Custard paste is considered the simplest in production provided that all ratios are precisely observed. Do many different cakes of it – from eclairs to profiteroles. One of the most important rules which should be observed at production of custard paste – to adhere to a compounding.
It is required to you
- 1 glass – flour;
- 80 grams - oil or margarine;
- 6 pieces are eggs;
- 1/4 tsps – salt;
- 2/3 glasses - water or milk.
Instruction
1. Pour milk or water in a pan, add salt and oil, mix. Leave that began to boil.
2. In the boiling mix gradually fill up the measured and sifted flour.
3. Reduce fire and vividly mix mix a rake, it is the best of all wooden, before disappearance of flour lumps, and after that heat for 1 — 2 minutes.
4. Remove the made weight from fire, cool it to 70 — 80 °C and, stirring slowly, on one add some egg. At everything at the same time weight should be not shaken up, and only to stir before obtaining the uniform test in lack of lumps. In case eggs big, then them it is necessary to take per piece less, than it is considered by a compounding.
5. Shift the made dough in a jigging sack or paper корнетик with a metal nozzle with a diameter of 11 — 16 mm. Ready custard paste has to be similar to viscous weight.
6. Transplant on the baking tray greased with fat in the portions, forming various figures. It is obligatory to grease baking sheets with quite thin butter layer. On strongly greased baking sheet the bottom of products turns out fragmentary. In case a baking tray absolutely dry, products burn and stick if it occurred, accurately cut off them a knife.
7. Bake scalded products 30 — 35 min. in an oven, at a temperature of 185 — 200 °C. At the most high temperature products of the bigger size with a fragmentary surface will turn out, at a low temperature — with bad rise.