Dessert "Paris-Monaco-New York"

Description

Dessert "Paris-Mona co-new York". Stunning recipe yeast baking from "Great cooking book of Alain Ducasse," section "Desserts and confections", author Frederick the Robber.

Ingredients

Milk

250 ml
Yeast

1 tsp
Chicken egg

2 piece
Yolk egg

2 piece
Salt

0.5 tsp
Sugar

60 g
Butter

100 g
Flour

550 g
Milk

200 ml
Yolk egg

2 piece
Sugar

3 Tbsp
Corn starch

30 g
Butter

3 Tbsp
Vanilla

0.5 g
Butter

400 g
Yolk egg

110 g
Powdered sugar

100 g
Milk

125 ml
Egg white

2 piece
Sugar

100 g
Citric acid
Water

50 ml
Glucose syrup

250 g
Orange juice

150 ml
Flour

250 g
Butter

250 g
Flour almond

250 g
Powdered sugar

250 g

Cooking

Milk to heat and dissolve yeast in it from TM SAF - moment.

Add salt, eggs and yolks. Mix with sifted flour.

Well vymushiv the dough, add in three soft butter.

Cover the dough with cling film and leave for proofing for 1-1.5 hours.

Ready for cutting divide the dough into 3-4 parts.

Formed into baguettes and put the dough in a cylindrical shape. *For baking bread cylinders I used cans of canned food. There's one with bottom the other without. Putting on each other, wrapped them in foil and tied with a string. Shape size: long =20 cm, diameter=7.5 cm Bake baguettes or bread cylinders in a pre-heated oven to 180 deg., in about 30 minutes.

Almond crumb. Of these products knead the dough. To put it into shape and leave to rest for the night on the table. The next day bake in the oven at 165 gr. preferably with a fan, to light cream color. Prepared almond cake cool and chop (to break), but not small.

Citrus marmalade (or jam). He we will need for a layer of brioche. The method of preparation of marmalade I described here: http://www.povarenok .ru/recipes/show/966 55/

Impregnation brioche. Syrup Boma to connect with citrus juice and water. Store in the refrigerator. *Baume syrup is a simple syrup made from sugar and water in a ratio of 1:1.

Custard. Milk boil with the vanilla, whip the egg yolks with the sugar into foam.

Enter the yolks into the hot milk, stirring intensively. To put the cream on the fire and brewing. Remove from heat, cover surface with foil, allow to cool. Then enter the butter.

The butter cream. Whip the egg yolks with the icing sugar, add the milk.

Butter to drive, to connect with milky yolk weight and good again to drive until smooth.

In the end, add 100 gr. meringue, stir until enterprises.. to Clean the refrigerator. * The cream is also an Italian meringue, I used a Swiss meringue. The method of preparation can be found here: http://www.povarenok .ru/recipes/show/104 593/

Assembling the dessert. The baguette cut edges and with a knife-saw blade to remove the peel, as from a tree trunk. *In General it must be removed without any incision, but I cut for convenience.

The pulp cut into four equal parts.

Each layer, soak with syrup. The bottom layer of fluff marmalade. Put the syrup-soaked second layer and sandwiching custard. Next again to coat with marmalade and cover the last layer of impregnated.

The inner part of the peel fluff butter cream and wrap it in pastry with filling. Wrap cylinder wrap or paper, and remove for 30 minutes in the cold.

Then, to get out of the cold and coat the cakes on all sides with butter cream and sprinkle almond flakes. Again clean in the cold for 30 minutes.

Before serving dessert, sprinkle with icing sugar. Nice!!

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