Boucher cake

Category: Confectionery
Boucher cake

Ingredients

Dough:
Yolks 171 g (it took me 10 yolks = 177g)
Protein 256 g (7 proteins = 260 g)
Sugar 171 g
Flour 197 g
Vanilla essence 0.2 g (I used vanilla sugar, 1 tsp.)
Citric acid 0.1 g
Cream:
sugar 230 g
water 75 g
condensed milk 80 g
butter 350 g (I used 260 g)
Glaze: milk 3 tbsp. l.
chocolate 100 g
vegetable oil 1 tbsp. l. (I used butter, 1 tbsp. l.)
Syrup: I didn't make syrup
water 70 g
sugar 120 g
liquor 1 tsp

Cooking method

  • Nute recipe author, Boucher cake

  • Add sifted flour to the whipped yolks and mix quickly (within 10-15 seconds) until smooth.
  • Boucher cake

  • Beat whites separately until firm foam, add citric acid at the end of beating.
  • Boucher cake

  • Add the whipped whites to the yolk-flour mass and mix very gently until smooth. The finished dough looks like this:
  • Boucher cake

  • Preheat the oven to 190 degrees, cover the baking sheet with baking paper, grease with oil. We plant the dough with a pastry bag.
  • Boucher cake

  • Bake cakes for 10-15 minutes until golden brown.
  • Let the cakes cool slightly on a baking sheet, then gently turn them over with a spatula and transfer them to the wire rack, cool completely. It turned out 40 cakes
  • Boucher cake

  • Prepare the "New" cream, for this add sugar to the water, bring to a boil, boil the syrup under the lid for 5 minutes, add the condensed milk, stir, bring to a boil again and put in the cold until it cools completely.

  • Cut the butter into small pieces and beat until whitening and fluffy, then pour in the syrup in small portions so that the oil does not cut off.

  • It turns out this is such an oil cream.
  • Boucher cake

  • Place the cream in a pastry bag and apply on half of the cooled, inverted cakes.
  • Boucher cake

  • We cover the cakes with cream with other cakes with the flat side and glue them together, take them out into the cold so that the cakes do not lag behind each other when glazing.

  • (I covered the cakes with glaze before gluing, I did not moisten them with syrup)

  • The author of the recipe recommends doing this:

  • Moisten the top cakes of the cakes with syrup using a brush, melt chocolate, broken into pieces with vegetable oil in the microwave for 1 minute, mix; if the chocolate has not completely melted, put it for another minute, mix until smooth, take the cooled blank, pin it on a fork from the underside and dip it in chocolate.

  • Place the glazed cakes on a flat sheet to solidify the chocolate.

  • Decorate the finished cakes with the remaining cream.
  • Boucher cake

The dish is designed for

20 cakes

Time for preparing:

2 hours

Cooking program:

Oven, convection, 180-190 deg.

Note

The recipe is taken from the site 🔗

Zhivchik
Wow ... just like these cakes were sold before. Lyapota.
Caprice
Isn't it easier to first glaze over half of the cakes, cool, and only then glue them with cream?
zvezda
That's right .... easier !!!!
Here are my beauties ... or beauties ...
Boucher cake
Boucher cake
celfh
zvezda , what a feat!
Cvetaal
Quote: Caprice

Isn't it easier to first glaze over half of the cakes, cool, and only then glue them with cream?

