Choux pastry requires some time to prepare, but in contrast, we can say about its undoubted advantage - tenderness and aroma. Choux pastry is used for various purposes, and the nuances of its preparation for various uses are described below.
Choux pastry for dumplings is prepared in a matter of minutes. You can also use dough for dumplings with any filling.
You will need the following list:
- baking flour - 3 cups;
- boiling water - 1 ½ glasses;
- table egg;
- oil 3 table. l.;
- salt (fine).
Mix half the flour with salt, sift into a deep bowl, in which it will be convenient to knead the dough. In the center of the resulting slide, we make a small depression and pour oil and water that has boiled by this time into it. Knead the dough with a spoon, trying to stir all the lumps.
Leave the resulting mass to cool slightly, and in the meantime, beat the egg in a separate bowl. Add it to the dough when the custard mass has cooled a little, otherwise the egg may curl. We mix everything well.
Sift the second half of the flour on the table, make a recess in the center again. Put the dough into it and knead. We roll the well-kneaded dough into a ball, put it back in the bowl and cover with a damp towel. Let the dough rest for at least half an hour. You can leave it for 1-2 hours, but at the same time make sure that the fabric is constantly wet.
How to cook for eclairs?
Almost everyone knows and loves sweet delicate eclairs. They are not difficult to prepare at home.
Below we will tell you how to cook choux pastry for eclairs:
- drain oil. - 100 gr;
- baking flour - 1 cup;
- water - 1 stack;
- salt;
- eggs - 4.
Melt the butter in water, warming the mass over low heat. Add salt and slowly bring to a boil. At this stage, add flour, stirring constantly with a spoon. As a result, in just a few minutes you will get a soft custard dough. Remove the container with the dough from the stove and let it cool slightly, 10 minutes is enough. Next, we drive in all the eggs in turn, stirring with a spoon.
For ready dough for eclairs, it is enough to bake for about 20-25 minutes. We focus on the golden appetizing shade of eclairs.
Dough recipe for chebureks
Choux pastry for chebureks, tender, tasty, light, is prepared from the following products:
- 1.5 stack. boiling water;
- ½ tsp salt;
- 1 table. l. post oil;
- 4 stack flour;
- egg.
Dilute salt and oil in boiling water, add half a glass of flour and dilute it until the lumps dissolve. Allow the brewed mass to cool, then sift the flour and beat in the last egg. Knead the dough - it should turn out soft, tender, not sticky to your hands and work surface.
Choux pastry for pancakes with milk
Custard pancakes are more tender and fragrant than by simply mixing room temperature products.
Such pancakes are prepared from the following components:
- 600 ml of medium fat milk;
- 200 ml of boiling water;
- 3 eggs;
- 300 gr flour;
- 30 ml. fast. oils;
- a little salt and sugar;
- a pinch of baking soda.
First you need to beat the eggs and sugar well, increasing the speed of the mixer. In this case, the eggs should be cold - so they will beat better. Further, boiling water and milk are added to the mass, and flour is introduced at the end. All products are added with continuous beating of the mass. At the end, a little oil is introduced, the mass is mixed. The dough can be left for 15-20 minutes to infuse a little or you can immediately use the dough for pancakes by baking them in a pan.
For pies
Pies on custard dough are airy, tender. The dough is suitable for savory filling. For sweet pastries at the first stage of cooking, add a little sugar - about a tablespoon without a slide.
- flour - 3 stacks;
- hot water - 1 cup;
- post oil - 2 table. l.;
- salt - a couple of pinches.
- Step by step the dough is prepared as follows:
- To boil water.
- Dilute salt in water.
Flour is sifted in a bowl, a depression is made in the center, water is poured into it and the dough is kneaded - first with a spoon, then by hand. Leave for half an hour so that the flour gluten absorbs moisture.
Add oil, knead the dough. Use the dough for pies, rolls or pies.
Variation for manti
Simple tender dough for manti, obedient and elastic, very easy to cook on your own. It is easily rolled into a thin layer and does not tear when forming manti.
To prepare it, you will need the following products:
- flour - 2-2.5 stack. (orient by consistency);
- water - 1 stack;
- salt - half a teaspoon l.;
- post oil - 3 table. l.
