Polish choux pastry cake is similar to eclairs or profiteroles, and the taste of the cream resembles ice cream.
It is necessary
- For the test:
- - 230 ml of water;
- - 100 g margarine;
- - 150 g flour;
- - 5 pieces. eggs;
- - 1/3 teaspoon of salt;
- - 1/2 tsp baking powder;
- For the cream:
- - 700 ml of milk;
- - 160 g of sugar;
- - 80 g flour;
- - 80 g of starch;
- - 2 pcs. egg yolk;
- - 2 g vanillin;
- - 200 g butter;
Instructions
Step 1
Make choux pastry. Boil water, add salt and margarine.
Then add all the flour and stir vigorously to dissolve all the lumps. Then remove from heat.
Step 2
After cooling the dough to 40-50 ° C and below, add eggs one by one. If the dough is hot, the eggs may curl. Mix everything well with a mixer, add baking powder at the end.
Step 3
Bake 2 cakes in two parchment-lined tins at 180 ° C for 30 minutes.
Step 4
Prepare a creamy layer. First - the flour mass: mix flour, yolks, starch, vanillin with 200 ml of milk. To prepare a sweet mixture, heat the rest of the milk with sugar to 80 ° C.
Step 5
Mix the sweet mass with flour and keep over medium heat, stirring vigorously, until thickened. Cool the custard, covering to keep it dry. Whisk the butter and add portions to the chilled custard mixture.
Step 6
Collect the cake. Put the whole cream on one cake and cover with the second cake. Soak overnight for the creamy mass to thicken well. Sprinkle with powdered sugar before serving.