That's exactly what I did, I glazed it before gluing with cream

Star, very beautiful turned out, my glaze did not turn out shiny
zvezda
Thank you!!!! I cooked it in Haskin Prague !!!
Luysia
My favorite cakes! I will definitely prepare, but for now a plus sign for the author for the recipe!
Cvetaal
Luysia , Thank you! Be sure to cook it, it's delicious.
artisan
How could I have missed this topic?
This is the most, most, child's favorite cake !!!!
Oh, thanks !!!!!
Cvetaal
And thank you Childhood memories are so sweet Only make the icing in a different recipe, here it is unsuccessful
artisan
and the glaze, excellent, at the husky, in the Prague!
Andreevna
Yesterday I climbed into my many accumulated books and you know what I dug in one of them? Author Lyakhovskaya "Culinary Secrets" She gives the recipe for "Biscuit bush" there, namely the biscuit, and not the name of the cake. The biscuit recipe is like that of Cvetaal, only there 10 proteins are also used. Who else has that? Or is it a printing error?
And there is also very good advice, literally: "The dough is deposited on a sheet covered with rough paper (the dough spreads on smooth paper and the baked products turn out flat, unpresentable)" Maybe this also matters and will be useful to someone
Cvetaal
Andreevna , if you open the link (at the beginning of the recipe), then there the name is exactly the same as you gave: "Biscuit Boucher and cake Boucher". And as for the amount of proteins and yolks, the recipe gives the weight in grams and in pieces. I was guided by weight, I didn’t succeed exactly to the gram, but very close, so it took me 7 yolks (8 pcs in the recipe) and 10 proteins (8 pcs).

Andreevna
So I did Boucher today. Friends, how delicious it is !!!! Such a delicate biscuit turns out! These are really the same cakes.
Cvetaal , thank you very much for reminding us of these cakes. The granddaughter painted the top of the cake.
Boucher cake
And these biscuits were in the oven:
Boucher cake
I'll run to the Hairpin, so that I can give credit
Cvetaal
Andreevna , and thank you for the masterful execution! You have such high cakes, just CLASS !!!
zvezda
Andreevna !!!What super duper they have turned out for you .... and even designer ones !!!!
Andreevna
Quote: Cvetaal

Andreevna , and thank you for the masterful execution! You have such high cakes, just CLASS !!!
Thank you, because if you really want something, but I really wanted them, then everything will always work out, right?
Quote: zvezda

Andreevna !!!What super duper they have turned out for you .... and even designer ones !!!!
An asterisk, that's for sure, such a design is worth a lot, the main thing is that the designer had a great desire to paint them, well, with time, experience will appear.
I completely forgot to write yesterday, I baked in convection mode at 180 degrees for 10 minutes, that was enough.
Vitalinka
Сvetaal, brought you thanks for the cakes! I did everything according to the recipe, it seemed to work out.

Boucher cake

Boucher cake

I brought you a plus sign!
Cvetaal
vitalinka 2 , what a charm you have! Smooth, round, just a sight for sore eyes!

Thank you
Aprelevna
СvetaalThank you for the recipe!
I baked them!
Take the braggart!

Boucher cake Boucher cake Boucher cake Boucher cake
Cvetaal
April , you have such a charming smile on the 1st photo !!! , to fall - do not get up

Wonderful cakes! I'm glad it worked out! You + for beauty
Aprelevna
Thank you thank you thank you!!!
I fotala when I smiled so myself ...
Antonovka
You have such a charming smile on the 1st photo !!!

exactly
celfh
April, the glaze is very good! Can I have either a recipe or a link?

Girls, I'm looking at this cake, I really want to do it, but I can't figure out how to plant the cakes so evenly?
ElenaMart
Will it work in a gas oven without convection?
izumka
April, your smiling frog is lovely !!! And all the cakes are a miracle!
Cvetaal
Quote: ElenaMart

Will it work in a gas oven without convection?

It will turn out
Aprelevna
Quote: celfh

April, the glaze is very good! Can I have either a recipe or a link?

Girls, I'm looking at this cake, I really want to do it, but I can't figure out how to plant the cakes so evenly?
I did not make the icing according to the recipe, I bought a ready-made one from the village of Otera, melted it in hot water and poured it into a bowl.

This is such a field
Boucher cake

One bag was not enough for so many cakes
Therefore, as I knew, I also bought a chocolate bar, special for melting (the bourgeoisie has them), melts wonderfully.
I put a bowl of icing on a boiling ladle and broke a chocolate bar there, everything was wonderfully heated, and I dipped my lids there.

