Muffins with cream inside. Custard Pastries are easier than you think! We are looking for our own version of cream for custard cakes

09.11.2019

I confess, despite the fact that I love not only to feast on eclairs, but also love to cook these custard cakes, I am still at the very beginning of the journey of getting to know them! And all because there are so many options for this dessert that if you set yourself the task of preparing one of the versions of eclairs every day, then even in a year we will not come close to half of this list!

The basis of the cake is choux pastry... After baking, it becomes thin and crispy. This is precisely the advantage of choux pastry. How do I cook it?

But today I decided to try classic version: use both water and milk in the dough. This is how French pastry chefs prepare eclairs, so the recipe is worth trying.

I need the following ingredients:

Wheat flour - 200 gr;
Sl. oil - 100 gr;
Large eggs - 5 pcs. (Attention! It is not even important how many pieces there are, but that the weight of eggs without shell should be 300 grams!);
Water - 80 gr;
Milk - 100 gr;
A pinch of salt.

How to make custard cakes (step by step recipe with photo)

I put a saucepan with butter (100 g) and salt (a generous pinch about 0.5 tsp without a slide) on the fire.

The butter is just starting to melt, I add water (100 g) and milk (80 g) to the saucepan. Stir the mixture occasionally.

The water with the melted butter should boil. And immediately, I pour all the flour into the water - 200 g (I sift it first).

I stir the dough until it sticks together and turns into one lump. When a crust forms at the bottom of the saucepan, I boil the dough, stirring it constantly, for about 2 more minutes.

I remove the dough from the heat, transfer it to another saucepan so that it cools faster to 60-70 degrees.

Beat the eggs lightly with a whisk.

I pour the egg mixture into the dough. I do this in several stages. Each time after adding eggs, beat the dough well in a mixer until smooth.

I also like this approach because I clearly follow the consistency of the dough.
If the eggs are exactly 300 grams, then there should be no problems. But, if their weight is not known, then you need to focus on the density of the dough. You may not need to add all of the egg mixture to prevent the dough from spreading in the oven afterwards. The finished choux pastry should drain from the spoon in a thick ribbon, forming a "triangle", as you can see in the photo:

Forming the base for the cake

Although it is believed that the classic eclair should be 14 cm, but I prefer a variety of shapes. I can make round cakes, like profiteroles, I can make oblong sticks, or just make oval custards.
I spread the dough with a pastry bag. But right away I want to tell everyone who has not yet acquired such a kitchen device that you can use a simple spoon, then the shape will be round.

Alternatively, cut off the bottom of the mayonnaise bag. Here is a great alternative to the pastry syringe (bag) is ready for you. Create any shape, even rings, even sticks, even balls, as for a croquembush cake!

We place the eclairs on a baking sheet covered with parchment, Teflon sheet or oiled.
Today I decided to plant the narrowest and most accurate eclairs, this is how they turned out:

By the way, it is convenient to use kitchen scissors when planting eclairs! Just cut off the tip of the dough when the strip is squeezed out, so the tails of the eclairs will be neat!

Baking custard

Do not forget, when baking, the cakes will become porous on the inside. And outside they will grow very much in size. Therefore, I place them at a decent distance from each other.
First, I put a baking sheet with blanks in an oven preheated to 210 degrees. At this temperature, the eclairs will be baked for 10 minutes.
Reduce the degrees to 180. And leave the cakes for another 25-35 minutes in the oven.

Attention! How long the eclairs will stand in the oven depends on their size. For small custards, 20 minutes is enough.

My today's "slim" eclairs took 15 minutes to prepare.

My conclusion about adding milk to the dough

If the water in the recipe is replaced with milk, then you need about the same amount of milk as water. In the preparation of the dough itself, nothing changes either. As a result, the cakes are tender and soft. I did not notice much difference with eclairs cooked entirely in water, but many hostesses are used to dough in milk - and prefer this particular recipe!

The only thing that I would not advise to do: replace the water completely with milk, in this case the dough turns out to be a little rubbery.

I talked about the classic choux pastry. Let's go straight to the cream.

Delicate cream for eclairs

I am happy to give priority to Italian butter cream... It seems to me that it is in this performance that the eclairs are really interesting. This "composition" brings me back to my childhood.

Ingredients for the cream:

Egg whites - 2 pcs. (large or medium-sized eggs);
Butter - 275 gr;
Sugar - 90 gr;
Water - 30 ml.

