Description
Choux pastry is always a 100% hit in ten! I don't know a single person who would be indifferent to the éclair, the profiteroles, choux pastry or French Shu! And form, execution and content is a wide flight of fancy! My sketches on this topic has resulted in this delicate dessert! Help yourself!
Ingredients
-
Milk
125 ml
-
Water
125 ml
-
Brown sugar
1 tsp
-
Salt
0.5 tsp
-
Butter
100 g
-
Flour
150 g
-
Chicken egg
5 piece
-
Cheese
300 g
-
Yogurt
150 ml
-
Powdered sugar
50 g
-
Raspberry
300 g
-
Mint
Cooking
Prepare the necessary ingredients. Milk and water taken in equal quantities: water is responsible for the consistency of finished products, and the milk gives a beautiful rosy tint choux rings.
Combine in saucepan or ladle the milk with water, put the same butter, cut into medium cubes. Add salt and cane sugar.
I used cane sugar TM Mistral. It will give a subtle caramel note our pastry rings.
Put the saucepan on a medium heat and bring to a boil. The butter should be fully melted. Let the mixture writing a rolling boil for 2 minutes so that the oil combines with the milk mixture and the dough was not stratified during further kneading. Oil inclusions should be fine!!!
Remove the pot from the fire and one stroke is added to the mixture the sifted flour. Mix well the mixture until smooth, leaving no lumps!
Return the saucepan to the fire and with constant stirring brew the dough until it will gather in a bun, and on the bottom of the dish is not formed Golden brown. It will take another one minute.
Remove the skillet from the heat and put the dough in the bowl of a food processor to further mix. You can use a regular mixer or mix dough with a spoon. Begin to add the eggs one by one, each time vimosewa the dough until smooth, to get it fully absorbed the egg. Only then add the next.
The result is a smooth, shiny, uniform dough. Watch for consistency!!! Very liquid dough is spread out on the baking sheet and won't hold the shape! Too thick the dough will spoil the appearance Apple rings - they are covered with cracks in the baking process!
Fill pastry bag with dough and form rings on a baking tray lined with parchment or a silicone Mat. Send the product in a preheated 230 degree oven for 12-15 minutes, then diminish the temperature to 190-200 degrees and cook another 15 minutes. I do not recommend to open the oven during baking choux pastry - products will fall and will not correct flattened shape. Leave in the oven with the door open to cool down! The temperature differential may deform the ring.
Here's what a properly cooked custard ring
Fully cooled the workpiece being cut across with a very sharp bread knife.
Prepare the cream. For this we need the cheese, yogurt and powdered sugar. Choose the cheese is soft and creamy to the consistency of the cream was smooth and not grainy.
Well all blenderman! Our cream is ready!
The lower part of the custard cream ring covered with a cooking bag or a small spoon... In a circle lay out raspberries. Pre-wash the raspberries is not necessary - it should be dry, otherwise it will flow into the dessert and spoil its appearance and taste, respectively!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.