The best recipe for cream cakes with custard filling from Liza Glinskaya 😋

Do you like custard cakes, shu, profiteroles? They can be easily prepared at home, and even with a double filling - homemade custard and berry marmalade! Hurry to cook! 🔔Subscribe to my channel kzhead.info...
Custard cakes
🍩 Streusel:
50 g flour (2 tbsp. L. With a slide)
50 g sugar (2 tbsp. L. With a slide)
40 g butter (cold, fat content not less than 82%)
🍩 Choux pastry (calculation for 60 pcs.):
125 ml of milk (0.5 cups with a volume of 250 ml, fat content 2.6-3.2%)
125 ml of water (0.5 glass with a volume of 250 ml)
2 g salt (pinch)
10 g sugar (0.5 tablespoons)
100 g butter (0.5 pack, fat content not less than 82%)
150 g flour (6 tbsp. L. With a slide)
250 g eggs (5 pcs.)
🍓 Berry marmalade:
200 g berry puree (50% raspberries + 50% currants)
30 g sugar (4 tsp. With a slide)
15 g cornstarch (0.5 tablespoons)
🍩 Custard:
500 ml of milk (2 glasses of 250 ml)
100 g yolk (5 pcs.)
40 g sugar (1.5 tbsp. L. With a slide)
25 g flour (1 tbsp. L. With a slide)
25 g cornstarch (1 tablespoon)
80 g butter (fat content not less than 82%)
🍜 Prepare the strusel.
1. Combine sugar, flour and butter, knead with your hands until smooth.
2. Place the dough between two sheets of parchment and roll out to a thickness of 1 mm. Put in the freezer for 15 minutes.
🍜 Prepare the choux pastry.
1. Add water, milk, salt, sugar and butter to a saucepan. Put on fire, bring to a boil.
2. Send flour into the bowl of the combine, pour the boiled mass at low speed, mix.
3. Transfer the dough to a saucepan and dry over the heat until a thin crust forms at the bottom of the saucepan.
4. Return the dough to the food processor bowl, stirring at medium speed, let the dough cool to 40-45 ° C.
5. Punch the eggs with a hand blender and pass them through a sieve. Stir in the eggs in small portions into the dough.
6. Transfer the dough to a piping bag with a 10 mm round nozzle.
7. Preheat the oven to 190 ° C, no fan mode.
8. Place the cakes on parchment 3-4 cm in diameter at a distance of 3-4 cm.
9. Take the strusel out of the freezer, remove the parchment. Using a ring with a diameter of 3.5-4 cm (1 cm more shu) from the strusel, cut the circles. Lay them out on shu.
10. Send the cakes to the oven to bake - there should be no more than one baking sheet in the oven. Bake the first 15 minutes at 190 ° C, the next 15-20 minutes at 160-165 ° C.
The oven must not be opened during baking.
🍜 Prepare berry marmalade.
1. Send all the ingredients to a saucepan, put on fire, with constant stirring, brew the starch - so that the starch flavor disappears.
2. Transfer the marmalade to a bowl, cover with plastic wrap in contact, let cool. Place the marmalade in the refrigerator.
Before use, knead the marmalade until smooth, transfer to a pastry bag without a nozzle.
🍜 Prepare the custard.
1. Send milk to a saucepan, put on medium heat
2. Mash the yolks with sugar.
3. Add flour and cornstarch, stir.
4. Add a third of lukewarm milk to the mass, stir until smooth.
5. Transfer the resulting mass to a saucepan with milk, put on the fire and brew the cream with constant stirring.
6. Add butter, stir. Pour into a bowl, cover with cling film and let cool. Refrigerate for 3 hours.
7. Stir, transfer to a piping bag with 8 mm round nozzle.
🍩 Fill the cakes with the fillings.
1. Make holes in the bottom of the finished shu using a nozzle or knife.
2. Fill the shu with cream and marmalade.
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