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Chocolate cream ring cake

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Chocolate cream ring cake

Category: Confectionery
Chocolate cream ring cake

Ingredients

Choux pastry:
butter 125 g
water 225 ml
salt 1/4 tsp
flour 150 g
eggs 4 things.
Cream:
chocolate 250 g
milk 60 ml
sl. oil 30 g
eggs 2 pcs.
whipping cream 450 ml
Glaze:
chocolate 100 g
sl. oil 15 g
milk 1.5 tsp.
syrup 1.5 tsp.
Strawberry 350 g

Cooking method

  • Choux pastry:
  • 1. Prepare choux pastry, for this boil water, oil, salt in a saucepan. Remove from heat. Vigorously stir in all the flour with a wooden or silicone spoon. The mixture should turn into a ball and lag behind the walls. Cool slightly (2-3 min). Add eggs one at a time, stirring well. The mixture should be smooth and silky.
  • 2. Heat the oven to 200 gr. Grease and sprinkle with flour on a baking sheet, place a plate with a diameter of 20 cm on the baking sheet, circle with your finger. The resulting circle is the outer diameter of the ring. (I had a rug with circles). Lay out the dough (with two spoons, dipping them in water) in 12-16 heaps inside the circle. Bake for 40 minutes. Turn off the oven, leave the ring to stand in the oven for 15 minutes. Remove, cool on a baking sheet on a wire rack.
  • Chocolate cream ring cake
  • Chocolate cream ring cake
  • Cream:
  • 3. Prepare the cream. In a saucepan over a fire, heat, stirring until smooth, chocolate, butter, milk. Add eggs one at a time, stirring with a whisk. Continue stirring for 5 minutes. until thickened. Put a film on the surface of the mixture, leave to cool for 30 minutes. in the refrigerator.
  • 4. Whip the cream with a mixer. Stir the cream gently into the cooled chocolate mixture.
  • Assembly:
  • 5. Cut the ring horizontally in half. Put the cream in the lower half, cover with the top, refrigerate.
  • 6. Prepare the icing. Pour the glaze over the ring. Place strawberries in the middle of the ring.

Note

The ring and chocolate mixture can be prepared the day before.
The recipe is from my favorite book, The Art of Cooking.

Vichka
TaTa, very interesting! I often bake my custard pies in AG, and here it is almost CAKE !!!
Thanks for the idea!!!
Kamusik
Great idea! All ingenious is simple! Bookmarked it.
Tanyulya
Oh, what a dumb thing I want, but with protein crEm
Vikus, what temperature and speed do you set in AG?
And the speed?
Vichka
Quote: Tanyulya

Oh, what a dumb thing I want, but with protein crEm
Vikus, what temperature and speed do you set in AG?
190-200, changing the temperature, looking at its appearance.

First, 30 minutes, and then lower the temperature to 150 and after turning off do not open the AG immediately, let the eclairs cool down.
TaTa *
Thank you all for the praise.
I think it will be good with protein cream, and you can also try with ice cream
Vichka
Quote: TaTa *

Thank you all for the praise.
I think it will be good with protein cream, and you can also try with ice cream
And I love condensed milk and I also love condensed milk without eclairs
Arka
Spectacular ring!
Babushka
I make cakes, but this idea is great! Thank you!
celfh
Well, just very, very, very
Sonadora
Tatochka! Great idea! I love custard cakes with various fillings, but I haven't done it yet! Thanks for the idea and recipe!
celfh
I'm thinking, can I make a lattice below? That is, first lay out the grill, then plant the tea leaves along the edge, so that the edges of the grill would be hooked ... then strawberries, cherries, etc. will lie in the pie, not on a plate
TaTa *
You can, of course, but these are additional body movements.
Natusik
TaTa *How lovely! Bookmarking! I was always afraid of choux pastries BUT now I have to bake. Very nice and delicious!
Lyi
TaTa, where and how much flour?
Choux pastry
butter 125g
water 225ml
salt 1/4 tsp l.
eggs 4pcs
Add please.
TaTa *
I apologize wildly, I checked it, but I missed it ...
Already added
cloud
Oh, how I want it! Very appetizing
Sasha1616
Just gorgeous)) There were no more words)
TaTa *
merci for compliment

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