Bouche Pastries According to GOST
Baking and Desserts • Author's
Description
Bouche pastries according to GOST
Ingredients
- Wheat Flour 5 oz
- Egg white 5 oz
- Condensed Milk 5 oz
- Whole egg 1 piece
- Water 0 fl oz
- Irish Whiskey 1 teaspoon
- Cocoa Powder 1 tablespoon
- Sugar 1 tablespoon
- Boiling water 1 tablespoon
- Butter 5 oz
- Pear Jam 4 tablespoons
- Orange bitters 5 tablespoons
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
Whip the egg whites into a strong foam, gradually adding half of the sugar.
Step 2
Beat the yolks until white with the remaining sugar.
Step 3
Gently fold the yolk mixture into the egg whites. Sift the flour with vanilla and mix.
Step 4
Place the batter in a pastry bag with or without a nozzle and pipe small rounds onto baking paper. Bake for 10–15 minutes. Remove and let sit for about 10 minutes, then remove and pipe the next batch.
Step 5
For the cream, mix the yolk with water, whiskey, and liqueur, and heat in a water bath until thickened, whisking constantly. Cool.
Step 6
Whip the room temperature butter until fluffy. Gradually add the yolks while continuing to whip. Sift in the cocoa powder and whip. Cool for about 5 minutes.
Step 7
For the glaze, heat the chocolate and butter in a water bath. For the fruit filling, take 4 tablespoons of homemade apple jam and mix with 3 tablespoons of orange liqueur.
Step 8
For soaking, mix 2 tablespoons of orange liqueur with 1 teaspoon of sugar and 1 tablespoon of boiling water.
Step 9
Slightly soak one half of the bouche with the syrup. Spread a thin layer of apple puree and pipe a little cream on top. Cover with the second half of the pastry. Chill.
Step 10
Cover with chocolate glaze. Chill and decorate with flowers on top.
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