Shu cakes

Ingredients

Butter – 75 g

Wheat flour – 85 g

Food coloring - a few drops

Choux pastry:

Butter – 100 g

Wheat flour – 150 g

Chicken egg – 4-5 pcs.

Protein cream (wet meringue):

Chicken egg (white) – 2 pcs.

Citric acid - a pinch

Sweet powder and berries - optional

260 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

Oh, where my culinary experiences have taken me. Now I wanted to make the famous “Shu” cakes. A long time ago I made a Croquembouche cake from these pastries, and I really liked it.

On the Internet I came across a detailed recipe from Yulia Besedina. Honestly, I don’t like to cook according to the “correct” recipes; for some reason, according to the rules, nothing comes out as it should. Take eclairs, for example, I always made them according to the same recipe, and they always came out great. I read a million rules, and at the same time serious ones, I tried to create them - they didn’t work out.

Well, okay. Shu decided to cook the cakes exactly according to the recipe. There were no problems with the dough. It's not difficult to create. Only with the temperature regime did I have a problem, but more on that below in the recipe.

For the cream I have now chosen protein cream, or otherwise called “wet meringue”. This cream always comes out, delicious and tender, like a marshmallow. My family really respects this cream. It also holds its shape unsurpassed.

The shortbread dough is colored to add brightness and effectiveness to the finished cake; you don’t have to color it.

Correct “Shu” – round and even, “cap” without huge tears or cracks.

The cake is magical. Custard donuts with a crispy shortbread cap and quite a bit of cream are a delicious delicacy.

This batch yields a huge amount of cake. But it’s better to create a cream with 4 or 5 proteins.

Enough writing, it's time to get started).

For shortcrust pastry you need to take cool butter, measure out sugar and flour. Brown sugar can be used, I didn’t have it.

Cut the butter into pieces, dump in the sugar and flour. Knead the dough.

Divide the dough in half. You can paint one part or both in different colors, or not paint it at all.

Roll out the dough thinly between 2 sheets of parchment.

Cut out circles. At first I took a diameter of 5 cm. Place the blanks in the freezer.

Let's start with the choux pastry. The approximate weight of my eggs is 52-54 g. It took me 4 eggs and a yolk.

Cut the butter or take it when it has melted so that it has time to dissolve before the water boils.

Pour water into a saucepan, add butter, salt and sugar.

When the water and oil in the pan boil, remove from the stove and dump in the flour, stir until the snow-white flour disappears completely. Return to the stove over low heat and evaporate the water for 2-3 minutes. Stir the dough until a ball forms and a light crust appears on the bottom.

Transfer the hot dough into a mixing bowl. Add eggs one at a time and stir thoroughly each time. You can entrust this task to a mixer (attachment - dough, low speed) or knead with your hands.

When I added the last testicle, on Yulia’s advice, I began to add the 5th testicle a little at a time; I only had 1 yolk to make the mass suitable for the mixture. Beat the dough until it becomes smooth and shiny. The dough should slide off the nozzle, or if you draw a stripe with a knife, the dough will immediately “grow together.”

Place the dough into a bag with a round nozzle. Place on a baking sheet. I drew circles of the same diameter in advance - 5 cm.

Remove the shortbread dough from the freezer.

Place the circles on top of the pieces.

This is where the fun begins. I decided to bake according to the principle “it will work in any oven.” Preheated the oven to 250 degrees. I put out the cakes. I turned off the oven for 13 minutes, during which time the cakes browned slightly. Turned it on at 170 degrees after 10-12 minutes, the cakes were perfectly browned, the bottom was completely dry and dried out. I decided to take out the cakes. They came out a little scary and large in size, and besides, the center was not completely dry.

There is still some dough left. I made a batch with the smallest diameter - 4 cm. I baked it according to the usual method - 180 degrees. I set it for 40 minutes, and after 20 minutes the cakes were perfectly baked. This option suited me better. Maybe for the first time I made huge Shu, and they didn’t have time to cook completely. Maybe my oven roasts really well. In any case, you need to try and focus on your oven. You can bake in small batches.

For the cream, combine the whites, sugar and lemon. Beat a little. Place in a water bath.

Beat, evenly increasing the speed of the mixer. When the whites begin to wrap around the whisk, remove from the “bath”. The more whites, the longer you will have to beat. Beat again with a mixer for 3-5 minutes.

The trusty cream for “Shu” cakes is dense, long-lasting and shiny.

Cut off the tops of cooled cakes. I don't have a knife or file. I used small scissors (comfortable). Sprinkle the tops with sweet powder.

Blog of Maria Snow White

Custard cake Shu

Hi all. I’m here with a recipe for you, now let’s get to the choux pastry. Now on the agenda are the most delicious Shu cakes, which simply amazed me a couple of years ago. Narrow crispy crust on top, light and tasty cream inside. And how many thoughts there are for the flight of your imagination!

This recipe, even with a video, has long been on my Instagram page (the link is clickable, I advise you to subscribe because there is a lot of exciting stuff there!), but I decided to duplicate it here too, because not many people are comfortable with the IG platform.

