Description
In French, these brownies are called "Nuns". Are there similarities, or not, up to you, but cake is great! Air, like all choux pastry cakes, aromatic, moderately sweet. Recipe from "Gourmet cakes".
Ingredients
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Flour
150 g
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Butter
125 g
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Chicken egg
4 piece
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Water
300 ml
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Salt
0.25 tsp
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Cream
500 ml
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Powdered sugar
75 g
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Glaze
2 pack
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Flavor
Cooking
Prepare the necessary products. As a flavoring I used coffee concentrate.
Turn on the oven and set the temperature to 190-200 degrees. Prepare choux pastry. Pour into a saucepan the water, put the butter and put on fire. Measure out a measure of flour. When the mixture of oil and water comes to a boil, immediately pour all the flour and intensively stir until until the mixture becomes off the sides of the pan and gather into a ball.
A bit, 7 minutes, cooled flour weight. Then one by one enter the eggs, each time vimosewa until smooth. It is convenient to use mixer.
Of course, choux pastry, there are some difficulties, it should not be too thick, but liquid should not be. The consistency of the dough depends on the flour and oil, and the size of the eggs. The dough should be very lazy, slow, but still slide off the spoon.
The pan dimmed with baking paper or rubbed with cold butter. With a teaspoon spread a handful of dough with a diameter of about 3-4 cm at a distance of 2 cm from each other. Bake in a hot oven on average 20-25 minutes until light brown.
Remove the profiteroles from the baking sheet and in each a thin knife, make a hole in the bottom. Leave it to cool down.
Now make the cream. In heavy cream, add powdered sugar and whip into a dense mass. You should not be too zealous, cream can kill, then get a piece of sweet oils and serum, and to fix it anymore.
Put the cream in a pastry bag or syringe with a thin tube.
And through the holes in the bottom fill the profiteroles with cream. Don't forget to leave a little cream, about 200 ml, for "collar".
Now prepare the glaze. I used ready-made icing, but really just make the glaze from powdered sugar, a teaspoon of lemon juice and 2-3 teaspoons of water, rubbed the powder with juice and water for a thinner cream. Add in the frosting flavor: vanilla, zest, spirits, ready the flavoring to taste.
Every profiterole dip in glaze and glue 2 things. If profitroli is very shallow, you can glue and three.
Leave all the glaze, for about 20 minutes.
Put "collar". From notched nozzles pastry syringe between the two profiteroles press out rosettes of cream. A while our cakes cooled.
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