Christmas cake choux dough Herringbone - how to make a New Year cake made of choux pastry, a step by step recipe photos
The main attribute of the New Year holidays is, of course, the Christmas tree. On the festive table cake choux pastry with caramel topping Herringbone take pride of place on the right and will be a favorite of attention in the New Year's Eve. In a step by step recipe I have described and shown in the photo, how to cook a delicious edible Christmas tree, which is covered with a crunchy caramel. Good holidays to all and a Happy New Year!
- 1 serving profiteroles;
- 1 portion of the praline hazelnut.
For the sponge cake:
- 5 large eggs D-0;
- 240 g of sugar;
- 0, 5 teaspoons vanilla.;
- 380 grams of wheat flour in / s;
- 2 tbsp. cocoa spoons;
- 50 grams of pine nuts.
For the caramel:
- sugar 1/2 cup (cup = 250 ml);
- 1, 5, Art. spoons cold water.
For the glaze:
- 2 tbsp. sour cream 26% -30%;
- 3 hours cocoa spoons;
- 4 tbsp. spoons of sugar.
cream sponge cake:
- 250 ml of 33% cream;
- 125 grams of mascarpone cheese;
- 100 grams of powdered sugar vanilla.
How to make a New Year cake made of profiteroles with caramel topping
I must say that this dessert is complex, it consists of two kinds of dough, cream, caramel and glaze. But as they say "the eyes are afraid, but the hands are doing," and therefore we will not fear, and start the oven delicious cake for the New Year. All cooking I presented detailing the recipe and accompany every step of steps taken photos.
How to bake a cake
Egg whisk at high speed in a blender. When they foam, add sugar, vanilla and continue beating until the sugar is completely dissolved. Then, add the sifted flour and mix it with the blade.
The resulting dough divide into two equal parts. One Pour the cocoa and mix the dough. The second part Pour the pine nuts.
Form biscuit lubricating oil pour batter and otpekaem at 180 ° C for about 30 minutes. Be sure to check the biscuits on a dry stick. As a result, we receive two biscuits, one with nuts and other cocoa.
How to make a cream biscuit
For cream cream should be well chilled, and mascarpone room temperature.
Cream, beat on high speed until they begin to increase in volume. At this point, we begin to pour the sugar and continue whisking. Properly whipped cream with powdered doubled and well keep their shape.
Separately, whisk mascarpone 4 tbsp. spoonfuls of cream. This mass introduce a basic cream using the blade.
At the end of Pour the crushed praline mix. Remove the cream in the fridge ready for 40 minutes.
After cooling, the cream can be promazyvat them cakes.
How to make icing from cocoa
In a saucepan put the sour cream, sugar and cocoa. Mix and set on fire, continue to stir and simmer on low heat for 3 minutes.
Hot biscuit glaze cover. Do not bother her Spatula smooth as cake top of the Christmas tree will be closed from profiteroles.
How to cook caramel
Pour sugar in a saucepan and add water. We put on the fire and cook the caramel. Use a spoon at the time of preparation of caramel impossible. Just watch that it does not darkened more than necessary. When will acquire a beautiful color, drop the spoon into the caramel, lift it and look at the drop. If it starts to dribble and pass on the pull tape, caramel ready.
How to make a New Year cake in the form of Christmas trees
For the formation of herringbone take ready profiteroles without chocolate topping. We begin with the large cakes and go to a smaller size. One side dip profiteroles in caramel and set them on the cake in the shape of a cone.
To decorate I used the figures as a star of the praline. To this end, the hot caramel I added pre-chopped hazelnuts. Hot praline spread out on a silicone mat, smooth and then cut out the figures until the praline has not had time to cool.
An unusual but delicious and beautiful Christmas cake choux dough is ready. It only remains to wait for the battle chimes! With the New Year dessert will surely be nice and sweet!