French custard dough

1. Butter (can be replaced with margarine) cut into small cubes - so it will melt faster in the future.

2. Pour clean drinking water into a small saucepan and put the diced butter. Put the pan on the stove and heat its contents over low heat until the butter completely melts. It should be completely mixed with water and form a mass of liquid substance and homogeneous consistency. Then remove the pan from the heat.

3. Add sugar and salt to the pan. Mix well so that the sugar and salt crystals completely dissolve.

4. Separately sift the required amount of wheat flour. And then add the flour to a saucepan with a liquid mass of oil and water. Mix all the contents well with a tablespoon or a spatula so that there are no lumps. The structure of the dough should be homogeneous.

5. Return the pan to the stove again and cook the dough on low heat with constant stirring until it seizes into a thicker and smoother lump. Make sure that the dough does not burn on the bottom of the pan. The whole process of brewing the dough will take about a couple of minutes. Then remove the pan from the heat.

6. Let the dough stand for a while so that it cools down a little. And then drive one egg into this brewed mass and mix well until a homogeneous consistency. During the addition of eggs, the custard dough will acquire a more glossy and even shiny surface and will become more liquid. The last egg should be added a little bit at a time, as you can overdo it and the dough will turn out to be very liquid. It all depends on the size of the chicken eggs and the structure of the dough itself.

7. Put the custard dough into a pastry bag with a special nozzle and put the products of the desired shape out of it.

Cakes or cookies made from French custard dough are baked very quickly - within 10-15 minutes, depending on their size. Inside they turn out to be a little hollow, and on top they are covered with an appetizing crispy crust.

Bon appetit!