Description
Shu tender with a crispy coating of dough craquelin, filled cream-a Kurd from oranges and a subtle hint of bergamot, and the top lot of delicious cream ganache, which includes white chocolate, cream and coconut. A real new year treat that will delight you and your family with exquisite taste! For the recipe and are thankful she is maria_selyanina.
Ingredients
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Flour
150 g
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Butter
100 g
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Sugar
5 g
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Salt
5 g
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Chicken egg
250 g
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Water
250 g
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White chocolate
180 g
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Cream
380 g
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Butter
20 g
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Coconut shavings
20 g
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Brown sugar
95 g
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Flour
95 g
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Butter
75 g
Cooking
Craquelin dough: for the dough Products to be weighed in advance.
Place all ingredients for the dough in the bowl of a blender and grind mode pulse into crumbs. Roll into a ball, flatten and place between two sheets of baking paper, roll out thin the dough is 2mm thick, not more. Place the dough in the freezer.
Shu: From a given quantity of ingredients I made 24 dummy for cupcake. Cream enough for 12 pieces. The rest I put into a container and freeze. Put into a saucepan the water, butter, cut into pieces, salt and sugar. Bring to the boil and complete dissolution of oil, sugar and salt.
Remove from heat and vsypav sifted flour, mix thoroughly.
Return the pan with the dough on a slow fire and stirring constantly for 2-3 minutes, allowing it to evaporate excess liquid, make the dough. The dough is easily assembled with the blade in one lump.
In the hot dough, carefully and one at a time, rubbing each through a sieve, enter the eggs, carefully involving them over and over again. PS Anticipating questions, I will answer what you need to RUB the eggs through a sieve. This is to prevent the more dense parts of the protein in the dough, and it will be more homogeneous.
The dough should not be steep and not liquid, so its density is governed by the number of eggs. Do not forget that the density of flour in all regions are different.
Place the dough in a cooking bag (syringe) and transplant on a baking tray, covered with baking paper, a small Shu with a diameter of 3-4 cm.
Logging of the same diameter as the Shu, cut circles from the frozen craquelin.
And place them on top of Shu.
Bake in a heated to 170"With the oven for about 30-35 minutes, but this is a symbolic time because of the oven we all have different, and much depends on the size of the cake, so to peep into the window and about focus on my time and smell the baking!
Ganache of white chocolate: (cook for the day) to Heat the cream 110 g to 90"C and pour them broken into pieces of chocolate, after two or three minutes, mix well until a homogeneous and smooth mixture.
Add in chocolate mix powder in blender or coffee grinder coconut and soft butter, mix well, and in several stages, stirring constantly, to introduce cold cream 270 g
Stick on the surface of the cream with plastic wrap and send for a day in the fridge to Mature. Before you fill a cake, to get cream from the fridge and whisk until fluffy on low to medium speed of the mixer (2-3 hand mixer) to avoid the typical buttery taste Perizzite cream.
Assembly: Fill a culinary bag with nozzles a Kurd and ganache. A sharp knife with a nail file to cut the top pastry.
Fill first a Kurd. PS In the original, instead Kurd cake filled with jam from exotic fruits, but can fill with your favorite jam or like me, a Kurd, a link to the recipe which I give below.
And then the ganache.
A little sprinkle of coconut flakes and cover the cut lid. On top of all pritrusit cake to icing sugar.
Coffee (tea) and enjoy!
Help yourself!
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