ДОМАШНИЕ заварные ПИРОЖНЫЕ 🍩 ЗАВАРНОЙ КРЕМ и рецепт ПРОСТОГО МАРМЕЛАДА. Секреты от Лизы ГЛИНСКОЙ 😋

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 https://www.youtube.com/c/LizaGlinska... 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. 🔔 Subscribe to my channel not to miss recipes for delicious desserts! New recipes every Tuesday, Thursday and Saturday: https://www.youtube.com/c/LizaGlinska...