Boston cream pie in a jar

Description

Boston cream pie in a jar. This delicate and delicious dessert, I want to give a cheerful girl, which is very often a bully mood. Oksanochka (Kcuxen), darling, I dedicate this delicious dessert to you. It is a pity that a gift can only be virtual, but I hope that you will be able to put it into practice, and share experiences. Because you're so skilled in the kitchen!

Ingredients

Butter

45 g
Chicken egg

2 piece
Egg white

3 piece
Flour

1 cup
Sugar

0.75 cup
Extract

1 Tbsp
Milk

0.25 cup
Soda

0.75 tsp
Salt

0.25 tsp
Chicken egg

1 piece
Yolk egg

3 piece
Milk

3 cup
Sugar

0.5 cup
Flour

0.333 cup
Butter

30 g
Extract

1 Tbsp
Salt

0.125 tsp
Dark chocolate

230 g
Butter

30 g
Milk

2 Tbsp
Egg white

2 piece
Sugar

165 g
Water

60 ml
Citric acid

0.333 tsp
Chocolate milk

10 g

Cooking

And so, for this delicious and unusual dessert I use sugar brand "Mistral". Preheat the oven to 180 *C (350* F), brush with 11 glass jars with a capacity of 200-230 g. oil.

Let's start with the Boston cream. Beat one egg,3 egg yolks and vanilla extract. In a small saucepan mix milk, sugar, flour and salt.

Stirring to bring milk mixture to a boil over medium heat. Very slowly pour hot milk mixture into the egg, starting with a few drops, all the time stirring well. After that, continuing to interfere, add butter. If formed lumps, pass the cream through a sieve. I have this has not happened.

Until the cream is hot, very carefully that the cream did not get on the walls of the jars, filling them on 1/3. I did a tablespoon. Leave to cool.

Prepare the sponge cake. Beat softened butter with eggs, sugar and vanilla. While continuing to whisk, add the milk. In a separate bowl mix sifted flour, soda and salt. Stir the dry mixture into the egg. Bring to homogeneity.

Proteins (remaining after preparation of the cream) whisking until stable peaks. Gently three times to mix the whipped whites into the batter with a spatula, stirring from the bottom up.

Gently lay the sponge cake on top of the cooled cream about the height of 2 cm For convenience, you can put the dough in a cooking bag and have him to fill the jars with the biscuit.

Jars to put in a deep baking dish so that they do not touch each other and fill the form of hot (but not boiling) water so that the water reached the level where the cream ends and did not go to the biscuit. bake until Golden brown biscuit (you can test the cake for readiness with a wooden stick) for about 40 minutes. After baking cool completely.

Glaze. Melt in a water bath chocolate, add butter and milk. To bring everything to a uniform consistency. Pour glaze the cooled cakes. One jar enough 1 tbsp glaze.

Protein cream. Cook the syrup, add citric acid into it. Beat the whites. To enter the hot syrup into the whites while continuing to beat. detailed protein cream recipe here: http://www.povarenok .ru/recipes/show/816 01/

Cooking bag with a nozzle in the form of asterisks to fill in protein cream and decorate the cakes. Chocolate raskroshite or RUB on a grater and sprinkle on top.

The dessert can be prepared a day or two before serving, replace the lid and store in the fridge. Remove from refrigerator for 2 hours before serving.

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