Description
I love delicate fragrant plum, as if specially designed for fine pastries and desserts. And I really love custard cake. So I invite you to eat the tenderest air of Shu, with a thin crispy crust, fluffy, aromatic foam of custard meringues with plum halves and syrup plums, cooked with the addition of Martini. There's a lot of letters in the recipe, everything is done just for each other, and the result will delight!
Ingredients
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Butter
100 g
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Milk
150 ml
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Water
100 ml
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Chicken egg
3 piece
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Flour
150 g
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Sugar
2 tsp
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Salt
0.5 tsp
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Drain
8 piece
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Sugar
150 g
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Egg white
2 piece
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Lemon juice
2 Tbsp
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Vermouth
50 ml
Cooking
Plum wash, cut in half and remove seeds. Put in a fireproof bowl-side down and cover with half the norm of sugar. Pour in the vermouth or sweet wine and leave for three hours or four to stand.
Plum be put in the microwave and boil for 5 minutes at a power of 800 watts. Cool.
While the plums are cooling, make a custard test. Turn the oven on 180 degrees. Boil the mixture of water with milk and butter, adding salt and sugar.
In the boiling liquid pour the sifted flour in a slow stream, all the time stirring the dough and breaking up lumps. Boil the dough for a minute or two, stirring all the time a strong wooden spatula, so that it is slightly dried and beginning to lag behind the bottom and sides of the pan. Remove the dough from the heat and allow to cool to 70 degrees. To drive eggs one by one, intensively mixing the dough after each until smooth.
The still-warm dough to shift into a pastry bag with a serrated nozzle and deposited round cakes the size of an egg. It is better to transplant on a lightly oiled baking paper.
Bake in a hot oven 20-25 minutes. The door won't open!!! Cakes will rise and well browned. To give the cake to cool until warm in the oven, then remove and cool completely. Work pieces 8-10 cakes.
Remove the plums from the syrup. Syrup to measure in the amount of 100 ml, add remaining sugar and lemon juice. To put on a strong fire and boil until thick thread. At the same time to whisk in a solid foam proteins washed two eggs.
Continue beating at high speed, a thin stream pour in boiling syrup to the whites. Slightly reduce speed and beat egg whites with syrup for at least 4-5 minutes to increase the weight two times and the formation of dense shiny airy foam and cool it to lukewarm.
Cool and leave in the fridge for half an hour for complete cooling. Here is the finished foam. It turns out much more than needed for the cakes. But it's a great mix for creams or ice cream, so don't worry!
Cut the cakes with the lid a very sharp knife. Fill cakes cream to half, put half a plum and put the foam to the top.
Cover cut tops and sprinkle on top of cakes, not icing sugar as cakes are sweet enough, and dry milk of good quality.
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