The dough preparation scheme is similar to the previous ones - first, water is heated, then salt and oil are added to it, and flour is introduced last, after removing the pan from the stove. To begin with, half of the flour is introduced, and after the dough is laid out on the table and kneaded with the second half. The finished dough ball is wrapped in a film or placed in a bag and placed in the refrigerator for half an hour or an hour while the filling is being prepared.
For profiteroles
Profiteroles are delicious. gentle pastry from dough that can be stuffed with any filling and served either as a dessert for tea or as an appetizer for a feast.
Choux pastry for profiteroles is prepared from the following products:
- flour - ¾ stack;
- drain. oil - 100 gr;
- eggs - 3 large;
- water - 1 stack;
- salt, sugar - a pinch each.
First, heat water in a bucket. As soon as it boils, add salt, sugar, cut a piece of butter into a cube and also put it in water.
Wait until the liquid boils again and sift flour into it. Mix quickly with a spatula. Remove the container from the stove and continue to mix until the components are mixed together and the dough is well moving away from the bowl. Leave to cool down for a while.
After about a quarter of an hour, check the dough - if it is moderately warm, not hot, you can beat in the eggs and knead the dough. The consistency will be creamy. It will be convenient to place it in the sleeve and squeeze out small balls onto a baking sheet covered with paper. If there is no sleeve, you can use a couple of wet spoons with which to form round balls of dough.
With added yeast
Yeast dough is well suited, making pastries porous, airy.
- flour - 4 stacks;
- water - a glass for yeast and a glass for dough;
- fresh yeast - 50 gr;
- sugar - 1 table. l.;
- salt - 1 tsp;
- post oil raffin. - 3 table. l.
One glass of water should be warm and the other hot. In warm we breed yeast, salt, sugar, until completely dissolved. Then add oil and stir.
Separately, sift the flour into a bowl and pour the liquid into it. As in previous recipes, mix with a spoon, carefully kneading the lumps. The dough is ready for making pies or buns.
On a note. fresh yeast can be replaced with dry ones. Instead of 50 grams, you need only 10 grams.
Sandy custard dough
Custard, slightly shortbread dough — great option for subsequent baking shortbread pies and cake layers.
The components of the sand choux pastry the following:
- drain oil. - 100 gr;
- wheat flour - 150 gr;
- granulated sugar - 1 table. l.;
- boiling water - 3 table. l.;
- fine salt - ½ tsp;
- non-aromatic vegetable oil - ½ table. l.
For mixing, it is recommended to use a mold in which the cake / pie will be baked. The above products are given in the amount required for one small cake.
The first stage is the combination in the form of both types of oil, water, sugar and salt. The form with the contents is placed in the oven at the maximum temperature and brought to a boil. After the form is taken out.
Sift the flour into the hot mass and knead the dough first with a spoon, then with your hands. Ready-made shortbread-custard dough does not need to be infused, it can be immediately used to make a cake or pie base. Bake for 20 minutes at 180 degrees.
Put the water to boil, as soon as it starts to warm up - put the diced butter. When the mass boils, pour it into the sour cream-flour mixture. Mix with a spoon, then with your hands. Based on the resulting consistency, you can add more flour. Wrap the resulting ball of dough in a film and leave for a while to rest.
I was 12 years old when I first decided to bake profiteroles (they are eclairs, they are also shu). Well, what can I say? To say that my efforts were unsuccessful is an understatement. Rather, they were pancakes cooked in the oven :-) In general, since that time, as they say, as grandmothers whispered: I didn’t take on this business anymore. You could always buy eclairs in stores. Now I often buy eclairs in a French restaurant. Well, the question is, why bother? But no - I wanted to strain :-)
So, I want to offer you a basic recipe for making custard dough for "buns", which can be filled with either salty filling or sweet filling, because the dough tastes bland.
I have already tried several recipes for airy treats, but settled on this one.
To prepare the dough, prepare the products according to the list.
Pour milk and water into a ladle (pot). Add butter, salt, sugar and put on medium gas. Bring the mixture to a boil and watch for the butter to melt completely.
Immediately, without removing from heat, add flour and stir quickly, quickly. This is how we make dough.
The dough will immediately gather into a firm soft lump. Keep on the stove for no more than one or two minutes, constantly stirring.
It is convenient for someone to stir with a wooden spoon, but for me it is convenient to do this with a silicone spatula.
We stir constantly! Otherwise, the dough will simply burn and the work will be in vain.
