Ingredients:
puff pastry 500g (I have done)
For the choux pastry:
150 ml — Water
50g — butter
1 tsp — sugar
60 Gr Flour
2 eggs
2 eggs
For the cream «Charlotte»:
5 tbsp — milk
2 eggs
4 tbsp. l. — sugar
1 bag — vanilla sugar
200g — butter (soft)
5 tbsp — milk
2 eggs
4 tbsp. l. — sugar
1 bag — vanilla sugar
200g — butter (soft)
Turn on the oven to heat up to 200 degrees.
Choux pastry:
In the water we add the sugar and butter and put on fire. As soon as the water boils and butter is melted, turn off heat and quickly Pour all the flour, constantly interfere until a smooth ball of dough, easily extending from the walls of the pan. Now, whisking batter whisk, add to it one by one egg. Well knead until you have a homogeneous dough is shiny.
Now take the puff pastry, roll out into the reservoir and cut into squares of about 12 cm by 12 cm.
In the middle of each square we place a tablespoon of choux pastry. Fold the corners of the squares in the middle of a.
In the water we add the sugar and butter and put on fire. As soon as the water boils and butter is melted, turn off heat and quickly Pour all the flour, constantly interfere until a smooth ball of dough, easily extending from the walls of the pan. Now, whisking batter whisk, add to it one by one egg. Well knead until you have a homogeneous dough is shiny.
Now take the puff pastry, roll out into the reservoir and cut into squares of about 12 cm by 12 cm.
In the middle of each square we place a tablespoon of choux pastry. Fold the corners of the squares in the middle of a.
We put on a baking cakes, the laid paper and send it in the oven for 30-35 minutes.
Cream «Charlotte»:
Milk is poured into a pan, put on fire.
Mix eggs with sugar and vanilla sugar, whisking unnecessary.
As the milk boils, quickly pour the eggs into it, while constantly interfere whisk.
Heated, stirring constantly, to 45-50 degrees. Do not boil, to make sure that the eggs are not cooked and there were lumps. Remove from the heat, strain and well Let cool.
Milk is poured into a pan, put on fire.
Mix eggs with sugar and vanilla sugar, whisking unnecessary.
As the milk boils, quickly pour the eggs into it, while constantly interfere whisk.
Heated, stirring constantly, to 45-50 degrees. Do not boil, to make sure that the eggs are not cooked and there were lumps. Remove from the heat, strain and well Let cool.
Oil Beat with a mixer, add the chilled milk-egg mixture and beat with a mixer on the lowest speed.
At first oil was broken into flakes, but I whipped on.
After 4 minutes, whisking produce a smooth sleek krem.Gotovye cakes cool and, using a bag with a long nozzle and filled with cream, sprinkle with powdered sugar.
At first oil was broken into flakes, but I whipped on.
After 4 minutes, whisking produce a smooth sleek krem.Gotovye cakes cool and, using a bag with a long nozzle and filled with cream, sprinkle with powdered sugar.
Bon Appetit!