Cake "First call"

Description

Came up with the idea of cake. Wanted to try to make it to the final bell daughter of his girlfriend, but was very ill. But useful idea to his son on the first call!

Ingredients

Flour

1.5 cup
Water

1 cup
Salt

2 g
Butter

350 g
Milk

2 cup
Marshmallows

200 g
Lemon juice

1 Tbsp
Chicken egg

6 piece
White chocolate

400 g
Cream

100 ml
Powdered sugar

300 g

Cooking

A glass of water pour into the aluminum pan, add 100 g of butter, a pinch of salt and bring to a boil and dissolution oil. Without removing from heat, add Cup of flour and quickly stir until smooth. You can use the mixer.

Remove from heat, slightly cool (60-70 degrees) and alternately beat 4 eggs, mixing well after each addition. The dough should be elastic and smooth.

On the tray lay a parchment (or wax paper) and spread the dough. I suffered with a confectionery syringe, but for cake's aesthetics is not required, and is laid out with a teaspoon, they are more comfortable for the cake.

Bake at 200 degrees 25-30 minutes. Until Golden brown. Cool. Profiteroles can be stored in a plastic bag. I have had 3 day.

Boil the cream (it needs a lot, and I did a double batch): mix the 4 eggs with a Cup sugar and 4 tbsp flour. Pour 2 tbsp. of milk, stir and put on fire. Bring to a boil, stirring constantly (the cream must thicken). Remove from heat, add 250 grams of plums. oil. All knead and cool.

Fill the syringe with cream and pushed the cream in each profiterole. You can just cut the profiteroles in half and fill with cream with a syringe is more convenient.

And so fill all the profiteroles.

Begin to lay out stuffed profiteroles on a dish, sandwiching the cream. The form can be given any: simply put, as the cakes in several layers; fold slide, etc. I needed a shape of a bell (the first bell). On top you can spread the remaining cream.

Prepare the ganache mousse: 100 ml cream heat but do not boil. Lay the broken chocolate (400 g) and 30 g plums. oil.

Stir to dissolve the chocolate. Let cool in the cold.

Whisk the ganache with a mixer until thick (the cream will noticeably white), put them in the cold. Cover the cake with cream on the top of the ganache and level the surface. I gave a final shape to the product this cream (sorry, not had time to take a picture), the layer is thick, but the cake was not cloyingly sweet because the profiteroles are cooked without sugar, and the custard I added half the norm of sugar.

Make fondant: marshmallow put in a bowl, add 20 grams of plums. oil, 1 tbsp lemon juice and put in the microwave at 20 C at full capacity (marshmallow needs to increase significantly).

Hot marshmallows stir quickly, add the dye and sah. powder. Knead the fondant to a state of soft clay. Roll out and cover cake.

Cover the mastic on top of the dry gold dye. I have a cake stored in the fridge, a little melted mastic, but to cover the cake before serving, it was not possible.

Do the inscription of sugar pencils.

Decorate pre-cooked ribbons of mastic (they did for a week, they were hanging in the room the form attached with napkins).

The cake cut.

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