I put sugar (50 grams) and water on the fire. I cook syrup. I bring the temperature of the syrup to 116 degrees (this is easy to determine with a pastry thermometer or by making a test on the thread. Readiness can be checked in another way. If you drop the syrup into cold water and this droplet can be kneaded with your fingers, which means the syrup is ready and you can remove it from the heat.
Beat eggs and 40 grams of sugar into a light foam.
I add the eggs to the syrup and stir constantly. At the end, beat into a thick, shiny foam until stiff peaks.
While I beat, the mass cools down. When will she become room temperature, I add oil in small pieces (I take the oil out of the refrigerator half an hour before making the cream so that it warms up and becomes soft). Without stopping, I knock until all the oil is in the cream. I bring to a homogeneous consistency.

Filling eclairs with cream

I boldly cut the eclairs blanks into halves. I fill one half with cream (I first put the cream in a pastry bag, but you can also use a spoon). I cover with the second half and fasten them.

It remains to prepare the icing, which I will pour over the cakes. I will have this chocolate ganache.
To prepare it, I need:

Chocolate (it is better to take bitter) - 100 gr;
Cream (35%) - 110 ml.

I break the chocolate into pieces and pour the hot cream over it. Stir until the chocolate is completely dissolved. Or, on the contrary, I put pieces of chocolate in hot cream. By the way, in this photo you can see what kind of cream and chocolate I use for the ganache.

Now you can pour or dip the eclairs in ganache (after standing in the refrigerator for about an hour). Use a fork and dip the eclairs, or brush on top with a pastry brush.

This is exactly what I love so much. My taste!
Now, let me show you how varied the taste of a cream can be!

We are looking for our own version of cream for custard cakes

I already talked about custard in a separate step by step recipe, you can follow the link at the beginning of the article. Cakes with this cream are tender and tasty.

I'm sure all of you have tried custard cakes more than once from the very different fillings... Have you already decided on a taste that fully corresponds to your idea of the happy minutes of life? Let me introduce you to some healthy options for me!

Protein cream for eclairs

Powdered sugar - 100 gr;
Egg whites - 3 pcs.;
Lemon juice - 1 tsp

Beat whites at room temperature, gradually adding sugar. Pour in lemon juice and beat until stiff peaks. If you are concerned about raw proteins, you can do protein cream on Swiss merengue (in this method, the proteins with sugar are heated in a water bath, stealized at the same time, and only then whipped with a mixer until hard peaks). In the version with Swiss meringue, make sure that the bowl containing the squirrels does not touch the water in the saucepan, otherwise the mass will overheat.

Soft chocolate cream

Chocolate - 100 gr;
Oil - 150 gr;
Cream - 100 ml;
Milk - 300 ml;
Powdered sugar - 100 gr;
Yolks - 2 pcs.;
Gelatin -10 gr;
Water - 30 ml;
Starch - 30 gr.

Soak gelatin in water.
I grind the yolks with powder and starch.
I bring milk to a boil. I bring in the yolks. And I keep it on the stove until the mass thickens.
I add gelatin to the milk-yolk mass. I stir and set to cool.
Whisk the cream and butter.
I melt the chocolate and mix it with the cream.
I add the chocolate mass to the milk mixture cooled to 45 degrees. Stir until smooth. The cream is ready!

Oil and condensed milk cream

Oil - 200 gr;
Condensed milk - 400 gr.

Beat the butter well until it becomes fluffy. I add condensed milk in a thin stream and beat until smooth. When the mass becomes fluffy, the cream is ready.
Do not forget about ideal for any dessert and. I have both of these creams on my website! And of course, custard! This is a classic! And I have already spoken about her. What do you say about curd cream? After all, you can add any berry to it, and then the eclairs will acquire absolutely new taste and bright color! Great option for children's party... All that is missing is the bright glaze. Let's talk about this now!

Icing for cake

Of course, the frosting is ready to compete with both the cream and the base of the custard in its significance and taste. She not only successfully masks the cut in the cake, which we made to fill it with cream. The glaze adorns the eclair with both taste and color.

Chocolate glaze

Cocoa - 2 tablespoons;
Sugar - 0.5 tbsp.;
Water - 3 tablespoons
Butter - 1 tsp

I mix cocoa and sugar.
I add water and put it on a small fire.
I mix constantly. A minute after the bubbles appeared, I remove the frosting from the heat, add butter and let it cool slightly and thicken.

Berry glaze

Strawberries (raspberries or currants) - 100 gr;
Sugar - 200 gr;
Water - 1-2 tablespoons

Rinse the berries, peel and spread them on a towel to dry.
In a blender, I get puree from the berries.
Pass the berries through a sieve to remove the seeds.
I sift the powder and mix it with berry puree... I add boiling water and stir the frosting until powdered sugar will not completely dissolve.

