Pavlova dessert
You will need: 4 raw egg whites, 220 g granulated sugar, 0.5 tsp. vanilla sugar, 1 tsp. Vinegar, 300 g cream, at least 33% fat, 250 g any fresh berries
Preparation:
1. Beat the egg whites in a mixer, adding sugar little by little, adding vanilla sugar and vinegar. Continue whisking for at least 10 minutes until the mixture forms a stable foam.
2. Transfer to a cooking bag with a nozzle in the shape of a smooth tube and place the cream in the form of a slide on a silicone mat. We smooth the top of the slide and make a small depression in it.
3. Apply a pattern on the sides.
4. Place the dessert in an oven preheated to 120°C for 30 minutes, then reduce the oven temperature to 100°C and continue cooking for another 1 hour. Turn off the oven and leave the dessert in it until completely cooled, for 6-8 hours.
5. Whip the chilled cream into a fluffy foam. Place in the cavity on top of the dessert.
6. Decorate with fresh berries.
Fruit souffle of apricots and bananas
Recipe from the book “Confectionery World Hits” by Alexander Seleznev
You will need: 300g apricots, 300g bananas, 150g sugar, 8 egg whites, 50 ml brandy
Preparation:
1. Prepare apricot and banana puree. Add brandy to it.
2. Beat the whites into a thick foam and combine them with the fruit puree.
3. Place the finished mixture in refractory molds and bake for 15 minutes at 180°C.
4. Serve hot, sprinkled with powdered sugar.
Polish Makowiec
Recipe from the book “Confectionery World Hits” by Alexander Seleznev
You will need:
For the dough: 250 g flour, 1.25 teaspoons salt, 2 teaspoons sugar, 500 g butter, 90 ml warm milk, 10 g live yeast, 1 egg, 1 yolk
For filling: 125 g poppy seeds, 50 g dried apricots, 4 tbsp. spoons of honey, 2 tbsp. spoons of rum
Optional: 1 raw egg yolk for greasing 1 teaspoon powdered sugar for dusting
Preparation:
1. Dough: dilute yeast in warm milk, add sugar, 1 tbsp. spoon of flour and put it in a warm place for 30 minutes. The dough should be fine. Sift the flour, pour the dough into it, add the remaining ingredients and knead the elastic dough. Then put the dough back in a warm place for 1 hour.
2. Filling: bring honey to a boil, add poppy seeds and finely chopped dried apricots. Boil for 5 minutes. Remove from heat and let cool. Then add rum.
3. On a floured work surface, roll out the dough into a square. Place the filling on it and roll it into a roll. Leave for 30 minutes in a warm place for the dough to rise again.
4. Grease with yolk and bake in an oven preheated to 200 C for 30 minutes. 5. Cut the finished makovets into portions and sprinkle with powdered sugar.
Recipe from the book Confectionery Art for Beginners by Alexander Seleznev, published by EKSMO.
A simple recipe for sour cream "Napoleon" from Alexander Seleznev, home cooking step by step with photos. Easy to prepare at home in 80 minutes. Contains only 295 kilocalories. Author's recipe for home cooking.
- Preparation time: 16 minutes
- Cooking time: 80 minutes
- Calorie Amount: 295 kilocalories
- Number of servings: 6 servings
- Complexity: An easy recipe
- National cuisine: home kitchen
- Type of dish: Sweet pastries
- Cooking technology: Baking
Ingredients for twelve servings
- Butter 600 g
- Flour1100 g
- Sour cream130 g
- Vinegar4 tsp.
- Milk500 ml
- Chicken eggs (yolk) 7 pcs
- Sugar125 g
- Starch25 g
- Sugar (vanilla) 1 tsp.
- Butter 400 g
Step-by-step preparation
- Dough:
- Add softened butter to the sifted flour. Stir. Then add sour cream, salt and vinegar, knead into a homogeneous elastic dough. Divide the dough into 12 equal parts, cover them with cling film and refrigerate for 30 minutes. Roll out the chilled dough into tonic cakes with a diameter of 26 cm and bake them individually on a baking sheet with parchment at a temperature of 210 degrees for 10 minutes. Before baking, poke holes in the crust with a fork.
- Custard cream:
- Bring the milk to a boil on the stove, add vanilla sugar. Mix the yolks with sugar with a whisk. then add sifted flour, starch and mix again. Add 1/1 part of hot milk to the mixture. Pour the egg mixture into the remaining boiling milk and bring to a boil. Brew the cream, stirring constantly with a whisk, for 1 minute. Then remove from heat. Add half the butter to the mixture and beat the cream until cooled (up to 40 degrees). then add the remaining soft butter and beat until fluffy.
- Assembling the cake:
- Layer the baked cakes with cream, carefully leveling it on the cakes and placing them on top of each other. In this way, assemble a cake of 10 layers. Break the remaining two cake layers into medium-sized crumbs with your hands. Also coat the top and sides of the cake with cream. Then sprinkle the cake liberally with crumbs and let it sit overnight.
Recipe for sour cream "Napoleon" from Alexander Seleznev with step-by-step preparation.
- Type of dish: Sweet pastries
- Recipe difficulty: Easy to prepare
- National cuisine: home kitchen
- Cooking technology: Baking
- Preparation time: 14 minutes
- Cooking time: 80 minutes
- Number of servings: 3 servings
- Calorie Amount: 24 kilocalories
Recipe from the book Confectionery Art for Beginners by Alexander Seleznev, published by EKSMO.Ingredients for 3 servings
- Butter 600 g
- Flour1100 g
- Sour cream130 g
- Vinegar4 tsp.
