Autor’s recipes / Pastries

Actually it is usual tartlets from shortcake dough. There are original varionts of fillings for you: with berries — vanilla souffle, with nuts — cream-caramel. Both variants are simplified. The souffle is on the basis of a vanilla sauce, and the cream is on a dry custard or “kremika”. Everything is simple: you bake dough in any molds, fill with a filling and put above everything to your mind. Actually stuffing can be any, jam or whipped cream, boiled condensed milk for nuts. Also you can put above everything you like…

the recipe of vanilla souffle:

• 400 grams of vanilla sauce
• 500 ml of vegetable cream
• 20 grams of gelatin (1-2 sheets)

to do:

It is better to put gelatin into sauce when you cook it. And if you have already made it and keep it in a refrigerator, it is necessary to bring it to light boiling again and to put gelatin. I advise you to use not powder, but sheets of gelatin. They should be soaked in a cold water for 10-15 minutes beforehand.

Then, already softened, put it into hot sauce and mix. Whisk cream to the dense state and mix with the cooled-down sauce until it smooth. Put it in a refrigerator, use it cold. Tartlets have also to be not hot, but cooled down. Put a souffle through a culinary packet and lay out berry above. Cover everything with a confectionery gel as usual, though it isn’t obligatory.

the recipe of cream-caramel:

• 200 grams of sugar
• 400 ml of fat cream
• 40 grams of a dry cream
• 10 grams of lemon juice

to do:

Sugar should be turned into caramel. Simply pour it out in a pan and put on a slow fire. It will dissolve gradually and it will be necessary to add hot cream. Boil them and pour into caramel slowly. If the cream is cold, you will get a fountain. Having poured out the cream, leave the mixture for about 15 minutes before turning into uniform weight. Then mix with a whisk until it smooth and add custard powder. Then add lemon juice, this is a cunning in order the mixture dodn’t become sugared in a refrigerator.

Also fill the tartlet with the mixture, but cream-caramel should be baked, so put tartlets with the stuffing in an oven at 180 degrees. Bake it for about minutes 5, till the filling boils. Get, cool down and lay out nuts above, cover with a gel and it is ready. As well as the majority of desserts, it is better to keep it in a refrigerator for a couple of hours, then the dough will soften and, in general, the dessert will get the necessary structure.

bon appetit…