The icing can be caramel or chocolate-creamy, coffee or rum, it will give the dessert a bright look and taste, and you will have a lot of impressions!

And now a little about the variations of eclairs. On the eve of Lent, I'll tell you how to cook them without animal products.

Lenten eclairs

Now I will surprise you with a recipe in which butter is replaced with vegetable oil. And there are no eggs at all!

Ingredients:

Flour - 2 tbsp.;
Boiling water - 200 ml;
Rust oil - 200ml .;
Baking powder;
Sugar
A pinch of salt.

How to cook:

I mix salt with flour, sugar and baking powder.
I put water on fire. When it boils, I add the oil.
I pour flour into the water. I stir it. I take it off the fire.
As soon as the dough cools down, I knead for 10 minutes until smooth.
I let the dough stand for 20 minutes and knead it well again.
I bake in the same way as eclairs according to the classic recipe.

And that's not all! Imagine decorating a dish with just 3 spoons of cocoa! It will already be chocolate eclairs! You can also use spices in the dough. Like vanillin, coriander, or cinnamon! I can say a lot about the dough, but I want to leave a little space for your imagination so that you yourself will try to find your own version.

Of course, there are many other types of glaze, cream, and eclairs dough.
But there is something that you definitely need to know and consider if you want your eclairs to work!

A video on how to make choux pastry for eclairs and profiteroles is available on our You Tube channel:

To make custard cakes always work out

Each recipe has small conditions that can turn the dish into a masterpiece!
Recommendations and secrets:

Water and oil are boiled until the oil is completely dissolved.
Flour must be sieved before being added to water (or milk)
Eggs must be added to the dough, which has already been removed from the heat and cooled to 60-70 C.
The temperature of the eggs for the dough should be at least room temperature.
Even if you are sure that you have exactly 300 grams of eggs, do not pour them directly into the dough to control its thickness.
The oven must be preheated before finishing with the dough. Ready dough it is better not to keep it for a long time, but immediately put it to bake.
The cream must be prepared just before use.

And the final touch. I've talked a lot about the variety of flavors. And now I have to give the main direction. The fact is that you can improvise yourself, coming up with new recipes for this delicious dessert... But, before filling the eclair and decorating it with glaze, check their combination. Perhaps you will discover interesting option favorite dish. But it can also happen that, individually, the cream and the frosting are perfect. But together they don't make up a duet.
And further! You know, eclair is undeservedly spoken of only as a dessert. It's a pity. After all unsweetened dough can be stuffed with pate, shrimp or even, vegetable puree... And it can serve as a wonderful appetizer for a buffet table. Add the appropriate sauce instead of the frosting to the dish, and you will discover again!
Surprise yourself and your loved ones! Believe me, there is something!

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Cookery articles and blogs usually write recipes for well-made cupcakes. Be it chocolate, vanilla, with fruit, in silicone or paper molds - all as one beautiful, tasty and perfect.

For beginners, these cupcakes come out so wonderful the first time around. In fact, behind successful baking, there are many "lumpy first pancakes." Some novice cooks act according to the principle “if the 8th pancake is lumpy, wave your hand, make lumps,” others give up and don’t bake any more.

I can't call myself a newbie in cooking, I have a lot of cupcake recipes on my account (mainly in silicone molds). I always try to develop, improve, try new things and surprise my family. Therefore, mistakes happen.

Let's not get discouraged by failed experiments, consider them as an experience. Share your mistakes and their solutions, thoughts, advice.

I have not yet found a solution to this mistake. I will be glad to any thoughts, ideas. "Poke your nose" what you did wrong with the cream or its serving

Recipe for aromatic rum custard muffins.

Ingredients:

Eggs - 4 pcs.
Sugar-1 glass
Rum flavor - half of the bottle (see details below with photo)
Sour cream-2 tbsp. spoons
Flour-250 gr.
Baking powder - 1 teaspoon.
Butter-100-150gr
Chocolate (optional)

For the cream:

Yolk - 3 pcs.
Butter - 100 gr.
Flour-100-150 gr.
Milk - half a glass

I baked cupcakes in silicone molds in the same way ... Except for the moment where we divide the dough into 2 portions and add cocoa.

In this recipe, we do not divide anything, but simply pour the dough to half of the mold, put a piece of chocolate

and fill further with dough to the edge.

There is nothing wrong with its composition - propylene glycol (alcohol), which will evaporate during baking; water; flavoring.

