When baking entertain, I often choose cakes Choux (or Sukem) because Choux easy to eat, no more nutritious as other kinds of cakes. Choux is actually not that so sweet not to eat the crust of the salt of the more salty. The draft of sweet cream plastic sports cooler only makes ice cream cakes even without being a drag. Choux a disc for us young children, each a little cake like tangerines are holding happy too. So everyone in the house there are special occasions invited guests on the table there is always a Choux wheel drive.
Choux Bakery technical but not difficult to obtain satisfactory cake baking must also be familiar with some fresh bread for the oven's temperature. Choux cakes are golden standard external, high bloom, cake stand, inside the intestines dry, empty. The bread is hollow inside to pump cream seat. If baking is not enough heat, to carry out bakery cake will collapse immediately. "Getting sick" of the wheel Choux is falling, the gut is still wet, special.
A fresh baked bread and Choux after pumping the cream to bring out each into a paper cup petite as can be brought to entertain you then.
Receip:
Cakes Choux (Sukem)
Crust:
(CT your crust of Initiation)
250g flour
480ml water
200g unsalted butter
8 large eggs
1 pinch salt
A pinch of sugar
* I tried many different formulas Choux shell but the most popular because the formula for beautiful cake stand. Thank you very much of Initiation.
Cream:
Sugar 400ml milk
100ml fresh cream (whipping cream)
30g corn flour
20g flour
90g sugar
5 egg yolks
Little vanila
Method:
Choux shell:
A. Boil water, butter, salt, sugar.
Two. Turn off the heat, pour the powder into the wooden spoon stir quickly into flour mixture hands for a block.
3. Powder old hot, pour the egg and mix well with electric mixer, beat eggs into the flour mixture a paste.
4. Wait for dough to cool and place in cream cotton bag caught (blind closed shell) squeeze into the bud cream-stick tray
Five. Bake 160 degrees for 40 minutes
* Note: Temperatures vary from oven baked
Cream:
A. Beat the yolks with the sugar
Two. Sift powdered sugar into the egg mixture and mix well
3. Boil the milk and cream uneven edge
4. Pour the milk into the egg mixture, simmer on the stove north, both are boil stirring until mixture boils and thick continental platform to the north to cold
Quote a bottom hole pump Classified cream or horizontal canal, massage the cream into the cake shell in the middle. Cakes are done to keep in the refrigerator for several days. Better to use cool.
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