Shu cakes with craquelin and chocolate cream
A dizzyingly delicious dessert - Shu cakes with Krakelin and chocolate cream
Ingredients
| BATTER: |
| wheat flour 160 g |
| eggs 4 pcs |
| sugar 20 g |
| butter (82%) 100 g |
| milk 225 ml |
| salt 1/2 tsp. |
| CRAKELIN: |
| wheat flour 80 g |
| cocoa 30 g |
| melted butter 90 g |
| cane sugar 110 g |
| CREME: |
| dark chocolate (72%) 200 g |
| powdered sugar 50 g |
| cold pastry cream 300 ml |
Instructions
Step 1
For the Krakelin, combine the butter, sugar and cocoa and gradually add the flour to make a smooth dough. Roll out to a thickness of 2 mm and cut out circles with a diameter of 5 cm. Put in the freezer for 15-20 minutes.
Step 2
For the dough, combine the milk, sugar, butter and salt and bring to the boil. Then pour in the flour and stir with a wooden spoon until the dough comes together into a homogeneous lump. Transfer it to a bowl, stir with a mixer to let it cool slightly. Then beat in the eggs one by one, while continuing to mix with the mixer.
Step 3
Place the dough in a pastry bag with a round nozzle and pipe it onto a parchment-lined baking tray in the shape of profiteroles. Place the craquelin on top. Bake the cakes at 180 degrees for 20 minutes. Then let them cool and cut off the tops.
Step 4
Prepare the cream. Melt the chocolate on a steam bath and let it cool. Whisk the cream with the powdered sugar and stir the chocolate into it. Fill the cakes with cream and cover with caps. Enjoy!