This is what the dough will look like. See the crust at the bottom of the bucket? And you should be the same. It must be light, not burnt.
So, when the lump looks like in the previous photo, remove the ladle from the fire. Break the dough a little and let it cool down a little. This is done so that the eggs that are introduced into the dough later do not curl.
The dough has cooled down a bit, you can introduce eggs. We enter them one by one.
Then the most fun begins - you need to mix the egg into the dough. This is quite difficult to do, because the egg breaks the dough into pieces, enveloping them. But we do not like easy ways, so patiently mix the dough until the egg is completely absorbed into it. As soon as the mass has become homogeneous, we introduce another egg and mix it into the dough again. As soon as the mass has joined together, we introduce the third egg. And mix again.
I draw your attention to the fact that for me personally, according to this recipe, three medium-sized eggs are ALWAYS enough.
If you have big eggs, then beat the third egg into a bowl, shake with a fork and add a little to the dough.
This is the dough you should end up with when using basic recipe brew test.
You can start working with it: put it in a culinary bag and, using a nozzle, put blanks of the desired size on a baking sheet. If there is no nozzle, you can do this with two teaspoons. Keep in mind that during baking, the blanks will increase in size several times, so there must be enough space between them so that they do not stick together.
Products from this dough are baked at 180 degrees. And how much time - it all depends on the size of the blanks.
These are the profiteroles from this test. Inside they are hollow, as they should be.
Good luck and good luck with your cooking!
How to make choux pastry at home? - Recipe with photo:
We take a saucepan or just a small saucepan with a thick bottom and pour milk and water into it. To the resulting mixture, add butter (it is better to pre-cut it into small pieces, so it will melt faster), as well as a pinch of salt and sugar.
We put the saucepan on a small fire and, stirring the mixture from time to time, we make sure that the butter is completely melted. Bring the resulting solution to a boil.
In the meantime, the mixture is boiling, be sure to get rid of possible lumps and impurities, sift 150 g of flour.
Pour all the sifted flour into the boiling oil solution.
Without removing the saucepan from the heat, actively mix the mass with a wooden spoon or spatula. We mix the mass until all the flour is brewed and we have a homogeneous lump of dough that will lag behind the walls of the saucepan.
We shift the resulting lump of dough into a container in which we will knead the choux pastry for eclairs and slightly knead it with a spoon, we make sure that the dough cools to warm.
As soon as it cools down (we check the temperature by touch - the custard dough should be warm, but not burned), add eggs to it. First, one at a time, enter 3 integers chicken eggs. After each new egg, stir the dough very carefully until completely homogeneous.
First, break the last fourth egg into a small bowl and lightly beat it with a fork. And already in this form we mix in small portions into the custard dough. You need to do this in order not to be mistaken with the consistency of the dough, since flour can be of different strengths, and eggs can also differ quite a lot in their weight. Therefore, you may not need a whole egg, but only half, or vice versa, if your eggs are small, then in order to make choux pastry at home, you may need 5 or even 6 eggs. Therefore, you need to focus on the consistency of the dough! By the way, if you overdo it with the number of eggs, and the dough turned out to be very liquid, in no case do not add “raw” flour, this will only spoil the dough. The only way to save such a dough is to re-prepare the custard base and thicken it already batter!
The correct choux pastry for eclairs turns out to be smooth, shiny, moderately thick, and it flows from a spoon with a heavy wide ribbon. Well, that's all, our custard dough at home is ready.
We shift it into a pastry bag or syringe, and if neither is available, then we use a tight bag or a brand new stationery file with a cut off corner.
Depending on the idea, we form eclairs, profiteroles or rings from the dough. Just do not forget that during baking, choux pastry products increase quite a lot, so be sure to leave 4-5 cm of free space between them.
We bake products from choux pastry first at 200 C for 15 minutes (during this time the dough should rise and begin to blush slightly), after which we reduce the temperature to 160 C and dry the eclairs / profiteroles for another 20-25 minutes until they are completely ready. Baking time may vary slightly depending on the specifics of your particular oven and, of course, the size of the products. During baking, we do not expose the product to a sharp temperature drop, especially the first 20-25 minutes, as this can cause the eclairs to fall off. And it is also very important to completely bake the eclairs inside, because otherwise, after baking, they will also fall off and lose their appearance. As soon as the eclairs / profiteroles are ready, turn off the heat and slightly open the oven door, in this form let the cakes cool to warm (this is not necessary, but if suddenly you haven’t baked the custards a little, then this cooling method will help you cook them) .
