Today I want to share with you a recipe for custard pie, which is very popular in Poland and partially in western Ukraine. The name of the cake was due to the fact that during baking custard cake swells unevenly and resembles the mountains. The cake is very simple in composition, and in the preparation is no problem. If you have the desire, the choux dough can be laid in a cooking bag shaped nozzle and otsadit the dough on a baking sheet, as I did, so the pie becomes more accurate and interesting look. We would like to say about the cream. Although it is similar to the preparation of custard, all — still seemed to me that it did not taste as rich as that of custard. The cream is delicious, but seemed rustic, next time I’ll try to cook quiche.
250 ml of water
125 g butter
180 g flour
1 pinch of salt
1 pinch of sugar
500 ml milk
200 g butter (room temperature)
50 g flour
50 g of corn starch
150 g sugar
1 tablespoons vanilla sugar or essences
Powdered sugar — for decoration
1. To prepare the dough in the pan, mix the water, cut the butter, salt and sugar. Heat up on medium heat until the butter has melted like. Remove the pan from the heat and add the flour, stir. Return to the heat and constantly interfering, warming up to the moment until the dough roll into a ball, and the crust is formed at the bottom (2 — 3 minutes).
2. Remove the pan from the heat and shift the dough in a bowl, give a little cool (until warm to the touch). Start adding to the dough the egg one by one, beating well after each egg with a mixer. If the eggs are large, you may need only 4 eggs. The dough should be smooth and shiny, but not too liquid, check that it is consistency. We shift the dough into a rectangle 25 x 40 cm in the pan, the laid paper baking dish and level (this can be done with cooking bag).
3. Send the pan in a preheated 200 degree oven for 30 — 35 minutes. To prepare the cream in a saucepan, mix 100 ml of milk, flour and starch mix thoroughly. Then add the remaining milk, sugar and vanilla. Put the pan on the heat and, stirring constantly, cook until thick, remove from heat. Cover the surface of the cream with cling film and give to cool completely (this is very important!). In a separate bowl, beat the butter and a spoonful start adding the cooled pudding, whisking well after each mixer. Ready custard cake cut into 2 parts in half, spread the cream on the bottom, cover with second half. Sprinkle the surface with icing sugar, and send in the refrigerator for 1 hour, after which you can apply. Bon Appetit!