Versatile Custard Cookies

Light and simple, made from budget products, suitable for any filling! The custard cookies turn out incredibly delicious. They can be filled with custard, butter, butter, protein, curd cream, boiled condensed milk, chocolate glaze, jam, fresh berries and fruits. The filling can even be unsweetened!
cook time: 2h
Isla Thatcher
Versatile Custard Cookies

Nutrition Facts (per serving)

216
Calories
12g
Fat
18g
Carbs
7g
Protein

Ingredients (16 portions)

Basic:

Sugar 1 tbsp
Wheat flour 175 g
Butter (I have 72.5%) 75 g
Water 250 ml
Eggs (Categories c1) 4 pc

Recipe instructions

Step 1

Step 1
How to make custard cookies? Prepare your food. Sift the wheat flour into a deep bowl. This will enrich it with oxygen, which will make the baked goods more fluffy and airy.

Step 2

Step 2
Pour water into a thick-bottomed saucepan, add butter and sugar and bring to a boil.

Step 3

Step 3
In one motion, add all the flour at once and begin stirring vigorously. Stir until the dough comes together into one lump. Set the dough aside and let it cool until warm. This will take about 10 minutes. To speed up the cooling process of the dough, you can place the pan with the dough in a bowl of cold water.

Step 4

Step 4
Once the dough has cooled, start adding eggs one at a time. Break one — and start mixing it into the dough with active movements. Be patient and continue stirring until the egg is completely incorporated into the batter. Then break the next egg and continue stirring. So mix in 3 eggs and watch the consistency of the dough.

Step 5

Step 5
The finished dough should be smooth and flow off the spatula like a ribbon, forming a triangle. If the dough is still hard, take the fourth egg, break it into a bowl, shake thoroughly with a fork, add the third part of the egg to the dough, mix, check the consistency. And if necessary, add another third of the egg and mix. I needed three and a half eggs.

Step 6

Step 6
Place the batter into a piping bag, I used a closed star tip. If you donʼt have a pastry bag, use a strong bag, place the dough in it and cut off a corner about 1 centimeter in size. You can also use a spoon: pipe or place future cookies on a baking sheet covered with parchment paper. I got 16 cookies with a diameter of about 5 centimeters.

Step 7

Step 7
Bake in an oven preheated to 200 degrees for about 10-15 minutes. Then reduce to 170 degrees and bake for another 10-25 minutes. It may take a little more or less time, depending on your oven. The finished cookies should be rosy, airy and easily come away from the parchment. With a crust on the outside and hollow on the inside. All you have to do is choose the filling, sprinkle with powdered sugar and enjoy. Bon appetit!

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