Cream Pastries
Baking and Desserts • Soviet
Description
Cream pastries
Ingredients
- Chicken Egg 4 pieces
- Butter 5 oz
- Milk 15 fl oz
- Wheat Flour 5 oz
- Sugar 5 oz
- Vanillin 1 tablespoon
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks.
Step 2
Beat the egg whites with a pinch of salt until stiff peaks form.
Step 3
Whisk the egg yolks with sugar, vanilla, and water.
Step 4
Melt the butter and let it cool slightly.
Step 5
Pour the cooled oil into the egg yolks and whisk.
Step 6
Gradually add the flour in three stages, whisking thoroughly each time.
Step 7
Pour in half of the milk and whisk thoroughly, then add the remaining milk and whisk again.
Step 8
Gently fold in the egg whites using a top-to-bottom motion.
Step 9
Grease the pan with butter and dust it with flour (the pan must be NON-REMOVABLE!). Pour in the batter (the batter will be even thinner than that for pancakes).
Step 10
Place in the oven at 345°F for 40 minutes to 1 hour and 20 minutes. Some may need less time, while others may require more; it all depends on your oven. Use the appearance as a guide — the top should be nicely browned, and the contents should jiggle slightly.
Step 11
Let it cool completely. Dust with powdered sugar and cut into portions.
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