Most desserts are inseparable from eggs ~ eggs are used in countless wonderful uses in food ~ but the eggshell has never been forgotten and discarded by us ~ In fact, the small eggshell also has a great use Oh ~ The container used to make food is really good ~ Beautiful and creative ~ French creative small desserts that can be easily made at home ~
by Big Nell Nell 【Douguo Food Official Certified Master】
Sweet potato cheese custard:
Sweet potatoes 200 g
Red Car Da Cheese Tablets 2 tablets
1 egg
Caster sugar 25 g
Milk 230 g
Light cream 50 g
Corn starch 10 g
Unsalted butter 25 g
Egg yolk shortbread:
Unsalted butter 60 g
Caster sugar 35 g
Salt 1.5 g
2 egg yolks
Low gluten flour 60 g
Cornstarch 70 g
Vanilla extract 1 tsp
Cheese shanti cream:
Cream cheese 200 g
Powdered sugar 50 g
Light cream 80 g
1, prepare all the ingredients, first make sweet potato cheese kashida, sweet potato peeled and cut into small pieces, steamed on high heat for 20 minutes, steamed well, then add cheese slices to stir well, use the heat of sweet potatoes to melt the cheese slices. After that, add the eggs and caster sugar and beat them with a cooking stick to form a fine, particle-free puree.
2, after puree, add corn starch and stir well, then pour milk and light cream while stirring until the liquid is fully mixed, at this time the state is slightly thinner. Heat over medium-low heat and stir until the liquid becomes thick, bubble large to turn off the heat, and finally add unsalted butter and stir well, at this time the texture is thick milk sauce, and put into a garg.
3. Squeeze the finished cassta sauce into a silicone semicircle mold and freeze until hard. Next, make an ultra-crisp egg yolk shortbread, softened unsalted butter at room temperature and beat with fine sugar and salt until fluffy and white, then add the egg yolks and vanilla extract and stir well, sifting the low gluten flour into the butter paste.
4. Mix well with a silicone spatula until there are no dry powder particles to form a non-sticky dough. Put on silicone gloves, knead the dough into small round cakes, place them on a baking sheet, bake in a preheated 160-degree oven for 20 minutes, and bake at 180 degrees for 10 minutes until golden brown. Finally, let's make cheese and soften the cream cheese with powdered sugar until smooth and smooth.
5: Add vanilla essence and stir well, and finally add light cream to beat well and put into the mounting bag. The egg hits a small hole in the tip, pours the egg out, slowly breaks off the eggshell along the small hole until it is the size of the caliber you need, cleans and air-dries as a container for the egg cup.
6, the final combination: eggshell cup put a layer of broken egg yolk shortbread, and then squeeze in a layer of cheese and scented cream, then put a layer of cookie crushed, and then squeeze a layer of cream until full, and finally put on the frozen sweet potato cheese cassta semi-circle.
7, really invincible delicious ah ~
8, can be cute and love
9, like a real egg
10, high value and delicious
11, egg yolk shortbread is really a must
12. Enjoy the fun of knocking on
13. Creative French desserts that can also be easily made at home
14, have you been fed?
1. Sweet potato cassta must be finely beaten with a cooking stick, so that the semi-circle is smoother and more like egg yolk, if there is no cooking stick, you can sift the sweet potato puree again and then add other ingredients. 2. When cooking Kasda sauce, be sure to stir constantly over low heat, because it is very easy to paste the bottom, so be sure to pay attention to the fact that when the bubble bubbles are bubbling, turn off the heat immediately. 3. If there is no semi-circular mold, you can squeeze a round on the cheese cream at the end.
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Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.