Description
Sweet crust dough gives a familiar, beloved by all cake new taste. She is pleasant tingling, the sweet taste sets off the savory choux pastry cakes. Light cottage cheese and cream makes these brownies not so fat and calories, as with the usual butter cream. The amount of sugar in the cream, and of course can be varied to your taste. I want to say that these brownies are worth with their preparation to Tinker a little longer than usual.
Ingredients
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Milk
200 ml
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Sugar
1 Tbsp
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Salt
3 g
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Chicken egg
3 piece
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Butter
80 g
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Flour
120 g
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Sugar
150 g
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Cheese
200 g
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Sour cream
150 g
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Vanilla
1 pack
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Butter
100 g
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Flour
120 g
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Sugar
120 g
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Powdered sugar
50 g
Cooking
Prepare the shortbread dough. Chilled butter, chopped with flour and sugar "Mistral" into crumbs. Knead soft, elastic dough, roll into a ball. Wrap in cling film, put in freezer for 10 min.
Roll the dough between 2 sheets of parchment is very thin, about 1-2 mm thick. Put in the freezer for 5 minutes, until the dough podmesa and make it easier to cut.
Prepare the choux dough for eclairs. In a saucepan heat the milk, put the butter, sugar, salt. Bring to a boil, but do not boil.
Remove the pan from the heat and quickly, in one go, pour the sifted flour. Stir well. Put the saucepan on low fire and dry the dough for 2 minutes, continuously stirring with a spatula. Remove from heat, cover, allow to cool.
One to drive the eggs, each time well vymeshivaem. The dough of medium thickness.
From pastry bag with a shaped nozzle to transplant on a baking tray lined with paper and greased with butter or oil, preparations of éclairs choux pastry. You can make popovers as a classical form, and Shu.
Shortcrust pastry cut into rectangles. Their size should match the size of the Eclair. If the shortbread dough is rolled out too thin, the pastries when baking, not much increase in size (dough will be pressed) and inside that hollow.
Remove from parchment sand rectangle and place on top of the Eclair. If the strips are removed from the parchment bad, podmorozit them for a few minutes and then remove and put into shapes for eclairs. Bake in pre-heated oven at 180*C until then, until the eclairs will increase in volume 2 times. The oven door slightly open (for a pair), bake until Golden brown (about 25 min).
For the cream use a SMALL UNREFINED CANE SUGAR "Mistral".
Cheese twice through a sieve. To connect with fatty sour cream, sugar and vanilla. A good stir, not whisking. Allow to stand 2-3 min, stir again.
Ready eclairs very hollow inside, so the cream is distributed evenly. Make an incision on the side of the cake with a sharp knife, in a pastry bag put the cream, fill the cavity of the Eclair. Sprinkle with powdered sugar.
Nice! Grateful for the recipe Nina Nixie.
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