Souffle pigeon's milk - recipe

Souffle pigeon's milk - recipe

Souffle - one of the most stunning and unusual confectionery inventions that came to us from France. Let's learn from you how to make this delicious dessert - souffle bird's milk at home and please their household so original and delicious treat.

Cake souffl pigeon's milk

Ingredients:

For the cakes:

  • sugar - 100 g;
  • butter - 100 g;
  • Egg - 2 pcs .;
  • flour - 150 g;
  • vanilla - to taste.

For the souffl:

  • egg whites - 2 pcs .;
  • sugar - 450 g;
  • citric acid - a pinch;
  • agar - 2 tsp;.
  • butter - 200 g;
  • condensed milk - 100 ml;
  • vanilla - to taste.

For the glaze:

  • Butter - 50 g;
  • dark chocolate - '75

preparation

Now we tell how to cook a souffle bird's milk . So, first soaked in a glass of water agar, and leave it for several hours. This is the time bake cakes. To do this, knead the dough: rub the butter well with sugar, add the eggs and vanilla to taste. Then gradually add flour and knead the dough.

Then take a baking dish, grease it with oil and distribute it in the part of the test. Bake thus several cakes at 220 degrees for approximately 10 minutes. Then cakes Let cool and passed on to the plate.

We now move on to the preparation of the cream. To do this, mix the butter with condensed milk, add vanilla to taste and stir. Water soaked agar previously put on weak fire and bring to a boil, stirring with a spoon carefully to the agar is not burnt and completely dissolved. Boil a mixture of exactly one minute, and then gently Pour sugar. As soon as the syrup will begin to increase in volume and turns white, immediately remove kovshichek from heat and allowed to cool. Meanwhile, in a large bowl, beat chilled

Souffle pigeon's milk - recipe
whites until stable peaks, add the citric acid and continue to whisk until a thick foam.

Further, the proteins gently pour the warm syrup and whisk until thick state. Gradually intervene in the mass condensed milk and butter. That's all ready souffle. We spread on the cake half, top cover with a second Korzh and again pour souffl. Put the cake for 3 hours in the refrigerator, and themselves while preparing the chocolate glaze. Melt the chocolate with the butter and pour the resulting mixture ready and frozen cake. If desired, decorate with fresh fruit and a treat to serve tea .


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