Dilute a little bit of their ribbon cakes delicious cake Chou (choux), a classic French dessert with tender cream Diplomat.
|Cooking time 120 minutes||Number of servings 10|
Craquelin is Stroitelnoe dough. Mix the flour with the sugar
Add the optional dye. It can be a part of the flour replaced with cocoa powder, then the color will be chocolate craquelin.
Cold butter cut into small pieces. The oil should be of good quality.
Add pieces of butter to the mixture of flour and sugar, as if rubbing them into the dough, but try to butter did not melt
The dye gradually disperses, it turns out that kind of dough. Roll it into a ball
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.
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.
When the oil is gone, remove from heat, gently add the flour, stirring constantly to avoid lumps. When all the flour will disperse,
Put back on medium heat - the dough should be warm. When at the bottom will be the likeness of a velvety brown, remove.
Now a little to cool the dough, to curdle the eggs. Add 4 eggs one at a time, every time
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.
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.
To get out of the freezer craquelin. Deforestation to make circles
And put them on top of the choux dough.
Finished workpiece to transfer it to a rack to cool.
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.
Remove from heat, add butter, stir. Cover with foil "in touch" and put into the refrigerator for 1-2 hours.
Cold cream vzbit to stable mass, mix with the custard part.
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.