2020-08-13 / test@t

Shu cakes with Crackelin dough, Diplomat custard and fresh raspberries

Small custard pastry cakes in the form of balls with a crispy sugar-sandy "top" and a delicate center of silky creamy Diplomat custard, supplemented with fresh raspberries - the time spent on their preparation fully pays off with an excellent result.

Ingredients

1. For choux pastry:
butter 82.5% fat (from natural cream) 50 gr.
salt about 2-2.5 gr.
granulated sugar about 2-2.5 gr.
cold (preferably filtered) water 125 ml
wheat flour of the highest grade 75 gr.
2 medium eggs (total weight about 130 gr.)
2. For shortcrust pastry "Krakelin":
butter 82.5% fat (from natural cream) 25 gr.
white granulated sugar 28 gr.
natural vanilla sugar ⅓ tsp.
wheat flour of the highest grade 30 gr.
3. For Diplomat custard:
pasteurized milk 3.2% fat 250 ml
white granulated sugar 60 gr.
natural vanilla sugar 2 tsp without a slide (about 7 gr.)
1 medium egg (weighing about 65 gr.)
corn starch 20 gr.
butter 82.5% fat (from natural cream) 100 gr.
cream 33% fat 200 gr.
4. For decoration:
fresh raspberries 20 pcs.
fresh mint leaves (optional)
zest of 1 small lime (optional)

STEP-BY-STEP COOKING RECIPE

Step 1

In advance (about 1 hour before making the choux pastry), remove the eggs from the refrigerator, and about 30 minutes before the butter for the "Crackelin" dough, and leave it all at room temperature to warm up.

Step 2

Start making the Crackelin dough. To do this, measure in a small glass bowl with a volume of about 1 liter or whatever you have, the amount of granulated sugar, vanilla sugar and premium wheat flour required for the recipe. Put slightly softened butter there and rub quickly with your hands until smooth to form a lump of dough. Mash it along the bottom of a bowl, cover it with plastic wrap and refrigerate at 5-6 ° C until use.

Step 3

Immediately start making the choux pastry for Shu cakes. In a separate container, sift through a fine sieve the amount of wheat flour required for the recipe and set aside for now.

Step 4

Put cold butter for choux pastry, salt, granulated sugar in a metal saucepan with a thick bottom with a volume of about 2 liters. Pour cold (preferably filtered) water there and put everything on medium heat. While stirring occasionally with a spoon, bring the contents of the pan to a boil (be careful, the oil will splatter!). Then remove the pan from the heat (you do not need to turn off the fire: reduce it to the minimum) and put it on the table. Pour all the flour measured in step 3 into a saucepan immediately. Stir in liquid ingredients quickly with a tablespoon. Then return the pan to the heat and, constantly stirring and kneading the dough with a spoon, bring it to the consistency of a homogeneous thick "mashed potatoes" and a white "film" appears on the bottom of the pan. The whole process can take several minutes. Then remove the pan from the heat and, without covering anything, let the contents cool on the table to 40-50 ° C (at this temperature it is tolerable to hold the dough in your hands), stirring it vigorously and kneading it with a spoon from time to time. The process can take 7-10 minutes.

Step 5

Prepare a mixer with beaters for yeast dough. When the dough has cooled to the desired temperature, break the eggs into the mixture one at a time, stirring them in with a mixer each time until the mass is completely homogeneous. The finished choux pastry should "hang" from the whisk and be stringy. Remove the rest of the dough from the beaters, then cover it in a saucepan with plastic wrap "in contact", and then a saucepan lid and let it cool completely at room temperature.

Step 6

While the choux pastry is cooling, remove the bowl of craquelin dough from the refrigerator. Place a lump of dough between two layers of non-stick parchment, after giving the first the shape of a rectangular block, and roll it out with a rolling pin into a layer 1.5-2 mm thick. Remove the rolled "craquelin" dough in parchment in the freezer (at a temperature of -18 ° C), placing it on a flat surface for 18-24 hours until use.

Step 7

Put the pot with completely cooled choux pastry for Shu cakes in the refrigerator at a temperature of 0-6 ° C for 18-24 hours.

Step 8

Now you can make a blank for the Diplomat cream. To do this, measure in separate containers required according to the recipe: milk, sugar with vanilla sugar and starch.

Step 9

In a metal saucepan with a thick bottom with a volume of at least 2 liters, use a hand whisk to whisk the egg with the measured granulated sugar and vanilla sugar until fluffy. Add starch to them and beat everything thoroughly again. Set the pot aside.

Step 10

Pour the milk from a measuring container into a metal saucepan or aluminum dish, put on a low heat and heat until warm (you can gently control its temperature with your finger). Then remove the container with milk from the heat (do not turn off the fire).

Step 11

Stirring the egg-sugar-starch mixture continuously, pour the warmed milk into it. Then place the saucepan with the resulting mixture on low heat and cook, stirring constantly with a whisk, until bubbles appear and thicken. The cream is ready if a persistent embossed mark remains on the surface from the corolla (see photo). Then turn off the fire immediately.

