Custard for waffle tubes

The tastiest, melts in the mouth, from ordinary products! Custard for waffle tubes, prepared according to this recipe, holds its shape perfectly and does not flow. They can be filled not only with tubes, but also eclairs, cakes and a variety of cakes. This cream is especially good for home "Napoleon".

katushafin

Recipe author

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Composition / ingredients

Servings:

Sugar

200

Eggs

Flour

Milk

250

Butter

180

Vanillin (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 40 % 23 g

Carbohydrates 55 % 32 g

345 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make custard for waffle tubes? Prepare the products for making the cream. If you do not have a sweet tooth, then I advise you to take less sugar, you can do with 150 grams. Butter should be of high quality, corresponding to GOST. Take it out of the refrigerator in advance so that it becomes soft.
Step 2:
Take a saucepan with a thick bottom, pour into it the bulk ingredients - sugar, flour and vanilla. Mix them with a whisk.
Step 3:
Add the egg there, mix.
Step 4:
Pour in the milk in a thin stream. At the same time, constantly mix the mass with a whisk. It should become absolutely homogeneous.
Step 5:
Put the saucepan with the milk mixture on a small fire. This is important - a thick bottom and a small fire. Since the mass will thicken during cooking, it can easily burn. A thick bottom will prevent this moment. If you are not sure about your dishes, cook the custard base in a water bath.
Step 6:
With constant stirring of the mass with a whisk, wait for it to thicken. It usually takes about 5 minutes. It will boil - large bubbles will appear on the surface. Turn off the heating and cool the mass completely. Thus, we have prepared a custard base for the cream.
Step 7:
When the base is completely cooled, add soft butter to it.
Step 8:
Beat the cream with a mixer until a fluffy white mass. The cream is ready, you can stuff cakes with it or smear the cake.
Step 9:
Transfer the cream to the cooking bag. Stuff them with waffle tubes. It is more convenient to do this on both sides of the tube so that the cream reaches the middle. Ready-made tubes can be put in the refrigerator. After cooling, the cream will become thicker.

As I said, the cream is very sweet, you can safely reduce the amount of sugar in it. What I liked was its density. Usually the custard turns out to be a little thin, it is good to smear the cake cakes with it, but it flows out of the tubes. The same cream holds its shape perfectly. This is achieved thanks to a large amount of butter. So keep in mind, the cream is fat and high in calories. But very tasty!

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Important! To make sure the custard turned out, follow the simple rules:
- Let the base of the cream thicken when cooking (the flour should be brewed, but make sure that the future cream does not burn and there are no lumps).
- The brewed flour mixture must necessarily cool down, if you add oil to the uncooked mass, the oil will melt and the cream will not rise.
- The butter for the cream should be of high quality. Low-quality oil can have a bad effect on the consistency of the cream, make it liquid.