Completely cooled eclairs / profiteroles fill with your favorite cream. In addition to the sweet option, eclairs can also be filled with salty fillings, for example, pates, mousses or even salads. Serve filled eclairs to the table, preferably as soon as possible. We hope that our recipe with a photo gave you an exhaustive answer to the question of how to make choux pastry at home!
An article that will help a BEGINNING hostess to make perfect custard eclairs or cakes
What is custard dough?
This dough - which, when baked, gives an airy, tender, crispy bun with a Void inside.
Air bubbles inside such buns are obtained from the fact ... that the dough contains a lot of water ... in a hot oven, the water begins to actively evaporate ... and the oil that is part of the dough does not allow air to pass freely through the pores of the dough ... and the pressure of water vapor from the inside of the bun inflates it like a ball ...
RULE ONE - do not let the water boil for a long time ...
Sometimes it happens that your water with oil has already boiled ... but you are distracted and it continues to gurgle ...
Because of this - it can partially evaporate from boiling ... and there will be less liquid in the pan. And the proportions of dry and liquid will be violated. As a result, the custard dough will turn out thicker than necessary.
RULE TWO - flour should boil instantly ...
While the liquid is heating up... we will prepare the "flour landing". It is "landing" - because landing - is always instantaneous and lightning fast. This is how it should happen with our flour ...
The first time I made choux pastry - and I made a mistake - I poured the flour out of the glass too slowly. Because she really slowly gets enough sleep from the glass.
We need to do it differently.
Take a sheet of paper - fold it in half. To have a fold line.
Pour our (already sifted) flour onto this sheet.
In this flour - add sugar (for sweet dough) ... or salt (for salty dough).
And when the mixture of water and oil boils in our saucepan ... reduce the heat ... and ...
We take our sheet - by the edges ... so that it bends in the fold lines ... and all the flour is ready for instant pouring from the sheet.
We bring a sheet of flour to the pan - in the second hand we immediately take a spoon (a wooden spatula ... or a mixer)
Pour flour into boiling oily water - in one motion - shuh and immediately (at the same second) stir quickly and quickly (the sheet was thrown aside, grabbed the handle of the pan with one hand and quickly mixed all the flour into the water ...
The brewed flour must be well BOILED.
Quickly poured flour should boil down. This takes time. They poured flour - mixed it with boiling water and without removing the pan from the fire (unless the fire was reduced) - we knead it right in the pan. Then we smear it with a spoon along the bottom of the pan - then we collect it in it - then we smear it again - again in someone ... So that the dough boils from all sides. After 2 minutes - it will already boil well.
And it will become a soft homogeneous lump.
RULE THREE - the temperature of the custard dough and the size of the eggs matter.
Now ... after the flour has boiled ... and the pan is removed from the heat .. you need to drive eggs into it. But not immediately - the dough should not be very hot (so that the eggs do not bake in it) - it is better to stick your finger into the custard dough - if the temperature is tolerable for you, then the eggs will not “burn”.
If the dough is completely cool before adding the eggs, this is also bad. It then turns out slippery. And then we will not be able to bring it to a meaty-creamy texture.
It may turn out that the size of the eggs will violate the proportion of liquid / dryness - and the dough will turn out to be too liquid ...
Therefore ... we drive eggs into a separate bowl. And we beat there ...
And then we begin to introduce a little egg mixture into the choux pastry.
Added - and stirred ... Added and stirred, kneaded ..
Until then - until the dough becomes the consistency we need (that is, sometimes part of the egg mixture is still in the mug ... and the dough has already become as it should ... it means that you don’t need to add more egg mixture - enough).
And here there is one more thing ... according to my observations, this is how it turns out. If you stir the custard dough with a wooden spoon, then more eggs are required ... And if with a mixer, then less. The fact is that the mixer - stirs the dough too much and intensively - and it becomes more liquid and fluid from mixer whipping ... and therefore requires fewer eggs ...
You will see for yourself - when it is enough to add eggs to our choux pastry. See the consistency.
Choux pastry recipe step by step
What does the RIGHT consistency of choux pastry look like.
