Shu custard cakes with violet krakelinom - how to cook a cake Shu in the home, the classic recipe with a photo

Preparation of French cake with violet Shu krakelinom can seem pretty complicated process. But this is not the case if you know what and how to do it. Just follow all the advice, set out in the recipe step by step with photos. And you, I am sure, soon there will be exactly the same cake with a slight French flavor.

To prepare a delicious dessert, we need:

• 1 serving butter cream based cream Patiser;
• 1 serving krakelina + 1 teaspoon violet syrup.;
• 1 cup (volume 250 ml) with warm water;
• 1 cup (volume 250 mL) wheat flour / s;
• 120 grams of 72% butter;
• 4-6 pieces of eggs.

How to cook a cake Shu home

We begin to prepare a brewing test. To do this, we must take a pot that has a thick bottom and a wooden blade with a long handle. Whisk to work does not work, as all the dough at the time of infusion is inside the corolla, and get it out to be problematic. Now, pour the water into a saucepan, drop the oil into her pieces. As for oil, its temperature is not in this recipe no importance and it can be easily replace margarine 82%. We put everything on fire and boil the process forward. Bates fire.

Pour the flour into a pan of boiling oil and water, and begin to actively rotate the spoon in a circle so that all the batter evenly brew and linked in one lump. With no fire shoot at this point. Flour has time to unite with the main mass and welded. It takes usually about one minute. At the bottom should form a thin film on the test. You can now remove from heat and cool slightly dough.

We shift choux dough in the bowl of the mixer. It should be at a temperature not higher than 50 ° C, so as not to boil eggs. Set the blade to mix the dough and one introduce eggs. Hammered one egg - stir. Only then we enter the second egg.

In the photo I showed how even a stiff dough I got, although I have added 4 eggs. This is not the right consistency of dough for cakes. We should also add the eggs.

Here is the correct consistency is choux pastry. It slowly flows from the continuous ribbon of the blade in the bowl. I go every time a different number of eggs, from 4 to 6. It is entirely dependent on the flour that I use when mixing.

With the help of a pastry bag cake is deposited on the baking paper.

When I was preparing krakelin for these cakes, then add 1 tablespoon of the ice violet syrup. We get ready orris krakelin out of the freezer and put on the deposited cake. How do I krakelin described in detail in a separate recipe, which you can click on the link in the ingredients.

Immediately already put them into a hot (180 ° C) oven. Otpekat need almost 40 minutes. Time must be controlled, since all of the oven is different. Correctly otpechennye cakes should grow and become lush and krakelin must crack on the surface. They need to cool on a wire rack.

Cooled cakes Shu with violet krakelinom fill with butter cream based cream Patiser. Reference to the preparation of the ingredients.

Cream enter inside cakes using a pastry bag and a thin nozzle.

It's time to call all the tea. Baked at home with choux pastry Shu krakelinom and creamy custard Patiser will give you pleasure and cheer up. Enjoy your tea! ????