Description
Silk dairy-butter cream! Delicate choux pastry! These tiny cakes -- very soft! And I have them special weakness! I hope galinkа1705 loves them too!! Because the hi for her!
Ingredients
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Flour
120 g
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Butter
60 g
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Water
110 ml
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Salt
2 g
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Chicken egg
3 piece
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Yolk egg
1 piece
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Egg white
18 g
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Milk
150 g
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Cream
200 g
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Gelatin
6 g
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Brown sugar
50 g
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Powdered sugar
70 g
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Liqueur
1 Tbsp
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Vanilla
-
Lemon juice
Cooking
Bring the water, butter and salt to a boil. Reduce gas. Add the sifted flour, carefully stir with a spoon or with a mixer (beaters spiral).
I'm doing this more for gas. As soon as the mass becomes homogeneous without a slice of lumps of flour, remove from heat.
In a slightly cooled mixture (when you do not burn your fingers) begin to enter the eggs one by one. Balls first drive in a glass and then poured one by one into the dough conveniently. Stir the same beaters with spirals.
The finished dough will be smooth and shiny.
Future is deposited cake on the parchment and put it in the oven for 25 minutes at T 160C (upper/lower heat). I beg you to focus on your oven.
From this portion of the test I have turned out 28 MB of profiteroles. (total weight 250 g). As you know, the difference between profiteroles and eclairs -- in size. Profiteroles small, rounded, not more than 4 cm in diameter, oblong eclairs the same.
While working the oven I poured the gelatine with a couple tablespoons of milk and leave to swell. And made the custard. The sugar is rubbed with the yolk. He poured the milk, all is well stirred and uvaria on low heat until thick. Removed from the fire. Soaked gelatin introduced in the still hot cream. Stir to dissolve the gelatin.
Separately whipped the cream, added vanilla and a spoonful of cherry liqueur. When custard is slightly cooled, combined it with cream. And I did, the very nice Bavarian cream!
For the glaze I rubbed a protein with powdered sugar and a couple drops of lemon juice. Juice added at the end of "rubbing". If desired, paint the icing with food coloring. 18 grams of protein, this is usually half of the whole protein. Therefore, there is a sense to divide the egg yolk for the cream, for the glaze protein and the rest protein to put in the dough. Although, alternatively, the protein you can figure out a mask for the face.
When the cream started to thicken, I filled pastries and partially decorated with icing.
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