Step 12

Measure out the amount of cold butter required for the prescription cream, cut it into small pieces, put it in the cream and whisk it quickly and thoroughly until smooth.

Step 13

After a couple of minutes, close the finished cream with plastic wrap "in contact" (pressing it tightly to the surface of the cream), also close the pan with a lid and cool completely at room temperature. After that, put the cream blank in the refrigerator at a temperature of 0-6 ° C for 18-24 hours.

Step 14

The next day, 3 hours before baking the custard cakes, finish the cream (so that it has time to cool well in the refrigerator by the time the cakes are assembled). To do this, cover a large bowl of about 3.5 liters for whipping cream with plastic wrap (so that germs do not get into it) and put it in the freezer for cooling (so that the cream is better whipped in it). Shake the package of cream well to mix the contents evenly. Remove the whipping bowl from the freezer (if you wish, install it additionally on a flat refrigerant, if you have one, or in a larger bowl with ice), remove the polyethylene from it and pour the required amount of cream into it (I measure them on the scales ). Beat the cream with a mixer with regular beaters, first at low speed to avoid splattering the contents of the bowl, and then gradually increase it until a thick, thick cream forms. When the cream thickens well, and relief grooves appear on their surface, put the custard blank from the refrigerator to them. Mix everything quickly with a mixer until smooth. As a result, the cream should have a relief surface and adhere well to the corollas. Cover the bowl of cream with plastic wrap and refrigerate at 0-6 ° C until use.

Step 15

After that, start baking the choux cakes. To do this, turn on the oven and heat it to number 4 (about 200 ° C). Line a large baking sheet for baking rolls (28 × 38 cm) or another one that you have in stock with non-stick paper (you do not need to make sides). Prepare a 3.5 cm craquelin cutter.

Step 16

Remove the choux pastry dough from the refrigerator and mark a 2-part division on its surface. On a baking sheet, at a great distance from each other, lay out in a checkerboard pattern (for better air circulation and since cakes greatly increase in volume during the baking process) blanks from one of the parts of the dough (how much will fit), using about ⅓ st. spoons (12-13 gr.) of choux pastry (I prefer to hang the pieces on the scales). On a baking sheet of the above size, I included 10 pieces. Put the rest of the choux pastry back into the refrigerator in a saucepan, covered with a lid, until further use.

Step 17

Then, wetting your finger with water, smooth the surface of the workpieces, giving them a rounded shape with a diameter of no more than 3 cm.

Step 18

Remove the craquelin dough from the freezer, let it warm up for a couple of minutes (so that it does not crumble when working with it) and use a circular cut to make circles, which, when ready, put them on the custard cakes, lightly pressing them on top with your finger. Remains of "krakelin", which by this time will become soft and plastic, reassemble in a lump and roll into a layer as described in item 6 and put into the freezer before use.

Step 19

Put a baking sheet with future cakes in the oven and bake at number 4 (about 200 ° C) for about 15-20 minutes, then reduce the temperature to 3.8 (about 185 ° C) and bake for another 15-20 minutes until tender (a significant increase blanks in volume and light golden color of their top and sides). Or, in accordance with the recommendations in the instructions for your oven for baking choux pastry. Most of the recipes I know say that you cannot open the oven door during the entire baking process, but my oven is old, gas, it heats up unevenly, so after about 20 minutes, when the blanks have greatly increased in size and slightly gilded, I still turned the baking sheet the other side, and at the same time nothing terrible happened to them (several cakes from the same batch settled a little, but when I put them in the oven again, they regained their shape).

Step 20

Remove the finished custard cakes from the oven and then gently pierce them with a toothpick in several places (if the holes quickly "tighten", repeat the procedure) so that excess steam and moisture come out of the cakes.

Step 21

Allow the cakes to cool for 10 minutes on a baking sheet, then transfer them to the table together with the paper, and put the non-stick parchment on the empty baking sheet again and repeat everything that is indicated in paragraphs. 15-20.

Step 22

When the shu cakes with the craquelin dough have cooled, you can fill them with cream and decorate. To do this, lime, if you use it in a recipe, wash it with warm running water and soap, dry it with a paper towel. Rinse and dry the mint; Sort out the raspberries, lightly rinse in a bowl of boiled water and also lightly dry with a paper towel.

Step 23

Gently take one cake at a time and, gently pressing it on top with your palm, cut the "cap" of the cake with sawing movements with a sharp knife with a serrated edge to cut bread at a height of ⅔ of the cake parallel to the table surface. Then, using a punching hole Ø 3.5 cm, trim the resulting "hat".

Step 24

Put chilled Diplomat cream into a culinary bag or culinary syringe with a star attachment and squeeze it into the cavity of each cake (if you don't have a bag or syringe, fill the cakes with cream using a regular spoon). On top of the cream, place one raspberry in each cake and sprinkle with finely grated lime zest if you use it in the recipe. Cover the top of the cake with a craquelin dough cap and stick a small mint leaf on the side (optional). You can serve cakes to the table. Enjoy your meal!

Preparation time

24h

Cooking time

3h 30m

Servings

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