Shu cake with curd cream. Cakes "Shu"

To prepare craquelin you will need: sugar, cocoa, butter, flour.

Combine all the ingredients for making craquelin in one container and, using a mixer or fork, mix until smooth. The mass will be lump-free and dense, like plasticine.

Place a large piece of baking paper on the table and lay out the prepared cocoa-cream mass, cover with a second sheet of baking paper and roll out into a thin layer approximately 2-3 mm thick. Without removing the paper, place in the freezer for about 1 hour.

At this time, you can prepare the cream and choux pastry. To prepare the cream you will need: butter, 10% cream (you can use thicker cream), dark chocolate, cottage cheese and vanillin.

Grind cottage cheese (any fat content) through a fine sieve.

In a separate bowl, beat the butter with a mixer at high speed until fluffy (this will take 2-3 minutes).

Combine cottage cheese, cream, vanillin and whipped butter.

Melt the chocolate in the bowl of a double boiler or in a water bath, pour it into the curd mass and stir immediately.

Place the finished curd cream in the refrigerator.

To prepare the choux pastry, prepare: eggs, flour, butter, water and a pinch of salt.

Pour water into a saucepan, add butter and add salt. Place on medium heat.

When the butter melts and the mixture boils, add flour and stir quickly, remove from heat.

The dough will begin to separate from the walls of the pan and follow the spoon. The structure of the dough will resemble softened children's plasticine. Using a spoon, cool the dough to room temperature.
Add one egg at a time to the dough, kneading the dough well after each.

The dough will become more liquid. I used homemade eggs, so the choux pastry turned out a rich yellow color.

Fill a pastry syringe with dough and pipe pieces with a diameter of approximately 3-4 cm into a mold lined with parchment. Leave 1.5-2 cm between the pieces, as the cakes will increase in volume during baking.

Remove the rolled out dough from the freezer and cut out circles approximately 3-4 cm in diameter.

Place the resulting circles on top of the dough and place in a preheated oven. Bake for the first 10 minutes at 220 degrees, the next 20 minutes at 170 degrees. Do not open the oven door during baking, otherwise the cakes will fall.
Remove the finished “Shu” cakes from the oven and place on a wire rack to cool completely.

Cut off the “cap” from the cooled cake and fill the void with the prepared curd cream. Return the “hat” back.

Tender, tasty, beautiful “Shu” cakes should be served immediately.

Cook with love! Bon appetit!

Do you love trying all kinds of culinary delights in pastry shops? But if, in addition to this, you also love to cook, then you simply must try making shu delicacy according to our recipe with photos.

Ingredients for shu cake

This dessert is very similar to profiteroles and differs from them only in size. The ingredients need to be prepared for both the dough and the filling.

For the test you will need:

5 eggs;
100 g butter;
1 cup flour;
1 glass of water;
a pinch of salt.

A similar set of components with minor additions will be used for the filling:

2 eggs;
5 tablespoons flour;
100 g butter;
350 g sugar;
750 ml milk;
a pinch of salt;
vanillin.

Cream recipe

In the case of this dessert, it is the filling that needs to be prepared first - it needs time to cool.

The filling mixture is made using the custard method and requires a certain sequence of actions.

1. Beat the eggs until foamy for 2 minutes.

1. With the mixer running, add sugar and continue beating until fluffy.

1. Without stopping, add flour, beat for another 1 minute and pour in warm milk in a thin stream.

1. Place the container with this mixture on low heat. Don't forget to stir to avoid burning the mixture.

1. After the liquid boils, cook, stirring, for another 2 minutes. This time is an average. It all depends on the consistency of the mass - it should thicken well.

1. Remove the pan from the stove and cool. After this, add vanillin and butter. The butter must be taken out of the refrigerator in advance so that it has time to warm up and become soft.

1. Beat the butter until white separately, and then transfer it to the mixture that was boiled on the stove. Beat everything together for a few minutes.

The finished filling should be quite thick. However, for optimal conditions, it is better to put it in the refrigerator while the dough is being prepared.

Cake dough shu

1. Boil water and add oil to it until it dissolves. Slowly add flour and a pinch of salt. In this case, the liquid must be stirred. In this state, let it stand for 1 minute over low heat. You will know the dough is ready when it pulls away from the sides of the bowl.

1. After removing the container from the heat, you can carefully add the eggs one at a time. Each egg must be mixed thoroughly and only then add the next one.

1. When all the ingredients are mixed, the dough will turn into a yellow, thick mass.

1. Line a baking sheet with parchment and spoon the dough onto it. Try to make round slides.

1. Set the oven to 200 degrees and bake until the dough is golden brown.

Now all that remains is to make a transverse cut and fill the product with filling. On top you can make patterns from icing or sprinkle with powdered sugar.

