Shu like a French pastry shop

Category: Confectionery
Kitchen: french
Shu like a French pastry shop

Ingredients

Dough: Chicken egg 250 g
Water 250 g
Butter (soft) 100 g
Salt 5 g
Sugar 5 g
Wheat flour 150 g
For the lemon curd:
Lemon juice 140 g
Sugar (fine 120 + 120) 240 g
Lemon zest 1 tbsp. l.
Chicken egg 150 g
Butter (not watery, good quality) 170 g
White chocolate cream (for 18 cakes):
White chocolate 180 g
Cream 35% (110g + 290g) 400 g
Coconut flakes (ground in a coffee grinder or blender) 20 g
Butter (soft) 20 g
Craquelin shortbread dough:
Brown sugar 95 g
Wheat flour 95 g
Butter 75 g

Cooking method

  • Excellent, with amazing taste and aroma, very delicate cake! I have been baking it for several years now and always an excellent result! If you want to learn, you are welcome!
  • P. S. A very big request, accurately weigh all the ingredients and do not replace products.
  • 1.
  • Shu like a French pastry shopWhite chocolate cream should be started the day before. Heat 110 g cream to 90 "C and pour the chocolate into pieces that have been broken into pieces, after two to three minutes mix well until a homogeneous and smooth mixture.
  • 2.
  • Shu like a French pastry shopAdd coconut flakes and soft butter ground in a blender or coffee grinder to the chocolate mixture, mix well and in several steps, constantly stirring, add cold cream 290 g.
  • 3.
  • Shu like a French pastry shopStick cling film on the surface of the cream and send it to the refrigerator for maturation for a day.
  • 4.
  • Shu like a French pastry shopBefore filling the cake, take the cream out of the fridge and beat until fluffy on a low to medium mixer (2-3 hand mixer) to avoid the characteristic buttery taste of whipped cream.
  • 5.
  • Shu like a French pastry shopLemon Kurd, prepared in the same way as orange Kurd, I will give a detailed link to the recipe below.
  • 6.
  • Shu like a French pastry shopCraquelin shortbread dough: Place all dough ingredients in a blender bowl and pulse into crumbs. Roll into a ball, flatten and, placing between two sheets of baking paper, roll out a thin dough with a thickness of 2 mm, no more. Place the rolled dough directly with the paper in the freezer. PS The remaining dough can be frozen and stored in the freezer for several months.
  • 7.
  • Shu like a French pastry shopShu: From this amount of dough, I baked 30 cakes. I filled 18 of them with cream. From the rest I made snack cakes (without craquelin dough), but more on that in the next recipe.
  • Place in a saucepan water, sliced ​​butter, salt and sugar. Bring to a boil and completely dissolve the oil, sugar and salt.
  • 8.
  • Shu like a French pastry shopRemove from the stove and add the sifted flour, mix thoroughly
  • 9.
  • Shu like a French pastry shopReturn the saucepan with the dough to low heat and, stirring constantly for 2-3 minutes, letting the excess liquid evaporate, brew the dough. The finished dough is easily collected behind the spatula in one lump. The photo shows that the bottom of the saucepan is slightly covered with a crust of dough, this can serve as a guideline for its readiness.
  • 10.
  • Shu like a French pastry shopLet the dough cool just a little, and then, carefully and one at a time, insert the eggs, carefully stirring them in over and over again.
  • 11.
  • Shu like a French pastry shopThe dough should not be steep or liquid, therefore, most often its density is regulated by the number of eggs. Do not forget that the density of flour is different in all regions.
  • 12.
  • Shu like a French pastry shopPlace the dough in a cooking bag (syringe) and place small holes 3-4 cm in diameter at a distance from each other on a baking sheet lined with baking paper.
  • 13.
  • Shu like a French pastry shopPunching the same diameter as the shu, cut the circles out of the frozen craquelin.
  • 14.
  • Shu like a French pastry shopAnd place them on top of the shu.
  • 15.
  • Shu like a French pastry shopBake in an oven preheated to 170 "C for about 30-35 minutes, but this is a conditional time, because we all have different ovens, and much depends on the size of the cake, so peep through the window and be approximately guided by my time and the smell of baking !
  • 16.
  • Shu like a French pastry shopAssembly:
  • Fill culinary bags with Kurdish baits and white chocolate cream.
  • Cut off the top of the cake with a sharp knife and nail file.
  • 17.
  • Shu like a French pastry shopFill in first with Kurd.
  • PS In the original, instead of Kurdish, the cake is filled with exotic fruit jam, but you can fill it with your favorite jam or, like me, Kurdish, the link to the recipe for which I will give below.
  • 18.
  • Shu like a French pastry shopAnd then white chocolate cream.
  • 19.
  • Shu like a French pastry shopCover with a cut lid. Top the cake with powdered sugar.

