Custard cake with chocolate cream.

Custard cake with chocolate cream.


The dough for 24-26 pieces:
100 g of the oil
100 g flour
100 ml. water
3-4 eggs
A pinch of salt

Chocolate custard:
280ml milk
85 g egg yolks (the yolks 5)
85g sugar
20 g of corn starch
100g dark chocolate
100 g butter


100g dark chocolate

Cooking method:

Cold, but not frozen butter cut into pieces and send in a saucepan, pour in to the same room temperature water, salt. Bring to a boil. If the water is almost boiling, and the oil has not yet been dissolved, remove from heat and stir, give it to disperse in the liquid.

Sift flour and pour all at once. It is more convenient to take a piece of paper, fold it in half to reveal, sift the flour on it and immediately pour. Quickly and mix well with wooden spatula, flour must be welded, so do not remove from heat and interfere directly on the plate. The dough will begin to keep free from the walls and to gather into a ball.
Give the dough to cool slightly, about 5 minutes.

Knead the dough. This can be done manually with a wooden spatula or using a harvester with a nozzle “hook” at the lowest speed. Eggs take room temperature. If you do not have time to pull out of the fridge – do not worry! Just hold it under running hot water.

Trying to drive the eggs one at a time, mixing thoroughly. Do not add the following until the previous is completely mixed with the dough. Thus, you will see and control the consistency and test. 4th egg add all at once, but little by little. The finished dough should not spread, and fall from the shoulder blade when it trotted. Another test you can check the consistency of the way: to take a little bit of dough and try to stretch between the index finger and thumb, if the dough is stretched – you get)!

Too stiff dough is corrected by adding the eggs, liquid difficult … The only option – knead another portion of the test.

Baking was covered with parchment paper or a silicone mat, sprinkled with water. The steam that is formed during baking, the dough will rise better. More no grease. Next we shift the dough into a pastry bag with a direct attachment or an asterisk and is deposited on a baking cakes at a sufficient distance from each other, see. 3-4. Cakes strongly “inflated” during baking. No pastry bag – never mind! Take a tight plastic bag, fill it with the dough, cut the corner and otsadit cakes. Still, as an option, to transplant using 2 tablespoons. One recruit spoon the dough, remove the other. “Tails” of the test are easy to remove finger moistened with water.

Bake for 15 minutes. at 200 * C for 15 min. at 180 * C. The oven is not in any way open, no matter how it was interesting)). Cakes at the opening of the oven just fall off and do not rise ((.

After this time, give a cake stand for 5 minutes in the oven is off. Make punctures a knife still in hot cakes to the steam to escape and cakes are not soaked.

Let cool at room temperature.

Prepare the cream:
Melt the chocolate and butter in a water bath. Water should not be a rolling boil and crockery bottom should not touch the water otherwise the chocolate will curdle.

Pour milk into a saucepan and put on fire, bring to a boil. Do not boil! Whisk the egg yolks with the sugar, add the starch. You can pour a little milk from a saucepan, mix the egg yolks will be easier, starch and sugar lumps are not formed accurately.

Trickle merge almost boiled milk into the egg yolks, mix quickly.

Again, pour the cream into a saucepan and, stirring constantly, over medium heat, bring to thick. Do not give the cream boil – can curl. Ready cream filter through a sieve into a bowl, pour back the melted chocolate and butter. Carefully stir until smooth. Cover with cling film so that the film is adjacent to the cream (if you just cover with foil, leaving an air gap, the steam from the hot cream settles on film and mixed with cream that it will dilute, but we do not need), and allowed to cool to room temperature.

Make a nozzle from a pastry bag or a syringe punctures on cakes.

Fill the pastry bag or a syringe cooled down and filled with a cream cake.

You can simply cut the cake in half, filled with cream and close the “lid”.

Melt the chocolate in a water bath. Dip and spread on cake plate. Refrigerate for an hour or two and enjoy!

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