Description
Not so long ago met the view that inspired the profiterole and a brioche, we forgot about their roots, lost in thought. Decided to contribute to the popularization of Slavic culinary traditions. Especially because I had help, my mother in law is French gave me a book recognized expert in the field of history, theory and practice of cooking. V. V. Pokhlebkin (even in Russian, it's scary to think how much she cost). Patiently reviewing all options cheese Paska on our website, found a similar cooking technology. Happy to share the recipe and guidance.
Ingredients
-
Cheese
1 kg
-
Butter
200 g
-
Sour cream
300 g
-
Chicken egg
2 piece
-
Sugar
1 cup
-
Vanilla
0.25 tsp
-
Chocolate milk
75 g
Cooking
When choosing cottage cheese, give your preference to not have a grainy homemade cottage cheese or skim fine purchase. Next important point is the cheese, butter, sour cream and eggs are pounded separately, then mixed gradually and in strict sequence. To praterdome through a sieve cottage cheese, add butter, then sour cream. After adding each ingredient don't forget to thoroughly mix.
Last entry of the egg. Then the mixture is put on low heat (I have the second division of nine). Cook for 1 hour with constant (!) stirring, please be patient. The mixture should not boil.
At the end add the sugar and vanilla. Curd is a liquid because of the separated serum. Place in fridge for a couple of hours to cool down.
I used the wonderful sugar TM "Mistral",
While the mixture is cooling, I melted chocolate and using a pastry syringe to squeeze a drop of baking paper for decoration. Left them to dry at room temperature.
If You have a form for Easter, use it, I made the drushlag pure linen napkin (on the advice of the author), it is better if it will be repeatedly washed, and therefore less dense.
Top the curd is pressed down with a plate and pressed by a load, from below framed the dishes. Let's see how quickly begun to separate serum. Put everything in the fridge. Exactly a day after the Easter, you can remove and decorate according to Your taste, for me, it is not difficult to guess, the chocolate drops.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.