  • Orange cream Kurdish with bergamot aroma (natapit)

    Shu like a French pastry shop

The dish is designed for

18 pcs.

Time for preparing:

90 minutes

Cooking program:

oven

Note

Shu like a French pastry shop

Zhannptica
So this is how they make these cracks on eclairs !!!!
natapit, this is a gift !!!
Thank you)) I will certainly try to repeat it !!!
natapit
Jeanne, bake to your health!
Larissa u
I want it for so long! Thank you! Now I'll definitely kick myself!
Loksa
I love these cakes so much! I didn't bake it with shortcrust pastry, I'll try, they look very appetizing! Thanks for the recipe, Natasha! Will they become softer from the Kurd?
lettohka ttt
Gorgeous !!!!
natapit
Larissa, Oksana, Natalia, thank you very much!

Oksana, they are so not solid, the main thing is not to dry them out! The cakes keep their shape perfectly, do not get wet even after a couple of days in the refrigerator!
Elena_Kamch
natapit, Natasha, delicious cakes! Beauty, you can't take your eyes off!
Happy New Year to you! Health, happiness, creative success, prosperity and all the best!
Ava11
natapit, Nataliawhat a beauty, how beautifully laid out the cream! I admire your skill! Mutually congratulations on the coming New Year! Health, good luck, all the best!
natapit
Elena, Alla, thank you very much!!!
Zhannptica
I came to look again .., now I can throw the shortbread dough into the freezer and get it one of these days, how will it be time to bake them, did I understand correctly? And another question, I don't really like to mess with kids, I would like to make them with eclairs, Do I knead a triple portion? Or double pieces for 12 is enough?
Husky
Natasha, happy New Year!! Thanks for the wonderful holiday gift !!
Great recipe, great execution. And the photo !!! You know how to do everything beautifully !! Well, your handles are very correct !!
Natasha, do eggs go into the dough? They appear in cooking, but they are not in the ingredients.
Helena S.
Forgot to enter the weight of the choux pastry eggs.
Kokoschka
How exquisite .. you read and already delicious
prona
Natalia, thanks for another masterpiece
DonnaRosa
natapit, Indescribable beauty.
Coconut flakes are not mine. What do you propose to replace?
Tanyush @ ka
natapitNatalya the recipe is just awful, I took it to the bookmarks, I will definitely try to repeat your masterpiece
Arka
Nata, how lovely!
Such cakes are called shu-crumble (with craquelure on top).
Now we also know the secret of their preparation, hurray !!!
Thank you
Mom Tanya
Sheer pleasure !!!
natapit
Jeanne, for 12 pieces this amount of dough is enough! Good luck!

Ludmila, my dear, thanks for your attentiveness, already edited!

Elena, already edited!

Lily, Natasha, Tatyana, Mom Tanyathank you girls !!!! I am so pleased!

DonnaRosa!
Quote: DonnaRosa
Coconut flakes are not mine. What do you propose to replace?
Ground almonds to flour!

Nata, thanks for decoding the name !!!
DonnaRosa
Quote: natapit
DonnaRosa!
Quote: DonnaRosa from Today at 01:48 PM
Coconut flakes are not mine. What do you propose to replace?
Ground almonds to flour!
Thank you very much.
Cirre
God, what a cake I want, but my hands are crooked. And any white chocolate?
natapit
DonnaRosa,

Quote: Cirre
And any white chocolate?
one that melts well!
Cirre
Quote: natapit


one that melts well!

Natalia I'm really far from pastries and cakes. And which one melts well? How to find out?
natapit
Galina, it's hard for me to advise, since I live in Greece, I used German.
Cirre
Quote: natapit
I live in Greece, I used German

(y) The question is cleared, I will look at us
Svetlenki
Quote: natapit
one that melts well!

I used today the one that was ... Because as I read the recipe and the composition of the cream - everything, disappeared ...

