Custard cake shu

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make custard shu cakes? First of all, make the top sand part - craquelin. Prepare food for him. Choose butter of the best quality that complies with GOST. Half an hour before cooking, cut it into cubes and put it in the freezer - it should be very cold. You can use any color of dye, I used red.

2. STEP 2

   

   Take a bowl, mix sugar and flour in it, add coloring. The color of the cakes will depend on its quantity.

3. STEP 3

   

   Add the cooled butter, cut into cubes, and quickly rub it into the flour with your hands until crumbs form. Continue kneading until the dough forms a ball.

4. STEP 4

   

   Place the dough between parchment sheets and roll it out thinly. Place the dough and parchment in the freezer for 40 minutes.

5. STEP 5

   

   Next, prepare the choux pastry. How to make choux pastry? Prepare food for him. Choose eggs of the first category, oil - corresponding to GOST.

6. STEP 6

   

   Pour milk and water into a saucepan with a thick bottom, add butter, and place on low heat. While stirring the mixture with a spatula, melt the butter into the liquid.

7. STEP 7

   

   Continue cooking the mixture, at the first bubbles, add all the flour at once and, without removing from the heat, stir it vigorously.

8. STEP 8

   

   Continue stirring the batter until a velvety coating forms on the bottom of the pan, about 2 minutes. Once this happens, remove the pan from the heat.

9. STEP 9

   

   Chill the dough slightly, about 5 minutes. Start adding eggs one at a time, stirring well after each one. The dough should become smooth and fluid.

10. STEP 10

    

    Using a pastry bag, place the dough onto a baking sheet lined with baking paper, leaving space between the future cakes for rising.

11. STEP 11

    

    Remove frozen craquelin dough. Cut mugs out of it in a suitable shape and place them on top of the blanks.

12. STEP 12

    

    Bake the cakes in an oven preheated to 180 degrees for about 30 minutes. The cakes should rise well and brown, and the shortbread dough should crack on top. Cool the finished cakes on a wire rack.

13. STEP 13

    

    Prepare the cream. How to make cream? Prepare food for him. Take milk of any fat content, butter is the best, take it out of the refrigerator in advance, it should become soft. If you only have potato starch, then reduce the amount by half.

14. STEP 14

    

    Mix the yolks well with sugar, add starch to them, mix. All you need is a whisk; a mixer is completely optional.

15. STEP 15

    

    Bring the milk to a boil, then pour it in small portions into the yolks, stirring all the time. Return the mixture to the stove, turn the heat to low and cook, stirring constantly, until thickened. Then remove the cream from the heat and cool slightly. Add soft butter to the cooled cream and stir well. Cool the cream by covering it with film “in contact” so that it touches its surface. Otherwise, a crust will appear on the cream, like on jelly.

16. STEP 16

    

    Carefully cut off the tops of the cakes so as not to break the craquelin. Place the cream in a piping bag and fill the cakes with it.

Comments on the recipe

Adeline

24.11.2023

4.7

How lovely! My favorite custard pies. I also have this recipe for classic eclairs with condensed milk.

Victoria

24.11.2023

4.6

Very stylish cakes that I wanted to try. I had never cooked or tried desserts with craquelin dough, so this was new to me. I kneaded the craquelin dough in a food processor, which turned out to be very quick and easy. I prepared the choux pastry exactly according to the recipe. I baked the cakes at 170°C for almost 30 minutes. I prepared raspberry diplomat cream as a cream. I prepared a diplomat with the addition of raspberry puree. I did not cut off the top of the cakes, but filled them with cream from the bottom, making a hole like profiteroles. Decorate the top with the remaining cream, berries and some herbs. The cakes turned out very tender, they just melt in your mouth. The choux pastry is soft and very thin, and the craquelin crust is crispy and sweet. Of course, cream plays a big role, I didn’t skimp on the cream and the cakes turned out tender with a creamy raspberry flavor. As written in the recipe, any cream is suitable for these cakes. Next time I want to make it with chocolate cream. Thank you for such an interesting recipe! The cakes turned out to be delicious and very beautiful. The profiteroles are only much better.

Elena Kolesnikova

24.11.2023

4.6

First time using cracklin. It’s very tasty and you don’t have to make any filling at all. It has also become a favorite recipe that fills every room with festive mood and warmth... my cracklin was made with the addition of nesquik cocoa.

Inna

24.11.2023

4.9

Hello. I did everything strictly according to the recipe, but my cakes didn’t even rise ((((

katushafin

24.11.2023

4.5

Choux pastry does not rise for several reasons. Either the dough was not kneaded correctly, or the temperature was not maintained. Strictness in this recipe is not so important, since eggs are added depending on the consistency of the dough. It should become just fluid. Try baking regular custards first, without craquelure. You will understand all the intricacies of working with dough. And be sure to show a photo.