Cake of choux pastries

Description

Hello! I haven't been on the site, and yesterday went to night sat. So many new recipes and new nicknames yesterday and found out that Pillsbury is celebrating its third birthday, well how can I not congratulate, spent so much time on a favorite website, a lot of new friends and the virtual and real appeared thanks to him. Sorry, I am not able to write poetry, and speak do not know how beautiful. Let's just say from the heart: CONGRATULATIONS!!! And here is a cake bouquet. Souffle and profiteroles.

Ingredients

Milk

1 cup
Sugar

0.5 cup
Gelatin

20 g
Chocolate milk

100 g
Flour

1 tsp
Chicken egg

5 piece
Butter

150 g
Water

1 cup
Flour

1 cup
Chicken egg

4 piece
Butter

100 g
Sugar

2 Tbsp
Water

4 Tbsp

Cooking

Here we are again!!! If You are then the cake is wondering, I'm happy and I will try to explain in detail the whole process of cooking. Just want to say thank you to the cook Nina superbabes. I really loved her cake "bird's milk". And souffle I make in explanation of her souffle recipe! So... go?)) We'll start with the souffle. To start, soak the gelatine in lukewarm water. Separate the yolks from the whites (remember, for souffle we take 5 eggs!). Proteins while in the side, and RUB the yolks with sugar until a homogeneous lush condition. Then add the flour (a teaspoon with a slide). Mix well (I do everything with a mixer)

Then add milk (1 Cup). Mix

Then break the chocolate and add to the yolk mass

Our heated cream over medium heat until until it thickens and the chocolate is dissolved m is smooth (almost boiling)

The resulting cream we should cool. You can just put in some time in a cold place. I to speed up the process, whip the cream with a mixer until cool

Beat the softened butter, then mix with our cream

It's time gelatin. Let's hit him until dissolved. Then whisk the whites in a steep, persistent foam. Mix with the gelatin

Mix butter cream with proteins. At this stage, if you are working with a mixer, then put the smallest speed. Or gently mix with a spoon to the souffle was airy.

Take a deep bowl (I bowl). Cover the bottom with cling film. We spread our future souffle on the bottom. Align and put into the cold to cool down

Freezes pretty quickly if good gelatine. If in doubt, make a souffle before. Now the dough. Boil water, dissolve in it the butter and, without removing from fire, add flour. Quickly stir. Brew the dough

Remove from the heat. Beat in eggs one by one. To mix the dough better with a mixer. First the dough is liquid, with lumps, gradually becomes more viscous and is screwed onto a spoon. That's it for this state test you must achieve, and only then You get correct profiteroles

Now we need to make the base for the cake. Not to be mistaken, sprinkle the pan a little flour, measure what size must the base (with plates), and the same plate draw a circle (I took a picture just in case)

Fill dough pastry syringe or pastry bag (neither one nor the other - just cut the corner off of any plastic bag with a diameter of about 5 cm approximately). Squeeze in a spiral, make a circle. Please note that the spiral fits tightly, otherwise the pastry will come in waves when baking

Well, of the remaining dough make a small profitroli with a diameter of about 1 cm (the dough is pressed from the outer edge to the center of the profiterole). I also did twigs. In General, everything in the photo. Then place in a preheated 180 deg. the oven for 15-20 minutes (depends on your oven). THE OVEN DURING BAKING NOT OPEN

The remaining batter I made profiteroles slightly larger. Next, before taking our soufflé Cup, it will cover our spiral dough

Then turn over onto a plate

Next, we need to make sugar syrup. It's easy: on a dry pan heat the sugar to caramel, then add 4 tablespoons of BOILING water. If you add cold water, get a candy cane and it will be a long drive on Skovorodka until it dissolves

Oh, and then just assemble the cake. Let's start from the bottom. Each cream puff prior obmaknut in syrup (not completely). We just need to profiteroles glued together, and the cake is not a lost form

Well, then... you see everything

...

The empty space I filled with whipped cream, pre-cooked spiral of chocolate and a bit of sprinkled powdered sugar. Help yourself!!!

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