martedì 22 maggio 2012


( This recipe is By Nuxia )


Choux pastry:
 100 g flour 
 65 butter 
2 eggs 

To complete: 

600 g whipped cream 
500 g cream 
a packet of frozen puff pastry ( 500 g )
sugar and icing


Let thaw the puff pastry. Choux pastry: boil 200 g of water with butter and a pinch of salt, then pour in the flour and keep the mixture on the stove, stirring it until you make a sizzling sound and detaches from the pan, let cool, then stir in the eggs , one at a time. Base: place on a baking sheet covered with parchment paper a disc of puff pastry often mm 5 (Ø 26); bucherellatelo and surround with a cordon of choux pastry, collected in one pocket and a hood made out of thick, smooth. The rest of the dough, instead, deponetelo in tufts (choux) on a second plate covered with baking paper bake the 2 plates at 180 ° C for 25 '. Mix 150 g of whipped cream with cream, sweetened whipped cream with the remaining tablespoon of sugar  icing. Cake: Pour into the prepared base 2/3 of the cream and, with the rest, 10 stuffed choux you will place around the base, distant from each other. Garnish the cake with whipped cream stripes (g 450), made out of a nozzle spizzata pocket, and placed among the tufts choux, the latter, are polished with a caramel prepared with about 150 g of granulated sugar.
Recipe of the 2012/02/22

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