Chocolate coffee shu

Category: Confectionery
Chocolate coffee shu

Ingredients

For choux pastry:
water 250 ml
sugar 5 g
salt 5 g
butter 100 g
flour 135 g
cocoa powder 15 g
eggs 4-5 pcs
For shortbread chocolate dough:
butter 75 g
Brown sugar 95 g
flour 85 g
cocoa powder 10 g
[/ b] For chocolate cream: [/ b]
milk (2.5%) 125 g
cream 33% fat 125 g
egg yolks 50 g
sugar 30 g
dark chocolate 100 g
gelatin 2 g
For coffee cream:
coffee beans 50 g
cream 33% fat 500 g
powdered sugar 30 g
For nugatine:
sugar 150 g
pectin 3 g
butter 125 g
glucose syrup 50 g
water 10 g
instant coffee 2 g
walnuts 150 g

Cooking method

  • 1. Put the coffee beans in cold cream (500 g), cover with cling film and put in the refrigerator for a day.
  • 2. To prepare shortcrust pastry, mix flour, cocoa and brown sugar and grind with cold butter into small crumbs. Then quickly knead the dough, roll it out between two layers of baking paper approximately 2 mm thick and send it to the freezer for several hours.
  • Chocolate coffee shu
  • Chocolate coffee shu
  • Chocolate coffee shu
  • 3. Prepare the base for the chocolate cream - mix the cream with milk, bring to a boil, combine with the yolks crushed with sugar and simmer over low heat, stirring continuously until thickened. Let cool a little, take exactly 250 g of base and combine with melted chocolate and gelatin. Cool and refrigerate for several hours.
  • 4. For choux pastry, bring water with salt, sugar and butter to a boil, add flour mixed with cocoa, reduce heat to low and heat until thickened - the finished dough should be smooth and move freely from the sides of the saucepan. Then add eggs one at a time, each time kneading the dough until smooth and smooth.
  • Chocolate coffee shu
  • 5. Put the finished dough out of the pastry bag using a round nozzle with a diameter of 12 mm. Cut out circles of about the same diameter from the shortcrust pastry as the deposited choux pastry blanks and place on top.
  • Chocolate coffee shu
  • 6. Put in an oven preheated to 250-260C and immediately turn it off for 7-10 minutes (or until the temperature drops to 160C). During this time, the workpieces will approximately double.
  • Chocolate coffee shu
  • Then turn on the oven again, set 150-160C and bring the cakes to readiness. The finished cakes should be 5-6 times larger than the original size.
  • Chocolate coffee shu
  • 7. Cool the finished cakes, cut off the caps and fill with chocolate cream. Remove the cream from the refrigerator, strain, combine with powdered sugar and beat. Then place on top of the chocolate cream, place the "hats" on top and decorate with nugatine pieces.
  • To prepare it, combine butter, coffee dissolved in water, glucose syrup and 100 g of sugar. Warm up everything together to 40C, add the remaining sugar mixed with pectin and heat everything together for a couple of minutes. Remove from heat, add ground nuts, stir until smooth and place in a thin layer on a baking sheet lined with baking paper. Bake at 170C for 10-15 minutes. From this number of nugatin ingredients, a lot is obtained. But it can be kept in an airtight container long enough and used as needed, or just reduce the portion.

Note

For a long time I did not get my hands on this recipe, but today, on the birthday of our site, I nevertheless decided to offer it to your attention. Try it, these cakes are worth it.
Once again, I sincerely congratulate all members of the forum!
Cook with love and bon appetit!
Recipe from the site 🔗

MariS
Oh, and I seem to be the first to get your treat, Marisha!
What a yummy, but how beautiful! Very tasty cakes!
Twist
Marishenka, help yourself! Thank you for your kind feedback! I'm glad you liked the cakes. It's not difficult to cook them, but it takes a lot of time. And fly away at the moment
Scops owl
I wouldn’t fly away I smell the smell through the monitor
Twist
Larissa, yes, they have a wonderful aroma! And in the original version, tonka beans are also added to the cream. I, unfortunately, could not buy them.
Merri
Marina, you have arranged a culinary bacchanalia! And we fly like moths, fly for yummy!
Twist
Irisha, thanks for the warm feedback! Give it a try, these cakes are worth tinkering with! And the baking process (for me, at least) is a little culinary magic! It's so exciting to watch when they start growing in the oven and crunchy! And you can make not only chocolate, but also with other fillings
MariV
Aha, looking at night!
MarineDo you have a conscience?
Twist
Olya., help yourself! They are small, you can afford a couple for the night. Moreover, today is the Old New Year!: - [And then for kefir
GenyaF
Marina! This is some kind of holiday for the eyes and for the belly! I would eat with the monitor!
Vilapo
Marisha, what an interesting performance of custard cakes And delicious I suppose
Natali06
Marish, but could you give me a chuuuuteku of such cakes. And then, well, I really want to
Happy holiday dear!
Manna
Marisha, I am delighted!!! What a wonderful recipe !!!
lungwort
Marinochka, it is simply impossible to look at such beauty and deliciousness! This is a work of art! How long have you, dear, stood in the kitchen? Yes, you must be awarded a medal for heroism! I do not know when the hands will reach this miracle, but bookmarks - definitely. The idea to combine a custard with a sand one is just super! That's it, there are no more words. only delight remained.
Twist
Zhenya, Lena, Natasha, Mannochka, Natasha-medunitsa! Girls, my dear ones, thank you very much for your attention to the recipe and such an assessment !!! I would be glad if the recipe comes in handy.

How long have you, dear, stood in the kitchen?
Shushki, of course, take time, so it is more convenient to cook them in two steps - nugatine and shortbread dough can be made the day before, and the cream is already on the baking day.
The idea to combine a custard with a sand one is just super!
The idea, of course, is not mine, but of professional pastry chefs. This dough is called craquelin and gives an amazingly crispy crust on the surface of the cake. And, of course, a very attractive appearance.

Marish, could you give me a chuuuuchka of such cakes
Natasha, with pleasure! Moreover, there is absolutely nothing for them to go to you. Better get ready yourself and come visit. True, chocolate has already been devoured, but there are also tropical ones with apricot ganache. Will you be like that?

Natali06
Quote: Twist
but there is also with apricot ganache and tropical. Will you be like that?
I will, I will!

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