Mini cake "Konstantinovskoe"
The mini cake "Konstantinovskoe" combines in itself so many different flavors. It is the fluffy choux pastry, the delicate butter cream, the chocolatey glaze and the fresh fruits. The dessert dates back to the Soviet era and is now forgotten. But according to the recipe you can make it yourself at home.
Servings 20 pieces
Equipment
- Piping bag with hole and star nozzle
Ingredients
for the dough
- 250 ml water
- 100 g butter room-warm
- approx. 4 eggs
- 150 g flour
- 1/2 tsp salt
for the cream
- 300 g caramelized sweetened condensed milk room-warm
- 300 g butter room-warm
- vanilla
for the chocolate glaze
- 120 g chocolate
- 60 g butter
for the decorating
- approx. 10 strawberries fresh
Instructions
Preparation of the dough
- Put butter cut into pieces, water and salt in a saucepan and boil it very briefly, stirring constantly. (The butter must be melted before boiling).
- Take the saucepan off the heat, immediately add flour and mix briskly with a wooden wooden spoon until a large dough ball has formed.
- Put the saucepan back on the stove and heat the dough, stirring and turning it with a wooden spoon, for 1 - 2 minutes, until the dough comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch there.
- Transfer the dough to a clean mixing bowl and let it cool to lukewarm.
- Using a hand mixer, food processor, or wooden wooden spoon, gradually stir in the dough one egg at a time until it is shiny and clings to a wooden spoon in peaks. It's best to whisk the last egg in a small bowl and add just enough of it to the dough until it's the right consistency.
- Fill the dough into a piping bag with an approx. Ø 8 mm nozzle and pipe three approx. Ø 2 - 2.5 cm dough dots next to each other in the shape of a triangle onto a baking tray lined with baking paper, leaving plenty of space between the triangles.
- Bake the choux pastry triangles in a preheated oven at 200 °C top and bottom heat for approx. 20 - 25 minutes until golden brown and let them cool down.
Preparation of the cream
- Whip the caramelized sweetened condensed milk, butter and vanilla for about 5 minutes to a fluffy cream.
- Transfer about 1/3 of the butter cream into a clean mixing bowl and set aside for now.
- Carefully fill all three choux pastry balls just a little, not too full, with the remaining 2/3 of the butter cream in each pastry, by pouring the cream into a piping bag fitted with a thin, long piping nozzle, then inserting the nozzle into the side of each choux pastry ball without tearing each of the three balls apart, and piping the cream into the cavity.
Preparation of the chocolate glaze
- Slowly melt chocolate together with butter.
- Brush the top of all three balls in each mini cake with the chocolate glaze and let dry.
Decorate the mini cakes
- Pour the butter cream you set aside into a piping bag fitted with a star nozzle and pipe a small rosette in the center of each mini cake.
- Cut strawberries in half and place a strawberry half on top of the butter cream rosette on each mini cake.
Notes
- Other fruits will work instead of strawberries, for example, raspberries, cherries, blueberries.
- Caramelized sweetened condensed milk and butter must be room-warm, and both about the same temperature, so they can combine well when whipped into the cream.
- For the chocolate glaze you can use milk, white or dark chocolate.
- For the choux pastry, the right consistency is the most important thing of all. For this, the amount of eggs in the recipe is always given only approximately. You might not need the last egg completely or you might need a small amount of one more egg. So, to achieve the right consistency of the choux pastry, it is best not to add the last egg directly into the dough, but to whisk it in a small bowl and add it to the dough in portions, stirring the dough each time until it has a homogeneous consistency.
- Do not take the choux pastry out of the oven too soon or it may collapse. Under no circumstances should the oven door be opened during baking.
- The time to cool the choux pastry and dry the chocolate glaze is not included in the preparation time.
- Note the detailed tips and tricks for making the mini cake "Konstantinovskoe" above in the post.