четверг, 22 ноября 2012 г.

Буше с мятой

   Буше пришлось испечь,когда после выпечки "Киевского",осталось много желтков...В памяти всплыли детские годы,когда в скудных кафе  родного города мы покупали одно пирожное и были счастливы...  Рецепт-из книги Елены Шрамко,он прост в  приготовлении и вкус получился,как "из детства". 

 



Ингредиенты для буше:
300 г желтков
200 г сахара
200 г муки

Способ приготовления:

Взбивать желтки с сахаром 5-8 минут на высокой скоростиВсыпать через сито муку и замесить тесто.
Тесто отсадить из кондитерского мешка порциями,диам.1,5-2 см(должно получиться 26-28 буше).

Ингредиенты для мятного ганаша:

100 г белого шоколада
100 г жирных сливок
8 г сухой мяты

Способ приготовления:

Белый шоколад нагреть до 45С.Сливки с мятой довести до 
кипения , остудить до 45С и медленно вливать в шоколад, мешая лопаточкой.Крем должен быть по текстуре,как майонез.Оставить на 7-8 часов при комнатной температуре.

Ингредиенты для глазури:

100 г черного шоколада

130 г сливок
листики мяты и ягоды для украшения

Способ приготовления:

Нагреть шоколад до 45С.Сливки тоже подогреть до 45С 
и ввести в шоколад,помешивая.Глазурь по текстуре должна быть,как майонез.Глазурь использовать для покрытия при температуре 30-35С.

Сборка

2 буше соединить между собой мятным ганашом. Верхнюю 
часть заглазировать, украсить.

                                                          
                                                          
                                      
                                     
                                                                
                                                      

                             

                                
                                               

                                          
                                                


                                                       
             

8 комментариев:

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