The calculation is for a mold with a diameter of 20 cm (7.9 inch).
Choux cake layers
- The quality of all the products is an important point!
- The number of eggs is optional! Since the eggs are different. It means that if the recipe contains 5 eggs, then you add them in stages and watch the consistency! If 5 is not enough, the add 6 eggs.
- The eggs should be at room temperature!
- You better whisk the eggs in a container, so you will be able to add it accurately and not to overdo it!
- The dough is brewed until the plaque appears on the bottom of the saucepan!
- The dough has to be cooled. To do it, turn on the mixer to the slowest mode for 7-10 minutes.
- If the dough sticks to the sides of the bowl when adding the eggs and stirring, then turn off the mixer, and use a silicone spatula to move the whole dough to the center!
- The dough should be ripened in the fridge for at least 12 hours before use!
- For the dough to bake steadily, brush it with melted cocoa butter before placing it in the oven!
- Bake it in the oven preheated to 185-200C (365 to 392F).
- Don’t open the oven!
The calculation is for 2 ring molds 16 cm | 6.3 inch.
- Cut the melon into pieces, and cover it with sugar and vanilla seeds; cover the mix with the cling film, and let it brew (the melon should let the juice out).
- Next, make the puree.
- Put the puree on a low heat, and simmer for 7 to 8 minutes.
- Remove the mass from the heat, and refrigerate for 12 hours (to stabilize).
- Next, mix the agar with 2 teaspoons of sugar, and drizzle into the puree.
- Boil the puree for 7 to 8 minutes, and add the pressed gelatin.
- Pour the marmalade into rings, and cool it (before assembling the cake, store the marmalade in the fridge, but don’t freeze).
- Mix the sugar with agar.
- Bring the lemon juice, zest and Martini to 50C (122F), and add a mixture of sugar and agar.
- Bring it to a boil, and cook for 2 to 3 minutes.
- Cool the mass, and punch it with a blender to a coarse gel; add the gum, and mash until a smooth gel.