Society with orange Bavarian cream.

Description

The lush society light balls of choux pastry, sprinkled with crystalline sugar. They were invented by a famous French chef Marie-Antoine careme, one of the founders of the new cooking time, he was a cook Tilaran, Napoleon, George IV, Rothschild and Alexander I. brown had the nickname "chef of kings and king of chefs". Bavarian cream was included in the list of the dishes which were prepared by brown, which gives grounds to consider him a Creator of this dessert.

Ingredients

Water

200 ml
Butter

100 g
Sugar

1 Tbsp
Flour

150 g
Chicken egg

3 piece
Granulated sugar

2 Tbsp
Orange

1 piece
Refined sugar

1 piece
Gelatin

1 Tbsp
Yolk egg

3 piece
Sugar

100 g
Corn starch

1 tsp
Milk

175 g
Salt

1 pinch
Egg white

2 piece
Cream

0.25 cup
Liqueur

1 Tbsp

Cooking

In a saucepan, pour water, put the diced butter and sugar.

Heat until the butter is melted, allow it to boil. Remove from heat.

Stir in the flour and RUB well with a wooden spoon until the mixture gathers into a ball. Allow it to cool.

Whisk the eggs and portions enter into the dough, each time rubbing well. The dough should be shiny, soft, but dense enough to hold the shape.

Splash the pan with water. Place it on a parchment for baking. Put the dough in a pastry bag and smooth using the nozzle squeeze it on a baking sheet. Lubricate the remnants of eggs or milk, sprinkle with sugar.

Bake in a preheated 220 With the oven for 20-25 minutes until Golden brown.

Orange wash and dry. Take a piece of refined sugar and well RUB them orange.

Sugar crush and grate into it the zest of an orange.

Squeeze the juice and pour gelatin into it. Leave to swell.

Orange sugar add the yolks and start to whisk, gradually add sugar. Beat for another 2-3 minutes to obtain a bright dense mass. Optional: add starch. Then pour a thin stream of hot milk. Pour the mixture into the pan and over medium heat heat until the mixture thickens, but do not let it boil. Remove from heat and add orange juice with gelatin. Stir.

Whisk the whites with salt until soft peaks form, then add about half a tablespoon of sugar and whisk until persistent peaks. Gently incorporate the whites into the hot cream. Place the pot in a bowl of cold water and stirring gently let cool.

Well whip the cream and enter them together with the liquor in the cream. Put the cream on a few minutes in the refrigerator so that it thickens well, but not yet frozen. Then stuff them socety and let the cream completely cool.

The remaining cream pour into moulds. It can be served separately.

Comments and reviews

Leave a comment or a recipe review