Custard dough

20 min (your 20 min)
20 min your 20 min

Custard dough is a recipe for eclairs, profiterols and stuffed buns.

How to make custard dough: Water is poured into the pan, salt is added.

Butter is cut immediately into a saucepan.

Put on a medium heat, stir, bring to a boil.

In the mixture boiling on low heat, the sieved flour is gradually poured, constantly and quickly mixing so that there are no lumps.

Heat while still stirring over low heat for 2 minutes. The brewed mass is removed from the heat and cooled to about 60-70 ° C.

Then, stirring, eggs are added one at a time.

In this case, the mass is not beaten, but only mixed after adding each egg until homogeneous.

Prepared custard dough is put into paper cornet, bag with cut corner or confectionary bag with nozzle-tube of 10-15 mm diameter and cakes or buns of any shape are deposited on baking sheet. The dough can be laid out on a baking sheet and a teaspoon.

The preparation of custard dough consists of two stages: brewing flour in a hot mixture of water, oil and salt while stirring; chilled mixture is combined with eggs to produce custard dough. The tray should be lubricated with a very thin layer of oil. On a greasily greased baking sheet, the bottom of the products from the custard dough is "torn. " If the baking sheet is completely dry, the products stick to it, and after baking they will have to be cut with a knife. The cooked dough products are baked for 30-40 minutes at a temperature of 180-200 ° C.