.;
• squirrels – 4 pcs. from medium-sized chicken eggs;
• vanilla on the tip of a knife;
• citric acid - a pinch.

How to proceed:

1. Pour the whites into a deep and completely dry bowl.
2. Using an electric mixer, beat them until soft peaks form.
3. Add powdered sugar one spoon at a time, without stopping the mixer.
4. Add citric acid and vanilla. Beat the mixture until stiff peaks form.

The simple protein cream is ready and can be used immediately after preparation.

Creamy

To make simple buttercream you need:

• cream with fat content from 35% - 0.4 l;
• sugar – 80 g;
• vanilla sugar - to taste.

Preparation:

1. It is good to cool the cream and the mixer bowl or other container in which the filling will be prepared in the refrigerator.
2. Pour the cream, add sugar: plain and vanilla.
3. Beat with an electric mixer on high speed. As soon as the cream holds its shape well, the cream is ready.

Curd

For the curd filling you need:

• condensed milk – 180-200 g;
• vanilla sugar - to taste;
• cottage cheese with a fat content of 9% or more - 500 g.

What to do:

1. Rub the cottage cheese through a sieve.
2. Add vanilla sugar and half the condensed milk, mix gently.
3. Pour in the remaining condensed milk in parts and stir until a thick, homogeneous mass is obtained.

Depending on the quality of the cottage cheese and condensed milk products, you may need a little less or more than the specified amount.

Berry

During the season, you can prepare cream with the addition of berries, for this take:

• full-fat cottage cheese – 400 g;
• sugar – 160-180 g;
• raspberries or other berries – 200 g;
• vanilla - to taste;
• butter – 70 g.

How to cook:

1. Pour vanilla and simple sugar into the cottage cheese, rub the mixture through a sieve.
2. Sort the berries, wash and dry.
3. Grind in a blender or grind in a meat grinder.
4. Add berry puree and soft butter to the cottage cheese and beat the mixture until smooth.
5. Place the finished cream in the refrigerator for 2-3 hours.

The cream for custard cakes will turn out tastier and safer if you follow these tips:

1. Use only fresh eggs, which must be washed well before cooking.
2. Creamy or curd filling will taste better if you choose the main ingredients with high fat content.
3. For the cream, it is advisable to use natural vanilla or vanilla syrup.

Custard cakes are a sweet dessert whose taste is familiar to everyone since childhood. This type of cake is so popular that in almost any cafe you can taste this delicacy with a cup of coffee or tea. The popularity of custard pies today is such that there are many options for preparing them. The classic recipe is considered to be from French confectioners, who were the “founding fathers” of custard pies back in the 18th century. But over time, many ways of preparing choux pastry for baking have emerged, and you don’t even have to try to list the filling that is put into ready-made choux pastries.

Step-by-step video recipe

The basis of custard cakes is the dough. It is prepared by brewing the following ingredients: water, flour, a pinch of salt, butter and eggs. Sometimes sugar and vanillin are added to the choux pastry for cakes, but, as a rule, it is the filling that makes the cakes sweet, and not the dough shell itself.

Ready-made custard pies are filled with creams: sour cream, custard, curd, and butter. It is not uncommon to use chocolate icing, jam, boiled condensed milk, jams, etc. for the filling. If we are not talking about a sweet dish, but about custard pies that will be served as a cold appetizer, then in such cases, for the filling, take the following products, crushed in a blender to the state of pate: meat, mushrooms, fish, cheese, vegetables, etc. .P.

As you can see, cakes that are made from choux pastry are taken as a base, but the final taste will depend both on your preferences and on the specific menu that you have defined for yourself.

Here is a basic, so to speak, option for preparing dough for choux pastries. For the recipe we will need the most affordable and popular products that every housewife always has in stock. Choux pastry is suitable for both sweet and non-sweet pastries.

Ingredients:

• 250 g flour
• 150 ml water
• 150 ml milk
• 100 g butter
• 6 eggs
• Salt on the tip of a knife

Cooking method:

1. Pour water into a deep saucepan.
2. Put oil and salt in it and put it on fire. Bring the contents of the pan to a boil.
3. After this, add the flour and quickly stir all the ingredients until completely homogeneous. Once the dough stops sticking to the walls of the pan, remove it from the heat.
4. Using the dough hook, start beating the dough at low speed.
5. Without turning off the mixer or food processor, pour in the milk.
6. Beat the eggs into the choux pastry one at a time, while continuing to beat.
7. The finished dough for choux pastries has a consistency similar to thick cream.
8. We fill the pastry syringe with dough and use it to place the cake blanks of the desired shape on a baking sheet.

Delicious custard cakes

Proper custard cakes are airy cakes. By using this particular recipe, you will be able to get the desired result that will meet this criterion. We will fill the finished cakes with custard, which goes best with baked goods made from this dough.

