Cakes Paris — Brest.

Cakes Paris - Brest.

French cuisine. Cakes Paris - Brest.

Cakes Paris - Brest. This recipe uses almond pasta with vanilla cream as a filling. I think the classic recipe is very successful and it can be adapted depending on the season. Spring version can be a light vanilla cream with fresh berries.

The top part of these cakes I like to cover with chocolate ganache. Another option is to sprinkle the custard with sponge cake before baking. Personally, I'm a fan of this dessert, because you can give it any taste depending on your preferences and the season - light or rich.

We need the following ingredients:

• 1/2 portion of the basic shu test
• 1 1/2 tbsp. l. Sahara

For almond paste:

• 1 cup of flour
• 90 g of butter, softened
• 1/3 cup of sugar
• 2 tablespoons almond flour

For pastry cream:

• 3 glasses of milk
• 6 yolks
• 2/3 cups of sugar
• 1/3 cup cornstarch
• 1 tsp. vanilla extract or vanilla pod paste.

Cakes Paris - Brest.

Cooking method:

1. Preheat the oven to 200 ° C. Oil the two baking sheets.
Prepare the brewed dough (find the recipe and technology here) by adding sugar in step 1 together with the butter.

Transfer the dough into a pastry bag with a star-shaped nozzle 1.5 cm in diameter. Place 14 rings 5 ​​cm in diameter on the baking sheets. Bake for 10 minutes, then reduce the oven temperature to 180 ° C and bake for another 15-20 minutes - the billets should harden.

Puncture the workpieces with a toothpick and return to the oven for another 2-3 minutes. Remove from the oven and set aside. Do not turn off the oven.

2. Prepare the almond paste. Mix all the ingredients in a bowl. Roll out the resulting mass between two sheets of baking paper to a layer 2-3 mm thick.

Put into the freezer for 10 minutes, and then cut out of the mass of 14 circles with a diameter of 5 cm. Place the tortillas from the almond paste on the dough pieces and put in the oven for another 8-10 minutes, until golden in color. Cool down.

3. Prepare the cream. Bring the milk to the boiling point in a saucepan. In a large bowl, mix all the remaining ingredients.

Gradually pour the milk into this bowl, stir, pour the mixture into a saucepan and put it on a small fire. Brew, stirring, until boiling and thickening. Cook for 1 minute. Cool down.

4. Cut the workpieces in half along a wide plane, spread the halves with cream and glue. Place on a dish and sprinkle with powdered sugar.

Cakes Paris - Brest.



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