Cake "croquembouche": da girke-girke. Faransa desserts

Yau muna so mu gaya muku game da sosai sabon abu kayan zaki. Cake "croquembouche" - daya daga cikin rare a duniya na sweets. Wannan jiki daga cikin mafi girma dafuwa fasaha, sophistication da tsaftacewa. Za su yi ĩmãni ba, amma shi da aka kirkiro kusan da hatsari ...

Ga labarin dala

Faransa cake "croquembouche" yana da ban sha'awa tarihi.

Name mu'ujiza confectioner wanda ya halicci wannan fitacciyar, da rashin alheri, bai tsira. Amma aka ce cewa a zamanin mulkin Charles II ta master aka kira su zuwa birnin London domin bikin aure bikin. Confectioner da aka musamman mamakin yadda sakaci da unaesthetic aka yi wa ado bikin aure cake (a wancan lokacin akwai wani bikin aure da wuri) da na gida chefs. An wani cushe pies, da ka shirya a kan wani platter. Dafa kadan wahala da kuma sanya wani m mazugi dimbin yawa yin burodi kayan zaki. Ya kira shi "croquembouche cake", wanda aka fassara daga Faransa -. "Mawuyacin a bakin" Daga baya cakes an maye gurbinsu da ban mamaki da kuma m profiteroles cushe. Duk da haka, har yanzu sun acikin sarƙa caramel, ƙara berries, guda 'ya'yan itace, kwayoyi, ado da candied furanni, kirtani na wannan zaki caramel.

Kayan zaki "croquembouche" an shirya ba kawai don bukukuwan aure amma kuma ga sauran bikin. A girke-girke ne kullum ana inganta, kara wani iri-iri da sinadaran (kwayoyi, cakulan). Muna so mu gaya muku game da daya daga cikin bambance-bambancen karatu da yawa.

Sinadaran domin cake

Kamar yadda ka sani, Faransa desserts ne mashahuri domin su ladabi da sophistication. Amma "croquembouche" - shi ne wani abu na musamman ... Wani lokaci chefs haifar da mu'ujizai, Popular wuri. Suna da kyau da kuma iska (a matsayin m aikin art), ko da tsoro shãfe su. Hakika, don ƙirƙirar irin wannan fitacciyar ba haka ba ne mai sauki, shi ke sa a wannan yanki gasa cikin shahararrun chefs. Bari mu ma kalle yadda za a yi "croquembouche."

Muna son bayar da ku daya daga cikin mutane da yawa girke-girke na kayan zaki, watakila mafi sauki.

Domin da wuri da kansu, muna bukatar:

1. Madara - 250 ml.
2. Butter - rabin fakitin.
3. Gari - 150 g
4. Qwai - 5 inji mai kwakwalwa.
5. Gishiri.

Don dauki cream:

1. Gari - 100 g
2. Qwai - 4 inji mai kwakwalwa.
3. Milk - 1 lita.
4. Sugar - dandana, amma ba kasa da biyar tablespoons.
5. Vanilla ko vanilla sukari.

Don shirya caramel bukatar saba ruwa mai tsabta da kuma rabin kofin sugar.

"Croquembouche": sauka a hankali girke-girke

Bari mu fara da shiri na choux irin kek. Abu na farko da za ka bukatar raraka gari don yin shi da sauki, wadãtar da oxygen. Next, kunna murhu da kuma sa cikin kwanon rufi tare da madara a kan matsakaici zafi. Don ƙara gishiri da kuma man fetur. stirring ci gaba narke cikin man shanu da kuma kawo ruwa zuwa ruwan. Sa'an nan kuma juya kashe zafi da kuma ƙara gari, vzobem whisk har sai m. Sa'an nan, dauke da makamai a spatula, saro cakuda har ta thickening.

Next, kana bukatar ka jira har sai da mu kullu ne sanyi, don haka ba za ka iya shigar da kwai. Daya bayan daya, kokarin fitar da su, sa'an nan kuma dole Mix shi da wani mahautsini har kama. Wannan mu kullu cake "croquembouche" na profiteroles shirye.

Cooking profiteroles ga kayan zaki

Rufe da kwanon rufi yin burodi takardar ko smazhem da arzikin man fetur. Idan akwai wani irin kek jakar - yana da kyau sosai. Mu shi ne kawai amfani da samuwar profiteroles. Amma idan ba haka ba, kada ka yi baƙin kuma yi amfani da saba jakar, yanke wani kusurwa. Saboda haka, yada tare da irin kek kullu a kan yin burodi jakar. Tsakanin wuri ya kamata a bar kadan nesa, kamar yadda a cikin yin burodi, za su zama kadan karuwa a kundin.

Yanzu za ka iya aika da kwanon rufi a cikin tanda. Wajibi ne a pre-zafi zuwa 220 digiri. Cakes za a gasa har zuwa bakwai minti. Zama vigilant kuma ba overdo shi. Bayan ya sauya sheka kashe farantin, za ka iya bude har ƙofar tanda, da kuma barin irin kek zuwa tsaya a cikin wata minutes. Profiteroles kamata da lokaci don samun shirye da kuma browned.

