Cream Puff Tubes with Custard
The most delicate treat for the whole family — delicious and easy! These choux pastry tubes filled with custard are just as at home on a holiday table as on a weeknight. The shell is light and tender, and paired with custard it's like a cloud dipped in chocolate glaze. For the glaze, reach for good-quality chocolate with a high cocoa content.
Tayasik
Recipe author
Cream Puff Tubes with Custard
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
5 g
Fats 39 %
18 g
Carbohydrates 50 %
23 g
270 kcal
GI:
30
/
0
/
70
- Sift the flour into a bowl — sifting twice is even better, so it's nice and aerated. 2. Pour the milk and water into a saucepan, set over the heat, and warm until lukewarm. 3. Add the sugar and salt, then the butter, and bring the mixture to a boil. 4. Take the pan off the heat and immediately add all the sifted flour, stirring vigorously with a wooden spoon until smooth. 5. Return the pan to low heat and cook for 1–2 minutes, stirring constantly and scraping the dough off the sides of the pan. 6. Transfer the dough to a deep bowl and let it cool slightly. 7. Once it's cooled, beat in the eggs one at a time, using a mixer on low speed after each. The dough should be smooth and hold its shape well. 8. Line a large baking sheet with parchment. Spoon the dough into a piping bag fitted with a wide star tip and pipe tubes onto the sheet, each about 4–5 inches (10–12 cm) long. 9. Bake in an oven preheated to 350°F (180°C) for 40 minutes. After the first 10 minutes, crack the oven door open by about 1/8 inch (2–3 mm) to let steam escape. Keep baking with the door slightly ajar for the remaining 30 minutes, until golden brown. 10. Take the tubes out of the oven and poke each one with a wooden skewer to release the steam. 11. Fill a piping bag with the chilled custard. Using a tip with a sharp nozzle, pierce each tube from one end and pipe it generously full of cream. 12. Pour the cream into a small saucepan and set over the heat. Bring it just to a boil without boiling hard. Break the chocolate into small pieces. 13. Add the chocolate to the hot cream and stir until fully melted. Let the glaze cool to room temperature. 14. Dip each tube halfway into the cooled glaze, then set them on a wire rack. You'll have more glaze than you strictly need — that's on purpose, so every tube gets a good dunk. These are best eaten the day they're made; you can refrigerate them, but no longer than 8–10 hours. Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Custard - 212 kcal/100g
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