Millefeuille-cream cakes chiboust

Description

Virtual let's imagine that we are sitting in a French cafe))) If there is phyllo dough, it simplifies the work. Cake - a gentle cream chiboust in the shell crispy phyllo dough. Recipe from French pastry chef françois Pietri (one of the most popular confectioners of Cote d'azur).

Ingredients

Flour

250 g
Water

210 ml
Vinegar

1 tsp
Olive oil

0.75 Tbsp
Salt

0.5 tsp
Chicken egg

5 piece
Sugar

155 g
Milk

20 g
Lemon juice

125 g
Cream

85 ml
Gelatin

15 g
Glucose

20 g
Butter
Powdered sugar

Cooking

"Philo" - thin sheets of dough made from flour, water and vegetable oil. Sift the flour with the salt in a bowl. Make a hole in the center and pour olive (raises.) oil, vinegar (or lemon juice)

And water. Stir well.

The dough should be soft. Cover with a towel and put 1 hour in the refrigerator.

The words of the author. [b]Chiboust [/b] is a French custard that is used in many desserts. Pour into a saucepan the lemon juice and cream. Mix well and put on fire.

Gelatin plates soak in ice water.

Beat the egg yolks with 35g sugar.

Add dry milk.

As soon as the cream with the lemon juice boils, pour half in a bowl with the beaten yolks, stir and pour the whole lot back into the saucepan.

Put on the fire. Continuously stir until the cream thickens. Dishes to take with refractory bottom, so that the cream didn't burn.

Add the gelatine. Thickened cream in a bowl and mix well again.

In a saucepan pour the 85 grams of sugar, pour water and add glucose (also called. molasses, if not, replace the honey). Mix

And put on a slow fire.

Beat egg whites in a mixer, first beat on low speed of mixer,

Gradually add the remaining 35g of sugar until thick dense foam (it is also called "Italian meringue"). When sugar in skillet is warmed up to a temperature of 120 degrees, slowly pour it into the whites while continuing to whisk the whole mass in a blender.

Stir in the beaten egg whites in small portions in cream. Mix all with a whisk.

The received weight lay out on a baking sheet coated with cooking parchment, flatten with wide knife or spatula (sample thickness – 1 cm) and put in the freezer. [i]due To the fact that the classes I have through the day, ease the work)). Pre-made the dough and cream, only on the trail. the day finished. [/i]

Roll out thinly the dough. Melt the butter and spread it over the sheets of phyllo dough. Sprinkle with powdered sugar. To do the same with the second dough sheet

And place them oiled sides facing each other. Trim the edges (the edges, as you can see cut immediately after rolling, top photo).

Slice the dough into squares. A sheet of cooking parchment to put on the form to put the parchment squares. Cover with the second sheet of parchment and press them a second shape to make they did not rise. Place in oven and bake at 170 degrees for 10-15 minutes.

[b]Millefeuille.[/b] a Dessert consisting of layers of crispy dough, brushed with whipped cream and jam. Slice the cream chiboust form squares of dough. Folded, alternating cookies and cream, several layers.

Hemisphere of lime; remove the membranes, put the cream and bake in the oven for five minutes at 250 degrees.

Yield ~ 18-20 pieces. The dough tastes like a brushwood.

[img]http://i029.rad ikal.ru/1003/db/e8bb c1caf67f.jpg[/img]

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