Whole
Dulce kitchen in its proposal for the month of June we invited to prepare a classic French pastry, the Saint Honore Cake. We
Release! my sister has made me blog header, which I appreciate greatly. Soon I hope to make, and I'm doing a graphic design course, learning Photoshop, Indesign and some other layout program, this is what led me to write so little in recent days, I hope to get soon to do something quietly that I have found that in the kitchen that the rush is never good. Still do not know when I'll be able to update again because I'll be around days without internet so you may leave this necessarily forgotten for a while ...
Release! my sister has made me blog header, which I appreciate greatly. Soon I hope to make, and I'm doing a graphic design course, learning Photoshop, Indesign and some other layout program, this is what led me to write so little in recent days, I hope to get soon to do something quietly that I have found that in the kitchen that the rush is never good. Still do not know when I'll be able to update again because I'll be around days without internet so you may leave this necessarily forgotten for a while ...
Well, what we, today is the day that the proposals are sweet The Whole Kitchen for this month we had to get a Saint Honore cake, we could modify the original recipe but we should keep the essence of the cake, ie, the puff pastry and choux paste, in my case I developed an original Saint Honore cake with cream Chiboust but I made a small change, the profiteroles were filled by chocolate chantilly .
The recipe consists of three parts: one hand
choux dough, the recipe I took the book Essentials of Baking
125 ml whole milk 125 ml water
90 grams of butter
unsalted 1 / 4 teaspoon salt
155 gr.
purpose flour 4 large eggs
In a saucepan mix milk, water, butter and salt and cook until it boils, when butter is mixed, remove the pan from heat and add the flour all at once, stirring vigorously with a wooden spoon until everything is mixed and put it back in the fire stir until the mixture separates the walls of the bucket. Remove and let cool for 3, 4 minutes.
Meanwhile in a small bowl whisk egg, then incorporate them into the dough until smooth, do the same with the rest of eggs and will get a slightly sticky dough, put it in a sleeve with a 5mm nozzle and we pqueñas balls on a cookie sheet, flatten with fork dipped in cold water and we put in the oven at 180 º for 10-15 min, then back off a bit and bake 10-15 min otrs. Before we leave them out altogether about Minutillo inside the oven with the door open.
out of the oven at the tip punctured with a fork and then let them cool.
Chiboust Cream (recipe given by The Whole Kitchen)
250 ml milk 4 eggs
240 gr.
sugar 20 gr. cornstarch 3 sheets of gelatin
90 ml of water 1 tsp. vanilla extract Beat yolks
with half the sugar until the mixture whitens and thickens, then add the cornstarch and whisk until incorporated. Now gradually add the milk, which have warmed almost to boiling, and mix vigorously until dough leaves us with a smooth and without lumps. Cover with a clear film and leave to cool. While
prepare the meringue, so it will beat the egg whites until firm, then add the sugar gradually while beating, continue beating until whites are firm and dry.
Now we take our initial preparation, we add the vanilla and beat, continue to add the dissolved gelatin and incorporated into the dough and ended up adding the meringue carefully, to fully integrate the mass and that we have a smooth dough.
chocolate whipped cream
125 ml of
whipping cream 2 tablespoons cocoa 1 tablespoon sugar
Beat cream with sugar and whipped when you add the cocoa.
Sweet:
50 ml water 200 g
sugar Put the water and sugar in a saucepan stirring until the caramel is formed.
I bought puff pastry dough, then explain how to assemble the cake:
Cut the pastry into a circle about 22 cm in diameter, bake the puff pastry choux.
then profiteroles filled with whipped with a hose and nozzle finite (which we used to make profiteroles serves). Do we dip the caramel and profiteroles on the one hand, the left face down in a pan or silicone mat (something that does not stick) then took off and repeat the operation on the other side of the profiteroles, but this time pasting pastry around a side by side. When cool fill the pastry with cream and decorate Chiboust the inside of the cake. And that's it!
The cake was made for the birthday of a friend of mine who was a costume party as I am a little busy lately I had to do the evening of the party, I dress up so well. why not give me time to make good photos before we comiésemos the cake as it was my idea, but hey, I liked it, ate it entirely and that's all I stay (and how well we had in the party)
choux dough, the recipe I took the book Essentials of Baking
125 ml whole milk 125 ml water
90 grams of butter
unsalted 1 / 4 teaspoon salt
155 gr.
purpose flour 4 large eggs
In a saucepan mix milk, water, butter and salt and cook until it boils, when butter is mixed, remove the pan from heat and add the flour all at once, stirring vigorously with a wooden spoon until everything is mixed and put it back in the fire stir until the mixture separates the walls of the bucket. Remove and let cool for 3, 4 minutes.
Meanwhile in a small bowl whisk egg, then incorporate them into the dough until smooth, do the same with the rest of eggs and will get a slightly sticky dough, put it in a sleeve with a 5mm nozzle and we pqueñas balls on a cookie sheet, flatten with fork dipped in cold water and we put in the oven at 180 º for 10-15 min, then back off a bit and bake 10-15 min otrs. Before we leave them out altogether about Minutillo inside the oven with the door open.
out of the oven at the tip punctured with a fork and then let them cool.
Chiboust Cream (recipe given by The Whole Kitchen)
250 ml milk 4 eggs
240 gr.
sugar 20 gr. cornstarch 3 sheets of gelatin
90 ml of water 1 tsp. vanilla extract Beat yolks
with half the sugar until the mixture whitens and thickens, then add the cornstarch and whisk until incorporated. Now gradually add the milk, which have warmed almost to boiling, and mix vigorously until dough leaves us with a smooth and without lumps. Cover with a clear film and leave to cool. While
prepare the meringue, so it will beat the egg whites until firm, then add the sugar gradually while beating, continue beating until whites are firm and dry.
Now we take our initial preparation, we add the vanilla and beat, continue to add the dissolved gelatin and incorporated into the dough and ended up adding the meringue carefully, to fully integrate the mass and that we have a smooth dough.
chocolate whipped cream
125 ml of
whipping cream 2 tablespoons cocoa 1 tablespoon sugar
Beat cream with sugar and whipped when you add the cocoa.
Sweet:
50 ml water 200 g
sugar Put the water and sugar in a saucepan stirring until the caramel is formed.
I bought puff pastry dough, then explain how to assemble the cake:
Cut the pastry into a circle about 22 cm in diameter, bake the puff pastry choux.
then profiteroles filled with whipped with a hose and nozzle finite (which we used to make profiteroles serves). Do we dip the caramel and profiteroles on the one hand, the left face down in a pan or silicone mat (something that does not stick) then took off and repeat the operation on the other side of the profiteroles, but this time pasting pastry around a side by side. When cool fill the pastry with cream and decorate Chiboust the inside of the cake. And that's it!
The cake was made for the birthday of a friend of mine who was a costume party as I am a little busy lately I had to do the evening of the party, I dress up so well. why not give me time to make good photos before we comiésemos the cake as it was my idea, but hey, I liked it, ate it entirely and that's all I stay (and how well we had in the party)
Take well to present a group of my colleagues: they are great, are called You Do not Know me and recently filed their first EP.
And that's being played on acoustic! with much cooler electric
jejej .. Hope you like it and by expressing !!!¡¡ that this is it! A big salute to all who pass through here.
Marta
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