- Milk500 ml
- Chicken eggs (yolk) 7 pcs
- Sugar125 g
- Starch25 g
- Sugar (vanilla) 1 tsp.
- Butter 400 g
Step by step recipe
- Dough:
- Add softened butter to the sifted flour. Stir. Then add sour cream, salt and vinegar, knead into a homogeneous elastic dough. Divide the dough into 12 equal parts, cover them with cling film and refrigerate for 30 minutes. Roll out the chilled dough into tonic cakes with a diameter of 26 cm and bake them individually on a baking sheet with parchment at a temperature of 210 degrees for 10 minutes. Before baking, poke holes in the crust with a fork.
- Custard cream:
- Bring the milk to a boil on the stove, add vanilla sugar. Mix the yolks with sugar with a whisk. then add sifted flour, starch and mix again. Add 1/1 part of hot milk to the mixture. Pour the egg mixture into the remaining boiling milk and bring to a boil. Brew the cream, stirring constantly with a whisk, for 1 minute. Then remove from heat. Add half the butter to the mixture and beat the cream until cooled (up to 40 degrees). then add the remaining soft butter and beat until fluffy.
- Assembling the cake:
- Layer the baked cakes with cream, carefully leveling it on the cakes and placing them on top of each other. In this way, assemble a cake of 10 layers. Break the remaining two cake layers into medium-sized crumbs with your hands. Also coat the top and sides of the cake with cream. Then sprinkle the cake liberally with crumbs and let it sit overnight.
Cooking recipes step by step. How to make Napoleon cake recipe. Video recipe from the chef.
Subscribe to channel Russia 1:
All master classes in a row:
The most delicious show - "Culinary Star" - on the "Russia" channel!
Famous Russian chefs Maxim Tarusin, Konstantin Ivlev, Andrey Shmakov, Sergey Sinitsyn, Alexey Dyma and the absolute champion of Russia in confectionery art Alexander Seleznev, together with host Daria Sagalova, reveal all the secrets of preparing a wide variety of dishes, and only from domestic products!
"Culinary Star" will teach you how to properly cook real chopped steak with egg, potato pie with herring, stewed lamb in pomegranate sauce, barley with chicken wings and pickles and much, much more. We are learning to bake our favorite childhood cakes: “Prague”, “Fairy Tale”, “Kyiv” and “Bird’s Milk”.
Three master classes from chefs and pastry chef Alexander Seleznev. The chef will show you how to properly cut fish or poultry, cut vegetables, chop and beat meat. Cooking the main hot dish according to the chef's recipe. Preparation of the most famous and popular desserts and pastries under the guidance of Alexander Seleznev. These are those very favorite cakes, the taste of which is impossible to forget, and the recipes comply with GOST.
In the “Chef’s Finishers” section, the chef shows in a few minutes what can be made from the ingredients left over from preparing the main dish.
"Culinary Star" invites you to the table!
Presenter: Daria Sagalova
See also:
▪ Five for one
▪ Live broadcast
▪ Saturday evening
▪ Full House and Company
▪ Humor! Humor!! Humor!!!
▪ This is funny
▪ Petrosyan-Shaw
And also other channels:
▪ Films and TV series of the Russia channel
▪ Blue Bird Competition
▪ Health program “About the most important things”:
Confectioner Alexander Seleznev I am sure that every housewife can easily and quickly prepare his favorite Napoleon cake at home on the weekend. The most difficult part of a cake recipe is baking the layers correctly. And if you have ready-made puff pastry, then even this can be done very easily! In addition to the cakes, you will need butter cream, which can be prepared in a variety of ways. We offer a classic recipe from Alexander Seleznev. If you cut the cake into triangular pieces when serving, you will get the famous cocked hat of Napoleon, in honor of his victory over whom the cake takes its name.
NAPOLEON CAKE RECIPE
NECESSARY:
1.5 kg puff pastry without yeast
500 g butter
250 g powdered sugar
250 g condensed milk
2 tbsp. spoons of cognac
Vanillin or vanilla sugar
Strawberries (optional)
HOW TO COOK:
Roll out the puff pastry without yeast into a square of approximately 30x30 cm on a surface dusted with flour.
Place a silicone mat on a baking sheet. Using a rolling pin, transfer the rolled out dough onto the mat. Do not touch the dough with your hands, otherwise the layers will shift and the dough will rise unevenly!
In order for the dough to bake evenly, you need to make notches on it. There should be three such layers with notches.
Preheat the oven to 210˚ and bake for 15 minutes.
Classic buttercream: Beat softened butter until white. Vanilla sugar can be added immediately. Add one teaspoon of sugar, vanilla - on the tip of a knife. You can immediately add cognac.
After the butter has changed its color from yellow to white, gradually add condensed milk and powdered sugar.
Remove the puff pastries from the oven and let them cool.
Using a bread knife, carefully trim the edges of the dough. Don’t throw away the crumbs: we will need them for sprinkling.
Spread the cream evenly onto the dough.
To make a strawberry Napoleon, you need to cut the strawberries into 4 parts and distribute them along the entire perimeter of the cake.
Repeat the same with the second and third layers.
To make puff pastry, crumble the dough scraps into small pieces. Grease the finished “Napoleon” with cream and sprinkle with crumbs. Sprinkle powdered sugar on top of the cake.
Leave to stand in the refrigerator for 2 hours until the dough is soaked in cream. Cut the finished cake into triangular cakes.
