Custard buns with cream
6 servings
120 minutes
Cream-filled choux buns are a refined and exquisite delicacy of French cuisine with a long history rooted in palace treats. These airy buns made from choux pastry achieve their lightness through a well-balanced baking process. Inside lies a delicate cream made of condensed milk, butter, and lemon juice that adds a pleasant tang and velvety texture to the dessert. The crispy golden crust contrasts with the soft, creamy filling, creating an unforgettable flavor balance. These buns are perfect for elegant tea parties, festive occasions, or simply for morning enjoyment with a cup of coffee. Their taste conveys the atmosphere of cozy French patisseries where the aroma of fresh pastries fills the air, awakening the desire to indulge in true gastronomic pleasure.
1
Bring margarine, salt, and water to a boil, stir, and remove from heat. Add flour, mix, return to low heat, and cook for 2-3 minutes. Remove from heat again and let it cool completely.
- Margarine: 125 g
- Boiling water: 1 glass
- Salt: 0.3 teaspoon
- Wheat flour: 1 glass
2
Add eggs one by one to the cooled mixture (the dough should be stretchy and homogeneous). Spoon onto a baking sheet (the size of the buns varies depending on the spoon size), leaving gaps for them to rise. Place in a preheated oven and bake at medium heat for 30-35 minutes until golden brown.
- Chicken egg: 5 piece
3
Whip condensed milk, softened butter, and the juice of 1 lemon.
- Condensed milk: 1 jar
- Butter: 300 g
- Lemon: 1 piece
4
Cool the buns and make a cut along the base with a knife, fill with cream (don't use too much cream, otherwise it will be very greasy and sweet).
- Condensed milk: 1 jar
- Butter: 300 g
- Lemon: 1 piece