How to make custard tart

Custard cake can be called a number of articles of choux pastry. It can be everybody's favorite eclairs, and tiny profiteroles with various fillings and a soft and airy brioche, choux and whipped cream, not to mention all of the curly products - rings, horseshoes, glagolica (cakes in the form of a handwritten letter "g"). If you will learn how to prepare and bake choux pastry, you will be able to decide what you mean by custard cake.

You will need

• • Choux pastry
  • 1 Cup wheat flour
  • 80 grams of butter
  • 6 large eggs
  • ¼ Teaspoon salt
  • 2/3 Cup water or milk

Instruction

1. Pour into the pot liquid, put on fire and bring to a boil. Reduce heat to medium and add the liquid, salt and chopped pieces of butter. When the butter is completely melted, add a thin stream of flour. Stirring constantly cooking the mixture with the spatula, wait for the moment until the flour is fully mixed with a liquid oil and a "brew". It may take a minute or two.
2. Remove the pan from the heat and let it slightly cool down, stirring constantly. Add to the brewed mixture eggs one at a time. Don't beat the dough with a mixer, it is much better to knead it with the same spatula. Add each additional egg when the previous is completely mixed with the dough. If you took a large chicken eggs, they may need one less.
3. Preheat oven to 200 degrees Celsius.
4. Prepare a baking tray with baking paper, slightly greased with butter. If the layer of oil will be greasy, the bottoms of cakes can be "leaky". If the layer is not even and some places will remain almost dry, the cakes will stick to the paper.
5. Using a pastry syringe or bag (karnatika) drop the dough on a baking sheet. You can also use an ordinary teaspoon. Depending on what you want to in the end, Eclair, Shu, ring or tiny profiteroles – select the shape and size of cakes. E sure that between the products there should be a distance of a few centimeters, as the choux pastry when baking very much "up".
6. Bake cakes about 40 minutes, in any case without opening the oven. If you noticed that cakes began to brown too quickly, reduce temperature to 175 degrees Celsius.
7. If you've never worked with choux pastry and it is difficult to determine its correct consistency, pay attention to the final product. Too "cool", get low thick dough pastries, they won't rise. From batter gets "vague" cakes with a tiny voids. The right dough is well raised, and inside the desert formed a large cavity.
8. Cool cakes, fill with cream and sprinkle with powdered sugar, cover with frosting or Fudge.