After meeting the challenge for this month The Whole Kitchen, a culinary group I belong I'm going crazy looking for information to do my best , we have to get to Saint Honore cake (easy thing in my opinion) first thing in the Choux paste I have not ever done and I'm certain fear, on the other side of the assembly is achieved by gluing each caramel profiteroles and seems to be an easy task and another that we have to get a good presentation, in addition to "set" the cake is beautiful ... so do what you can, as I will show you the result.
The cake is I will give to a friend of mine, Sandra, who is his birthday this month, the truth is that I'm pretty empty because I have adopted in May and I have exams in June (you know, plan Bologna ), a few months (say in February, and will public things) I joined a few courses in Graphic Design by INEM and I have called recently, all, I start the course later this month, when it also presents the challenge so I plan to have it for the birthday of my friend on 19, to see if I succeed!
Yesterday I started to make a loaf Brioche, with these cold surges as they'd rather bake, I started making the dough that I done today, I have given way to Switzerland and have been very rich, maybe a little bland In my family we are very confectioners and have reproached me, next time add more sugar. Still, the texture, taste and smell is authentic Swiss mass has also been soft and have not been hardened as it happened other times ... I have the recipe from the book "The Bread Baker's Apprentice" by Peter Reinhart, made the second variation which is a reasonable amount of butter.
For the sponge:
65 grams bread flour
6 grams of lyophilized yeast
whole milk 120 ml of warm (32 - 38 º)
For the dough:
5 large eggs, lightly beaten (235 gr.)
390 grams of bread flour 9 grams
salt 230 grams of butter at room temperature
35 grams of sugar (if you like sweet throw in a poc more)
1 beaten egg for shine.
mass if you have a food processor is pretty easy to work, if not (like me) because you let the arm is a mass jajaja superpegajosa and difficult to work, but hey it was worth.
The first step is to make the sponge, mixing all the ingredients and letting it stand for 40 minutes at room temperature, when grown and ready bubbly. This mass
'll add the eggs slowly when integrated will add the flour with the baking powder, salt and sugar which we mixed in another bowl, work the dough with a wooden spoon until smooth, then you gradually add the butter until it is too integrated.
The following will refrigerate the dough overnight covered with film (or at least 4 hours.) The next day we will draw the cold mass and making the work rolls, if we see a lot of sticks again put in the fridge a few minutes, once facts are painted with egg and put in the oven at 180 º until golden brown . Then let cool on a rack at least 20 minutes before serving.
I hope you like the recipe, and enjoy! Encourage you to leave me a comment if only you come over here, I'll be grateful! ! a greeting.
Marta
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