Cake "oranges Shu"

Description

One of my favorite types of dough is Boiled. With him of course not just work, but if you adapt then everything will work out. Today I propose you to try "Shu" chocolate orange with cream-cheese cream. The flavors of the dessert looks balanced. The cream is moderately sweet, orange marmalade, jelly, candy (as you like, so you can call it that) accentuates the taste of the cake, gives it a citrus notes with a slight acidity. Out of this number ingredients I got 16 cakes.

Ingredients

Orange

1 piece
Orange zest

0.5 tsp
Sugar

70 g
Corn starch

8 g
Gelatin

5 g
Water

30 ml
Butter

60 g
Sugar

60 g
Flour

50 g
The food dye
Butter

60 g
Milk

80 ml
Water

65 ml
Salt

1 pinch
Sugar

0.5 tsp
Flour

80 g
Chicken egg

110 g
Cream

100 ml
Cream cheese

150 g
Powdered sugar

50 g
Thickener for cream

1 tsp

Cooking

Begin cooking the cakes that requires the most time to prepare. In our case it is orange stuffing (jujube). Soak the gelatine in 30 ml. of cold water. Orange peel from the peel to the max remove white streaks. Divide into slices and grind into a puree in a blender. Add the sugar, zest, starch and put on the fire. Cook stirring constantly until thick mass. Remove from the heat. If necessary, again grind blender.

In hot mass add swollen gelatin and stir thoroughly.

Take the silicone molds (I use for chocolates, they are perfect in the right size.). Fill the molds the resulting orange mass, tightly wrap in plastic wrap and put them in the freezer for at least 2 hours.

The frozen preform removed from the forms and connect the 2 together. Covered with foil and put in the freezer until use.

Now you need to prepare craquelure. To do this in the bowl combine butter, cut into cubes, flour and sugar.

Added to the weight of the dye and carefully kneaded into the mass. Shape the ball.

Take plastic wrap and put the resulting mass on it, forming a rectangle, wrap with foil and refrigerate for at least 1 hour.

For the choux pastry: in a saucepan pour the milk and water, add salt, sugar and cut into pieces butter. Put the saucepan on the stove and heat, bring to a boil (by this time the oil should dissolve). Immediately add all the flour and working quickly with a spatula mix to form one of test. Warmed the dough on the heat for another couple minutes, stirring it. Remove from heat and allow to cool to room temperature.

The dough is cooled, you can now add the eggs. This should be done gradually, each time carefully vymeshivaem mass. The finished dough should not be too liquid, but not very thick.

Put the cooled mass of craquelure on the parchment and cover with a second layer of parchment. Roll out into a thin layer (1-2 mm). and put them in the freezer for 20 minutes. Then take it out and cut out round blanks of the desired diameter. This should be done immediately before the actual preparation, as the mass melts very quickly and then you won't be able to move it to the workpiece.

We shift the dough in a pastry bag and otkryvaem on a baking sheet covered with parchment, greased with a thin layer of vegetable oil.

The deposited cover the dough with craquelure and put in a preheated 170-175 degree oven. Bake for about 30-35 minutes, but ensure that our craquelure is not burned, but remained the same beautiful, bright, Sunny. Sometimes I have to turn down the temperature a little bit to add. Therefore it is necessary to adjust only under your oven, as they are all different.