Custard cookies

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make custard cookies? Prepare your food. Sift the wheat flour into a deep bowl. This will enrich it with oxygen, which will make the baked goods more fluffy and airy.

2. STEP 2

   

   Pour water into a thick-bottomed saucepan, add butter and sugar and bring to a boil.

3. STEP 3

   

   In one motion, add all the flour at once and begin stirring vigorously. Stir until the dough comes together into one lump. Set the dough aside and let it cool until warm. This will take about 10 minutes. To speed up the cooling process of the dough, you can place the pan with the dough in a bowl of cold water.

4. STEP 4

   

   Once the dough has cooled, start adding eggs one at a time. Break one - and start mixing it into the dough with active movements. Be patient and continue stirring until the egg is completely incorporated into the batter. Then break the next egg and continue stirring. So mix in 3 eggs and watch the consistency of the dough.

5. STEP 5

   

   The finished dough should be smooth and flow off the spatula like a ribbon, forming a triangle. If the dough is still hard, take the fourth egg, break it into a bowl, shake thoroughly with a fork, add the third part of the egg to the dough, mix, check the consistency. And if necessary, add another third of the egg and mix. I needed three and a half eggs.

6. STEP 6

   

   Place the batter into a piping bag, I used a closed star tip. If you don't have a pastry bag, use a strong bag, place the dough in it and cut off a corner about 1 centimeter in size. You can also use a spoon: pipe or place future cookies on a baking sheet covered with parchment paper. I got 16 cookies with a diameter of about 5 centimeters.

7. STEP 7

   

   Bake in an oven preheated to 200 degrees for about 10-15 minutes. Then reduce to 170 degrees and bake for another 10-25 minutes. It may take a little more or less time, depending on your oven. The finished cookies should be rosy, airy and easily come away from the parchment. With a crust on the outside and hollow on the inside. All you have to do is choose the filling, sprinkle with powdered sugar and enjoy. Bon appetit!

Comments on the recipe

Daria ☼

14.10.2023

4.5

I love pastries made from choux pastry, especially these eclairs with condensed milk.

Maria

14.10.2023

4.8

Today I baked custard cookies. I sifted the flour onto a Teflon mat - it’s easier to pour out. In a saucepan, I brought water and sugar to a boil, added another pinch of salt, and replaced the butter with sunflower oil. When the mixture began to boil, I poured in the entire amount of flour in one motion. She began to knead with a wooden spatula, as if rubbing and then turning the dough over so that it became smooth, while slightly reducing the heat. When a kind of crust formed at the bottom of the saucepan, I turned off the heat and continued stirring. The result is a fairly stiff dough, but at the same time it is mixed with a wooden spatula. Transfer the dough to a cup, stirring occasionally to cool slightly. I checked with the back of my hand - the dough should be hot, but not scalding, so that the eggs would not cook. And she began to beat in the eggs one by one. It is important that the eggs are thoroughly mixed with the dough; at first it seems that this is not possible - the dough begins to separate into separate pieces. But gradually it becomes homogeneous. Then the rest of the eggs are mixed in. Sometimes it is recommended to mix all the eggs until they have a homogeneous consistency, and then knead in separate portions. You can also knead using a mixer, but I kneaded by hand with a wooden spatula - I’m more used to it this way. The dough should lazily slide off the spatula in a triangle. After placing the nozzle inside, put the entire amount of dough into a pastry bag; this is convenient to do using a tall blender glass, turning the edges of the bag inside out. Turned on the oven to preheat to 200 degrees. I deposited the dough on a Teflon mat, here I would like to note that for some reason the first batch stuck slightly to me, so the second time I dusted the mat with flour. I adjusted the top of the cookie with a finger dipped in cold water to prevent it from burning. And sprinkled with water to achieve sufficient humidity in the oven for the choux pastry to puff up. Bake for 10 minutes at 200 degrees, then reduce to 180 for 15 minutes and then to 150 for 10 minutes. After baking, you need to open the door slightly, after about 5 minutes remove it from the oven. Custard cookies or rather cakes, they increased in size very well, turned out rosy and airy, with a characteristic cavity inside. I got a whole mountain. Great recipe, thank you very much!

Tatyana EAO

14.10.2023

4.6

Good recipe! This was the first time I tried to make choux pastry and it worked! Although, it seems, I got the proportions wrong and it turned out to be profiteroles, but the main thing is that it’s delicious!

Veronica

14.10.2023

4.5

Anna, I recently made custard cookies using a similar recipe, only there was more butter in the dough and less flour. True, I spooned out the dough, and what I got was not cookies, but large custard pies. I had to urgently look for a recipe for a simple custard to fill them with. I really liked the dough recipe and used it later to make choux pastries. I will definitely try your version of the test. I liked that there was less butter in the dough. And the result in your photo is excellent))) when I do it, I’ll definitely report back