How to cook custard dough

Previous baking from custard test, because of a special recipe for brewing it, it turns out to be air and tender. Preparation of such a test seems to be not difficult, but not all the mistresses are taken to cook it.

1
How to prepare a custard dough - secrets

Secrets that should be followed by preparing a custard dough:

The lumps of the test, posted in the form, need to immediately put in the heated oven. If the dough is not put immediately in the oven, a crust is formed on the surface, and it will not rise.
Eggs in the dough are added, holding them at room temperature, if you add cold, then products from such a dough in the oven will be bad.
After brewing the test, let it cool to 60-70 ° C, and then add eggs. The temperature can be measured without a thermometer - hand: lowered a finger in the dough withstands such a temperature.
The dough should not be higher or below 60-70 ° C, if higher - eggs are curled, and the dough will not rise, below - the dough covers the crust and does not rise.
It is not always necessary to take such a number of eggs into the dough, which is written in the recipe: eggs can be of different sizes, and the dough should turn out in thickness as a very fat sour cream.
If the dough is thick or liquid, and it has already been cooled, you can fix it only if you knead the new dough (respectively, a little liquid for thick, and thick - for liquid test), and interfere with the previous dough. Add flour or eggs to cold dough is unacceptable - from it will be a cake.
You need to wash the dough manually, it becomes liquid from the mixer, and it will be bad in the oven.
Test lumps need to be laid on a sheet of no more than 1 teaspoon, large lumps are badly rising.
The distance between the dough lumps must be left 2 cm and more.
Before baking grease the small amount of oil, if the oil a lot, the future cakes are spread out, and will crack from the bottom, and if not lubricated, then pristanut to the bottom of the form.
To pastries rose well, the oven door can not be opened for the time of baking.

2
How to cook a choux dough - recipe

To prepare the custard dough you need:

1 glass flour and water;
100 g butter;
4-5 eggs;
a pinch of salt.

We begin to prepare:

In the pot, add the salt to the water and the oil is heated to boiling.
Fasten weak fire, pour all the flour and knead dough 1-2 minutes (no fire switch off) until it is homogeneous and no longer adhere to the walls of the pan.
Dough lump cooled to 60-70 ° C, trying to drive one egg and knead vigorously until homogeneity.
Then just add the eggs and the rest. If after the last eggs for the dough recipe thick, add until it has cooled down, still half the eggs.
Oven heated up to 190 ° C.
On oiled sheet lay teaspoon round lumps or oblong sausages in the region of 2 cm. Spoonful each time before dipping in batter dipped in cold water.
Immediately the dough sheet is put into the hot oven and bake 30 minutes or until golden brown.

3
What can you make out of choux pastry?

Choux dough can be prepared eclairs, round fried pastry stuffed with donuts, profiteroles to the consommé, French rolls "Guzhero" cake "ladies fingers".

Bake the cake "ladies fingers"

Dough:

half cup of water;
220 g flour;
150 g butter;
5-6 eggs;
a pinch of salt.

Cream:

700 g of cream 20% fat;
350 ml of cream 33% fat;
260 grams of sugar.

On the decoration of the cake you need:

40 g of dark chocolate;
1 tbsp. tablespoon butter.

Cooking "fingers":

Knead the dough and bake "fingers".
Boil water with oil and salt.
Pour the flour and the dough brew.
The cooled down a little dough we add one egg and knead.
The metal sheet with vegetable oil lubricates weakly. The dough with a confectionery syringe to extrude thin sheet sticks, 5-6 cm in length.
The sheet set in the preheated 190 ° C oven and bake without opening the door, about 30 minutes.
Put the baked "fingers" for cooling.

Cooking Cream:

Beat 250 ml of very cold cream and sugar (190 g) in a blender until zagusteyut.
We add 0.5 l of sour cream and stir until uniform.

Assembling the cake:

The cake was collected in the form of a split rim, about 28 cm in diameter. Pour into it a few tablespoons of cream, spread over the entire form.
On the cream tightly put the "fingers", if there is a space between the cookies, cut down a few "fingers" on the slices and put in the holes.
With a lubrication with cream.
Also make the second layer and subsequent layers.
We put a plate from above, and some severity is placed on it - it is placed on 6-7 hours in a cold place.
After a certain time, the cake overturn on the dish.
From cream (100 ml), sour cream (200 g) and sugar (70 g) beat another cream, and lubricate them cake, top and sides.
Chocolate and oil calm for a couple, and a confectionery syringe make a mesh at the top and sides of the cake.
Cake placed in a cold place for 1-2 hours, then you can try.

So, we learned how to prepare custard dough and baking from it.