Cake "Tenderness" from choux pastry with wine cream and tangerines

[Custard dough:]

Cake "Tenderness" from choux pastry with wine cream and tangerines

Category: Confectionery

Ingredients
Custard dough:
Butter (spread or margarine)	200 g
Salt	1/2 tsp
Flour	300 g
Eggs	5-6 pcs
Cream:
Gelatin (if instant, then 35g is possible)	30g - 3 tbsp. l. with a middle slide
Vanilla Pudding Powder	2 sachets
Sugar	120 g
Pure white grape juice without apples!	300 mg
Semi-sweet white wine	500 ml
Lemon juice	from 2 x small lemons
Zest	2x lemons
Whipping cream with a fat content of 32%	to make 400 ml of whipped cream
Interlayer:
Canned tangerines	2 cans of 315 ml

Cooking method

• Custard dough:
• 1) Prepare the choux pastry with 375 ml (or 1.5 cups) water.
• Boil water with oil and salt and add flour in one motion without sifting, while constantly stirring with a wooden spatula (just a wooden one!). Stir the flour well until a lump forms. Burn the dough over low heat. This means keeping it on low heat for 1-2 minutes, stirring constantly. A white coating forms on the bottom of the pot. Just carefully - “to burn” does not mean to fry! Then transfer the dough to a bowl. Let cool slightly. And stir in the eggs one at a time. I do not recommend using a food processor, as the dough will be tough. Eggs must be introduced manually one at a time. Each next egg is inserted only when the previous one is completely mixed. This must be done quickly. Therefore, if your husband helps you, it will only be better. The dough should shine. As soon as this happened, you can not drive in more eggs, even if they went less than in the recipe. So the most difficult part of making this cake has ended.
• 2) Spread 4 circles (diameter 26 cm) or 5 circles (diameter 24 cm) on a baking sheet lined with baking paper, which should be well oiled with vegetable oil beforehand. Or on a Teflon (silicone) mat. To make the cakes equal in size, it is better to immediately weigh the dough and divide it into equal parts. It is convenient to spread with the same spatula, moistening it in water. This should be done slowly. At first, it seems that it is hard to spread. But a little patience and the dough stretches great. The edges are well spread with wet fingertips. Bake for 25 minutes at 220 degrees. If it does not come off the paper well, turn it over with the dough while still hot and moisten the paper with plenty of water and carefully remove it.
• Cool the cakes completely. Can also be baked like pancakes in a skillet. Also good. Can be in a pizza maker. It also baked.
• Cream:
• 3) Soak in advance the gelatin in a part of the wine or juice. Stir the pudding powder (sold in sachets the same as cream, whipped cream) with 6-10 tablespoons. spoons of wine (I take the most inexpensive semisweet). Boil the remaining wine, grape juice, lemon juice and zest and granulated sugar. Mix with diluted pudding and bring to a boil while stirring.
• 4) Dissolve the gelatin in the pudding and stir until completely cooled. When the cream begins to harden, whip the cream and stir it into the cream.
• Assembly:
• Throw the tangerines in a colander. Spread cream on the cakes and cover with tangerines. Stack them on top of each other. Cool completely. You can crumble one cake and sprinkle it on the cake or decorate it to your taste. DELICIOUS!
• 

Note

VERY IMPORTANT! About product replacement.
!!! About grape juice !!!! Not to be confused with juice from grapes and apples, the taste is not at all the same. Fidget juice is sold only from white grapes, or there are such natural juices in packs of white grapes, you can also prepare yourself. Why is he needed? It does not contain any acidity.Any other acid will upset the balance of taste: aroma and aftertaste of wine - sweet grape juice - citrus freshness and lemon aroma. If you take juice with sourness (I tried both grape and apple, and juice from tangerines, and pineapple), then the lemon juice should be reduced. So that it doesn't come out too sour. Wine here is also very harmoniously combined to taste. Since it evaporates, no alcohol remains in it. But the aftertaste and aroma plays a role.

This is the most unusual cake I have ever made. You will have to tinker with it, but believe me it's worth it. This amazing sweet-bitter-sour refreshing taste does not get boring, not sugary, but amazing !!! It is great for a big celebration, when you have already overestimated everything and you want something sweet, but not cloying. He became a favorite in my family. This is now my signature recipe for all holiday dates. Surprise your loved ones. New Year is coming soon - yesterday my husband brought home 2 cans of tangerines ...
The recipe from the magazine seems to be "Cakes and Pies" 2003, taking into account my adjustments to the recipe in the process of constant cooking.

