Christmas wreath éclairs with ice cream

Description

Very impressive and delicious cake of whipped cream and small eclairs, stuffed with sea buckthorn ice cream. To Tinker, of course, I have to, but the reward will be the delight of the guests and adoration family) Recipe copyright

Ingredients

Sugar

1 Tbsp
Gelatin

2 piece
Cream

1 cup
Sea buckthorn

300 g
Water

0.5 cup
Milk

0.5 cup
Butter

100 g
Flour

150 g
Chicken egg

4 piece
Salt
Cream

400 ml
Sugar

130 g
Dark chocolate

50 g
Cream

50 g
Topping pastry
Almonds

Cooking

My sea-buckthorn berries, if the berries are frozen, allow to thaw and recline on a sieve, excess moisture we do not need. Grind in a blender into a puree. Soak the gelatin plate in cold water

Triturated through a sieve, make a fragrant, creamy and delicious mashed potatoes

In mashed potatoes add the pressed plate of gelatin* and sugar** a Mass of warm, not boiling, mix well and chill *By and large, you can skip this step. A special effect of gelatin I never noticed. **Sugar is also possible not to add, will be a good contrast between sour and sweet ice cream whipped cream

Chilled cream whisk* until thick, and then, continuing to whisk, pour a little sea buckthorn puree. *Utensils for whipping and even halos I'm also cooled in the freezer to make the process go faster

The main thing - do not overwhip it cream, otherwise you will get oil separately, the serum separately. As soon as you see that the mass is quite thick and not fall off the peaks, stop mixing. It turns out that this beautiful and fragrant ice cream.

Transfer to a container, cover, put in freezer or put them in a freezer and then cook according to instructions. Ice cream should be frozen to a state of "soft ice cream", that it passes freely through a hole in the pastry bag, but at the same time, it was thick and well-kept form. If you leave ice cream in the freezer all night - not a problem, just in the rush hour let stand for an hour at room temperature and it will reach the desired "condition"

And in the meantime we'll do choux dough for cream puffs. Mix water and milk, put on fire and bring to a boil. Add the butter, stir and wait for it to dissolve.

Remove the pan from the heat, add flour, stir quickly, getting rid of lumps.

One at a time beat in the eggs quickly and carefully rubbing the dough.

We shift the dough in a pastry bag and otkryvaem profiteroles arbitrary size and shape. I did very little. Bake at T 175С about 30 minutes. Guided by the color of your profiteroles, because the oven ahead of time you can't open it - will fall off. Profiteroles should be pink and look dry and well baked.

Properly cooled profiteroles, preferably in the freezer, do each puncture so that you waste no time, quickly filling them with ice cream. Fill a pastry bag with a soft sea buckthorn ice cream and fill the profiteroles through the lateral puncture. Ready eclairs with ice cream quickly put in a package and put them in the freezer, they should be frozen before we start assembling the cake.

Chilled cream, beat until thick and begin to slowly pour the sugar, continuing to work with a mixer. Need to whip until stiff peaks, the consistency should be thick and stiff.

Apply the cream on the inner surface of the silicone mold for cupcake to ice cream after extraction the surface was beautiful and relief

Lay the first row of éclairs

Apply a layer of cream eclairs and fill the second row. So to repeat, until the eclairs and the cream will not end. Remove the cake in the freezer until fully cured

Prepare the ganache - bring to boil the cream and pour them broken into small pieces chocolate. Stir cooled

Extracted from the cake form, pour ganache, decorate with candied fruit, nuts, confectionery sprinkles and colored frosting. Before serving to keep the cake in the freezer

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