Shiri na cream fillings

Faransa desserts wuya shirya. Tsari ne tsawo, tedious, kunshi dama, saukarwa. Amma sakamakon, ba shakka, ya kamata faranta.

Saboda haka, mu ci gaba da ci gaba da shirya "croquembouche." A girke-girke na cika ga irin kek cream iya zama sosai daban-daban. Ke dafa - wani guru a shiri na wannan kayan zaki da nasu asirin fillings, a suke tãrãwa su, babu wanda bude.

Mu ne tare da ku za a shaƙewa mu profiteroles zaki custard. Ga shi, kai mai madara, zube da shi a cikin kwanon rufi da kuma sa a kan zafi kadan, zo a tafasa.

A halin yanzu proseem gari ta hanyar sieve. Qwai slops karkashin ruwan zafi da kuma bangare farantin. Add vanilla, gari da kuma Mix har uniform. Oh, kuma kada ka manta game da madara a kan wuta! Da zaran tana tafasa, kashe kuka kuma sosai, a hankali zuba shi a cikin kwai-gari taro ba tare da ya manta kullum stirring whisk.

A lokacin da duk aka kyau Amma Yesu bai guje sake zuba mu cakuda a cikin kwanon rufi da kuma kafa shi a kan wuta. Maida tsoma baki, kawo shi ga tafasa da kuma kashe sake. Cream zai zama kadan thicker kamar yadda cools saukar.

Cushe da cream profiteroles

Kowace daga cikin cake mun yi wani yanke wani wuri a cikin gefe ko kasa. Sa'an nan ta amfani da wani irin kek jakar ko teaspoon juji (na farko shi ne mafi m ga wadannan dalilai).

Cooking Caramel for "croquembouche"

Yana da wani m bangaren caramel kayan zaki. Nunarsa kana bukatar ka samu dama jita-jita, in ba haka ba ba zai yiwu ba. Muna bukatar wani kwanon rufi da high gefuna da kuma m kasa (ba za ka iya yi da tasa tare da wadanda ba itace shafi). Zuba cikin ruwa gare shi, kuma ya kara da sukari. Saka da kwanon rufi a kan kuka da kuma sa ido a lokacin da sugar fara narke, yayin da kullum ke motsa su.

Shirye caramel zai samu na da kyau amber launi. Kula ya kamata a dauka don haka da cewa shi ba ya overheat.

Gina "croquembouche"

Wannan shi ne kusan shirye da mu cake "croquembouche." A girke-girke na shirye-shiryen, ba shakka, da wuya. Duk matakai suna wuce. Zauna da latest kuma mafi ban sha'awa. Muna da shirye-sanya daga profiteroles gina wani cake a cikin wani nau'i na mazugi. Don yin wannan a gaba na bukatar manne da kwali dala (mazugi). Waje, shi ne mafi kyau ga kunsa da abinci tare da tsare domin yin burodi. Tsawo da nisa da cake da ka rike da kanka. Saboda haka fara tattara mazugi. Kowane cake tsoma a caramel da kuma sanya shi a cikin wani da'irar a karkace. Kamar wancan profiteroles ya kamata a gam ga juna. Domin sauƙi na amfani, za ka iya amfani da wani silicone goga da ake ji ƙarin yadudduka na caramel.

Saboda haka, a hankali stacking jere a kan layi, mun samu zuwa saman mazugi. Yanzu za mu iya amince ce cewa mu "croquembouche" a shirye. A yanayin da ya rage ga kananan. Yana dole ne har yanzu ado.

Ado "croquembouche" cake

Girke-girke dafa kayan zaki daban-daban Masters ne kadan daban-daban, har ma da cake ado - shi ne mai real art, da suke nema sabon shiga confectioners. Kuma a sa'an nan kowa da kowa yana da nasa asirin. Wadannan mayu yin aiki na gwaninta, Popular kayan zaki caramel strands entangle dukan cake. Yana kuma amfani da Popular cakulan frosting, candied ya'yan itatuwa da furanni, cream, da kuma more. Yau da wannan kayan zaki yana bauta ba kawai a bukukuwan aure da kuma ba kawai Royals, don haka ado a cake daidai da hutu theme. Saboda haka, zama Popular Kirsimeti cake zabin "croquembouche" wanda gaske duba sihiri kuma ba dama.

"Croquembouche" bauta chilled. Domin yana yiwuwa a bayar da abũbuwan shã. Alal misali, zafi cakulan, shayi ko kofi ko ma wani hadaddiyar giyar.

maimakon wani epilogue

A general, wannan cake shi ne mai yiwuwa mafi rigima da hadaddun a cikin kisan. Wannan halitta ta iya yi kawai real Masters na confectionery art. Tunanin cewa real tsawo daga cikin kayan zaki ne a kalla daya mita ko ma fiye. Kuma wannan, ba a ma maganar da nauyin da cake. Bayan kowane cake cika da cream.

Wannan yana nufin cewa dukan samfuri ba zai iya zama da sauki. Ko da yake zahiri alama sosai m da airy. Duk da haka, dukan tsari ne quite barga tsaye a kan festive tebur.

Lalle ne shĩ, cake "croquembouche" - saman Faransa confectionary art.