Cakes, recipe, baking, pastry, cooking

Bush, who believes the majority of French pastry, it is not just a cake and not just a French invention.

Bush has several values in the culinary dictionary

officiers de la bouche – the palace kitchen staff from the chef to the last Povarenkov;
bouchee – popular French snack “one bite” and not necessarily sweet. This is a small sand tarts or tartlets puff pastry with a wide range of fillings;


bouchee -pirozhnoe biscuit, cooked in a mixture of a mixture of wheat flour and potato starch, in the form of a round bun, sandwiched jelly or cream;


and finally, the bush of the Russian confectionery coated with chocolate, soaked with brandy syrup and saturated with a gentle cleanser.

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Recipe of the “bush” can be found in cookbooks or Soviet official compilations of recipes for confectionery, where everything is stated in grams to the nearest one! What are the main secrets of this special biscuit dough?
The flour mixed with starch and quantitative superiority of proteins over the yolks. One of the oldest recipes for cakes bush require 14 eggs, and in the manufacturing process instructions, all calculations are for 1 kg of flour! Too much for the first experiment, so we will try to repeat a favorite cake at home, slightly adapted recipe.



For the dough

7 protein
5 egg yolks
3 tablespoons flour and potato starch
3 tablespoons sugar (heaped)
1 tablespoon lemon peel
a pinch of salt
vanilla essence

2 egg yolks
½ st. Sahara
60 ml of milk
200-250 g of butter

100 g of dark chocolate
1 tablespoon butter
1 tbsp. l. Sahara

Sugar 100 g
60 ml of water
1 tablespoon liqueur or brandy

Cooking method:

Eggs separated into yolks and whites. Protein whisk in a solid foam with a pinch of salt, whisk the egg yolks with sugar and essence. To the yolks add the mixture of flour and starch and mix thoroughly, portions add the beaten egg whites and carefully mix.
Pour the dough pastry bag and to transplant on a baking paper lined baking cakes of the dough. That they were neat and uniform, pre-draw (on the reverse side of the paper) circles with a diameter of 6 cm at a distance from each other by at least 3 cm.
Bake the biscuits for 15-20 minutes in a preheated 170-180 degree oven.

The finished biscuits must be given not only good to cool down, but also “walk” for 2-3 hours. Then, soak the cake syrup from the inside. Boil the syrup of sugar and water – let it boil, cook over low heat for 5 minutes, then cool slightly and pour brandy.
Prepare the cream: Beat the egg yolks with sugar, pour the milk and allow to boil in a water bath and boil down to the consistency of cream of wheat. Good, cool and beat up with butter. Prepare the glaze: in a water bath to melt the chocolate, add the butter with the sugar, a little cool. Merge cream sponge cakes in pairs and applied to the surface a little warm glaze.

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