Recipe and ingredients:
๐งก2 eggs.
๐150 grams of sugar.
๐60 g of corn starch.
๐ mix everything well.
๐500ml milk.
๐งกBrew the cream thickly over medium heat while stirring constantly.
๐let the cream cool down.
๐100ml of water.
๐100ml milk.
๐งกa pinch of salt.
๐80g butter.
๐Once the butter has melted, add 120g flour.
๐ mix everything well.
๐ Cook the dough for 1-2 minutes while stirring constantly.
๐งกLet the mixture cool down a bit.๐งก
๐Add 3 eggs one by one.
๐Cake pan 20cm.
๐ Halve the dough.
๐ Bake for 10-15 minutes at 200 °C
๐งก Beat 160 g butter (room temperature) until fluffy.
๐Vanillin.
๐ Gradually add the cooled cream.
๐The temperature of cream and butter must be the same.
๐ Collect cakes.
๐งกRefrigerate to stabilize the cream for at least 3 hours.
Recipe in cups ๐
๐งก2 eggs.
๐3/4 cup sugar.
๐4 tbsp cornstarch.
๐ mix everything well.
๐2.5 cups milk.
๐งกBrew the cream thickly over medium heat while stirring constantly.
๐งกlet the cream cool down.
๐1/2 cup of water.
๐1/2 cup milk.
๐a pinch of salt.
๐งก4 tbsp butter.
๐Once the butter has melted, add 6-7 tbsp of flour.
๐ mix everything well.
๐Cook the dough for 1-2 minutes while stirring constantly.
๐Let the mixture cool down a bit.
๐Add 3 eggs one by one.
๐Baking pan 8 inch.
๐งก Halve the dough.
๐10-15 minutes at 395 F . to bake
๐ Beat 8 tablespoons of butter (room temperature) until foamy.
๐Vanillin.
๐ Gradually add the cooled cream.
๐งกThe temperature of cream and butter must be the same.
๐ Collect cakes.
๐Refrigerate to stabilize the cream for at least 3 hours.
For an 8'' (20 cm) cake pan, multiply all ingredients by 1.23
For a 22 cm (9'') cake pan, multiply all ingredients by 1.49
For a 24 cm (10'') cake pan, multiply all ingredients by 1.78
For a 10.5'' (26 cm) cake pan, multiply all ingredients by 2.09
For a 28 cm (11'') cake pan, multiply all ingredients by 2.42
For a 30 cm (12'') cake pan, multiply all ingredients by 2.78
Also check Dutch Baby Recipe here https://cooking.nytimes.com/recipes/6648-dutch-baby
INGREDIENTS
Yield: 3 to 4 servings
3 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar
PREPARATION
Step 1
Heat oven to 425 degrees.
Step 2
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
Step 3
Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
Step 4
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.