Custard cakes
12 servings
70 minutes
Choux pastries are a classic of European cuisine that captivates with their lightness and airiness. This dessert originated in France and became the basis for famous éclairs and profiteroles. The taste of choux pastry is delicate, slightly creamy, with subtle notes of butter. When prepared correctly, it forms a hollow center perfect for various fillings—be it sweet condensed milk, fruit jam, or light cream. These pastries are served with tea or coffee; they adorn festive tables and delight with their simplicity yet elegance. Baking requires precision, but the result is worth the effort: a golden crust, pleasant aroma, and melting texture make choux pastries one of the most beloved desserts worldwide.
1
We pour 1 cup of water into the pot (using the same cup to measure the volume of water and flour, filling the cup to the brim) and add margarine.
- Water: 1 ml
- Margarine: 100 g
2
Place the pot on the stove and bring to a boil, waiting for the margarine to melt. Once the water boils and the margarine has melted, add the flour and mix quickly.
- Wheat flour: 1 g
3
We cool the obtained dough. Cool it to a warm state so that the eggs do not curdle when added to the dough. It is better to take medium-sized eggs, as large eggs will make the dough too liquid and it won't rise during baking. Add the eggs and beat until smooth.
- Chicken egg: 4 pieces
4
After adding all the eggs, the dough becomes soft and holds its shape.
5
Rinse the baking sheet (you can place parchment), no need to grease. Use a spoon to place the dough on the baking sheet. The dough should be spaced out, as it will significantly increase in volume during baking.
6
Place the baking tray in a preheated oven at 150–170 degrees and bake for 30–35 minutes. When the items turn golden, check their readiness with a skewer.
7
We use condensed milk as the filling. You can use jam, jelly, etc. at your discretion.