RECIPES

RECIPES

SCALDED SWANS WITH CREAM

Scalded swans with cream

Scalded swans with cream

Ingredients:
Custard paste:
110 g of desi
1 glass of water
? teaspoons of salt
1,5 teaspoons of sugar
1 glass of flour
4 big eggs

Cream:
? glass of sugar
1/3 glasses of flour
? teaspoons of salt
2 glasses of milk
3 vitelluses to shake up
2 tablespoons of desi
1,5 teaspoons of vanillin
? glasses of cream for beating

Preparation:
Dough:
Heat oven to 210 degrees. Lay baking tray paper for pastries.
In big pan bring to the boil on average fire oil, water, salt and sugar. Then remove pan from fire and add at once all flour. Quickly mix to homogeneous mass. Return on fire and prepare, periodically stirring slowly, 1-2 more minutes.
Shift dough in the mixer and shake up at average speed about a minute that slightly to cool it.
Hammer gradually eggs and knead dough. It has to be dense, but has to lag behind mixer edges when the bowl turns over also easily.
Using pastry bag, squeeze out 12 swan heads. Decap from bag and squeeze out 12 swan bodies. One end has to be slightly already, than another.
Bake 15 minutes and then, having reduced temperature to 190 degrees, bake 25 more minutes or more to golden-brown shade (dough has to rise).
Cool on lattice.
Cream:
In average pan mix sugar, flour and salt. Gradually pour in milk. Prepare on average fire, periodically stirring slowly until liquid starts beginning to boil. Then cook 2 more minutes prior to solidification.
Remove from fire and very slowly pour in ? glasses of hot mix in previously shaken up yolks. At once return this mix with yolks to kastryulka. Prepare 2 more minutes, continuing to stir slowly. Remove from fire, add oil and vanillin. Shift mix in bowl, close it food wrap and put the cooled pudding in the refrigerator on hour one night better).
When the pudding has cooled down, shake up cream to steady peaks and accurately enter them into pudding. To apply the cooled. To store in the closed capacity.
Take 1 body of swan, very sharp knife cut off cover on 1/3 or on half. Fill swan with cream, and cut upper cover on in half to make wings. Vstyvte head. Repeat with other swans and cream. Powder ready swans with icing sugar.



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