The special feature of custard dough is that during baking, voids and cavities form inside it — perfect for filling with all sorts of fillings. Although a custard dough recipe can be not only for baked dishes but also for those you need to boil or fry — vareniki and pancakes. To make it, the flour is mixed with boiling or warm water and either steeped for a while afterward, or brought to the right state in a water bath. The flour is essentially partly cooked.
The five most commonly used ingredients in custard dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Sugar | 398 | 0 | 0 | 99.7 |
Keep in mind that making custard dough doesn't require adding sugar or salt — it's completely bland. By the way, one of the tastiest baked goods, Borodinsky bread, is made from exactly this kind of dough. The only products (if it's a classic custard dough recipe) are flour, water, margarine and eggs. In some cases it's fine to add a little salt. But there are many ways to make it, and they're all different.
Note that the unleavened dough doesn't get in the way of enjoying the taste of the filling at all. Most often it even helps you appreciate all its charm, without drawing attention away from what's inside. Just think of everyone's favorite eclairs and profiteroles. On top of that, there are fewer calories without sugar in the dough, which is especially relevant for light vegetable snacks. For those, the empty shells are filled with fresh vegetables, salads and pickles, chopped and mixed in different proportions. They're made small, for one bite, which turns them into a fitting snack for buffets.
The five fastest custard dough recipes:
| Name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| The simplest custard dough for chebureki | 5 min | 262 | +74 |
| Custard dough for pancakes with milk | 10 min | 168 | +74 |
| Custard dough for manti without eggs in boiling water | 15 min | 224 | +70 |
| Custard dough for eclairs in butter | 15 min | 213 | +221 |
| French custard dough | 25 min | 195 | +21 |
So how do you make custard dough? For it, you boil the water and dissolve margarine in it. Flour is added in batches and stirred over a water bath. The mass changes color to yellowish. If there is more butter than flour, the result is a light dough whose baked goods have thin walls that collapse inward. If there's more flour, the walls come out thick and hold their shape.
Find a step-by-step custard dough recipe that suits you in this section and hurry off to cook.