Custard dough

1 serving


Water or milk is poured into the pan, salt and oil are added, brought to a boil. Stirring the boiling mixture, pour flour. The brewed mass is removed from the heat, cooled a little, and stirring with a wooden spatula, eggs are poured one at a time. The result should be a dough that resembles a thick clayster in viscosity (we use a similar one when warming windows in winter: there may not be a very successful, but accurate comparison. In order to be more convenient to handle the custard dough, there is a confectionery device - a settling bag with a smooth metal tube at the end. Do not be afraid of the word "settling": in general, this is an ordinary bag of waterproof fabric, to the corner of which a metal tube with a diameter of
1. 5-2 cm is hermetically attached. You can also use a confectionery syringe, a paper converter. The point is that a bag, syringe or converter is filled half with custard dough, and with their help various figures are squeezed onto a baking sheet lubricated with a thin layer of oil. The brews are baked for about 30 - 40 minutes at a temperature of 180 - 200 ° C.