Description
I suggest you try cakes "Shu" small, tasty stuff with delicious sweet and sour stuffed cherry confit and creamy custard. Start cooking in advance, then the whole process will not seem daunting. In fact, these cakes are to be paid for their preparation time.
Ingredients
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Honey
75 g
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Sugar
75 g
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Nuts
130 g
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Cherry
250 g
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Gelatin
7 g
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Sugar
80 g
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Corn starch
10 g
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Butter
110 g
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Sugar
110 g
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Flour
100 g
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The food dye
-
Butter
120 g
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Water
130 ml
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Milk
160 ml
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Salt
0.5 tsp
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Sugar
1 tsp
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Flour
160 g
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Chicken egg
220 g
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Milk
250 ml
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Yolk egg
60 g
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Sugar
60 g
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Corn starch
15 g
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Butter
100 g
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Cream
200 ml
Cooking
First make soft caramel. To do this in a bowl or saucepan put the honey and sugar. Put on the stove, heat until the sugar is dissolved.
Nuts grind in a blender and pour in the hot syrup. Quickly stir.
Put the hot mass on a baking paper, cover with the second sheet and roll out into a thin layer as possible.
From ready-made caramel to cut out small circles with the notch.
The cherries put in a saucepan, add cornstarch and sugar. Separately soak the gelatin in a small amount of water.
Grind the mass in a blender and cook until thick. Remove from the heat. In the hot mass to put the swollen gelatin and dissolve it.
Pour the cherry confit in a small silicone molds (I got candy). Half of them omit the caramel, cover with cling film and put into the freezer. This step can be done in advance and store the confit in the freezer to use. The minimum in the freezer need to soak about 3 hours.
When the workpieces from confit will freeze to connect the halves confit with roasted nuts without it. Remove in the freezer until use.
Craquelure to combine sugar and butter. A nice rubdown. If you do the dye, then add it at this stage. If you are the enemy colors, it is possible to do without it or add cocoa powder.
Then add the flour and well grind to a complete connection of the masses.
From the mass to form a bar with a thickness of about 1-2 cm Wrap in cling film and put into the refrigerator for at least 1 hour.
After craquelure otlezhus to spread it on the parchment and cover with the second layer. Roll out into a thin layer with a thickness of about 2-3 mm. to Remove the freezer until use.
For the cream: milk pour into a saucepan and bring to a boil. Remove from the heat.
Eggs combine with sugar and starch., mix well. The weight of a thin stream pour the hot milk, stirring constantly with a whisk. Pour into the saucepan and return to stove, cook until thick, stirring constantly. At the end add the butter and remove from heat. Stir until complete dissolution of oil. Cover the cream with cling film and put into the cold for at least 1 hour.
For the choux pastry: combine in a saucepan the milk and water, add butter, salt and sugar, put on fire and bring to boil.
Add the flour and quickly interfere with a shovel, until the mass will not move away from the walls. Boil for a few minutes and remove from heat.
Once the dough has cooled to room temperature, add in the eggs, one at a time, each time stirring well until smooth.
The finished dough put into a pastry bag and transplant on parchment a small custard.
From frozen craquelure cut out circles with a diameter as deposited on the plate of the oven. Cover them with custard and put in a preheated 180 degrees oven. Bake for 30-35 minutes. Baking time will depend on your specific oven. Open it during cooking, otherwise the workpiece will settle.
Ready "Shu" cool.
For the cream whip the cream in a solid mass.
Connect whipped cream with the cooled custard until smooth. Cream keep in the refrigerator.
We finished Shu to cut off the cap, squeeze the bottom a bit of butter cream and spread confit. Top to squeeze "cap" of cream and cover with a lid. To store before serving in the refrigerator.
You can bring to the table. Bon appetit!!!
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