CAKES WITH SHU cracelures and chocolate creams.

CAKES WITH SHU cracelures and chocolate creams.

For krakelina:
– 60 g of sugar,
– 60 g of butter at room temperature,
– 40 g flour
– 20 g of cocoa powder.
For the choux pastry:
– 100 ml of milk,
– 100 ml of water,
– 100 g butter,
– 140 g flour
– 4 eggs
– A pinch of sugar,
– a pinch of salt.
For the cream:
– 100 g of dark chocolate,
– 70 grams of cream 33-35%.

Krakelin Oil room temperature, mixed with sugar, flour and cocoa powder in a bowl. Rub the spatula to the state of soft dough. Put it between two sheets of parchment and roll out the layer thickness of 1-2 mm. Put in the freezer for 1 hour minimum.

Choux pastry: Heat oven to 180 degrees. The dipper combine water, milk, oil, sugar, salt. Bring to a boil, add the flour all at once. Quickly interfering keep weight on the fire until it ceases to keep up with the walls of the pan. Remove from heat, cool for 2-3 minutes, add the eggs one at a time, stirring well after each. Put the dough into a pastry bag with a round head, and otsadit balls on a baking paper lined with baking a diameter of 3-4 cm. Get krakelin frozen out of the freezer, cut circles with a diameter of 4-5 cm.

Put them on the cake. Put in the oven for 30-35 minutes. In no case do not open the door, or custard fall off! Ready-made cakes for 5-10 minutes in reserve the oven off. Then we pull out. Make a thin knife punctures that steam to escape. Let cool completely. Carefully cut off the top (third) part, fill with cream and cover with lid.

Cream: Cream, bring to a boil, cover broken chocolate. Stir well until smooth. Put in the fridge for a couple of hours. Frozen cream with a mixer beat well.

пирож шу

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