No-bake cakes, biscuits, pies, cookies and straws, there is no doubt - they are all damn delicious. But what we will talk about in this article is a new level, a more advanced level culinary skills. We will learn how to prepare a dessert that the masters of all fashionable confectionery shops will look at with envy!

At first glance at the dessert, it seems that its recipe is too complicated. "With taste" he assures: if you get the hang of it, it takes about 40 minutes to make such cakes (not counting baking), but the result of your efforts looks really cool!

French cake "Chou"

Eclairs and choux pastry profiteroles It won’t surprise our housewives that every second one, jokingly, bakes a small bucket of them. So, having played enough with eclairs and fillings for them, the French (they don’t live in peace) came up with the idea of covering the tea leaves placed on a sheet with a second, sandy layer.

This is how “Shu” (Сhoux) appeared - the famous French choux pastries with a seductive sweet shortcrust pastry crust and the most delicate cream inside. The dessert is unrealistically beautiful, especially if the top layer is made of a special type of sand color (craquelin) and colored.

The thinnest layer of craqueline shortcrust pastry cracks during baking and envelops the tea bag, which greatly increases in volume. This is how you get a craquelin crust.

Making “Shu” cakes We recommend baking every day, as over time the cakes will become soggy from the cream and the crust will no longer be crispy. We hasten to reassure you: the geometry will definitely hold for 10–12 hours. Store the products in the refrigerator without covering them with anything.

If you are planning to bake a large batch and want the cakes to remain in good shape longer, before filling them with cream, grease the inner walls with melted white or milk chocolate (it will also work). This trick will prevent the cream from being absorbed so quickly.

Recipe for eclairs “Shu”

You don't need any super ingredients for craquelin. Essentially, this is ordinary shortbread dough. If you want to use dyes, take food-grade gel or fat-soluble ones; dry ones won’t work, since they don’t mix well with oil.

Ingredients for choux pastry

250 ml water
100 g butter
150 g flour
1 tsp. without top of salt
1 tsp. Sahara
4–6 eggs (room temperature)

Ingredients for Craqueline

80 g sugar
80 g flour
70 g butter
1 chip vanillin
2-3 drops gel food coloring (optional)

Ingredients for butter cream

500 g curd cheese
100 ml cream 30–35% fat
80 g powdered sugar

Preparation of Craqueline shortcrust pastry

Let's start there, since the dough needs some time to chill in the freezer.
Sift the flour, add sugar, vanillin and butter cut into small cubes. At the same stage you need to add dye if you plan. The dye can be replaced with high-quality cocoa (then subtract 15 g of flour).
Rub everything with your hands until you get a homogeneous mass similar to plasticine. Collect it into a ball, put it in the freezer for 5 minutes to cool from the warmth of your hands.
Prepare 2 thick plastic bags. It is convenient to roll out craquelin between dense material; the cling film sticks and wrinkles.
Remove the dough from the freezer and roll out between bags into a thin flat cake (2-3 mm). Place the layer in the freezer.
A little trick. We recommend dividing the shortbread dough in half and rolling out 2 layers at once. And put both in the freezer. Then, when you cut circles from one layer, the second one will remain cold and will not melt ahead of time.

Preparing choux pastry

Pour water into a saucepan, add diced butter, then sugar, salt. Place the pot on the fire, stirring vigorously, and bring the mixture to a boil.
Add flour, continuing to knead, until the dough forms a ball and easily pulls away from the sides of the pan. Remove from heat and stir the dough a little more until it cools to a warm temperature.
The crucial moment is eggs. They should be at room temperature. Add eggs one at a time, mixing thoroughly each time. The dough should look like pancakes and slide off the spatula quite easily.

Baking cakes

Line a baking sheet with parchment and use a pastry bag or bag with a cut corner to pipe cakes 3 centimeters in diameter.
Remove the sand layer from the freezer and use a notch to make circles the size of the cakes. As soon as you feel that the working layer has heated up and cutting becomes inconvenient, change to another layer.
Place each craquelin circle on the deposited choux pastry. Place the cakes in an oven preheated to 200 degrees. Leave for 10–12 minutes, using the surface of the cake as a guide: the top layer should brown and crack. But do not remove it too early so that the products do not settle. Place the cakes on a wire rack and leave to cool completely.

Making buttercream

Beat the chilled cream with a mixer at medium speed until fluffy. Continuing to beat, add cream cheese and sift powdered sugar through a sieve.

