Chocolate cake-log of profiteroles

Chocolate cake-log of profiteroles

Chocolate cake

INGREDIENTS
30 g butter
3 pcs.

250 ml of filtered water

Chocolate cake

For the choux pastry profiteroles be required to:

100 g butter
Salt — a pinch
100 g flour
eggs 3 pcs.
To decorate the logs:

Black bitter chocolate — 1 bar (alternatively — 1 can condensed milk)

Chocolate cake

For the chocolate cream, you need to:

cream (curd) cheese — 150 g
powdered sugar — 1 \ 2 tbsp.
1 tbsp. l. cocoa powder
Cinnamon — a pinch
1 h. L. vanilla sugar

Step by step recipe for cooking

In a saucepan with a thick bottom lay out the pieces of butter, filtered Bay water and adding a pinch of salt. We put it on a small fire on the stove. Once the butter has melted and the liquid begins to boil, immediately remove the pan from the heat.

Enter into the hot oil mixture sifted flour, carefully stirring the dough blade and bringing to an even consistency. Flour should dissolve it in hot, warm and not in liquid!

We put our pan with the dough in the min.ogon on the stove and within 1-2 minutes continuously mix the dough and then removing from heat, cool to room temperature. The dough podostyvshee introduce one egg. After each broken eggs carefully knead the mixture until smooth. It should look for choux pastry profiteroles smooth.

Take a culinary syringe or bag and use it to extrude profiteroles on a baking sheet with parchment ready made (by an average of one cake somewhere 2 teaspoons of the dough), at an appropriate distance from each other.

Send the profiteroles in an already heated to 200-220 degrees. Oven. After 10 minutes (when cakes, profiteroles «swell» and browned) reduce the temperature to 160-180 degrees, continuing to bake for another 15 minutes to the product properly, «dried up» inside.

Next, prepare the chocolate cream profitroley.V deep tank mix cream cheese and butter at room temperature with sweet powdered sugar. To add a beautiful shade of chocolate cocoa powder, and a pinch of cinnamon and pour the vanilla sugar for a pleasant aroma. Beat the ingredients until a uniform light brown color. Now a gentle cream profiteroles ready!

Each finished bun make a small incision. With the help of a teaspoon fill products creamy chocolate cream.

We spread profiteroles on a rectangular plate elongated in the form of logs (2 layers — one after another, and then a second layer from the top). Top pour the resulting log the remaining chocolate cream.

Next — melt the 1 tile bitter dark chocolate in a water bath and pour it on top of our New Year’s poleno.A top — decorate with remaining chocolate chips.

Chocolate Christmas log cake is ready! Bon Appetit and delicious New Year!

Chocolate cake-log of profiteroles

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