A very interesting recipe Thank you: girl_claping: It's a pity there are no step-by-step photos And if it's not a secret what cakes are obtained? In one of these recipes, the authors characterized them as crunchy, thinly smeared there, but for Saint-Aunore the cake is soft. Could you tell us more in detail?

A very interesting recipe Thank you: girl_claping: It's a pity there are no step-by-step photos And if it's not a secret what cakes are obtained? In one of these recipes, the authors characterized them as crunchy, thinly smeared there, but for Saint-Aunore the cake is soft. Could you tell us more in detail?

The cakes are soft like custard dough soaked in cream. Do you love classic choux pastries? Then this cake is yours!

And with step-by-step it is difficult, since I do not cook it often, and if I cook it, then at night (so that no one tries to help or the cream will have to do a double portion) and I try faster, because I know for sure - I won't have to sleep off!

The recipe is very interesting, thanks, Irina, for popularizing

It's a pity there are no step-by-step photos. And if it's not a secret, what cakes are obtained?

The recipe is very interesting, thanks, Irina, for popularizing

It was also very curious to see the cut, I entered "Choux pastry cake with wine cream" in Yandex, I found a recipe with step-by-step photos on recepies.su. The most delicious cut

And this is my recipe (I see it by the proportions, since initially the ratio of dough and cream was not correct - I changed it in practice, and there it was my proportions). So they know and love him, since they began to cook. Previously, how much I exhibited it on other sites, somehow I was not particularly interested. But in Odnoklassniki I have had it for a long time - all my friends know him. And I took this recipe 10 years ago from an old magazine about baking (I don't even know from which one - it was completely worn out - but I haven't thrown it away yet). But the cake is really tasty and original. And the main thing is not cloying and not boring.

Irina, well, since your recipe is there with a photo of the cut, then transfer the photo here too, so that we could see what is proposed in the final version to get the output! ) We will be grateful. The most important thing in the cake is its cut!

Irina, well, since your recipe is there with a photo of the cut, then transfer the photo here too, so that we could see what is proposed in the final version to get the output! ) We will be grateful. The most important thing in the cake is its cut!

Good! And later I'll post a photo from the magazine. Litter for the quality.

And yours are not? you say that on that site your recipe and you posted it in different places. Better your own photo, we can't load strangers through our gallery.

And yours are not? you say that on that site your recipe and you posted it in different places. Better your own photo, we can't load strangers through our gallery.

You misunderstood me, I have exhibited this recipe on other sites for a very long time (I remember exactly that a couple of years ago in the Tasty Blog and a few more, and they still hang on Odnoklassniki in groups and in their albums). I took it from a magazine 10 years ago, most likely Lisa.

In the process of cooking, I changed the proportions (which is why I now recognize my recipe). And I have few pictures. So I take a photo from a magazine.

.

And I, in turn, did not understand you correctly, so I delete someone else's.

A wonderful recipe, I have never made cakes with choux pastry, although we love pyrozhnye very much, now just bookmarks! And I'll make homemade juice !!
And recipes from magazines have to be edited very often, even from good publications from famous culinary experts, editors miss such inconsistencies that immediately catch the eye of a person who simply cooks every day in his kitchen.
But as for] flour, then yes, it takes some experience to understand what consistency the dough should be.
You, Ira, always describe in detail, so it's easy to cook according to your recipes!

You, Ira, always describe in detail, so it's easy to cook according to your recipes!

Thank you Olga! I love this cake and it has been on my New Year's menu for over 10 years. The juice from the grapes should be sweet without sourness. Lemons will give acid. It is more and more difficult to find such juice every year. One kind and atomic price. Therefore, this year I will try to change the recipe to apple and grape, but without lemon juice.

[HERE]

I have never made cakes with choux pastry, although we love cakes very much, now just bookmarks!

Did you see my cake? Cool too! HERE

[tumanofaaaa]

tumanofaaaa, I saw !!! very attracted! I haven’t even gotten around to understanding - I read the recipes very carefully! I want to understand all the subtleties!: Girl_red:

[tumanofaaaa]

tumanofaaaa, I saw !!! very attracted! I haven’t even gotten around to understanding - I read the recipes very carefully! I want to understand all the subtleties!: Girl_red:

Fidelity to family tradition - even if there are stones from the sky, there should be a cake!


The elder son calls him NEW YEAR - white as winter, and mandirins - this is New Year.

[tumanofaaaa]

tumanofaaaa, Irish, I'm ashamed to ask, but you can break the tradition, bake it before your arrival?