Assembling the cakes

Using a sharp bread knife, carefully cut off the top and fill the cake with cream using a pastry bag or syringe.
You can do it differently: without cutting off the top, fill the cake with cream through the hole at the bottom. Enjoy your tea!

Let's cook this! If you don’t succeed the first time (anything can happen), don’t despair; even famous confectioners have failed at one time or another. Take your time, prepare all the ingredients, equipment and success in advance.

If you are interested in the topic of such master classes in confectionery art, write to us in the comments! Who knows, maybe we’ll get to macarons too? And please share the article with your friends.

Oh, where culinary experiments have taken me... Today I wanted to make the famous Shu cakes. A long time ago I made a Croquembouche cake from these cakes, I really liked it.

On the Internet I came across a detailed recipe from Yulia Besedina. Honestly, I don’t like to cook according to the “correct” recipes; for some reason, according to the rules, nothing comes out as it should. Take eclairs, for example, I always made them according to the same recipe, they always turned out good. I read a million rules, and strict ones at that, and tried to do it, but it didn’t work.

Anyway. Shu decided to cook the cakes exactly according to the recipe. There were no problems with the test. It's easy to do. I only had an issue with the temperature regime, but more on that below in the recipe.

Today I chose protein cream as the cream, or it is otherwise called “wet meringue”. This cream always turns out delicious and tender, like a marshmallow. My family really respects this cream. It also holds its shape perfectly.

The shortbread dough is colored to add brightness and effectiveness to the finished cake; you don’t have to color it.

Correct "Shu" - round and even, "cap" without large breaks or cracks.

The cake is magical. Custard donuts with a crispy shortbread cap and so much cream are a delicious treat.

This batch makes a large number of cakes. But it’s better to make cream with 4 or 5 proteins.

Enough writing, it's time to get started).

For shortcrust pastry, take cold butter, measure out sugar and flour. You can use brown sugar, I didn’t have it.

Cut the butter into pieces, add sugar and flour. Knead the dough.

Divide the dough in half. You can paint one part or both in different colors, or not paint it at all.

Roll out the dough thinly between two sheets of parchment.

Cut out circles. First, I took a diameter of 5 cm. Place the blanks in the freezer.

Let's start with the choux pastry. The approximate weight of my eggs is 52-54 g. It took me 4 eggs and a yolk.

Cut the butter or take the melted one so that it has time to dissolve before the water boils.

Pour water into a saucepan, add butter, salt and sugar.

Sift the flour.

When the water and oil in the pan boil, remove from the stove and pour in the flour, stir until the white flour disappears completely. Return to the stove over low heat and evaporate the water for 2-3 minutes. Stir the dough until a ball forms and a light crust forms on the bottom.

Transfer the hot dough into a mixing bowl. Add the egg one at a time and mix thoroughly each time. You can entrust this task to a mixer (attachment - dough, low speed) or knead with your hands.

When I added the last egg, on Yulia’s advice, I began to add the fifth egg a little at a time; I only had one yolk for the mass to reach the desired consistency. Beat the dough until it becomes smooth and shiny. The dough should slide off the attachment, or if you draw a stripe with a knife, the dough will immediately “grow together.”

Place the dough into a bag with a round nozzle. Place on a baking sheet. I drew circles of the same diameter in advance - 5 cm.

Remove the shortbread dough from the freezer.

Place the circles on top of the pieces.

This is where the fun begins. I decided to bake according to the principle “it will work in any oven.” Preheated the oven to 250 degrees. I put out the cakes. I turned off the oven for 13 minutes, during which time the cakes were slightly browned. Turned it on at 170 degrees after 10-12 minutes, the cakes were well browned, the bottom was completely dry and dried out. I decided to take out the cakes. They came out a little scary and large in size, and besides, the center was not completely dry.

There is still some dough left. I made a batch with a smaller diameter - 4 cm. I baked according to the usual method - 180 degrees. I set it for 40 minutes, and after 20 minutes the cakes were perfectly baked. This option suited me better. Perhaps the first time I made big Shu, they didn’t have time to cook completely. Perhaps my oven cooks too well. In any case, you need to try and focus on your oven. Can be baked in small batches.

For the cream, combine the whites, sugar and lemon. Beat a little. Place in a water bath.

Beat, gradually increasing the speed of the mixer. When the whites begin to wrap around the whisk, remove from the “bath”. The more whites, the longer you will have to beat. Beat again with a mixer for 3-5 minutes.

The right cream for “Shu” cakes is thick, durable and shiny.

Cut off the tops of cooled cakes. I don't have a knife or file. I used small scissors (convenient). Dust the tops with powdered sugar.

Fill the cakes and cover with a cap.

