We did not prepare the princess at home, as the “house is best” rule was applied. Thus, the pot was the pinnacle of sweet petting, and princesses were victims of the stereotype that they were “out of the box.” That’s why this delicious French dessert, full of rich vanilla cream, has always been a bread challenge for me.
I found the recipe at the root, in France, at the cooking school Le Cordon Bleu, which is known as the best in the world. And lo and behold, a recipe for light crunchy princesses and real homemade vanilla cream, a really rich flavor and works wonderfully “in the first place”, just stick to the written quantities. For a safer traveler, I have prepared plenty of helpful tips and tricks to make princesses shine and pamper your home from now on!
What is burnt dough?
This dough is prepared in two consecutive procedures: first baked, then baked. It is very important that fluids are dosed very correctly. The starch sticks to the dough when the flour is boiled and binds the water, which then turns to steam during baking. This steam lifts and releases the dough, thus creating large characteristic holes – we obtain hollow piles of dough. Therefore, we should not open the oven during baking, as the princesses will collapse.
What is a “perfect” princess?
The dough should bake until it becomes a strong “frame” of dough, but it should be crunchy and light and slightly cracked on the outside. However, the inside should be soft and full of large air bubbles and so suitable for a variety of creamy fillings.
Fresh or soft?
We can use only milk, but we can also use the combination with water, as this makes the dough crunchy and the milk soft and tasty.
How and when do we know that dough is very rare?
It is very important that the dough is cooked very well or mixed well and boiled for about 3 minutes, so that all the excess moisture evaporates and the dough separates from the pan. Too many added eggs can also be the cause of a very thin dough. So it is good that each one is added separately, especially with the last ones, we have to be very careful, so first we beat it a little and add it gradually. Too thin dough will not come out well fluffy. However, if it happens to be too thick, just add a little more egg to it.
Two ways to determine if the consistency of the test is correct
Finger test: use your finger to make a line or indentation after the glossy dough: if the line remains the same and does not settle, the dough is of the right consistency and will rise well during baking.
“V-test” with a spoon: bake the silicone spatula in the dough and then slowly rise; if it has a good consistency, the dough at the bottom of the shoulder makes a V shape.
Dough ingredients (for a baker or about 15 princesses)
- 100 ml of milk
- 70 ml of water
- 70 gr butter
- teaspoon sugar
- half a teaspoon of salt
- 100 g of soft flour
- 3 eggs (140 g)
Vanilla cream
- 400 ml of milk
- 25 g butter
- 3 egg yolks (70 g)
- 80 g sugar
- 45 g of starch
- 400 ml sweet cream (degrees)
Preparation
1. Preheat the oven to 200 degrees.
2. In a prawn with a thicker bottom, boil the milk, water, butter and salt over medium heat to melt the butter.
3. Remove the shrimp from the heat and add the sifted flour (all at once).
Mix well with a wooden spoon or silicone spatula to thicken the dough and make it soft and smooth.
5. Turn the shrimp on the fire and stir well for about 3 minutes so that the excess liquid evaporates from the peta and separate the dough from the pan.
6. Transfer the dough to a glass container and leave for a few minutes to cool slightly. Then gradually mix each egg separately with a mixer to get a very smooth and smooth dough at the end (the consistency can be checked with fingerprints on the dough or a “V-test” is done with a spoon).
7. Line the baking tray with baking paper and draw 3 cm circles on it at a distance of 4 cm (the dough swells again just as much during baking).
8. The piles of dough can be sprinkled on a prepared pan or with the help of two spoons and then each top of the pile is lightly pressed with a wet finger so that it does not burn during baking.
9. Place in the preheated oven and bake for 25-30 minutes, not opening the oven at all, otherwise the princesses will collapse (“fall together”).
10. Place the baked goods on a wire rack to cool.
11. Prepare the vanilla cream: in a shrimp with a thicker bottom, boil the milk over medium heat over a high heat, cut the vanilla stick and remove the butter when it melts.
12. In a glass bowl, mix the yolks and sugar well to obtain a light and thick egg cream, add the starch and mix well again.
13. Remove the vanilla stick from the shrimp and add one-third of the warm milk to the egg cream in a glass bowl and mix well. Then we throw this mass again in the shrimp with the rest of the milk, we put it on a medium heat and we mix it, stirring it constantly until the cream thickens. When it boils, cook for another minute, then remove from the heat and immediately place in a cold pan and cover well with a clean adhesive film to prevent crusting. Cool the cream and mix it well with the mixer before use to make it lubricating.
14. Cut the cooled princesses in half and with a syringe or spoon fill them with vanilla cream and pana cream, cover them and sprinkle with powdered sugar.
Tips and tricks for complete success
• Eggs should be at room temperature to mix well into the dough. We can help ourselves by soaking them in warm water for 5-10 minutes if they are out of the fridge and warming them up.
• Use a double-bottomed prawn or steam the dough so that it does not stick to the pan during cooking.
• It is best to cut the butter into smaller cubes and only then add it to the juice to melt more easily and quickly before the milk boils.
• If we want beautiful princesses of equal size, I recommend using a syringe with accessories on the wheel.
• To make sprinkling easier, first pour a little oil into the pan, then place the baking paper (so that the paper is stable) and draw circles at a suitable distance, given that the dough will double in length baking.
• If you want to bake more princesses, do not double the amount, but prepare a new dough each time.
• Princesses bake best at 200 degrees. In some recipes we notice an intermediate drop in temperature, but if more bakers are waiting for us, I do not recommend it.
• Some recipes advise pruning the princesses 5 or 10 minutes before the end of baking so that the steam escapes into the dough, but I do not do it myself because the dough cracks a little during baking and this process takes place without the described procedure. .
• Princesses are best served fresh the same day they are ready, otherwise they soften and are no longer brittle.
Storage
Uncooked or raw dough: can be stored in the refrigerator in a container suitable for food “hermetically” for up to two days.
Baked dough: keep at room temperature in a container for storing food for up to 24 hours, but it may lose its crunchiness or brittleness. Before use, princesses can be quickly heated in a preheated oven to 150 degrees.
Cream-filled princesses: Keep refrigerated in a food container for 2 to 3 days, but they certainly won’t stay that fresh and crunchy.
Deloindom.si: Do not throw away the orange peel, they will come in handy in the garden
