This choux pastry pancake tart is the perfect way to spend the winter cold!
It is necessary
- Pancakes:
- - 270 g flour;
- - 4 tablespoons vegetable oil;
- - 1 egg;
- - 250 ml of warm milk;
- - 300 ml of boiling water;
- - 3 tbsp. Sahara;
- - a pinch of salt.
- Cream:
- - 200 ml of milk;
- - 20 g of icing sugar;
- - 20 g flour;
- - 20 g of sugar;
- - 2 eggs;
- - a pinch of vanillin.
Instructions
Step 1
Let's start by making pancakes. Pour milk into the flour and mix, trying to prevent the formation of lumps (preferably with a mixer). Beat the egg into the dough and mix again. Add boiling water, pouring in gradually, constantly stirring the dough with a whisk.
Step 2
Add salt and sugar (be sure to taste the dough!), Beat until smooth. Add oil last, mix thoroughly.
Step 3
Bake pancakes in a well-heated frying pan, greasing each finished pancake with melted butter if desired. Cool the prepared pancakes.
Step 4
While the pancakes are cooling, prepare the cream. Mix milk in a saucepan with sugar and vanilla, put on fire and bring to a boil.
Step 5
While the milk is boiling, whisk eggs with powdered sugar and flour until creamy. Pour boiling milk into the eggs in a thin stream, stirring constantly with a whisk.
Step 6
Return the mixture to the saucepan and place over medium heat. Cook the cream over medium heat, stirring constantly with a whisk to avoid clumping. When the finished cream thickens, it is ready. Set aside the cream from the stove until it cools.
Step 7
To assemble the pie: fold pancakes 1-2 pieces, greasing each layer with custard. A split form is best suited for this.
Step 8
Garnish the pancake pie with melted chocolate and meringue pieces if desired.