The cakes came out very beautiful.

You can decorate “Shu” cakes with berries.

Bon appetit.

P.S. You can use any cream you like. Try it, experiment. I would not add salt to the choux pastry, either my salt is nuclear, or 5 g is a lot, I felt it in the dough. This cake is worth trying at least once. A new look and a new taste for familiar eclairs.

Only a true sweet tooth and connoisseur of delicate cakes can distinguish the noble “Shu” bun from the profiteroles and eclairs already familiar to everyone. In appearance, “Shu” is an ordinary cake, but after looking inside the delicate dough, tasting the airy cream and learning several interesting facts from the history of its origin, the sweet “Shu” pastry may receive the status of cake No. 1 among its custard relatives.

A “shu” bun is a small ball of choux pastry, almost hollow inside. During baking, the cake rises, air bubbles appear inside, due to this, voids are formed, into which the cream is poured. This interesting cake comes from France, and the first “shu” recipe was invented by the Frenchman Jean Avis at the end of the 18th century. He baked small balls of butter dough in the oven, calling them choux, which translated means cabbage.

By the way, Avis borrowed the name from the court chefs who prepared baked lumps of mashed potatoes. They used the name choux or “shu” for the first time, calling their dish “little cabbage.” Over time, the dough recipe for this dessert acquired a modern look.

Every pastry chef, baker or just an amateur cook brings something special, something new to the “shu” recipe. This can be seen from photos of sweets on the Internet and on the pages of culinary publications.

Classic shu recipe with crumble

To make your close acquaintance with the French dessert especially pleasant and memorable, it is best to use the so-called classic “shu” recipe. According to the traditional method, this cake is made from choux pastry with delicate Patissiere cream and crumble cap.

For crumble:

butter - 90 g
brown sugar - 110 g
wheat flour - 110 g
vanilla extract

The crumble is prepared very simply: all the ingredients are mixed with a mixer and then kneaded. Next you need to roll out the dough thinly. By the way, the recipe recommends using pastry parchment or silicone sheets with a piece of dough between them. Using a glass, squeeze out circles from the dough that are the size of the future “shu” bun. Place everything in the freezer.

For the test:

fresh cow's milk - 225 ml
salt - 1/4 tsp.
butter - 100 g
wheat flour 160 g
granulated sugar - 20 g
large chicken eggs - 4 pcs

First you need to prepare the oven by preheating it to approximately 180˚. Then, using a saucepan, boil the milk with sugar and butter. Add sifted and oxygenated flour here. Keep the mixture on the fire for no more than 30 seconds, while vigorously mixing the ingredients with a wooden spatula.

Next, the recipe says, the dough should cool. And, already in the cold mass you need to add eggs 1 piece at a time, stirring them thoroughly with a mixer. The resulting dough should be pasty and shiny, like a glossy photo, and flow smoothly from the spatula.

Pour the finished mixture into a pastry bag and place each cake separately on a baking sheet lined with parchment. Place the frozen crumble on top of the dough lumps. Bake them in a hot oven for about 25-30 minutes at standard 180 degrees.

For Patissiere cream:

chicken egg yolks - 4 pcs
granulated sugar - 100 g
corn starch - 30 g
wheat flour - 20 g
cow's milk - 500 ml
vanilla extract

Boil fresh milk in a saucepan, adding vanilla. Grind the yolks with sugar, add flour and starch, then pour boiling milk over the mixture and pour it back into the pan. Cook the cream until tender, stirring vigorously.

The classic recipe involves cutting off the top of the baked product, so the “cap” of the bun must be detached. And, using a pastry bag, you should fill the cake with the finished cream, and put the “cap” back in place.

Recipe for shou cake with raspberry confit

The preparation of choux pastry and crumble, of course, can be found by looking at the previous “classic” recipe for “shu”. But the cream and raspberry confit need to be prepared as follows.

For the raspberry confit:

homogeneous raspberry puree - 200 g
granulated sugar - 50 g
pectin NH (thickener) – 4 g
juice of half a lemon

Mix the puree with sugar and heat to 40˚. Add sugar mixed with pectin and boil. At the end of cooking, squeeze out lemon juice.

For cream:

cream 35% - 500 ml
powdered sugar - 100 g
vanilla
cream fixer

Beat cold cream with powder and fixative until it reaches the thickest consistency possible. It is necessary that the buttercream is as in the photo, that is, it does not spread and holds its shape.

When preparing a shu bun, you need to cut off the top. Place raspberry confit at the bottom of the product and pour cream on top. Attach the “cap” in place.

Voila! An exquisite French dessert is ready to be enjoyed.

Video recipe for making “Shu” cake