Shu is a cake that consists of two parts. There is choux pastry on the bottom and a crispy craquelin crust on top.

How to cook custard shu cake at home, step-by-step recipe with photos.

Craquelin:
100 g butter 82.5% fat
100 g sugar
100 g wheat flour (I have 83 g flour and 17 g cocoa powder here)

Mix everything until smooth.

You can tint this mass with gel or dry dyes if you want to get colored cakes. We add them at the kneading step.

I knead with a stand mixer with a paddle attachment. We try not to overheat the dough, otherwise the butter will melt and everything will spread during baking. You can also knead with your hands.

As soon as the dough has gathered into a ball, we stop.

Roll it out between 2 sheets of parchment or mat to a thickness of 2-3 mm.

There is no need to roll it out very thin, otherwise the layer will separate during baking and will be practically invisible. I roll it out between 2 sheets of Teflon mat, without adding flour.

We put the workpiece in the freezer and move on to the choux pastry. By the way, if you remove craquelin from the recipe, then we can get profiteroles, eclairs, custard rings. The recipe for the dough itself is similar for all these products!

Choux pastry.
125 g water
125 g milk
100 g butter 82.5%
10 g sugar
Pinch of salt
150 g sifted flour
4-5 C1 eggs at room temperature (210-250 g eggs)

Cake "Shu"

I didn’t even realize that it was so delicious! I always thought that Shu was a dry, hollow, tasteless cookie, but no! At the next online course at the Pauline School, we were taught how to cook this cake and I realized that it was the most delicious dough and fascinating interior, and together it was a wonderful cake with an unforgettable taste.

Ingredients:

Water - 268 g
Salt - 1 tsp.
Sugar - 138 g
Butter 82.5% - 180 g
Premium wheat flour – 250 g
Chicken egg CO - 4-5 pcs
Raspberry puree (or other fruit/berry) - 195 g
Corn starch - 7 g
Cocoa butter – 16 g
Cream 33% – 266 g
Glucose syrup – 17 g
Gelatin powder - 3 g
Snow white chocolate – 90 g
Water soluble dye -

Step 1

So, let's start making crackelin: mix 100 g of sugar, 100 g of wheat flour and 80 g of cool butter in a bowl.

Making Shu should start with making the craquelin and the insides, since they take a long time to make, while the cakes themselves are baked quite quickly.

So, let's start making crackelin: mix 100 g of sugar, 100 g of wheat flour and 80 g of cool butter in a bowl.

Making Shu should start with making the craquelin and the insides, since they take a long time to make, while the cakes themselves are baked quite quickly.

So, let's start making crackelin: mix 100 g of sugar, 100 g of wheat flour and 80 g of cool butter in a bowl.

Step 2

Here we add a few drops of water-soluble dye and quickly grind the mixture into crumbs.

Step 3

Then we combine the mass into one lump.

Step 4

Place the craquelin between 2 sheets of parchment.

Step 5

Using a rolling pin, moderately roll out the craquelin to a thickness of 2-3 mm and put it in the freezer for at least 30 minutes.

Step 6

Let's take care of the insides: pour 195 g of raspberry puree into a saucepan, put on medium heat, add 32 g of sugar, bring to a boil.

"Chou" - French pastries. The recipe is ordinary, but the result is delicious

First of all, Shu cakes are a French dessert. Traditional Shu are hollow balls of choux pastry filled with Patissiere cream, and on top they have crumble caps. The first name of the cakes is “choux”, which translated from French means nothing other than “cabbage”.

My mother is a baker and pastry chef. We always had an ancient gas oven in our kitchen. Only the mother herself could bake in it, because she was used to it. I didn't even go there. And so, when a brand new electronic oven was purchased and installed, life changed. Finally, you can bake! And so, I piled on the “most ordinary” ones - eclairs, profiteroles... It turned out once, twice, three... It became even more curious. And so, I came across a recipe for these very Shu. I baked it - the family is ecstatic! Since then, I bake this beautiful dessert quite often!

So, in essence, making Shu cakes is one of the easiest. Absolutely, the production development is similar to the recipes for eclairs and profiteroles. The only main difference is craquelin - the dough to form a crispy crumble.

It is better to start production with the most extreme - craquelin.

Ingredients:

For craquelin:

Butter - 100 g
Flour - 100 g
Sugar - 100 g

To speed up production, it is better to take frozen butter. We start by grating the required amount of oil on a large grater.

Then everything is very simple: you need to mix all the ingredients with your hands, trying to avoid the formation of lumps.

At the same step, you can paint the dough any color with food coloring. My order was for February 23, so my choice was greenish.

So, when everything is mixed, the finished dough must be put in the refrigerator for half an hour.

During this period of time it is just possible to create choux pastry.

Ingredients for choux pastry:

Butter - 100 g
Salt - 1/2 tsp.
Flour - 1 cup
Water - 1 glass
Testicles - 3-6 pcs.

