We have a new recipe for you!
Let’s give the floor to Tatiana: “Hello, everyone! When you taste this cake, you basically forget what it means to be angry. You will be overwhelmed with the feeling of love and pleasure.”
You better cook the custards first, because they need time to stabilize in the fridge.
The chocolate custard:
- milk 450 g | 15.85 oz
- espresso 50g | 1.75 oz
- yolks 5 pcs | 5.00 items
- sugar 100 g | 3.55 oz
- flour 40 g | 1.40 oz
- dark chocolate 50 g | 1.75 oz
- Bring the milk to a boil, and add the coffee. Mix the yolks with the sugar and add the flour in a bowl. Add a little hot milk and stir again until smooth; add the chocolate to the remaining milk.
- Mix the two masses together, place them back to the heat, and stir constantly until well thickened.
- Place the mass in a cold bowl and cover it with foil in contact; place it in the fridge until completely stabilized (better overnight).
The “Diplomat” custard:
- milk 500 ml | 16.90 fl oz
- eggs 2 pcs | 2.00 items
- sugar 100 g | 3.55 oz
- corn starch 30g | 1.05 oz
- vanilla | 0.00 to taste
- butter 50 g | 1.75 oz
- cream 33% 200 ml | 6.80 fl oz
- Add the vanilla seeds and the vanilla pod to the milk; send them to the heat and bring to a boil.
- Remove the milk from the heat. Mix the eggs, the sugar and the starch well with a whisk in a bowl. Gently add the milk to the egg mixture through a sieve, stirring all the time. Pour the custard back into the saucepan and return to the heat. Boil the custard until it thickens; the mass may bubble; add the butter and stir the mass well.
- Pour it into a bowl, and cover with cling film in contact. Place in the fridge overnight.
- Combine the cream with the cooled milk mass and whip.
- Place the “Diplomat” in a pastry bag, and back into the cold.
- 125 g water +125 g milk | 4.20 fl oz + 4.20 fl oz
- 5 g salt | 0.20 oz
- 5 g sugar | 0.20 oz
- 100 g butter | 3.55 oz
- 150 g flour | 5.30 oz
- 200-250g eggs | 8.80 oz
- Mix the milky water with sugar, salt and butter; put it on the heat and bring to a boil. Remove from the heat, and add the sifted flour. Stir it well with a wooden spatula. Return to the fire and dry for 2 to 3 minutes, stir the dough constantly.
- The dough should roll into a ball, leaving a crust on the bottom of the pan. Transfer the hot dough to a bowl, and add the eggs.
- Add the first 200 g (7.05 oz) boldly, and then start adding a teaspoon.
- The dough should be shiny and smooth.
- Put it into a pastry bag, and form small round pieces on the parchment.
- The oven must be preheated to 250C (482F).
- Put the baking sheet in, and turn it off immediately. In 10 to 15 minutes the profiteroles will be significantly rounded.
- Turn the oven on at 170C (338F), and bake the profiteroles until tender.
- Take them out and let them cool.
- Fill the profiteroles with the custards.
Flexible biscuit roll
The flexible biscuit roll:
- eggs 3 pcs | 3.00 items
- powdered sugar 100 g | 3.55 oz
- flour 90 g | 3.15 oz
- corn starch 20g | 0.70 oz
- baking powder 4 g | 0.15 oz
- water 1 tbsp | 1.00 tbsp
- honey 1 tbsp | 1.00 tbsp
- Separate the whites from the yolks, and whip the whites at the high speed. When a strong foam forms, add the powdered sugar. Keep whipping until stable peak, as for a meringue. Add one yolk to the egg whites mass. Then, add all the dry ingredients. Keep whisking at the high speed. Combine a tablespoon of honey and the water in a separate cup, and add it to the dough as well. Pour the dough onto a baking sheet covered with parchment.
- Send the biscuit to the oven at 180C (356F) for 10 to 12 minutes.
- As soon as the top is slightly browned and the biscuit springs from pressing it with the finger, take it out. Carefully roll the dough into a roll, using a towel to protect your hands. Leave it until it cools completely.
- Take a detachable mold and put it directly on a dish (previously wrapped inside with cling film).
- Unfold the roll and cut the strips on it along the entire length (along the height of the mold). Cover the mold from the inside with the biscuit (the roll will stick well to the sides). You should get a roll ring.
- Now, spread the filled profiteroles tightly to each other. Smear the layers with the remaining custard (it should remain!!!). As soon as several layers have been laid, cover the top with the remaining biscuit.
- It will be of different uneven shapes, but I think you can cover the top with it. Close the top with the cling film, and refrigerate the cake.
- Take the cake out, and remove the ring mold and the film.
- Voila! You have a cake with smooth sides.
- Cover it with the cheese cream, and that’s it!
You see, the recipe is much easier than it may seen.