Dough "Bystroe puff" the Product it produces niinimaki, softer, more crumbly than regular dough, and for a long time not stale. First we prepare the dough. 1 Cup liquid (milk+water+1 egg), i.e. pour the milk + water + egg well, beat with a fork. We have 1 Cup of liquid, add to yeast, sugar and salt, leave it on the table and engaged in the flour. Flour with butter or margarine grind hands. Liquid pour in flour weight and mix to a smooth dough. For proper aging of the test you want us to fulfill the main condition - after kneading the dough should rise in a cool place. And the longer the proofing time, the better and sloistye out our cake. Minimum proofing time to 2 hours. Ready divide the dough into 12 pieces and put into the fridge.

Now it's time to cook cream. Mix the egg yolks, pudding and sugar. Separately boil the milk, leave a little bit to add to the yolk mixture. Pour the boiling milk in a thin stream into the yolk mixture, stirring constantly, put on fire and stirring constantly, bring to thickening. Well whisk the butter with sugar until fluffy foam, add the thick chilled cream pudding, coffee and add whipped cream.

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The whipped cream I put a hand, lightly mix.

Now for the cakes. Our dough-balls left on the table. Each piece is rolled, cut desired shape, pinned with a fork and bake. The oven should be hot 180-200*C. don't worry that the layers are decreased in size, they become such as we have, after cream. Stand under the cake is better to take larger diameter. I took 3 sheets to the oven and the baking paper. Bake the cake, allow it to cool right on paper. Cakes turn out very fragile. The cooled cake from grease with the cream and so all 11 cakes. 12 cake we bake, cook crumbs and sprinkle with the cake.

This side is still not decorated cake.

And this pieces.

Bon appetit!!!