Recipe by Alexander Seleznev. "Sweet Stories"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Alexander Seleznev's recipe will help those who want to please their loved ones with homemade cakes, but do not know how to act. In the Sweet Stories program, the pastry chef shows you step by step how to prepare 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 famous 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 TV presenter. Today he is broadcasting "Sweet Stories" on the Domashny TV channel.

Known for being equally easy and simple to convey to the public all the subtleties of preparing complex desserts. Especially popular are his interpretations of cult cake recipes according to GOST, including "Prague", "Napoleon" and so on.

About the transfer

As already mentionedearlier, the transfer goes on the "Home" channel, and is a detailed master class. Seleznev Alexander Anatolyevich tells viewers how to work with biscuit, puff, sand and yeast dough, how to whip cream, considers failures and explains how to avoid them in the future.

Thanks to his work, many viewers got the opportunity to go beyond store-bought treats and start cooking their loved ones on their own. This is especially valuable because the confectionery skill does not tolerate the word "approximately" and requires meticulousness, especially at first.

Cabbage pies Alexandra Selezneva

Many housewives seriously consider yeast dough their Achilles' heel, complaining that it turns out to be too heavy, devoid of airiness. Yeast pies according to this recipe will turn out even for a novice cook. The products you will need are the following.

Dough:

• dry yeast - 10 grams;
• high grade flour - 500 grams;
• sugar - 75 grams;
• milk (1)- 200 ml;
• milk (2) - 50 ml;
• s alt - 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 - 10gram;
• dill - 10 grams;
• s alt, pepper - to taste.

Cooking?

First, prepare the dough.

Heat milk (1), add 1 tbsp. a spoonful of sugar from the total amount and yeast. Stir, cover and leave in a warm place until a foam cap appears.

Add eggs, s alt, remaining sugar to the risen yeast, mix. Sift flour, stir.

Add butter to the dough, mix until smooth. The mass will be soft and elastic.

Pour the dough into an oiled bowl, cover with a kitchen towel and let rise in a warm place for 1.5-2 hours. The mass 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 filling time.

For her, finely chop the cabbage.

Heat both oils in a deep frying pan.

Sauté cabbage for 2-3 minutes.

Pour milk into cabbage and simmer over low heat until all liquid has evaporated. Cool.

Chop the egg, onion and herbs finely, stir into the cabbage. S alt and pepper to taste.

Line a baking sheet with baking paper.

Preheat oven to 180 C.

Punch down the risen 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 sides of the dough into strips and weave them together to formpigtail.

Place the cake on a baking sheet, cover with a towel and let rise for 20 minutes.

After proofing, brush the cake with a mixture of yolk and milk (2), place in the oven and bake for half an hour.

If you wish, you can make portioned patties instead of one large pie.

Cover the finished cake with a towel and let cool until warm, then serve.

Cake "Prague". Alexander Seleznev's recipe

Cake "Prague" in the memories of many is the focus of all the most delicious. Such impressions come from childhood, and no complex modern desserts are able to interrupt them. The pastry chef invites you to cook "the same" cake yourself.

Biscuit:

• eggs - 4 pieces;
• sugar - 100 grams;
• vanilla sugar - 1 tsp;
• flour - 80 grams;
• cocoa - 1 tbsp. 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 oven to 1800 C.

Melt the butter and cool.

Line the mold with baking paper.

Beat eggs until fluffy, gradually adding sugar.

Sift the cocoa flour into the egg mixture, gently fold in with a spatula from the bottom up.

Pour the butter into the biscuit mass, mix again.

Pour batter into prepared pan and place in oven.

Bake until dry toothpick test.

Let the biscuit cool completely, then take it out of the mold, wrap it in cling film and keep it in a cool place for several hours.

For cream mix egg yolks, water, condensed milk and vanilla sugar. Put on fire and cook until thickened, stirring constantly. Cool.

Beat the butter until white. Add cocoa, beat again. With the mixer running, add the milk syrup little by little. You should get a strong shiny cream. It is worth noting that it is the oil cream that Alexander Seleznev most often uses. The recipes for cakes that he offers to the audience, first of all, have references to GOST, and there 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 bottom cake a little with syrup and spread 1/3 of the cream. Flatten, press with the second cake.

Soak the biscuit a little again, put 1/3 of the cream, pressremaining cake.

Spread evenly the sides of the cake with the remaining cream.

Heat up the apricot jam and spread it evenly over the top of the cake. Yes, Alexander Seleznev's recipes do not deviate from international standards - and the Austrian "Sacher" uses this method to isolate the biscuit from the glaze.

Put the blank in the cold and do the icing.

For glaze, bring the cream to a boil, pour over the chopped chocolate and stir until the latter is completely dissolved.

Pour it over the cake, trying to cover both the top and the sides.

Re-expose to the cold - the icing should harden.

garnish with berries and serve.

Curd rings

Curd rings - essentially the same eclairs, the difference is only in the filling and the shape of the cakes. They are loved by many, but when trying to reproduce "the same taste", many faced a problem - it seemed that something was missing. And then Alexander Seleznev came to the rescue. His recipes for cakes and pastries can bring back the taste of childhood.

choux pastry:

• milk - 100 ml;
• water - 100 ml;
• butter - 80 grams;
• eggs are small - 4 pieces;
• s alt - 1/4 tsp;
• 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. spoon;
• condensedmilk - 50 grams;
• powdered sugar - 75 grams.

Step by step

Reproducing this recipe by Alexander Seleznev is step by step - do not try to combine several things.

Preheat oven to 2200 C.

Line a baking sheet with baking paper.

Mix oil, water, milk, s alt and sugar in a saucepan. Bring to a boil, add flour and quickly stir the dough. Boil the mass for 1-2 minutes until it starts to come together.

Let the dough cool slightly and begin to beat in eggs one at a time, each time kneading well until smooth.

Put the finished dough into a pastry bag, place the blanks in the form of rings on a baking sheet and bake for 15 minutes.

Reduce oven temperature to 1800 C and bake for another 15 minutes.

Remove the finished rings from the baking sheet and cool completely.

For the cream, beat the butter until white, add powdered sugar, vanilla sugar, cognac and condensed milk to it. Carefully stir in the curd. The cream is ready.

Cut the custard rings lengthwise.

Squeeze cream on the bottom of the ring, press it with the top of the workpiece. Sprinkle powdered sugar on top and serve.