Custard cake shu

8 servings
3 hours

When preparing shortbread (future krakelin), you definitely need to take well-cooled oil, and work with it quickly, then the future dough will be crisp. When cooking custard dough, the eggs must be warm, their amount is regulated by the consistency of the dough. 4 eggs can be added safely, then added half. Bake the cakes on top-bottom mode for the first 15 minutes until they rise. Then turn on convection mode. The cream can be used by anyone, you can start without cutting. Shu can be filled with any cream: custard, whipped cream, protein, and just condensed butter. With your hand full, serve this dessert to guests, the effect is assured!

How to make custard shu cakes? First of all, make the upper sand part - krakelin. Prepare the products for it. Choose the best quality butter that meets GOST. Half an hour before cooking, cut it into cubes and put it in the freezer - it should cool down a lot. The dye can take any color, I have red.

Take a bowl, mix sugar with flour in it, add the dye. The color of the cakes will depend on its quantity.

Add the chilled butter cut into cubes, quickly mash it with flour with your hands until crumb forms. Keep rubbing until the dough rolls into a ball.

Place the dough between the parchment sheets and roll it thinly into the seam. Remove the dough along with the parchment for 40 minutes in the freezer.

Next, make the custard dough. How to make a custard dough? Prepare the products for it. Choose eggs of the first category, oil - corresponding to GOST.

Pour milk and water into a thick-bottomed saucepan, add the butter, put on a small heat. Stir the mass with a shoulder blade, melt the oil in a liquid.

Continue to cook the mass, at the first bubbles, pour in all the flour at once and, without removing it from the heat, intensively stir it in.

Continue to interfere with the dough until the velvet coating appears at the bottom of the pan, about 2 minutes. Once that happens, remove the pan from the heat.

Cool the dough a little, about 5 minutes. Start adding eggs to it one at a time, stirring well after each. The dough should become smooth and fluid.

Using a cooking bag, deposit the dough on a baking sheet lined with baking paper, leaving a distance between future cakes for lifting.

Remove the frozen crakelin dough. Cut the matching mug shape out of it and place them on top of the blanks.

Bake the cakes in the oven preheated to 180 degrees for about 30 minutes. Cakes should rise well and brown, and shortbread on top crackle. Chill the finished cakes on a rack.

Make the cream. How to make a cream? Prepare the products for it. Take any fat, butter is the best, take it out of the refrigerator in advance, it should become soft. If you only have potato starch, then reduce it by half.

Stir the yolks well with the sugar, add the starch to them, mix. It is enough to take a whisk, the mixer is completely unnecessary.

Bring the milk to the boil, then pour it into the yolks in small portions, stirring all the time. Return the mass to the stove, make the heat small and cook, with constant stirring, until thickened. Then remove the cream from the heat and cool a little. Add soft oil to the cooled cream and stir well. Cool the cream by covering it with a film & quot; in contact & quot; so that it touches its surface. Otherwise, a crust will appear on the cream, like on jelly.

Carefully cut off the tops of the cakes so as not to break the krakelin. Put the cream in a cooking bag and fill them with cakes.