There is a lot of controversy about the dangers of flavorings, but tell me honestly, who has not eaten cakes with mastic or decorations, colored candies, store sauces in bags, and other things in their life?

The muffins, aka muffins, are ready. They went up well. The aroma soars through the kitchen, whetting the appetite.

Moving on to the custard.

After purchasing an induction hob, I would boast how much more pleasant cooking has become. But practically none of my saucepans are suitable for it ... Therefore, the cream had to be cooked in a slow cooker. This is my first experience.

After reading the recipes on the Internet, I decided to pre-mix all the ingredients. Then she turned on the "cooking" function. Stirred slowly with a plastic whisk. The cream thickened long enough to stretch both brushes. Sports and cooking - 2 in 1)))

After 30 minutes stirring, it thickened. Poured into regular saucepan cool down.

It seems to be done correctly. Nice sweet delicate taste... It remains to beautifully lay it on the muffins.

Stuffed into a culinary syringe .

And then, apparently, the Muse left me …….

My expectations:

Cruel reality ... ..

So what, what did I do wrong ??!

These little worms clearly did not evoke an appetite, had nothing to do with the masterpieces of culinary sites. In an attempt to rectify the situation - I cut the muffins, oiled the inside ...

In addition, custard is not served warm, unlike muffins. What to do: put in the refrigerator and spoil the cupcakes / do not put in the refrigerator and spoil the cream?
Put. The pastries were stale, the creamy top did not look prettier.

Girls, advise, tell me, what is my mistake in cooking, consistency, serving the cream? Are there any experienced cooks among our readers?

Wondering how to make a cupcake with custard inside? I, too, have been interested in this for a long time. And just recently, readers were asked to suggest a recipe for a cupcake with cream. Time to try it! It turned out that making cupcakes with a surprise in the middle is not at all difficult.

Ingredients:
For the test:
- 1.5 cups flour;
- 2/3 (two thirds) of a glass of sugar;
- 3-4 tablespoons of cocoa powder;
- 0.5 teaspoon of baking soda;
- 0.5 tablespoon vinegar or lemon juice;
- 2 eggs;
- 50-70 g butter;
- 5-6 tablespoons of cream or sour cream.

For the cream:
- 1 egg;
- ¼ glass of sugar;
- 1 top tablespoon of flour;
- half a glass of milk (100 ml);
- 1 sachet vanilla sugar.

How to make a custard for cupcake filling:

Grind the egg with a spoon with sugar.

Add flour and grind until smooth.

Pour hot milk in a thin stream, mix well and put on the smallest fire.

We cook the cream until it thickens, stirring constantly - it is worth distracting for a second, and lumps will appear in the cream, and if for two seconds, then it may also burn.

When the cream becomes like thick homemade cream, turn off the heat, beat the cream with a mixer so that there are no lumps left, and cool a little. In the meantime, it is cooling down, let's prepare the dough.

For custard muffins, you can use our signature muffin dough or a lighter (because no eggs and sour cream) muffin dough, whichever you prefer. I did something in between, 2-in-1: I took the ingredients for the muffin dough, but combined them like a muffin dough: first the dry ingredients and then the liquid ones.

We mix flour, sugar, cocoa.

Add eggs, melted butter, sour cream, extinguish the soda with vinegar and mix everything well. I put in some cream and a couple of tablespoons of condensed milk - in general, a little of everything - and the muffins turned out to be very fluffy!

Put 1-1.5 tablespoons of dough in muffin tins, and then 1-1.5 teaspoons of custard, slightly sinking it into the dough.

Put another tablespoon of dough on top so that it covers the cream.

We bake for 30-35 minutes at 200-220C, try with a wooden stick for readiness.

Let the finished muffins cool slightly, then carefully remove them from the molds - the custard muffins are very tender!

The most fluffy, light and crunchy dough is choux. It is from it that delicious cakes are made - eclairs, shu, profiteroles ... They turn out to be practically weightless, hollow inside, so it is easy to fill them with cream. Making custard cakes is not so easy - there are a number of rules that must be strictly adhered to.

But nevertheless, this science is completely subject to the ordinary housewife, so let's try together to make real custard cakes with cream - delicious and very beautiful. The custard recipe is versatile and you can safely use it to make cakes and other recipes.

Ingredients for 25-30 cakes (1 baking sheet):

Dough:

120 ml of water;
50 g butter (or quality butter margarine);
100 g flour;
a pinch of salt;
2 eggs.

Custard:

250 ml of milk;
2 yolks (room temperature);
0.5 cups of sugar;
1 tablespoon flour (with a good slide);
80 g butter.

