Shu Cake is a popular French dessert. This is a miniature ball of custard pastry with a cream filling that would easily go down for profiteroles, if it were not for krackelin (it's also craquelure - a thin shortbread), giving the product a crisp crust and a noble appearance, as a result, the delicacy topped the list of the most outstanding confectionery products .
How to cook Shu cake?
Shavish cakes Shu - a recipe, thanks to which you can make a famous dessert. For this, milk with water and butter is brought to a boil, combined with flour and kneaded. Then, the dough is beaten with eggs and set off in the form of balls.
- The Shu cake is made from a custard batter . Every detail is important in its preparation. So, at the stage of water-oil connection, the latter must completely dissolve in the liquid.
- Brew the dough until the weight is easy to move away from the walls of the dishes.
- Each billet is covered with cracelure, and after baking, it is filled with cream.
Cream for cakes Shu
The filling for cakes Shu determines the taste of the product. Here everything depends on personal preferences. Many prefer a classic recipe and stuff the cake with Patisserie custard, and some make a cream of whipped cream, a variety of creamy chocolate, strawberry puree or, as in this recipe, lemon grass and ricotta.
Ingredients:
- lemon - 2 pieces;
- yolks - 3 pieces;
- sugar - 70 g;
- cream - 150 g;
- oil - 50 g;
- ricotta - 350 g;
- vanillin - 10 g.
Preparation
- Remove the lemon peel. Flesh wring out.
- Cook with yolks, sugar and butter.
- Whisk the cream with vanilla, and ricotta through a sieve.
- All connect.
Shu cake from brewed dough
Mistresses, who have a hand in the profiteroles, will be able to prepare and coveted Shu cake. At the heart of both these and other delicacies is dough, brewed on water, flour and butter, whipped with eggs and baked in the oven. The only difference is that Shu is a crisp crakelin. With this decoration, there will also be no difficulties, since it represents a short pastry .
Ingredients:
- water - 200 ml;
- flour - 180 g;
- oil - 330 g;
- egg - 4 pieces;
- sugar - 100 g;
- cocoa - 20 g;
- cream - 50 g;
- cottage cheese - 500 g;
- chocolate - 100 g.
Preparation
- Before making Shu cake, prepare the dough for crackling.
- Pound the cocoa with 60 g of butter, 40 g of flour and 60 g of sugar.
- Roll out and freeze.
- Brew the dough out of the water, 100 g of butter and 140 g of flour.
- Whisk with eggs and otsadite in the form of balls.
- Cover with mugs of krackelin and bake for 20 minutes at 180 degrees.
- Start the custard cake with Shu cream cheese, 170 g butter, cream, 40 grams of sugar and chocolate.
French cake Shu
Exotic French cake Shu, invented by Jean Avis, for hundreds of years has acquired thousands of variations. While the recipe for the custard test remains unchanged, the confectioners succeed each time in improving the taste, color and design of the product. This recipe also has its own charm - emerald crakelin and cream wet meringue .
Ingredients:
- oil - 175 g;
- flour - 235 g;
- egg - 5 pcs .;
- sugar - 195 g;
- citric acid - 2 g;
- protein - 2 pcs .;
- water 250 ml;
- dye - 2 ml.
Preparation
- Rub 75 g of oil with 95 g of sugar, 85 g of flour and dye. Roll out and freeze.
- Brew the dough out of the water, 100 g of butter and 150 g of flour.
- Add the eggs and otsadite.
- Cover with crikely and bake for 20 minutes at 180 degrees.
- Whisk the proteins with 100 g of sugar and lemon juice.
- Start the custard cake with Shu cream.
Shu cakes with craquelure - recipe
Shu cake with craquelure - French classic. Craquelure (crakelin) is butter, rubbed with flour and sugar, sometimes, with food coloring, rolled up in a thin layer between the two parchments and frozen in the freezer. Craquelure is laid out on top of the cake. When baked, it forms a crispy crust that distinguishes Shu from other brewed products.
Ingredients:
- milk - 100 ml;
- water 100 ml;
- cream - 200 ml;
- dye - 3 g;
- egg - 4 pieces;
- oil - 135 g;
- flour - 150 g;
- lime - 1 piece;
- sugar - 50 g;
- powdered sugar - 40 g.
Preparation
- Pound 45 g of butter with 50 g of flour, 50 g of sugar and dye.
- Roll into a layer and freeze.
- Whip the cream, zest and powder.
- From milk with water, 90 g of butter and 100 g of flour brew the dough.
- Whip with eggs and otsadite.
- Cover with circles of craquelure.
- Bake at 170 degrees for 20 minutes.
- Fill the cakes with cream.
Shu Shu according to GOST
Cake Shu is a recipe requiring strict proportions and quality ingredients. All these terms are determined by GOST, which helps with minimum effort and financial expenses, to prepare an ideal delicacy. In this case, Shu is filled with a protein cream that perfectly holds the shape and is considered by the standards to be the most correct.
Ingredients:
- flour - 200 g;
- oil - 100 g;
- egg - 300 g;
- water - 180 ml;
- sugar - 110 g;
- proteins - 2 pcs.
Preparation
- Brew the dough from flour, oil and water.
- Add the eggs.
- Bake at 180 degrees for 25 minutes.
- Start the Shu cake with a cream of whipped cream and sugar.
Shu cakes with custard
Traditional preparation of Shu cake includes a custard - fatty, thick and saturated, to quickly soak the airy dough and tenderly sweet, so as not to break its fresh taste. This is a classic cream that delicately impregnates products, especially if you give the cake to brew for at least 10 hours.
Ingredients :
- water - 200 ml;
- flour - 190 g;
- oil - 165 g;
- egg - 4 pieces;
- yolks - 4 pieces;
- sugar - 60 g;
- milk - 330 ml.
Preparation
- From the water, 100 g of butter and 140 g of flour brew the dough.
- Whip with eggs.
- Bake at 170 degrees for 20 minutes.
- From milk, yolks, sugar and 50 g of flour, cook the cream.
- Add 65 g butter and stuff the cakes.
Incredible Shu cakes with pumpkin custard
Shu's cake at home is an opportunity to show imagination and prepare a unique and exquisite dessert. This option presents a piquant combination of a soft, crusty dough with a smooth and gentle custard of pumpkin pulp, which is incredibly original in terms of taste, color and texture.
Ingredients:
- milk - 200 ml;
- pumpkin - 60 g;
- egg - 1 piece;
- starch - 10 g;
- sugar - 100 g;
- oil - 50 g.
Preparation
- Bake a pumpkin with 50 grams of sugar for 20 minutes.
- From milk, 50 grams of sugar, eggs and starch, cook the cream.
- Add butter, pumpkin and pice.
- Fill the cakes with cream.
Cake Shu - recipe from Julia Vysotskaya
Shu's cakes from Julia Vysotskaya represent a delicate combination of a custard and a light curd cream with a taste of coffee and rum. A well-known culinary specialist always prefers simple but very tasty and nutritious desserts, so he prepares a brewed dough on milk, shading his creaminess with crispy almond flakes.
Ingredients :
- egg - 4 pieces;
- flour - 150 g;
- oil - 100 g;
- almond flakes - 80 g;
- milk - 120 ml;
- cream cheese - 300 g;
- powdered sugar - 60 g;
- rum - 10 ml;
- espresso coffee - 20 ml.
Preparation
- Bake the dough out of milk, flour and butter.
- Add eggs and cereal.
- Bake at 170 degrees for 25 minutes.
- Whip cream cheese with powder, espresso and rum and stuff the cakes.