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Cake "Shu"

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Cake "Shu"

Dilute a little bit of their ribbon cakes delicious cake Chou (choux), a classic French dessert with tender cream Diplomat.


Cooking time120 minutes Number of servings10

Ingredients for Cake "Shu"




Step-by-step instruction of cooking Cake "Shu"


Step 1

Craquelin. 
Craquelin is Stroitelnoe dough. Mix the flour with the sugarCraquelin.
Craquelin is Stroitelnoe dough. Mix the flour with the sugar


Step 2

Add the optional dye. It can be a part of the flour replaced with cocoa powder, then the color will be chocolate craquelin.Add the optional dye. It can be a part of the flour replaced with cocoa powder, then the color will be chocolate craquelin.


Step 3

Cold butter cut into small pieces. The oil should be of good quality.Cold butter cut into small pieces. The oil should be of good quality.


Step 4

Add pieces of butter to the mixture of flour and sugar, as if rubbing them into the dough, but try to butter did not meltAdd pieces of butter to the mixture of flour and sugar, as if rubbing them into the dough, but try to butter did not melt


Step 5

The dye gradually disperses, it turns out that kind of dough. Roll it into a ballThe dye gradually disperses, it turns out that kind of dough. Roll it into a ball



Step 6

And lay between two sheets of parchment. Roll out to a thickness of 2-3 mm. And put into the freezer for 20-30 minutes.And lay between two sheets of parchment. Roll out to a thickness of 2-3 mm. And put into the freezer for 20-30 minutes.


Step 7

Choux dough. 
Here America I will not open, the dough standard. In boiling water add butter, salt and sugar. Yes, I know - a classic recipe for this no, the dough should be fresh, but we like it that way.Choux dough.
Here America I will not open, the dough standard. In boiling water add butter, salt and sugar. Yes, I know - a classic recipe for this no, the dough should be fresh, but we like it that way.


Step 8

When the oil is gone, remove from heat, gently add the flour, stirring constantly to avoid lumps. When all the flour will disperse,When the oil is gone, remove from heat, gently add the flour, stirring constantly to avoid lumps. When all the flour will disperse,


Step 9

Put back on medium heat - the dough should be warm. When at the bottom will be the likeness of a velvety brown, remove.Put back on medium heat - the dough should be warm. When at the bottom will be the likeness of a velvety brown, remove.


Step 10

Now a little to cool the dough, to curdle the eggs. Add 4 eggs one at a time, every timeNow a little to cool the dough, to curdle the eggs. Add 4 eggs one at a time, every time


Step 11

This well pomeshivaya that the mass was homogeneous. And only then add the next egg. Next, I add eggs in halves. That is, take an egg, stir it into a bowl and add half. Today it took me 4.5 eggs. You never know, though I always use eggs category "O", they are still always different.This well pomeshivaya that the mass was homogeneous. And only then add the next egg. Next, I add eggs in halves. That is, take an egg, stir it into a bowl and add half. Today it took me 4.5 eggs. You never know, though I always use eggs category "O", they are still always different.


Step 12

The finished dough must be a little draining with the blades. If you add too many eggs, the dough will be runny, the cakes will not be of the desired shape. The complexity of this test is that it does not correct with addition of flour, because flour is brewed. And if you have the dough is too liquid, the only way is to get a new portion of dough and mix with nepoluchitsya.The finished dough must be a little draining with the blades. If you add too many eggs, the dough will be runny, the cakes will not be of the desired shape. The complexity of this test is that it does not correct with addition of flour, because flour is brewed. And if you have the dough is too liquid, the only way is to get a new portion of dough and mix with nepoluchitsya.


Step 13

To get out of the freezer craquelin. Deforestation to make circlesTo get out of the freezer craquelin. Deforestation to make circles


Step 14

And put them on top of the choux dough.And put them on top of the choux dough.


Step 15

Finished workpiece to transfer it to a rack to cool.Finished workpiece to transfer it to a rack to cool.


Step 16

Cream Diplomat. 
To the milk add the contents of part of the vanilla pod (you write part, because everyone has different tastes), bring to the boil, leave to infuse for 10 minutes. Mix the eggs with sugar and starch. Gradually pour the milk through a sieve, return to stove, cook until thick.Cream Diplomat.
To the milk add the contents of part of the vanilla pod (you write part, because everyone has different tastes), bring to the boil, leave to infuse for 10 minutes. Mix the eggs with sugar and starch. Gradually pour the milk through a sieve, return to stove, cook until thick.


Step 17

Remove from heat, add butter, stir. Cover with foil "in touch" and put into the refrigerator for 1-2 hours.Remove from heat, add butter, stir. Cover with foil "in touch" and put into the refrigerator for 1-2 hours.


Step 18

Cold cream vzbit to stable mass, mix with the custard part.Cold cream vzbit to stable mass, mix with the custard part.


Step 19

The workpiece to cut off the top, better to do it with a knife, nail file. Fill them with cream, close lid, and decorate as desired.The workpiece to cut off the top, better to do it with a knife, nail file. Fill them with cream, close lid, and decorate as desired.