And I planted the cakes with the help of cond. bag, the nozzle is just round.
They are in the baking process, they still creep and become round by themselves ..
celfh
Aprilia, Thank you!
ElenaMart
Thanks, I will try. And we didn't sell such cakes. I ate them in St. Petersburg (for a long time)
fugaska
Well, I made my own cake, I don't have an oven, that's why I made one big one in a slow cooker

this is how I baked it (fortunately, there are two multicooker in the house)
Boucher cake
but what came of it!
Boucher cake

this is pirozhenko:
Boucher cake
this is a piece:
Boucher cake
please go to the table
Boucher cake
BlackHairedGirl
fugaska This is a pie! That's right, what is there to waste on trifles
celfh
fugaska, you are the main place in the Guinness book to stake. Nobody has made more and more beautiful Boucher cake
Husky
fugaska, everything is correct !! Big piece and mouth happy !! Okay !!
I will have smaller ones !!!

Boucher cake
Aprelevna
huskywhat wonderful cakes!
And the hand of the Master is immediately visible in the design !!
Nataly_rz
Husky, you can admire your cakes forever. I never tire of repeating that the hand of the master is visible in everything !!!
Well, since we have Boucher's week on our site, it's a sin not to participate in it.
Boucher cake
Giraffe
Very tasty cakes, probably, my cake is definitely very tasty. I soaked it in syrup, only added cognac instead of liqueur. I baked in two slow cookers, slammed the idea at Fugasca... Brought a plus sign to both.Boucher cake Boucher cake
BlackHairedGirl
girls, I have a question: does the diameter of the nozzle have any value? It seems to me. can the biscuit shrink due to the narrow nozzle? I have the largest diameter of 1 cm, and the bag is generally child's size ... Doesn't it fit?
NatalyaN
Quote: BlackHairedGirl

girls, I have a question: does the diameter of the nozzle have any value? It seems to me. can the biscuit shrink due to the narrow nozzle? I have the largest diameter of 1 cm, and the bag is generally child's size ... Doesn't it fit?
the fact that the bag is a child's size, yes, it's inconvenient, but the diameter of the nozzle is not terrible, because we manage to make meringue balls for snowmen (from Husky) of various diameters from a small hole, the main thing here is skill!
Cvetaal
BlackHairedGirl, I made a 1 cm nozzle, in my opinion this is the most suitable size
BlackHairedGirl
NatalyaN
Cvetaal
Thanks, I'll try!
Violochka
Came with a report Boucher cake
more like cookies, but still delicious))
Nagira
Cvetaal, pulled and pulled with a report - I hoped I could do better, but so far there is not enough time ... Therefore, I decided to show my frogs to you: the dough did not rise as it should according to GOST - I had to when the top got stronger, but didn’t want to go up - pour a little more dough on top. So we can freely do with the recipes ... The photo shows my sandwich dough, if you look closely.

Seeing such an embarrassment with the first batch, I decided to try to plant it in molds so that the dough does not flow and it turns out to be lush. And here are the pies from the molds - soft, with a sufficient amount of dough and cream, we really liked it

I am writing because the pictures of the first day all disappeared, and when the loss was discovered, only these, of the failed ones, remained from the bushes

Boucher cake

Cvetaal
Violochka, Nagira , thanks for sharing your cakes. And the fact that they blurred, it doesn't matter, the main thing is TASTE!

Nagira, a good idea with molds !!! I'll try next time too.
Violochka
Quote: Cvetaal


Nagira, a good idea with molds !!!
By the way, yes! if I had them, I would also do without hesitation in them, and you don't need to mess with a bag, get dirty and be smart about raising cakes! I, to my shame, only baked from the third time
DJ
Please tell me how it is
Cut the butter into small pieces and beat until whitening and fluffy, then pour in the syrup in small portions so that the oil does not cut off.
I started whipping it, and it turned out to be all on the whisk
I've already baked the cookies, covered them with icing, they freeze in the refrigerator, but I don't understand what to do with the cream
Cvetaal
DJ do you have butter on the whisk? Pour the syrup in small portions, the butter will fall off the whisk and everything will beat right
DJ
Thanks for the quick response
nakapustina
Quote: Nagira


Seeing such an embarrassment with the first batch, I decided to try to plant it in molds so that the dough does not flow and it turns out to be lush. And here are the pies from the molds - soft, with a sufficient amount of dough and cream, we really liked it
Nagir

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