Description
Everyone knows that France is a trendsetter. And that France is famous for its bread culture and the vast and invaluable experience in breadmaking. Holidays and festivals devoted to the grain business, are held regularly on a large scale and are extremely popular. Maybe such a beautiful baking is because of all the French bakers and pastry chefs know that they have a patron Saint and patron Saint honoré (Saint-honoré; or Honoratus, Bishop of Amiens in the sixth century). Once in France, in 1846, the famous pastry chef Chiboust created in his Paris shop, cake-Gato "Saint-honoré". With a cream "Chiboust" and profiteroles choux pastry. It has been named the cake–Gato in honor of the patron Saint honoré and the streets of Paris, which was the shop of Monsieur Chiboust. I want to offer white color in my trio of flowers in France. Cake–Gato "Saint-honoré". This non-traditional chocolate version.
Ingredients
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Flour
225 g
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Milk
750 ml
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Butter
60 g
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The dough is flaky unleavened
250 g
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Chicken egg
8 piece
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Sugar
125 g
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Gelatin
4 piece
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Vanilla
1 piece
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Salt
1 pinch
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Dark chocolate
1 pack
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Cognac
1 Tbsp
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Cream
1 Tbsp
Cooking
Prepare the custard. To start, soak the gelatin plates in cold water. Vanilla pod cut lengthwise and with a knife're scraping the seeds, put into the milk along with the pod and bring to the boil. Filter.
RUB 4 egg yolks with 125 g sugar white. Add 75 gr. flour and carefully mix up. Gently pour a quarter of the milk and stir thoroughly, then add the remaining milk and pour the resulting mixture back into the saucepan. Gelatin plate to dissolve around the glass of hot water, add to milk-egg mixture and carefully stir. Put the saucepan with the mixture on a small fire. As soon as starts to boil, remove from heat and pour a tablespoon of brandy (optional). Pour into Cup, cover with cling film and leave to cool. The cream should be easy and smooth.
Prepare small muffin "Shu". How to make choux pastry, I described in this recipe http://www.povarenok .ru/recipes/show/44 479/. The only difference is for bread dough otkryvaem on the laid baking paper baking tray with pieces the size of a hazelnut. Bake at 200 degrees about 12 - 15 minutes. Be aware of your oven. I got it here are...
Puff pastry thawed and roll it out a thickness of 0.3-0.5 cm With saucers (15 cm in diameter) to cut out a circle. Flip the workpiece and prick the dough with a fork often.
Put on with baking paper baking sheet and bake until Golden brown at a temperature of 180-190 degrees.
Buns "Shu" will start to make our custard. Prepare frosting. 50 g of chocolate melt in a water bath with 2 tsp oil and 1 tbsp. of cream. Thoroughly mix up and drop in our scones in the frosting. I did it with tweezers.
50 gr. chocolate to melt and mix with half of the custard. Cake of puff pastry to cover the white cream. To transplant using a pastry bag rosettes of chocolate between them to put a rolls "Shu" in the glaze. Place the cake on a dish, the middle and the sides decorate with chocolate cream. Sprinkle with powdered sugar (optional)
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