The desired consistency - looks like a homogeneous shiny paste. Which keeps its shape for some time. You yourself will already see by the contents of your pan - here you are stirring the custard dough with a spoon - and the stains-patterns in the pan (traces of stirring) how they hold the frozen shape (photo above)
Or you can check like this - I scoop the dough with my finger from the pan and if the scooped up liquid piece retains its shape - (like paste on a toothbrush) - the dough tuft sticks up and does not fall off ... then the dough is as it should.
Due to this gutta-percha property - custard dough, when laid out on a baking sheet, completely keeps its shape and pattern (if the syringe had a patterned nozzle).
And after baking - such an eclair will retain its patterned surface.
And what to do if... the batter is too thick or too runny...When this happened to me - I naively decided - that the density of the dough (in one direction or another) can be changed by adding eggs or flour ...
But in fact - these innovations in the recipe - will only spoil the whole dough. And it will have to be thrown away.
You need to solve the problem this way.
If the dough is thick, then in a separate saucepan we make a little of the same dough, but more liquid (that is, put a little more water according to the recipe - boiled flour - laid eggs). And then this batter - mixed with our first too-thick-dough.
If the dough is liquid, then in a separate saucepan we make a little of the same dough, but thicker (that is, pour water and oil according to the recipe, put flour according to the recipe - knead, brew the flour - and this dough (which is still without eggs) - add to our first-too-wet-dough.
RULE FOUR - the baking sheet must be wet.
We spread a baking sheet for buns with a VERY THIN LAYER of butter (vegetable or butter) - a thick layer of butter - will give a thick crust at the bottom, which will be difficult to tear off from the baking sheet.
Therefore, it is better to bake them on a silicone mat (it does not need to be lubricated with anything).
Be sure to sprinkle the baking sheet generously with water. I just pour water on it - and then shake off the water from the pan ... And small droplets remain clinging to the oil.
These same droplets will give us the right humidity inside the oven. And then our buns will rise more amicably.
How to spread the custard dough on a baking sheet.
Put the dough on a baking sheet
Or a spoon (soaked in water) ...
or a confectionery syringe with a large nozzle ...
or through the usual plastic bag with a hole cut through it...
or twist a bag of plain paper ...
For profiteroles, it’s better with a spoon - you get a perfect circle (if something is smeared, correct with a wet finger). Or a wide nozzle without a pattern.
Choux pastry SHOULD BE DONE - IN SMALL PORTIONS
Round - no more than a teaspoon ...
Long - no more than two teaspoons in volume.
Otherwise, it will not rise - too much dough is difficult to rise.
The distance between the laid out portions of choux pastry should be at least 2 centimeters.
After baking - eclairs laid out with a spoon will look like round pot-bellied buns.
If long custard cakes - then with a syringe. If the nozzle of the syringe is thin, then you can simply squeeze a few sausages nearby (one on top of the other) - and we will end up with a sausage of the thickness we need.
RULE FIVE - do not let the choux pastry lie on the baking sheet for a long time.
If the balls of custard dough pressed onto a baking sheet are not immediately placed in the oven, then on their surface moisture will begin to evaporate very quickly from the dough - and an unnecessary crust will form on top of the dough. And then our eclairs (or profiteroles) will not rise.
RULE SIX - there must be hot humidity in the oven.
Preheat the oven to 180 degrees.
We put our baking sheet with custard eclairs and cakes.
And now we will create additional steam for the oven. To do this, pour some water on the bottom of the mug ... and plop it right on the hot bottom oven
(not on the flame itself, of course ... otherwise it will go out) but on the hot walls or bottom of the oven ...
So our custard profiteroles- will certainly rise ...
RULE SEVEN - do not open the oven (until they are baked).
You ask, how do we know that they have already been baked ... if we do not open and look.
small custard buns or cakes… baked for 20 minutes. Until golden brown appears.
If 20 minutes have passed - you opened the oven - and your profiteroles have not yet been baked (puffed up but pale). That is, it is likely that in such a pale form - they will fall off very much - they will be blown away. (if they are not baked until cooked). Then you can do this...
When you look into the oven, keep a cup of a small amount water at the bottom ... In the event that you see that the buns are still damp, and you need to let them bake more ... we plop this water on the bottom of the oven (give it to the park) and quickly close the oven (without turning it off) - thus we give time for the buns to be baked to a ruddy state - and not fall off due to our premature intrusion into their steam bath.
