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Рецепт заварного теста на молоке
The custard dough is associated with sweet pastries: air profitols and fragrant eclairs. Bakery eclairs are a luxury, and cooking at home seems too complicated. Today you will make sure that there is nothing difficult in the preparation of custard dough and you will be able to make tasty blanks for a few days ahead.
To make the custard dough successful, it must be properly prepared. No stuffing will save a failed dough, but don't get upset early. Editorial "Site" will tell How to make a custard dough at home.
The ingredients
Preparation
You can bake eclairs or freeze blanks and store them in the freezer, and take them out of the freezer 20 minutes before cooking. You need to bake on parchment paper sprinkled with flour so that the eclairs do not stick to the baking pan.
Be sure to try to prepare eclairs in the traditional way, we share a detailed recipe with pleasure.
Eclairs are airy and very tasty. Fill them with cream before serving, so that the dough does not have time to get soaked. If you do not know what cream to prepare, pay attention to the selection of creams for cakes and sweets. Custard can be prepared even faster in the microwave: less fuss and a decent result.
To make the custard dough successful, it must be properly prepared. No stuffing will save a failed dough, but don't get upset early. Editorial "Site" will tell How to make a custard dough at home.
The ingredients
- 150 ml of water
- 150 ml of milk
- 200g flour
- 120g butter
- 5 eggs
- 1 tsp sugar
- 1 pinch of salt
Preparation
- Mix water and milk in a sotein or pan with a thick bottom.
- Add sliced butter, sugar, salt.
- Bring the mass to a boil and pour all the flour into the pot. First, the flour must be sifted.
- Without removing the stove, beat the dough with a mixer until it is soft and uniform. The dough will be ready when it begins to lag behind the walls of the sodium.
- Form a ball from the dough and transfer it into a deep bowl.
- Push one egg into the dough and mix thoroughly, repeat the procedure with the remaining eggs. It is important to add eggs one by one to achieve a thick and viscous consistency: dough should not drip from the corolla.
- Put it out. cook-dough In a pastry syringe, and you can make blanks for eclairs.
You can bake eclairs or freeze blanks and store them in the freezer, and take them out of the freezer 20 minutes before cooking. You need to bake on parchment paper sprinkled with flour so that the eclairs do not stick to the baking pan.
Be sure to try to prepare eclairs in the traditional way, we share a detailed recipe with pleasure.
Eclairs are airy and very tasty. Fill them with cream before serving, so that the dough does not have time to get soaked. If you do not know what cream to prepare, pay attention to the selection of creams for cakes and sweets. Custard can be prepared even faster in the microwave: less fuss and a decent result.