Preparation:

Boil water in a saucepan. Put salt, oil in it, mix and again wait until this mass boils.

Little by little, add freshly sifted flour in 4-5 receptions. At the same time, we continuously stir the mass with a wooden spoon. When all the flour has been introduced, we continue to knead for a couple more minutes until the dough is

will become smooth. The dough should easily come off the sides of the pot. We set the dough aside to cool for 5-10 minutes (it should become warm so that the eggs that we will introduce do not curl).

Beat eggs with a mixer.

Gradually, 3-4 times, introduce the eggs into the dough. After introducing each portion of beaten eggs, mix thoroughly with a wooden spoon until smooth. As a result, we get a rather viscous, smooth and shiny dough. Set aside the dough until complete cooling.

In the meantime, we are preparing the baking sheet - we cover it with a silicone mat or baking paper. We spread the cooled dough with a wet teaspoon, leaving a distance of about 3 cm between the future custard cakes. At the same time, we try to make the laid out portions of the dough the same.

We send our custard cakes to an oven preheated to 220 degrees for 9-10 minutes. Here we closely follow - the products should grow and only begin to blush. Here we immediately reduce the temperature to 150 degrees and keep it for about 10 minutes more - until the cakes acquire a beautiful golden color. Since all ovens have their own characteristics, baking times may vary by 2-5 minutes. Adjust it by focusing on your oven.

When the cakes are ready, open the oven a little and very carefully (it is hot in the oven, and the baking sheet cannot be removed so that the cakes do not settle) pierce the cakes with a wooden skewer so that hot steam comes out. Then the inside will dry better and will not be damp.

We keep the cakes in closed oven until it cools completely. Approximately 1-1.5 hours. Correctly baked choux pastries are really "airy" - very light, even unstable.

While the cakes are cooling, let's tackle the custard. In a saucepan in which we will cook the cream, mix the sugar with flour, add the yolks.

Heat a quarter of a glass of milk until warm (30-35 degrees). And we add this warm milk to the yolks, flour and sugar. Stir with a whisk until smooth and homogeneous.

Bring the rest of the milk to a boil and add it to the main mass in a thin stream, stirring it intensively with a whisk. We do this at the same time, with both hands, so that the cream is stirred without lumps.

We put the pan on a low heat and stir continuously (so that the cream does not stick to the bottom). After about 4-5 minutes, the cream will thicken, "puff". We remove it from the fire and immediately cover it cling film... Set aside until it cools down. The cream should be warm, but not hot, so that the oil with which we will combine it does not melt.

Lightly beat the soft butter with a mixer. Without stopping whipping, little by little, 1-2 tablespoons each, add the custard to the butter.

The result is a thick custard.

For the impossibility of making a division in "Ingredients", I describe how much and what goes into separate components: dough and cream.

For choux pastry you need:
100 gr butter
5 eggs
180 g of water
a pinch of salt
200 gr flour

For butter cream necessary:
250 ml milk
250 g sugar

1 tbsp. l. flour
200 gr butter

For the cocoa frosting:
100 grams of sugar
0.5 tbsp. water
1 tbsp. l. cocoa powder
50 gr. butter

Dough preparation.

Put oil, salt, water in a saucepan and put on fire.

When the butter melts and the water boils, add the pre-sifted flour and stir quickly.

We keep the saucepan on the fire, stirring, so that the dough is well brewed into one single lump.
Then remove the saucepan and leave to cool.

Breaking eggs

And slowly add to the cooled dough.

Stir until smooth.

Put the finished dough in a syringe or bag with a cut end and put it on a baking sheet covered with paper.

Then we immediately put it in a preheated oven.
We bake the first 10 minutes at 210, and the next 25 minutes at 180.

Or, you need to be guided by the appearance of the dough - first, it must rise and take on a dense crust, after which we reduce the temperature so that the dough begins to dry. Better dough dry it out than not dry it out - otherwise it will fall.

Cream preparation.

Mix sugar with eggs and flour.

Boil the milk and pour it into the egg-sugar mixture in a thin stream, stirring quickly.

Bring the mass to a boil, but do not boil.

We spread the oil in advance so that it melts.

Add oil to the cooled mixture and beat with a mixer.

The cream looks liquid, but after it has cooled completely, it will become thick, so you need to start the eclairs right away.

You can start using a syringe, or you can cut the cake lengthwise and lay the cream with a spoon.

We cook the glaze.

We mix sugar, water and oil.
We put on a small fire and boil until thickened.
Add cocoa powder and mix well.