That is…
While you were poking the buns with a match and assessing their degree of readiness, precious steam escaped from the oven. And we run the risk of getting DEFLATED Eclairs with him ..
Therefore, they looked ... they decided that they were still undercooked ... they flopped some water and closed it ..
So there is less chance that our custard buns will be blown away.
AFTER YOU DECIDE - that the eclairs are already baked. We turn off the oven. We slightly open it - but we do not immediately take out our custard buns. And we give them to lie down and get used to the new temperature ... 5 minutes.
These are the 7 rules - understanding that you will always MAKE YOUR DOUGH and the desired consistency, and right conditions for the perfect INFLATION of cakes or eclairs.
Let the choux pastry feel your LOVE, CARE ... and trust the hands of a professional.))
An unusual and interesting type of dough is custard, which seems to be prepared from simple ingredients.
Despite this, not every hostess decides to cook it on her own, often buying ready-made delicacies. Meanwhile homemade baking much tastier! Thanks to our article, you will be able to cook incredibly delicious pastries from custard text.
Delicious dough from the French
Choux pastry- a unique type of dough that does not need to be left for a long time in order to knead later. It is boiled with continuous stirring, and then baked in the oven. The completion of such a creation is chic buns, empty inside, and therefore you can add any filling to them.
Although no documented fact has been found, it is generally accepted that they came up with a recipe for such a test in France. According to one of the legends, its creator is personal chef famous Catherine de Medici.
Unrivaled French custard eclairs cooks all over the world immediately liked it, and therefore no one began to deal with the prescription origin. If you delve into history, you can see that choux pastry baked since ancient times in Russia. The only difference was that the Russians did not prepare such a refined dish with the most delicate cream from the dough.
This dough is almost impossible to spoil and make it very tough. It does not need to be rolled out - the products are formed with a culinary syringe directly onto a baking sheet.
Choux pastry - general principles of cooking
You don't need much experience to prepare the dough. Wonderful profiteroles are laid out with a spoon and are prepared very quickly. To choux pastry has become absolutely ideal, it is worth adhering to several principles:
- the dough is hot with a temperature of about 80 gr, but so that the egg does not curl;
- before adding to the mixture, the eggs should be preheated to room temperature.
Before baking, the mixture is boiled, and it consists of flour, water, eggs, butter and margarine. The number of eggs varies depending on the amount of flour, because with their help the dough becomes loose and airy.
Classic custard recipe
Most easy recipe cooking is next.
- 50-100 g butter dissolved in 200 ml of boiling water, and then add half a teaspoon of salt there. If the mixture begins to boil strongly, you need to start adding a glass of flour to it little by little, constantly stirring the mass with a wooden spatula or spoon. Choux pastry should be homogeneous and perfectly separated from the walls. If there is a desire, water is replaced with milk, but only diluted with water (1: 1). It is allowed to add half a spoon of sugar to the mixture.
- After a couple of minutes of the process, the dough is removed from the heat. and cooled for five minutes, and then introduced there raw eggs in turn. In this case, the dough is thoroughly mixed. As a result, you should get a stretchy, shiny, dense consistency of the mixture, which will not tear when unfolded. To prepare a serving, you will need about five eggs (it all depends on their size).
- Then on the prepared parchment, smeared vegetable oil, custard dough is laid out in any form. You can make peas of the same size, while retreating between them about half of its size, since the dough will be doubled during baking. If you need buns, then the dough is formed in the form of a "sausage".
- The tray is sent to prepared oven for 30 to 50 minutes at a temperature of 180-200 gr. Products in finished form should become golden and hollow inside.
Choux pastry - pastry filling ideas (stuffing)
Finished goods from choux pastry to be filled oily cream, fruit, jam, sour cream with sugar. Besides famous chefs an interesting mixture of whipped cream, cane sugar, cottage cheese is used as a filling. It becomes creamy and smooth.
When you want to get a more satisfying filling, you can fill the products with fish paste or grated cheese, with garlic and mayonnaise. You need to start such baking immediately either through a hole or through a small incision. If you need to fill the products later, for example, before the arrival of guests, they can be put in a bag and stored in a cool place.
So, choux pastry is an ideal basis for delicious dishes in the form of baking dumplings, pies and pasties. It's easy to make and requires very few ingredients! Try to cook something from custard dough, and it will become your favorite!
