Cake "Shu"

Description

Dilute a little bit of their ribbon cakes delicious cake Chou (choux), a classic French dessert with tender cream Diplomat.

Ingredients

Butter

100 g
Water

250 ml
Salt

0.333 tsp
Sugar

1 tsp
Flour

150 g
Chicken egg

5 piece
Flour

100 g
Sugar

100 g
Butter

80 g
The food dye
Milk

500 ml
Chicken egg

2 piece
Sugar

100 g
Vanilla
Corn starch

30 g
Butter

50 g
Cream

200 ml

Cooking

Craquelin. Craquelin is Stroitelnoe dough. Mix the flour with the sugar

Add the optional dye. It can be a part of the flour replaced with cocoa powder, then the color will be chocolate craquelin.

Cold butter cut into small pieces. The oil should be of good quality.

Add pieces of butter to the mixture of flour and sugar, as if rubbing them into the dough, but try to butter did not melt

The dye gradually disperses, it turns out that kind of dough. Roll it into a ball

And lay between two sheets of parchment. Roll out to a thickness of 2-3 mm. And put into the freezer for 20-30 minutes.

Choux dough. Here America I will not open, the dough standard. In boiling water add butter, salt and sugar. Yes, I know - a classic recipe for this no, the dough should be fresh, but we like it that way.

When the oil is gone, remove from heat, gently add the flour, stirring constantly to avoid lumps. When all the flour will disperse,

Put back on medium heat - the dough should be warm. When at the bottom will be the likeness of a velvety brown, remove.

Now a little to cool the dough, to curdle the eggs. Add 4 eggs one at a time, every time

This well pomeshivaya that the mass was homogeneous. And only then add the next egg. Next, I add eggs in halves. That is, take an egg, stir it into a bowl and add half. Today it took me 4.5 eggs. You never know, though I always use eggs in the "About", they are still always different.

The finished dough must be a little draining with the blades. If you add too many eggs, the dough will be runny, the cakes will not be of the desired shape. The complexity of this test is that it does not correct with addition of flour, because flour is brewed. And if you have the dough is too liquid, the only way is to get a new portion of dough and mix with nepoluchitsya.

To shift the dough in a pastry bag, I don't use a nozzle, just cut the tip. to transplant on a baking sheet of lepeshechki with a diameter of about 3 cm. They will swell during baking, so you need to leave enough distance between.

To get out of the freezer craquelin. Deforestation to make circles

And put them on top of the choux dough.

Put in preheated oven for 10-12 minutes. In all recipes is always specified by the oven temperature of 200 degrees. But we need to always focus on her. I have 200 burning craquelin and cakes isn't yet ready. I adapted the oven on 180.

Finished workpiece to transfer it to a rack to cool.

Cream Diplomat. To the milk add the contents of part of the vanilla pod (you write part, because everyone has different tastes), bring to the boil, leave to infuse for 10 minutes. Mix the eggs with sugar and starch. Gradually pour the milk through a sieve, return to stove, cook until thick.

Remove from heat, add butter, stir. To cover the film "contact" and put into the refrigerator for 1-2 hours.

Cold cream vzbit to stable mass, mix with the custard part.

The workpiece to cut off the top, better to do it with a knife, nail file. Fill them with cream, close lid, decorate as desired.

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