The recipe of Alexander Seleznev will help those who want to please loved ones with homemade cakes, but at the same time do not know how to proceed. In the program "Sweet stories", the confectioner step by step shows how to cook an excellent treat, explaining the subtleties along the way. In this article we will give some detailed recipes from the chef.
about the author
Alexander Seleznev is a well-known pastry chef in Russia and abroad. He is the absolute champion among confectioners in our country, the owner of the World Cup in the field of culinary (Luxembourg). Author of books, radio and television presenter. To date, the program is broadcasting "Sweet Stories" on the TV channel "Home".
Known for the fact that it equally easily and simply conveys to the public all the subtleties of the preparation of complex desserts. Particularly popular are his interpretations of cult cake recipes according to GOST, among which are "Prague", "Napoleon" and so on.
About the transfer
As already mentioned, the transmission is on the channel "Home", and is a detailed master class. Seleznev Alexander Anatolyevich tells viewers how to work with biscuit, puff, shortbread and yeast dough, how to whip cream, considers options for failure and explains how to avoid them in the future.
Thanks to his work, many spectators got the opportunity to go beyond the scope of purchased goodies and start cooking for their loved ones on their own. This is especially valuable because confectionery skills do not tolerate the word “about” and require meticulousness, especially at first.
Cabbage pies Alexander Seleznev
Many housewives seriously consider yeast dough their Achilles heel, complaining that it turns out to be too heavy, devoid of airiness. Yeast cakes according to this recipe will be obtained even by a novice cook. Products will need the following.
Dough:
- dry yeast - 10 grams;
- premium flour - 500 grams;
- sugar - 75 grams;
- milk (1) - 200 ml;
- milk (2) - 50 ml;
- salt - 10 grams;
- eggs - 2 pieces;
- egg yolk - 1 piece;
- soft butter - 65 grams.
Filling:
- cabbage - 0.5 heads;
- butter - 25 grams;
- vegetable oil - 25 grams;
- milk - 250 ml;
- boiled egg - 1 piece;
- green onion - 10 grams;
- parsley - 10 grams;
- dill - 10 grams;
- salt, pepper - to taste.
Cooking
First, prepare the dough.
Heat the milk (1), add 1 tbsp. a spoonful of total sugar and yeast. Stir, cover and place in a warm place until a foam cap appears.
Add eggs to the suitable yeast, salt, remaining sugar, mix. Sift flour, knead.
Add oil to the dough, knead until smooth. The mass will be soft and elastic.
Put the dough in a bowl greased with vegetable oil, cover with a kitchen towel and let it go in a warm place for 1.5-2 hours. Weight will increase at least 2 times. This recipe by Alexander Seleznev offers a universal dough, if you wish, you can use whatever you want as a filling.
Now it's time for the filling.
Chop the cabbage finely for her.
Heat both types of oil in a deep frying pan.
Sauté the cabbage for 2-3 minutes.
Pour the milk into the cabbage and simmer on a fire below average until all the liquid has evaporated. Cool.
Finely chop the egg, onion and herbs, stir in the cabbage. Salt and pepper to taste.
Cover the baking sheet with baking paper.
Preheat the oven to 180 C.
Wash up the dough and roll it into a rectangular layer 5 mm thick.
Put the filling in the center of the dough. In the program "Sweet Stories" the process is shown more clearly.
Cut the dough on the sides into strips and weave them, forming a pigtail.
Put the cake on a baking sheet, cover with a towel and let it go for 20 minutes.
After proofing, grease the cake with a mixture of yolk and milk (2), put in the oven and bake for half an hour.
If you wish, you can make portioned cakes instead of one large pie.
Cover the finished pie with a towel and let cool until warm, then serve.
Cake "Prague". The recipe of Alexander Seleznev
Cake "Prague" in the memories of many is the focus of all the most delicious. Such impressions come from childhood, and no sophisticated modern desserts can interrupt them. The confectioner offers you to cook the "same" cake yourself.
Biscuit:
- eggs - 4 pieces;
- sugar - 100 grams;
- vanilla sugar - 1 tsp;
- flour - 80 grams;
- cocoa - 1 tbsp. the spoon;
- butter - 25 grams.
