Free Mouthwash Piano Music

gateau Russian

Ho avuto la fortuna di assaggiare il vero GATEAU RUSSE durante la mia
vacanza in Francia, me l' ha fatta assaggiare My cousin Jean Manuel and that '
originating in the Basque Country. The real
the cake you can 'eat only a patisserie Artigarrede Orlorn. This sweet and
'was invented in 1925 and is called the Russian just because'
's main ingredient of almond or hazelnut and' imported by
Crimea.
My cousin told me the recipe and 'secret, but I have not given up
, I turned to blogs for the French to try to steal the recipe.
I 've found here www.meilleurduchef.com/
the course' I did, and I 'was good, very good, but not' Russian
like gateau.
The problem 'in the base, it should melt in your mouth like a meringue.
I found an 'other ricetta che diceva di infornarla a piu' di 300 gradi in
forno, ma il mio arriva a 250.
Un' altra ancora consiglia il forno basso per 30 minuti.
Io ora vi fornisco la ricetta cosi' come l' ho fatta, ma la rifaro' provando
a cucinarla diversamente e poi vi faro' sapere.
Comunque e' buonissima anche cosi' ne vale la pena farla, provatela.

INGREDIENTI
per la base
gr.125 di una miscela fatta al 50% tra
farina di mandorle e zucchero a velo
gr, 25 farina 00 per dolci
gr 40 latte
5 albumi
gr. 25 zucchero a velo

per la crema di burro
4 tuorli
gr.125 zucchero
gr.125 burro ammorbidito
pasta di nocciole gr. 50

per la pasta di nocciole
gr. 100 nocciole sgusciate
100 gr.zucchero
1 cucchiaio acqua

PROCEDIMENTO

Preparare la miscela al 50% di zucchero velo e 50% farina di mandorle-
In totale gr. 125.

Unire la miscela in una terrina con il latte e la farina, lavorare bene
l'impasto che dovra' risultare morbido.

A parte montate a neve ben ferma con un pizzico di sale.
Aggiungere gr.25 di zucchero velo e continuare a frustarli per 10 minutes.

Stir in 1 / 5 of the whites into the batter before
in order to mix the preparation and obtain a homogeneous mixture.
momtati Pour the rest of the egg whites until stiff, stirring gently from bottom to
'high.

butter the parchment paper

and roll out the 'dough.
Sprinkle 's entire cake with icing sugar.
Bake in preheated oven at 180 degrees for 10 minutes.

Sprinkle sugar on a dish and lay the base.
cut them in half '.

PROCEDURE
FOR THE BUTTER CREAM

Mix the butter with a little water

bring to a boil until the fork, pulling a face at the sugar
wire

Work the yolks should become clear and well-mounted and at this point, add
flush the cooked sugar, stirring constantly.
When the 'dough will be' cool, stirring constantly, add the butter softened
.
add at the end hazelnut paste, to taste, if you do
hazelnut paste at home place the nuts in a blender, sugar and
frullatelo until it becomes from the solid powder and then paste.