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Today we will cook a boucher cake with caramel cream.
Egg whites beat with 20 grams of sugar. We start at low speed and gradually increase it.
As soon as the foam bubbles become the same size and small, we pour sugar. We continue to whip
to dense stable peaks. In separate dishes, beat the yolks with the remaining sugar.
Carefully mix egg whites with yolks.
Add sifted flour and gently intervene in the dough.
Transfer the dough to a confectionery bag
with the nozzle and put round tortillas on the mat or parchment.
We smooth ponytails, sprinkle sugar powder.
We bake in an oven heated to 190 degrees Celsius for 20-25 minutes.
Chill the cookies in with the oven open.
Now we make caramel cream. In a saucepan with a thick bottom, fill with a thin layer of sugar
and we put on a small fire and wait for it to start to melt
and in it’s place we pour more sugar. If necessary, shake the saucepan, but in no case interfere.
Thus, we pour all the remaining sugar. Meanwhile, in a separate dish, heat the cream,
but do not boil. As soon as all sugar crystals dissolve, turn off the fire and pour in hot cream.
Mix quickly. Look out! There will be very hot steam - do not burn.
We cool the caramel, then covering it with a film in contact.
Then beat softened butter
and in parts we introduce caramel into it, continuing to mix until homogeneous.
Everything is ready now. If necessary, it can be cooled. We will make some chocolate glaze.
In softened butter, rub chocolate. Previously, melt and interfere with butter.
Everything is ready for the glaze. Now we will assemble a cake: on cookies we put caramel-cream cream
and we cover it with another cookie. Send to the freezer so that the cream is frozen.
For 15-20 minutes. Then we lower the cake into the glaze and try to distribute it evenly
chocolate coating on the surface. Send to the refrigerator to get the coating.
White chocolate melted and by a pastry bag
we apply decorative lines over chocolate glaze.
The boucher cakes are very tender, airy with a caramel and chocolate taste.
Pleasant appetite and see you soon on the channel lemon sherbet.