So, the first thing to say about choux pastry is that there must be equal amounts of flour and water.

First, put butter in a saucepan, add water, and add salt.

Place on the fire until it boils, i.e. until the oil is completely dissolved. Reduce the heat to low and add all the flour at once.

With quick movements you need to mix the dough, removing it from the heat. (Stir on the fire for the first few seconds, then remove and finish the process until a homogeneous mass is formed).

The next step is the eggs. Here you need to carefully watch the dough mixture. The eggs are mixed into the dough one at a time until the dough becomes a suitable, creamy, thick mixture. It should flow with a spoon, but very slowly.

After the dough is ready, let's go back to the craquelin. It needs to be rolled out between 2 sheets of parchment. The thickness of the layer is about 0.5 - 0.7 cm. You can create it thinner, but then it will be awkward to remove. Next, take a suitable shape: a glass, a mug, a stack approximately 3-5 cm in diameter and cut out circles on the dough. Place the layer completely in the freezer for no more than 10 minutes.

While the dough is freezing, you need to place, in general, profiteroles of the same diameter as the craquelin circles onto a parchment-lined baking sheet.

When 10 minutes have passed, remove the craquelin from the freezer, remove the circles with a spatula and place one on each profiterole. It is better that the dough does not have time to melt.

The remaining craquelin can be rolled out again between 2 sheets of parchment and sent back to the freezer.

On a note! Craquelin on Shu can be made in any color, you only need to take into account that after the oven the color can change.

The last thing that needs to be done is to place our buns in an oven preheated to 180°. During the entire time that Shu is baking, it is under no circumstances allowed to open the oven door! The cakes will fall off and you will end up with just flat cakes that cannot be filled with cream.

Baking time is at least 35 minutes. But more often than not, time has to be added.

Fundamentally! It’s better to keep Shu, well, of course, not to the point of burning, than to take them out half-baked.

In about 45-50 minutes they will literally be baked. But in any case, you need to watch, because the time depends on the power of the oven, the density of the dough, and the size of the cakes themselves!

So, while the Shus are baking, it’s worth making the cream. I will tell you three cream options for Shu. The cakes I ordered needed buttercream, so I’ll describe the recipe carefully, others just as a note.

Option 1 of the cream is my favorite. It's very ordinary and tasty.

Ingredients:

Butter - 1.5 packs (usually 180-200 g)
Condensed milk - 1 can
Vanillin

To prepare this cream, before starting to cook the butter, you need to remove it from the refrigerator so that it is soft by the time it is made.

Beat the butter until it rises in size. Whipped butter has the most snow-white color.

Place all the condensed milk and a pinch of vanillin into the whipped butter. And beat it all until smooth.

This cream comes out all the time, so I would still give preference to it.

2nd, regular cream - Patissier.

The development of making this cream is somewhat similar to custard, but differs little

Ingredients:

Testicles - 2 pcs.
Milk – 350 ml
Starch (or flour) - 2 tbsp. l
Sugar - 100 g
Butter - 100 g
Vanillin

In order to prepare Patissiere cream, you need to mix eggs, starch and 50-70 ml of milk. At the same time, add milk and sugar to a boil.

Next, pour the milk into the egg mixture, and to prevent the eggs from curdling, you need to constantly stir and pour in a thin stream. Then we put it all back into the saucepan or saucepan and, stirring, over low heat, bring the cream until it thickens. Remove the thickened cream from the heat and add butter in pieces.

The cream with melted butter needs to be cooled. And fill the already chilled cakes.

And the last one...

As for me, it is the least suitable for these cakes, but because it also has space to be, I will tell you about it.

Ingredients:

One egg contains 30 g of water and 90 g of sugar.
Citric acid – 5-7 crystals

Depending on the number of eggs, measure out the required amount of other ingredients. We put the water and sugar on the fire and wait until the crystals are completely dissolved in the water. When the syrup begins to move in transparent bubbles, add citric acid.

Fundamentally! Do not overdo it with citric acid. If there is a lot of it, the cream will sour. It is needed only for unblemished snow-white color.

Along with the syrup boiling, it is necessary to beat the previously determined amount of egg whites to stiff peaks.

Without stopping whipping, pour the bubbling syrup into the whites in a narrow stream. After pouring in, beat for about 30-60 seconds. And the cream is ready!

Making this cream does not take much time, so you can quickly prepare it from time to time. It is also very light and non-greasy, it can be easily washed off your hands. By the way, children really like it.

In order to fill the cakes with cream, they usually cut off the cap with a serrated knife, fill it, and then place the cap on top. You can also fill them like profiteroles by making a hole in the bottom. You can put different decorations and figures, inscriptions and sprinkles on the cream.

That's basically it!

On a note! Empty cakes can be frozen and filled after some time.

In order for the crust to be on the entire ball, the craquelin circle must be placed literally in the center.

To prevent the crust from bursting ugly, you need to smooth all the “spouts” of the profiteroles with a finger dipped in water.

Bon appetit and success in the confectionery business!