[tumanofaaaa]

tumanofaaaa, Irish, I'm ashamed to ask, but you can break the tradition, bake it before your arrival?

You ordered the cakes. I'll bake everything - come!

You ordered the cakes. I'll bake everything - come!

Irinka! I will say with my usual directness and impudence attributed to Muscovites !!
I will eat two pieces of cake, then varnish with cakes (as much as I can), and I have already bought a container with me to take out! Here !!!
And then among my environment, more and more delicious pies are baked, and only me, and one more girlfriend, with whom we rarely see each other. Do you feel how much I suffered!

I will eat two pieces of cake, then I will varnish with cakes (as much as it will fit), and I have already bought a container with me to take out

I hope the container is not cargo? I don't have a drain of tangerines and wine.

Good afternoon, Irina! I would like to make your cake, but, unfortunately, in the nearest stores, I did not find many key ingredients. I understand that without them the cake will be different, but tell me everything, what, in your opinion, can replace canned tangerines, white grape juice, pudding powder? I just thought. that cons. You can cook tangerines yourself (put them in jars and spread them), pudding powder is starch, and what about the juice from white grapes?

Good afternoon, Irina! I would like to make your cake, but, unfortunately, in the nearest stores, I did not find many key ingredients. I understand that without them the cake will be different, but tell me everything, what, in your opinion, can replace canned tangerines, white grape juice, pudding powder? I just thought. that cons.You can cook tangerines yourself (put them in jars and spread them), pudding powder is starch, and what about the juice from white grapes?

this year I regretted the money for this juice. It is expensive with us. I think you can really make tangerines yourself, but be sure to remove the skin. Look for pudding powder in a search engine - someone wrote how to replace it. But instead of juice, I used the remaining juice from the tangerine. You try the juice from canned pineapple (I haven't tried it, but I think you can). Or you can also use apple and grape, but without lemon juice in the recipe. The juice of white grapes has no sourness at all. It is fragrant and very sweet. Therefore, lemon juice gives an even gamut of taste. Cook and tell

: wow: Irisha !!! Such beauty, delicious food! You are our clever girl !!! And when do you manage everything ?? Definitely a Sorceress !!!

: wow: Irisha !!! Such beauty, delicious food! You are our clever girl !!! And when do you manage everything ?? Definitely a Sorceress !!!

Oh Natasha my love him very much and constantly demand. And I like pies more. But what can't you do for your loved ones. Thank you for your attention.

Oh, just saw. I really love choux pastry products! : girl-yes: Bookmarked!

Oh, just saw. I really love choux pastry products! : girl-yes: Bookmarked!

Olya means a recipe for you! We must cook!

Yes, I will cook it at the opportunity! Maybe even in a princess, a pizza maker - over there people cook pies with might and main in it!

Yes, I will cook it at the opportunity! Maybe even in a princess, a pizza maker - over there people cook pies with might and main in it!

interesting! Nice device!

[Irinka!]

Irinka! The cake is great! You are a wonderful hostess! The cake is very beautiful and delicious!
I don't cook such serious things. My ceiling - Bird's milk with semolina cream and Bird cherry ...
Because I am proud of you very - very much!
You are my darling! Thank you for making you happy with such beauty!

I don't cook such serious things.

Thank you Irishenka! Thanks for the kind words. In vain, of course. I would be very pleased

Well, you see what I'm cooking ... Little things ... Before that was not up to. And, now it's all hard ...

I, Irus, an hour in the kitchen - then two hours in bed. My joints are very sick. Everything is done through force .. I have visited Dina only 2 times in 2 years and went to visit. Ah, we live 3 houses apart .. Such things ... So, don't be offended, dear friend! Please!
What I can do, I slowly do. And I will definitely do it!

Well, you see what I'm cooking ... Little things ... Before that was not up to. And, now it's all hard ...

I, Irus, an hour in the kitchen - then two hours in bed. My joints are very sick. Everything is done through force .. I have visited Dina only 2 times in 2 years and went to visit. Ah, we live 3 houses apart .. Such things ... So, don't be offended, dear friend! Please!
What I can do, I slowly do. And I will definitely do it!

Yeshki Matryoshka .... how can it be ... Irisha is poor.

Life was like that ... One raised children ... The work was not a fountain for health ... But it was wildly monetary. So she held on to her as long as she could ... Yes, okay, why remember! But she raised the children. And now it's getting worse every year ... I won't talk about it anymore. I wrote so that you know that this is not my laziness! And I want you not to be offended!

