Description
Custard cake with a crumbly top and a delicate raspberry cream. The dessert is worth to give it a try)))
Ingredients
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Butter
100 g
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Flour
1 cup
-
Water
1 cup
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Chicken egg
2 piece
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Salt
1 pinch
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Sugar
1 pinch
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Butter
60 g
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Brown sugar
65 g
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Flour
65 g
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Raspberry
4 Tbsp
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Milk
70 ml
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Yolk egg
1 piece
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Brown sugar
0.5 cup
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Butter
200 g
Cooking
Prepare the choux dough. Pour the water into the pan and heated. Then add the butter. When the butter has melted, add all the flour, a pinch of sugar and salt and quickly knead the dough. Stir until it forms a ball. Cool dough to room temperature.
Then add to the batter the eggs and mix well.
Prepare craquelin. To do this, connect the sugar with butter and stir.
Add flour and knead.
Roll the dough in a layer between the paper and send for 5-10 minutes in the freezer.
Choux pastry is to isolate on a baking sheet using a pastry bag.
From brakeline cut circles...
... and place it on the choux pastry. Put into the oven and bake for about 30 minutes at 180-200 degrees.
Raspberries rinse with water.
Squeeze the juice from the raspberries. I got a lot of raspberry juice. Be enough 50 ml.
Milk to combine with egg yolk, stir with a whisk and reheat.
Add the sugar and stir.
Add raspberry juice and boil for 1 minute. To sue mass. Then the resulting mass is whipped with butter to a thick state.
Finished cakes remove from baking sheet to cool.
From cakes to carefully cut loose the top, fill with cream and put the top in place. Brownies are ready! Enjoy your tea!
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