Shu with custard and Swiss meringue in Kenwood Cooking Chef by Elena Chuprina

Category: Confectionery
Shu with custard and Swiss meringue in Kenwood Cooking Chef by Elena Chuprina

Ingredients

Crackelin
butter 70 g
sugar 70 g
flour 60 g
cocoa 10 g
Choux pastry
milk 60 g
water 65 g
salt 3 g
sugar 5 g
butter 55 g
flour 70 g
eggs 115 g
Chocolate custard
milk 260 g
sugar 60 g
starch 15 g
cocoa 15 g
yolks 20 g
butter 50 g
Swiss meringue
proteins 100 g
sugar 200 g
lemon acid 1 g
vanilla sugar 2 g

Cooking method

  • Crackelin.
  • Sift flour and cocoa into a mixer bowl, stir and add cold butter and fine granulated sugar. Knead the dough until smooth with a K-shaped attachment at 2-3 speeds.
  • Place the dough on a silicone mat, cover with plastic wrap and cool in the refrigerator. After a few minutes, roll out between the rug and the film to a thickness of 1.5 mm and freeze in the freezer.
  • Choux pastry.
  • Install flexi nozzle. Pour milk and water into a bowl, add butter, salt, sugar. Set the temperature regulator to 102 degrees and bring the mixture to a boil, stirring constantly. When boiling begins, raise the head of the machine, pour out all the flour at once, lower your head again and brew the dough for 4 minutes without turning off the stirring. After that, turn off the heating and continue stirring until the temperature on the sensor drops to 60 degrees.
  • In several steps, mix the eggs into the dough, stirring each time until smooth. The dough is ready when it runs off the shoulder in a wedge or can be stretched between thumb and forefinger by 2.5-3.0 cm.No more eggs need to be added.
  • Place small round cakes on a parchment-lined baking sheet (or use a silicone mat) using a bag and a 1.5 cm round nozzle.
  • Take a round cut with a diameter corresponding to the diameter of the choux pastry pieces. Squeeze mugs out of frozen craquelin with it and place them on top of the cakes.
  • Bake the cakes at 180-200 degrees for about 30 minutes, until they are well browned (focus on your oven). Cool, cut off the caps and trim them with the aforementioned cutting.
  • Custard Chocolate Cream.
  • Install flexi nozzle. Pour milk into a bowl, add the yolk and mix. Mix all dry ingredients, add to bowl and stir. Set the temperature regulator to 102 degrees and bring the cream to a boil with continuous stirring at low speed. After that, boil the cream for about 3-4 minutes, turn off the heating and, without turning off stirring, cool to 55 degrees. Add oil, stir.
  • French meringue.
  • Install the whisk attachment. Put proteins and sugar in the bowl of the machine, turn on the stirring and set the temperature to 70 degrees. When the mixture reaches this temperature, turn off the heat and beat at maximum speed, adding citric acid and vanilla sugar in the process.
  • Fill the cakes with custard, decorate with the meringue on top using a bag and a star nozzle, cover and sprinkle with powdered sugar.


zvezda
LydiaVeraThank you very much for the detailed adaptation to Cache! The recipe is great!
If I'm not mistaken, you have a new Kenwood? With ed. programs ..why don't you cook with them? I really like the program of both choux pastry and meringue.?
LydiaVera
zvezda, I apologize for not answering right away. I'm raiding HP now.
This is not my recipe and adaptation. Miranda found the video, and I just made out a recipe from it to be on the site.
In this case, I wanted to stupidly repeat after the author all his actions without ad-libbing and see what happens as a result. It turned out very much even nothing, if you need to quickly and without hesitation.
I make the cream differently, meringue on the bus. I like the program, but these are completely different stories.

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