The only thing, when I was mixing chocolate with cream, I put it in the microwave a couple of times on a power of 600 for a minute. I also took a bowl "to grow" under chocolate with cream - my cream was barely covered with chocolate

But everything was perfectly mixed - and how delicious it was. It's good that I ran out of clean teaspoons in my drawer, otherwise I would have "tasted" the whole cream. I don't know what it will be like tomorrow after ripening ... I hope that there will be

Natalia, natapit, thanks for the wonderful recipe.
Zhannptica
I really wanted to do with these "cracks", I didn’t wait for the eggs yesterday and thumped by eye. And you know WHAT !!!!! There, and the cream is not needed, we mixed half just like that, brown sugar gives a soooo taste to these pies. True, I have a size with "Soviet" nuts)) orange Kurdish with bergamot is a delicate luxury) I had a cream, creamy (boiled cream with sugar, classed butter), so I moved away from the topic a little. But the main thing is that everyone really liked it !!
Natalia, thank you !!!!!
Shu like a French pastry shop
Svetlenki
Jeanne, this is the speed !!!

Beauty!

And my cream is ready from the recipe today. If a small one gives - I'll make some pies, but without a Kurd. Bergamot is only found in Earl Gray tea
Zhannptica
Sveta, you know, it is sooooo fragrant even without bergamot !! I fell in love with him. I did a double portion, so I dripped bergamot oil into one, and tangerine Limoncello into the other)) with liqueur, it was even somehow more interesting (but for my taste) I just had to attach the cream, so I started quickly
I made a circle of cream and squeezed the Kurd in the middle (I'm talking about the bottom layer)
Svetlenki
Quote: Zhannptica
I did a double portion, so I dripped bergamot oil into one, and tangerine Limoncello into the other))

and I have one ... to try, or something ...
natapit
Quote: Svetlenki
Because as I read the recipe and the composition of the cream - that's it, it's gone ...
Sveta, this is my favorite cream, so mutually!
Jeanne, this is efficiency! Glad to be pleased! Be sure to try with the cream from the recipe mmm .... Thanks for the photo report!

Zhannptica

Whipped cream 35% and mixed with orange cream curd. We stood for a couple of hours on the street (-17 here, if anything), the children ate like ice cream !!! With additives !!!
natapit
Jeanne, you are a wizard !!!!
prona
NataliaThank you very much for the recipe! I did it without hats and big (my husband does not recognize a trifle), the Kurd made raspberry and strawberry ones, and instead of coconut I added vanilla paste and pistachio to the cream. Delicious
Shu like a French pastry shop
natapit
Natasha, mmmm ... delicious !!! thanks for the photo report !!!
Irina F
Natasha, I will mark here too !!!
Shu like a French pastry shop
Lovely cakes !!! I take note of the Kurd, I really liked it)
The cream is wonderful too! And in combination
natapit
I am delighted - great job !!!
Irina F
Natasha, thank you very much for such a high assessment! I enjoyed cooking, thanks for the clear recommendations !!!
Zhannptica
Svetlenki, ate everything? And squeezed the pictures ?? We are waiting
Svetlenki
Jeanne,

I made eclairs ... I took only cream from the recipe and yes, they ate everything. they said to do now only with eclairs - they are more convenient to eat. Cream is incomparable! Right now, I'll order myself a kilogram of white kalibut and that's it. goodbye figure !!!

4er-ta
NatashaThank you very much for the recipe! Made with strawberry and lemon curd, added a little mint. For the cream I took not white, but Ruby chocolate. And my report
Shu like a French pastry shop


Irina F
Tatyana, great shu !!!
And here's luck, you already have Ruby)))
zvezda
TatyanaWell, how do you like this chocolate, did you like it? He, too, like 3 drops?
4er-ta
Natalia, thanks again for the recipe! The cream was made with coconut and almond flour, white and milk chocolate.

Shu like a French pastry shop
Marika33
4er-ta, Tatyana, the beauty is magnificent!
zvezda
Tatyana, well, for you, there are always some emotions, how beautiful .. and your photos prompted me to cook them for Christmas !!
Cvetaal
Natasha, thank you very much for the delicious cake recipe!
Lime Kurd, Lime Chocolate Cream. I added matcha green to the shortcrust pastry, but the color was lost during baking
natapit
Svetlana, what a beauty! Thank you!

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