I wrote so that you know that this is not my laziness!

what are you, I did not think. just joking! oh mothers, we are not like that - life is such ...

This cake was the decoration of the wedding table. Very tasty unusual cream, delicate cakes. Irusia is a masterpiece! Decorated of course for the wedding. The taste is simple. Thank you dear! The recipe has already gone through the village!

This cake was the decoration of the wedding table. Very tasty unusual cream, delicate cakes. Irusia is a masterpiece! Decorated of course for the wedding.The taste is simple. Thank you dear! The recipe has already gone through the village!

ahhh, and I told them! everything already got drunk spoiled. I want something unusual. and this is that. and most importantly, something between sweet-sour and light bitterness. I'm glad. be happy with Sasha. peace and health to you. Well, two more times for so many years together!

Found

Added on Tuesday 03 Jan 2017 08:06

Here he is, my present-day (in the said) handsome man. Thanks to Sashula-Shunike for the design idea

You can at least nutmeg Hungarian then

Added on Tuesday 03 Jan 2017 08:11

Canned tangerines Pts Liu, Pts .., just do not throw your slippers for such persistence, the husband of the 10th DR, hunting for something delicious ..

[Jeanne]

Jeanne, I answer about the replacement. Of course, you can change, but here you understand such a balance, if you put everything together! That substitutions begin to distort aside sour and sweet ... The wine is evaporated here. There is no alcohol, but the aftertaste is bouquet !!!! Grape juice is sweet. Grape-apple and all other possible substitutes give excess acid. Here it is already necessary to talk about removing lemon juice from the recipe. But how can there be without a citrus note then !!!! NO !!!!! Therefore, you can change, but to really understand the beauty of the recipe ... you do not need

Added on Tuesday 03 Jan 2017 08:12

Canned tangerines och Liu,

if you replace it with peaches, it will flow. tested. tried live - skins interfere. I tried to release it manually - hemorrhoid and sour. pickled sweeter
I've been baking it every year since 2003.

got it, to be honest, but the household does not give to change to another

Received!! If I let go of the migraine headache, today I will make a mini batch of eclairs and try what IT will be. But I really want him !! Entot cake with "yellow squares"

Added on Tuesday 03 Jan 2017 08:15

Tangerines of course from cans !! They are so tender there !!

Received!! If I let go of the migraine headache, today I will make a mini batch of eclairs and try what IT will be. But I really want him !! Entot cake with "yellow squares"

Added on Tuesday 03 Jan 2017 08:15

Tangerines of course from cans !! They are so tender there !!

This year for the first time I baked cakes in a pizza maker on a Teflon sheet - I liked it. even tastes better than in the oven.
come on, if you get ready, then I'm here! I will edit the recipe in more detail. really want someone to try

noshpa was about five years ago, now even if you gobble up a can, it won't help. Sumatriptan only freezes the brain and then, for 4-5 hours, until two days it dies, it does not go away ..

I’m all, if there’s such a word, I bake multi-corn cakes in the Princess on a silicone mat. And Spartacus and honey cake. One second and you're done !!

noshpa was about five years ago, now even if you gobble up a can, it won't help. Sumatriptan only freezes the brain and then, for 4-5 hours, until two days it dies, it does not go away ..

I’m all, if there’s such a word, I bake multi-corn cakes in the Princess on a silicone mat. And Spartacus and honey cake. One second and you're done !!

and I immediately, out of habit, turned the oven off. while the first one was baking, I smeared the next ones. and esesesenno spread faster than the oven baked. and then the Countess caught my eye. I go there with a biscuit - it's ready instantly! super!

I draw a circle out of a bag with a wide nozzle and do not smear it, I used to smear the Pavlova cake, but as I tried once to plant a circle through a wide nozzle, so now all the smeared dough into the bag. Pts conveniently)) even on bird's milk sandy smear through a bag. Ideally!!

I draw a circle out of a bag with a wide nozzle and do not smear it, I used to smear the Pavlova cake, but as I tried once to plant a circle through a wide nozzle, so now all the smeared dough into the bag. Pts conveniently)) even on bird's milk sandy smear through a bag. Ideally!!

I'm not able to do this quickly. it's a pity to lose the dough in the bag. first with a spatula. it seems hard, but gradually diverges.and then I dip the pads of my fingers in some water and quickly align the edges and great!

Irinka thanks for the superb recipe. So we fell in love with the fact that it is not very sweet. Under the mastic, it is right. And my customers love him.
gelatin I take 35 gr.
I divide the dough into 4 portions. I smooth it with wet hands. I bake at 200 degrees until blush