Cream:
- yolks - 2 pieces;
- water - 67 ml;
- condensed milk - 135 grams;
- vanilla sugar - 1 tsp;
- cocoa - 20 grams;
- butter - 225 grams.
Syrup:
- sugar - 80 grams;
- water - 100 ml;
- cognac - 30 ml.
Glaze:
- apricot jam - 50 grams;
- cream with a fat content of at least 33% - 135 grams;
- bitter chocolate - 200 grams.
Decoration:
- strawberries - 200 grams.
Cooking
The cake is designed for a shape with a diameter of 22 cm.
Preheat the oven to 180 0 C.
Melt the oil and cool.
Line the mold with baking paper.
Beat the eggs in a lush foam, gradually adding sugar.
Sift cocoa flour into the egg mass, gently knead with a spatula from the bottom up.
Pour oil into the biscuit mass, mix again.
Pour the dough into the prepared pan and place in the oven.
Bake until dry with a toothpick.
Allow the biscuit to cool completely, then remove it from the mold, wrap it in cling film and hold in a cool place for several hours.
For the cream, mix the yolks, water, condensed milk and vanilla sugar. Put on fire and cook until thick, constantly stirring. Cool.
Whip butter until white. Add cocoa, whisk again. Without turning off the mixer, slowly add milk syrup. You should have a strong shiny cream. It is worth noting that it is the oil cream most often used by Alexander Seleznev. The cake recipes that he offers to the audience, first of all, have references to GOST, and there the butter was held in high esteem.
For syrup, mix water with sugar, bring to a boil, remove from heat and add cognac.
Cut the biscuit lengthwise into 3 parts.
Soak the lower cake a little with syrup and put 1/3 of the cream. Flatten, squeeze the second cake.
Soak a little biscuit again, put 1/3 of the cream, squeeze the remaining cake.
Lubricate the sides of the cake with the remaining cream.
Preheat apricot jam and evenly grease the top of the cake with it. Yes, the culinary recipes of Alexander Seleznev do not depart from international standards - and in the Austrian Zaher this method is used to isolate the biscuit from the glaze.
Put the workpiece in the cold and glaze over.
For the glaze, bring the cream to a boil, fill them with chopped chocolate and stir until the latter is completely dissolved.
Pour the cake with it, trying to cover it both from above and from the sides.
Put it in the cold again - the icing should freeze.
Garnish with berries and serve.
Curd rings
Curd rings are essentially the same eclairs, the only difference is in the filling and the shape of the cakes. They are loved by many, but when trying to reproduce the “same taste”, many were faced with a problem - it seemed that something was missing. And then Alexander Seleznev came to the rescue. The recipes of cakes and pastries in his performance can restore the taste of childhood.
Choux pastry :
- milk - 100 ml;
- water - 100 ml;
- butter - 80 grams;
- small eggs - 4 pieces;
- salt - 1/4 teaspoon;
- sugar - 1 tsp;
- flour - 120 grams.
Cream:
- vanilla sugar - 1 tsp;
- cottage cheese with a fat content of at least 9% - 260 grams;
- butter - 140 grams;
- cognac - 1 tbsp. the spoon;
- condensed milk - 50 grams;
- icing sugar - 75 grams.
Step by step
Reproducing this recipe by Alexander Seleznev is step-by-step - do not try to combine several cases.
Preheat the oven to 220 0 C.
Line the baking sheet with baking paper.
Combine oil, water, milk, salt and sugar in a saucepan. Bring to a boil, add flour and stir the dough quickly. Boil the mass for 1-2 minutes, until it begins to gather in a lump.
Cool the dough slightly and begin to beat eggs into it one at a time, each time mixing well until uniform.
Put the finished dough in a pastry bag, place the rings in the form of rings on a baking sheet and bake for 15 minutes.
Reduce the temperature in the oven to 180 0 and bake another 15 minutes.
Remove the finished rings from the pan and cool completely.
Whip the butter for the cream, add the powdered sugar, vanilla sugar, cognac and condensed milk. Gently mix the cottage cheese. The cream is ready.
Cut custard rings along.
Squeeze the cream on the lower part of the ring, press the upper part of the workpiece. Sprinkle with powdered sugar on top and serve.