Cake with whipped cream and custard
4 servings
30 minutes
A pastry with whipped cream and custard is an exquisite dessert of European cuisine that captivates with its tenderness and airy texture. Its roots trace back to medieval France, where pastry chefs created light buns from choux pastry filled with sweet cream. The taste of the pastry is a harmony of creamy softness and light vanilla sweetness, while the airy dough adds lightness to each spoonful. This treat pairs perfectly with a cup of aromatic coffee or tea, creating a moment of refined enjoyment. Served as a festive dessert, it is decorated with powdered sugar and sometimes chocolate glaze or fruits. The magnificent combination of flavor and texture makes it a favorite in cafes and patisseries, while homemade preparation allows one to enjoy its freshness and unique aroma.
1
Pour a glass of water into a pot, add oil, salt, and place it on the heat. Once the water boils, immediately add all the flour, stir, and cook on low heat for 2-3 minutes, stirring. Then remove the pot from the heat and add the eggs (one at a time), mixing thoroughly; once the dough starts to stretch, stop adding eggs, shape the dough into buns, placing them on a lightly oiled sheet, 3.5-4 cm apart.
- Water: 1 glass
- Butter: 125 g
- Salt: 0.3 teaspoon
- Wheat flour: 1 glass
- Chicken egg: 5 piece
2
To bake, place the tray in a hot oven for 15-20 minutes, and as soon as the buns brown and increase in size, reduce the heat in the oven without removing the buns and continue baking until done.
3
Cut the ready buns along on one side, open them, and fill the center with cream whipped with sugar and vanillin or liqueur. They can also be filled with custard or cream. Then sprinkle with powdered sugar, place on a plate, and serve.
- Cream: 1 glass
- Sugar: 2.5 tablespoons
- Vanillin: 0.3 teaspoon