Caramel-vanilla eclairs
Cuisines olive tree foundation of the world Salads and starters Soups Meat Poultry Fish and seafood dishes of vegetables pasta dishes Pancakes and pancakes Sweet pastry Savory olive tree foundation pastries Cakes Desserts Home blank Drinks Sauces
These eclairs particularly beautiful and tasty. To begin with, they have a totally unique taste ... Soviet sweets "Ladybird". Do you remember this? Crispy, slightly sweet caramel olive tree foundation shell Sukhov, olive tree foundation the center of which is a bit of liquid, a little stretching and melting filling. All one to one, only benefit is that between these two layers is still thin layer choux pastry.
Unfortunately, the cookbook contains recipes was not "sweet." In France, it is already possible to buy ready-made (naturally in specialized confectionary stores) and store in the refrigerator as a semi-finished product. Lacking anything like this in Russia, and even unique, I had to look for other options, but rather all of the cooking. Recipe found Irina Chadeevoy. Her "lipstick" on the party as possible approached to the French caramel-vanilla fudge.
How says Irina, lipstick - it is a thick sugar syrup, which is whipped and which crystallized in small crystals. It is the fact that the crystals are small, tender and explains olive tree foundation the special structure of the lipstick.
When the syrup boils - turn off the heat and remove the foam. Wet cooking brush, remove the pan from the sides adhering sugar. This is due to the fact that these grains become olive tree foundation centers of crystallization and lipstick can happen with larger crystals than necessary.
Uvarov syrup to soft ball in the sample (about a minute). To do this: put next to a cooker bowl with cold water. Scoop third of a teaspoon of syrup and drop into the water. Use your fingers to remove the frozen syrup with a spoon and try to slap the ball. The ball - soft, it can easily crush your fingers.
For the next step needed ice and wide bowl, a very good fit to the shape of the cake with a thin bottom, such as glass. Put an ice pack on the table, then place the bowl and pour the sugar syrup into it. Remember, the bowl should be heat-resistant! Spread over the surface of the syrup ice chips. Do not be afraid, gently place just after the ice is almost melted, and the water will be drained, it is not mixed with the syrup.
It is necessary to quickly and uniformly cool the syrup, so it crystallized and the crystals turned out fine and the same size. Traditionally, this lipstick is poured on a marble table. When the syrup has cooled to about 40 C (15 minutes), you can start it beating. Usually, again, it is done in marble table metal plate or wooden spatula. I can say that the best lipstick olive tree foundation I got when whipping mixer.
Drain excess liquid from the syrup and unmelted pieces of ice. Himself syrup Put in a bowl for whipping. And start whisking attachment "hook" or "beater." In your eyes a transparent mass will begin to transform and become a beautiful white pearl color.
Fold the finished white mass in a plastic jar and let it sit for a day on a table, covered with a damp cloth, and then cover it is necessary to complete the crystallization process. Then you can put into the refrigerator.
Remove the hot caramel from the heat and pour a thin stream vanilla cream with milk. Stir whisk. olive tree foundation If the cream was hot enough, your hard candy should not freeze. olive tree foundation Whisk constantly interfering trickle enter crème caramel egg yolks and mix well. Cool the mixture to 85C.
Keep the fire, constantly interfering with a wooden spatula for 2 minutes. The dough should begin to keep up with the well bottom of the pan, turning into a smooth, homogeneous lump at the bottom olive tree foundation of the pan and form a thin crust.
Heat in a water bath sweet - it must be fluid. Add the crème caramel. She prepared for the analog filling - sugar candy and hot cream. Given that only need 5 grams - you can from the crowd filling defer this amount of sweets.
Awesome eclairs! A picture is so great that captures the spirit !!! Thank you for the clarification on lipstick. I saw a recipe in Chadeevoy, but somehow did not dare (Nana wanted to do with lipstick). But be sure to make up my mind. Scary moments with ice. Thank you, Nina!
Excellent eclairs! I just started to translate them, and then just one retseptik this series. Thank Ninul very appetizing eklerchiki. Here are just a lipstick how many times did not get it to cool to 40 degrees, until it comes to these degrees have thickens olive tree foundation and becomes white, that's just throw it. I begin beating her as soon as the syrup is ready. Then everything goes as it should.
