In Two Days, Almost 40 Pieces Were Eaten By One It's Hard To Stop

Cooking 2023

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In Two Days, Almost 40 Pieces Were Eaten By One  It's Hard To Stop
In Two Days, Almost 40 Pieces Were Eaten By One It's Hard To Stop

Video: In Two Days, Almost 40 Pieces Were Eaten By One It's Hard To Stop

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In two days, almost 40 pieces in one face ate everything, practically, one … tin … it's hard to stop, I understand that I'm fat, but I can't help myself … they are such an infection, narcotic)) I have neither strength nor will …

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Profiteroles with Crackelin and Delicate Custard

Dough: - about 38-40 pcs., finished with a diameter of 5 cm.

  1. Flour - 200 gr.,
  2. Water - 180 gr.,
  3. Butter - 100 gr.,
  4. Salt - a pinch
  5. Eggs - 300 gr. (CO - 5 pcs., C1 - 6 pcs. Is approximately)
  6. Crackelin:
  7. Brown sugar - 95 gr.,
  8. Flour - 95 gr.,
  9. Chilled butter - 75 gr.

Custard cream (for this amount of profiteroles, I made a double portion of the cream)

  • Milk - 200 ml.,
  • Sugar - 150 gr.,
  • Egg - 1 pc.,
  • Flour - 1.5 tbsp.,
  • Vanilla sugar - 1 pc.,
  • Butter - 180 gr.

For Crackelin:

Mix flour with sugar, add diced butter, grind the mixture into crumbs and collect in a lump.

Roll out between two sheets of baking paper, 2 mm thick. Put the dough together with the parchment in the freezer.

From the finished frozen dough, cut out circles equal to the diameter of the deposited custard cakes, put the remaining dough in the freezer.

For the test:

Break eggs into a bowl, weigh, beat slightly with a fork.

Pour water into a saucepan, put oil, add a pinch of salt. Bring to a boil, add all the flour at once, and mix intensively with a spatula. We stir, without removing from the heat, the flour should be brewed. We stir on the fire for another 2-3 minutes, a crust should form at the bottom of the stewpan, and the dough should gather into a lump.

We transfer the hot dough to the kitchen machine, the "spatula" attachment and begin to beat, gradually adding 1-2 tbsp. eggs. The finished dough should drain from the shoulder "cone"

Place on a baking sheet with baking paper, press the tails with a finger barely moistened with water, put a frozen circle of craquelin dough on top and send to a heated oven up to 220 gr., "Bottom-top" mode

Bake at 220 gr. - 10 minutes, then reduce to 180 g and bake for another 25-30 minutes.

Fill the cooled profiteroles with cream.

For the cream:

In a bowl, beat eggs with sugar, add vanillin to milk and put on low heat. Stirring continuously, add flour and bring to a boil, cool, add softened butter removed from the refrigerator beforehand and beat well with a mixer until smooth.

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