Cherry confit pastry
Description
The recipe won't take much time. Below I described and showed it in detail. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Start with the craquelin. This is the crunchy layer. In a bowl, combine sugar, butter, food coloring, and vanilla bean seeds.
- 2
Step 2
Knead the mixture until it reaches a uniform consistency, adding flour to it.
- 3
Step 3
Wrap the mixture in plastic wrap, forming a block 1 cm thick. Refrigerate for an hour.
- 4
Step 4
After that, divide the dough into 2-3 parts. Roll each part out to a thickness of 2 mm between two sheets of parchment paper. Place the resulting dough sheets in the freezer for at least overnight.
- 5
Step 5
Now prepare the filling, specifically the nougatine. Bring the glucose syrup with butter to a boil in a saucepan.
- 6
Step 6
In another container, combine the pectin with sugar.
- 7
Step 7
Combine the masses. Toast the sesame seeds until lightly golden. Mix them with the sticky mass.
- 8
Step 8
Bake the nougatine in the oven on parchment paper at 180 degrees for 10-15 minutes.
- 9
Step 9
Let the baked mixture cool slightly. Use a round cutter to cut it into rounds.
- 10
Step 10
Prepare the confit. Soak the gelatin in boiled water (according to the instructions on the package).
- 11
Step 11
Bring the starch, juice, and prepared but not yet boiling gelatin to a boil.
- 12
Step 12
Pour the confit into round molds. Place rounds of nougatine on top. Freeze the items for 4-6 hours.
- 13
Step 13
It's time for the choux pastry. Bring the mixture of milk, water, sugar, salt, and butter to a boil.
- 14
Step 14
Then immediately add the flour to the mixture.
- 15
Step 15
Place the dough over low heat for 2-3 minutes, constantly stirring with a whisk.
- 16
Step 16
Then transfer the choux pastry to a mixer. Beat it until smooth and completely cooled.
- 17
Step 17
Add the lightly beaten eggs to the dough, continuing to beat it.
- 18
Step 18
Transfer the dough to a piping bag with a 10-15 mm tip.
- 19
Step 19
On parchment paper, draw circles 5 cm in diameter in a checkerboard pattern. Pipe the choux pastry into them.
- 20
Step 20
Divide the ready-made craquelin into circles of 5 cm in diameter, in the same quantity. Place them on the choux pastry.
- 21
Step 21
Place the finished items in the oven at 175 degrees for 30-40 minutes until golden brown. DO NOT OPEN THE OVEN DOOR, otherwise the pastries will collapse.
- 22
Step 22
Transfer the prepared blanks to a cold surface. Once they have cooled, cut off their lids.
- 23
Step 23
Remove the prepared filling from the mold. Join the halves with a small amount of honey or glucose syrup. Return the filling to the freezer again.
- 24
Step 24
Prepare a custard cream. Bring the milk with vanilla to a boil.
- 25
Step 25
Beat the yolks with sugar and starch using a whisk.
- 26
Step 26
Pour the milk into the egg mixture through a sieve.
- 27
Step 27
Place the mixture over heat. Cook over low heat until thickened, stirring constantly.
- 28
Step 28
At the end, add the butter. Mix everything until smooth.
- 29
Step 29
Without touching the cream itself, cover it with plastic wrap. Refrigerate for 2-3 hours.
- 30
Step 30
After that, separately whip the cream until stiff peaks form. Gently fold it into the cream.
- 31
Step 31
Transfer the finished cream into a piping bag.
- 32
Step 32
So, fill the pastry shells halfway with cream, then place a ball of confit and nougatine on top, followed by more cream.
- 33
Step 33
Top the pastries with the lids. Let them sit at room temperature for 30 minutes. Enjoy your tasting!