Ingredients:

• For the test:
• 1 tbsp. water
• 100 g butter
• Salt on the tip of a knife
• 1 tbsp. flour
• 3 eggs

For cream:

• 2 eggs
• 2 tbsp. l. flour
• 1.5 tbsp. milk
• 1 tbsp. Sahara
• 2 tsp. butter
• 2 tsp. vanilla sugar

Cooking method:

1. First of all, let's prepare the dough. Pour drinking water into the pan and bring it to a boil.
2. After boiling, reduce the heat to low and add oil, salt and flour to the water.
3. Immediately begin to stir all the ingredients with a wooden spatula until the dough begins to move away from the walls.
4. Then cool the choux pastry slightly and beat the contents of the saucepan with a dough hook. Beat in all the eggs one by one. The result will be a thick dough.
5. We take the finished dough into a pastry syringe or bag and place it portionwise on a greased baking sheet. If possible, it is best to cover the baking sheet with parchment. Also make sure that there is space between portions of dough, as the cakes will grow during baking.
6. Place the baking sheet in the oven for half an hour and bake the custard cakes at 180 degrees.
7. After 30 minutes, turn off the heat and take the cakes out of the oven for about 10 minutes, thereby allowing them to cool slightly.
8. Now let's move on to preparing the custard.
9. Mix the eggs and flour together until smooth.
10. In a separate container, bring milk and sugar to a boil over heat.
11. Pour “sugar milk” into the egg mixture in a thin stream, while continuing to stir the mixture with a spatula.
12. Place the resulting cream on the stove, bring to a boil and, stirring constantly, cook until it begins to thicken.
13. Remove the cream from the heat, add butter and vanilla sugar, stir again and let cool.
14. All that remains is to fill the custard cakes with cream. To do this, cut off the top of the cake with a sharp knife. Fill each of the cakes with cream, then cover with the cut part on top.
15. Place the finished cakes on a plate and place in the refrigerator for a couple of hours.

Custard for custard cakes with condensed milk

This is perhaps one of the simplest options for preparing custard cream at home. In addition, everyone likes the taste of condensed milk, therefore, when choosing this cream, you obviously can’t go wrong and will please, if not all guests and household members, then the majority.

Ingredients:

• 250 ml milk
• 200 gr. condensed milk (boiled)
• 2 tbsp. l. flour without a slide
• 10 gr. vanilla sugar

Cooking method:

1. Place condensed milk, vanilla sugar, flour and 50 ml of milk into a container. Mix everything well.
2. Then we begin to beat the cream with a mixer, gradually pouring in the remaining milk.
3. Place the container with the homogeneous mass on the fire and bring to a boil over low heat. In this case, you need to constantly stir the contents of the pan with a spatula.
4. Without ceasing to stir, cook the cream for about 2 minutes until it begins to thicken.
5. The finished cream for custard cakes should be allowed to cool completely, after which it can be used for its intended purpose.

Now you know how to cook custard cakes. Bon appetit!

Custard pies will be a great addition to any holiday table. But preparing such a dessert only on holidays is clearly a crime, so I sincerely hope that the recipes given today will allow you to make sure that the whole process of preparing custard pies is much simpler than it might seem at first glance, and, therefore, you will indulge in such treat yourself and your loved ones much more often. Finally, I want to give a couple of tips so that your custard pies turn out delicious the first time and without problems:

• When preparing the choux pastry, do not beat in the eggs until it has cooled slightly. Otherwise, the eggs may curl, and such dough will no longer produce airy cakes;
• If you don’t have a pastry syringe or bag at home, and you don’t know how to fill custard pies, then use a regular plastic bag;
• Some housewives' cakes immediately fall off after baking. To avoid this, just pierce them in several places with a toothpick, thereby giving the steam a path to escape and avoiding the “collapse” of the finished cake;
• Any cream is suitable for custard cakes. Remember, you won’t spoil the cake with properly prepared cream, so choose the filling to your liking.

• Combine eggs and sugar, add flour. Make a thin dough. Grease a frying pan or baking sheet with oil, sprinkle with flour, and use a spoon to place the dough. It should spread a little. Flatten the cakes with a spoon. Preheat the oven. Place a baking sheet and cook the cakes until they turn yellow and the edges are golden brown.
• Take out the hot cakes and roll them up from one edge. To prevent the dough from cooling down and breaking, this must be done very quickly. You can simply roll it with your hands, or you can wear household gloves. The biscuit dough is quite pliable while it is hot, so it will remain in the form in which it was rolled. You can make any buttercream for quick cakes: the more butter, the better the shape.
• Combine sugar and flour, beat in the egg, stir. Pour warm milk, stir, put on fire. Cook, stirring continuously. When the cream becomes thick, remove and cool. When it is cold, add melted butter and vanilla. Beat until smooth. Cool. Using a pastry syringe or a regular bag, pour the cream into the prepared cakes.