Description
Custard chocolate dough with shortbread-chocolate. Cream with coffee extract... delicious! The dessert was prepared in the gift of Tanya-Ladi Arfa, help yourself and you are the cooks.
Ingredients
-
Butter
175 g
-
Brown sugar
95 g
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Cocoa powder
25 g
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Flour
240 g
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Chicken egg
6 piece
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Milk
500 ml
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Sugar
100 g
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Corn starch
45 g
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Instant coffee
125 g
Cooking
Flour, cocoa and brown sugar mix with cold butter cut into pieces, knead the dough. immediately roll out between two sheets of baking paper (very thin, max 2 mm!), remove in the cold for 30 minutes.
Used sugar brand Mistral.
At this time, prepare choux pastry: Water mixed with sugar, salt and diced butter (the butter that had dissolved by the time when the water starts to boil).
Add the cocoa and flour. Stir thoroughly.
To return to the fire to dry the dough. Evaporate excess water on medium heat for 2-3 minutes. The dried dough should roll into a ball, and at the bottom to form a small crust.
1 egg added to the hot dough. After adding each egg as the dough should be knead well until smooth, then add the next egg. (The author pointed out 4 eggs, it took me 3) pass the line test. If she closes the dough the right consistency!
Squeeze the dough from a pastry bag on a baking tray, covered with baking paper a convenient form for you. Put the frozen dough cut the same size.
Preheat the oven to 250-260C. Put the baking pan with the dough, on and off for about 10-15 mins until the dough will not rise, or until the oven temperature falls to 160C. At this point, again turn the oven on 170S (not opening!!!) and bake until done.
To prepare the cream we need a coffee extract. For this Nescafe cover with water, bring to a boil. Melt the sugar until Golden brown, add coffee, stir until smooth. Boil 2 times, drain. This extract can be stored for years.
Milk to boil with half the sugar. RUB the yolks with the remaining sugar, add cornstarch, stir until smooth. Pour part of the hot strained milk into the yolks, stir, pour this mixture into the remaining milk. Add extract. (25 g) to return to the fire, stirring with a whisk, cook until thick. Remove from heat, interfere with the whisk until the final thick. Return to heat, stirring constantly, cook for 1-2 minutes. Spread in a flat dish, close the film, cool.
Chocolate to melt convenient way for you. Apply using kornetika form 2 to cool.
Cut top of cake, cut it into 2 pieces (this will be the wings of the Swan). Fill with pastry cream, insert a chocolate basics-"head". Of this number there were 22 pieces With gratitude for the recipe and detailed MK Marina Selyanina.
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