Brewed cakes – the best recipes of the dough and 5 original ideas for the filling

Brewed cakes

Brewed cakes are surprisingly diverse: traditional eclairs and popular profiteroles, air buns with cream filling and masterfully curved bagels with filling. Infinity of options returns to a special type of dough, with which a light and gentle dessert “comes to life”, takes shape, taste and pleases sweet tooth.

Brewed cakes at home – recipeBrewed cakes

There is an opinion that brewed cakes are complex and capricious, and therefore many housewives prefer the store version, refusing to prepare themselves. A popular dessert will become easier and more accessible if you follow the formula when kneading the dough, observe the temperature regime when baking, and properly whip the cream for the filling.

Before preparing the custard, prepare the ingredients for the dough.

Do not cover the baking sheet with paper – the cakes will stick. It is necessary to lubricate the surface with oil, sprinkle with water and spoon to lay out the mass. Read more: The recipe for a delicious cheesecake

  • Bake for 15 minutes at 220 degrees, then reduce to 170.
  • Finished products cool and stuff.

Dough for brewed cakes – recipebrewed cakes

Dough for brewed cakes is the basis that requires a well-defined formula, high-speed mixing and the correct temperature of the products. Eggs, flour, water, and butter – whipped and cooked – form a viscous mass, which when baking rises and leaves cavities for the filling. The basic rules will help you get air cakes. Read more: 7 foods that you should stop eating to lose weight in two days

When melting the oil with water, do not allow the liquid to boil for a long time.

  • Quickly add flour and stir.
  • Cook the mixture for two minutes – the dough should fall behind the dishes.
  • Add eggs gradually.
  • The correct consistency is a silky and homogeneous mass.
  • Filling for biscuits
  • Filling for biscuits

Cream for custard cakes is an extensive field for fantasies. It completes the product, affects its taste and emphasizes the porous structure of the substrate. Preparation – the process is not difficult, but if you follow a verified recipe – a pleasant one. Moreover, for all the diversity of the classic oil and brew is still popular.

  • Use only fresh ingredients for cooking.
  • The cooking cream is better in advance, then let it brew in the refrigerator, protecting food film.
  • The chilled cream should be mixed again and then, to start working with it.
  • Custard pastry with condensed milk

Tender cakes with boiled condensed milk – a recipe, which should begin to get acquainted with those who have never touched a capricious dessert. It will take a little knack to “brew” the stem, and the beating of the cream will not take five minutes. With affordable and simple components, hourly cooking will help to hone the skill and deliciously meet the guests.


  • margarine – 125 g;
  • egg – 4 pieces;
  • water 250 ml;
  • flour – 160 g;
  • butter – 200 g;
  • boiled condensed milk – 370 g.


  • Margarine melt, pour in water, pour in the flour.
  • Fast stir the mass.
  • Kill the eggs, knead and lay them on a baking sheet.
  • Bake the custard at 200 degrees for 30 minutes.
  • Combine butter with condensed milk, whip, and stuff.

Brewed cakes with curd cream – recipeBrewed cakes

Brewed cakes with curd cream – the embodiment of modern taste trends. A rich and delicate filling, perfectly adjacent to the airy, porous test, and presents a dessert not only as a confectionery masterpiece but also as a nutritious product even for those who are not too fond of cottage cheese. The cream will add a lot of silky.


  • water 250 ml;
  • flour – 160 g;
  • oil – 100 g;
  • egg – 4 pieces;
  • cottage cheese – 250 g;
  • powdered sugar – 5 tbsp. spoons;
  • cream – 200 ml.


  • Water with oil, heat, pour in the flour, stir.
  • Kill the eggs, achieve homogeneity.
  • Put the dough and cook the air custard pastries at 180 degrees 40 minutes.

Tender cakes with protein creamBrewed cakes

Brewed cakes are a recipe by which you can quickly and easily prepare an airy and light dessert and do not break your head with an intricate filling. Enough of the usual grocery set: a dozen eggs, a little oil, flour, and sugar, so that within an hour you can get a finished product with an incredibly tasty and inexpensive protein cream.


  • milk – 250 ml;
  • flour – 160 g;
  • egg – 5 pcs .;
  • oil – 100 g;
  • protein – 4 pcs .;
  • powdered sugar – 5 tbsp. spoons.


  • Melt the butter in milk, pour in the flour, boil and beat the eggs.
  • Put the weight on the baking sheet and bake the custard lush cakes at 180 degrees for half an hour.
  • Whip the whites and powder in a water bath.
  • Start the baking.

Tender cakes with buttercream

Delicious cream for brewed cakes does not require time and money. The classic formula of oil cream fully confirms this and still ranks first among fans of traditional filling. Pleasant feature – the cream is prepared in five minutes and does not require special skills.


  • oil – 350 g;
  • milk – 420 ml;
  • powdered sugar – 200 g;
  • egg – 4 pieces;
  • flour – 180 g;
  • black chocolate – 120 g.


  • Melt 100 g of butter in 250 ml of milk, boil, add flour, knead.
  • Enter the eggs, stir and lay the dough on a baking sheet.
  • Bake for 40 minutes at 180.
  • For filling 250 grams of butter beat with powder and 100 ml of milk.

Fudge for brewed cakes – the recipe is quite simple: chocolate and 60 ml of milk, warmed up in a water bath and cool. Cooled coatings cover products after filling with cream.

Tasty cakes with chocolate cream – recipe

Chilled cakes with chocolate cream – an explosion of taste and piquancy. Chocolate base and a rich filling is a real treat for chocolate lovers and fans of delicious desserts. Preparation will require a lot of time, as the filling should cool well, and therefore cooking in two stages is completely permissible.


  • water – 200 ml;
  • flour – 100 g;
  • egg – 4 pieces;
  • cocoa – 1 tbsp. a spoon;
  • oil – 60 g;
  • milk and black chocolate – 100 g;
  • cream – 200 ml;
  • powdered sugar – 3 tbsp. spoons.


In the cream, add the chocolate, melt, cool.

Melt the butter in water, pour in the flour, cocoa, stir and beat the eggs.

Pull off the dough and bake the custard chocolate cakes at 180 degrees for 30 minutes.

Cut off the caps, stuff and sprinkle with powder.

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