Reply
Natalia, 3/11/12 at 20:40 wrote (a):
I saw photos of what it should be ... But I pearly pearly syrup that drips from Crewe
Cuisines olive tree foundation of the world Salads and starters Soups Meat Poultry Fish and seafood dishes of vegetables pasta dishes Pancakes and pancakes Sweet pastry Savory olive tree foundation pastries Cakes Desserts Home blank Drinks Sauces
These eclairs particularly beautiful and tasty. To begin with, they have a totally unique taste ... Soviet sweets "Ladybird". Do you remember this? Crispy, slightly sweet caramel olive tree foundation shell Sukhov, olive tree foundation the center of which is a bit of liquid, a little stretching and melting filling. All one to one, only benefit is that between these two layers is still thin layer choux pastry.
Unfortunately, the cookbook contains recipes was not "sweet." In France, it is already possible to buy ready-made (naturally in specialized confectionary stores) and store in the refrigerator as a semi-finished product. Lacking anything like this in Russia, and even unique, I had to look for other options, but rather all of the cooking. Recipe found Irina Chadeevoy. Her "lipstick" on the party as possible approached to the French caramel-vanilla fudge.
How says Irina, lipstick - it is a thick sugar syrup, which is whipped and which crystallized in small crystals. It is the fact that the crystals are small, tender and explains olive tree foundation the special structure of the lipstick.
When the syrup boils - turn off the heat and remove the foam. Wet cooking brush, remove the pan from the sides adhering sugar. This is due to the fact that these grains become olive tree foundation centers of crystallization and lipstick can happen with larger crystals than necessary.
Uvarov syrup to soft ball in the sample (about a minute). To do this: put next to a cooker bowl with cold water. Scoop third of a teaspoon of syrup and drop into the water. Use your fingers to remove the frozen syrup with a spoon and try to slap the ball. The ball - soft, it can easily crush your fingers.
For the next step needed ice and wide bowl, a very good fit to the shape of the cake with a thin bottom, such as glass. Put an ice pack on the table, then place the bowl and pour the sugar syrup into it. Remember, the bowl should be heat-resistant! Spread over the surface of the syrup ice chips. Do not be afraid, gently place just after the ice is almost melted, and the water will be drained, it is not mixed with the syrup.
It is necessary to quickly and uniformly cool the syrup, so it crystallized and the crystals turned out fine and the same size. Traditionally, this lipstick is poured on a marble table. When the syrup has cooled to about 40 C (15 minutes), you can start it beating. Usually, again, it is done in marble table metal plate or wooden spatula. I can say that the best lipstick olive tree foundation I got when whipping mixer.
Drain excess liquid from the syrup and unmelted pieces of ice. Himself syrup Put in a bowl for whipping. And start whisking attachment "hook" or "beater." In your eyes a transparent mass will begin to transform and become a beautiful white pearl color.
Fold the finished white mass in a plastic jar and let it sit for a day on a table, covered with a damp cloth, and then cover it is necessary to complete the crystallization process. Then you can put into the refrigerator.
Remove the hot caramel from the heat and pour a thin stream vanilla cream with milk. Stir whisk. olive tree foundation If the cream was hot enough, your hard candy should not freeze. olive tree foundation Whisk constantly interfering trickle enter crème caramel egg yolks and mix well. Cool the mixture to 85C.
Keep the fire, constantly interfering with a wooden spatula for 2 minutes. The dough should begin to keep up with the well bottom of the pan, turning into a smooth, homogeneous lump at the bottom olive tree foundation of the pan and form a thin crust.
Heat in a water bath sweet - it must be fluid. Add the crème caramel. She prepared for the analog filling - sugar candy and hot cream. Given that only need 5 grams - you can from the crowd filling defer this amount of sweets.
Awesome eclairs! A picture is so great that captures the spirit !!! Thank you for the clarification on lipstick. I saw a recipe in Chadeevoy, but somehow did not dare (Nana wanted to do with lipstick). But be sure to make up my mind. Scary moments with ice. Thank you, Nina!
Excellent eclairs! I just started to translate them, and then just one retseptik this series. Thank Ninul very appetizing eklerchiki. Here are just a lipstick how many times did not get it to cool to 40 degrees, until it comes to these degrees have thickens olive tree foundation and becomes white, that's just throw it. I begin beating her as soon as the syrup is ready. Then everything goes as it should.
Reply
Natalia, 3/11/12 at 20:40 wrote (a):
I saw photos of what it should be ... But I pearly pearly syrup that drips from Crewe
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