Shu is everyone's favorite custard cake in a crispy wrapper. Fillings are countless. Shu cakes can be planted in different sizes. For example, I have a diameter of 3, 5 and 7 cm. Our family likes big ones :) Try it and you will definitely succeed! #2week
Ingredients: Craquelin (outer, sandy, crispy layer, plays the role of decor), wheat flour, sugar, butter, Choux pastry, strong wheat flour, butter 73% fat, water, milk, salt, sugar, eggs (4-5 pcs.), Silk custard, milk fat 3.2%, sugar, egg yolk, gelatin, water, corn starch, vanilla sugar, butter 82.5% fat, Cranberry filling, fresh cranberries, sugar (according to taste), agar-agar
Cooking method:
Cooking craquelin. Mix flour, sugar and soft butter. If desired, the workpiece can be tinted with helium dye. You can also use natural dyes, such as matcha tea, cocoa, various powders from freeze-dried berries and fruits. The dough must be rolled out in a thin layer of 1-2 mm between sheets of parchment and sent to the freezer. The volume of the pattern depends on the thickness of the craquelin layer.
To prepare the choux pastry, combine water, milk, butter, salt and sugar in a saucepan and bring to a boil. Pour the sifted flour into the saucepan all at once and begin to brew the dough. When a crust appears on the bottom of the saucepan, dry the dough for a couple more minutes over medium heat and let the dough cool to 50 degrees.
For this test, a strong premium flour with a protein content of 13-14% in kBJU is desirable. From such flour, the dough is more stable and stable, and as a result, it rises better when baking. Alternatively, you can get Shu and 10.3% protein on flour.
Once the dough has cooled, you can gradually stir in the eggs. Less eggs may be needed, watch the consistency of the dough. It is necessary to achieve a smooth dough, which stretches behind the spatula in a triangle, but it is better a little denser than liquid, otherwise you will have to redo everything anew.
We cover the finished dough with a film in contact and send it to the refrigerator overnight (or 2-3 hours at room temperature). During this time, the dough will infuse and become more elastic.
For custard, take 400 g of milk, heat it with sugar and vanilla sugar in a saucepan. Pour gelatin with water and let it swell for a couple of minutes. Mix the rest of the milk with yolks and starch, pour into a saucepan with hot milk, and brew the cream until thick, stirring constantly. Add gelatin and boil for a couple more minutes. Let the cream cool down to 50-60 degrees, add the butter and mix well so that no pieces of butter remain.
We cover the cream with a film in contact and send it to the refrigerator for 3 hours (you can overnight). Before using the finished cream, it should be whipped with a mixer, then it will be smooth and silky.
Mash the cranberries in a saucepan (you can pass through a sieve if you don't like the skin), add sugar and agar. Bring to a boil and boil for a few minutes. Let the filling cool down.
We plant future cakes on the baking mat. Before sending it to the oven, we cut out circles from craquelin and spread it on Shu. We bake in the top-bottom mode at a temperature of 160-170 degrees for 40-45 minutes until golden brown. * During baking, do not open the oven, otherwise Shu will fall off.
Assembly is very easy. Transfer cream and cranberries to piping bags. Make a hole in the upper part of the custard and introduce cream and cranberries in the desired proportions. Close the hole on top of the cake with silk cream and decorate according to your mood.