I decided to bake a birthday cake my godfathers. Never before did not do it, so much worry and preparation took a little longer than I expected. But the result was worth my time and effort I spent on its preparation.
Cake "Saint-Honore has haunted me for two months, but there was no suitable occasion to cook. But now, a good time and I excitedly began for the triumph of French pastry arts.
Let's start with shortcake and ingredients to it:
120 grams of flour
75 grams butter (cut into cubes)
25 grams of powdered sugar
1 egg
Mix the icing sugar with the flour.
Add the butter and egg and knead the dough.
Kneading is necessary quickly, so that the dough does not melt.
Dough wrap with cling film and send in the refrigerator for 30 minutes.
Next, make the dough for profiteroles or just puff pastry.
We need:
150 grams of flour
4 eggs
pinch of salt
300 ml of cold water
120 grams of butter
For the lubrication of rolls:
1 egg
2 tablespoons milk
Sift flour with salt twice.
Boil the water and oil in a saucepan.
Pour into a saucepan once all the flour with the salt. Do not remove from heat, mix the dough with a wooden spoon. The dough is ready when it is away from the walls of the saucepan.
Give the dough to cool for about 15 minutes then introduce eggs into the dough at a time. Whenever necessary knead until homogeneous and smooth.
Put the dough in a plastic bag, floured, and send it in the fridge for 30 minutes.
Getting baking dough. Immediately put to warm up the oven. We need 200 degrees. Start with shortcake. Roll out the dough on a baking paper, you desired diameter. I was 30 cm. Prick cake is often a fork.
Top squeezing circle choux dough. You can shift into a pastry bag, so it will be neater and easier, but I was too lazy, I made a hole in the bag and squeezing the dough out of it.
Bake 30 minutes until golden brown.
Now turn profiteroles.
Also squeezing of a bag or plastic bag directly from the dough. Should get about 16 rolls, 4-5 cm in diameter.
Lubricates the egg with the milk and put bake.
Oven for 20 minutes. Once profiteroles become a pleasant golden color, take them out, pierce a hole in the ground and give cool.
Prepare cream profiteroles.
We need:
300ml double cream
vanilla sugar
I have used a thickener for cream to surely.
Just whisk the cream with the vanilla sugar until peaks. Me in the cooking process even had the idea, rub back dark chocolate. Cream was amazing!
The resulting cream fill profiteroles. There could not do without the pastry bag.
Prepare caramel.
We need:
240 grams sugar
100 ml water
Dissolve sugar in water and cook until golden caramel
Cakes dipped in caramel and is mounted on the brewing ring on shortcake.
For decorative cake caramel portion spoon out onto a silicone mat or just on the table, to congeal.
Prepare the filling of the cake.
We need:
220 grams of sugar
5 egg yolks
pinch of salt
5 proteins
70 grams of flour
750 ml of hot milk (heated milk with vanilla bean or vanilla packaged)
1 tablespoon gelatin (dissolve in 2 tbsp. L of cold water)
Beat 5 egg yolks with 190 grams of sugar.
Shunt flour and a pinch of salt. Pour in a lot of hot milk, cook for 2 minutes, stirring constantly.
Shunt cream gelatin and leave until cool.
Proteins whisk with the remaining sugar until peaks and introduce them into the cooled cream.
In the center of the cake spread the cream. Put the cake in the refrigerator to harden properly.
Decorate a cake with caramel. (I've got it all sank. I was in a hurry and did not give the cake is completely cool.)
The cake came out amazingly delicious! All guests loved it. Culinary inspiration to you!
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