Krackelin and raspberry cream cakes

1 . Stage

Prepare the custard dough. Pour the water into a saucepan and heat it. Then add butter. When the butter has melted, add all the flour, a pinch of salt and sugar and quickly knead the dough. Stir until the dough forms a lump. Cool the dough to room temperature.

2 . Stage

Then introduce the eggs into the batter and mix well.

3 . Stage

Let's make a cracker. To do this, combine the sugar and butter and mix.

4 . Stage

Add the flour and knead.

5 . Stage

Roll out the dough into a layer between the paper and put it in the freezer for 5-10 minutes.

6 . Stage

Drop the custard dough onto a baking tray using a pastry bag.

7 . Stage

Cut circles out of craquelin...

8 . Stage

... and place on top of the custard dough. Send to the oven and bake for about 30 minutes at 180-200 degrees.

9 . Stage

Raspberries rinse with water.

10 . Stage

Squeeze the juice out of the raspberries. I got a lot of raspberry juice. 50 ml will be enough.

11 . Stage

Combine the milk with the egg yolk, stir with a whisk and heat.

12 . Stage

Add sugar and stir.

13 . Stage

Add the raspberry juice and simmer for 1 minute. Strain out the mixture. Then whip the mixture with the butter until thick.

14 . Stage

Remove the finished cakes from the baking tray to cool.

15 . Stage

Carefully cut off the crumbly top of the cakes, fill with cream and put the top back in place. The cakes are ready! Enjoy your tea time!