The recipe for Alexander Seleznev. "Sweet stories"

The recipe for Alexander Seleznev will help those who want to please their relatives with homemade pastries, but do not know how to act. In the program "Sweet stories" the confectioner shows you step by step how to prepare an excellent treat, explaining subtleties along the way. In this article we will give a few detailed recipes from the chef.

about the author

Alexander Seleznev - known in Russia and abroad as a chef-confectioner. He is the absolute champion among confectioners in our country, the winner of the World Cup in the field of cooking (Luxembourg). Author of books, radio and TV presenter. To date, is conducting a transfer of "Sweet stories" on the TV channel "Home".

Known for the fact that it is equally easy and simple to bring to the public all the subtleties of preparing compound desserts. Especially popular are his interpretations of cult cake recipes according to GOST, among them "Prague", "Napoleon" and so on.

About the transfer

As it was already said earlier, the transfer is on the channel "Home", and is a detailed master class. Seleznev Alexander Anatolyevich tells viewers how to work with biscuit, puff pastry, sand and yeast dough, how to whip the cream, examines the options for failures and explains how to avoid them in the future.

Thanks to his work, many spectators were given the opportunity to go beyond the purchase of delicacies and start cooking their loved ones on their own. Particularly valuable is the fact that the confectionery skill does not tolerate the words "about" and requires meticulousness, especially at first.

Cabbage pies Seleznev Alexandra

Many housewives seriously consider yeast dough as their Achilles heel, complaining that it turns out to be excessively heavy, devoid of airiness. Yeast pies on this recipe will be obtained even by a novice chef. The products will need the following.

Dough:

• Dry yeast - 10 grams;
• Flour of the highest grade - 500 grams;
• Sugar - 75 grams;
• Milk (1) - 200 ml;
• Milk (2) - 50 ml;
• Salt - 10 grams;
• Eggs - 2 pieces;
• Egg yolk - 1 piece;
• Butter soft - 65 grams.

Filling:

• Cabbage - 0.5 head;
• Butter - 25 grams;
• Vegetable oil - 25 grams;
• Milk - 250 ml;
• Boiled egg - 1 piece;
• Onion green - 10 grams;
• Parsley - 10 grams;
• Dill - 10 grams;
• Salt, pepper - to taste.

Cooking?

First of all, prepare the dough.

Preheat the milk (1), add 1 tbsp. A spoonful of sugar from the total and yeast. Stir, cover and put in a warm place until the appearance of a cap of foam.

Add eggs to the yeast that came up, salt, remaining sugar, mix. Sift the flour, mix it.

Add the butter to the test, mix until homogeneous. 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 come in a warm place for 1.5-2 hours. The mass will increase at least 2 times. This recipe of Alexander Seleznev offers a universal dough, if you wish, you can use as a filling everything you want.

Now it's time for the filling.

For her finely chop cabbage.

Heat both oils in a deep frying pan.

Fry the cabbage for 2-3 minutes.

Pour in the cabbage milk and simmer on fire below average until all the liquid is evaporated. Cool down.

Chop the egg, onion and greens finely, and stir in the cabbage. Salt and pepper to taste.

Cover the baking sheet with baking paper.

Preheat the oven to 180 ° C.

Approach 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 tray, cover with a towel and let it come for 20 minutes.

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

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

The finished pie is covered with a towel and let cool to a warm, then serve.

Cake "Prague". The recipe for Alexander Seleznev

Cake "Prague" in the memories of many is the focus of all the most delicious. Such impressions come from childhood, and no compound modern desserts are able to kill them. The confectioner offers you to cook the "same" cake yourself.

Biscuit:

• Eggs - 4 pieces;
• Sugar - 100 grams;
• Vanilla sugar - 1 teaspoon;
• Flour - 80 grams;
• Cocoa - 1 tbsp. a spoon;
• Butter - 25 grams.

Cream:

• Yolks - 2 pieces;
• Water - 67 ml;
• Evaporated milk - 135 grams;
• Vanilla sugar - 1 teaspoon;
• 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 not less than 33% - 135 grams;
• Chocolate bitter - 200 grams.

Decoration:

• Strawberry - 200 grams.

Preparation

The cake is designed for a shape 22 cm in diameter.

Preheat the oven to 180 ^° C.

Melt the oil and cool.

Shape the baking paper.

Beat the eggs in a magnificent foam, gradually pouring the sugar.

Sift in the egg mass with cocoa flour, gently blend the spatula from the bottom up.

Pour oil into the biscuit mass, mix again.

Pour the dough into a prepared dish and put it in the oven.

Bake until sample on a dry toothpick.

Allow the biscuit to cool completely, then pull it out of the mold, wrap it in a food film and hold it 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 down.

Butter whip the whites. Add the cocoa, whisk again. Without turning off the mixer, gradually add milk syrup. You should get a strong shiny cream. It is worth noting that the oil cream is most often used by Alexander Seleznev. Recipes of cakes, which he offers to the audience, first of all have references to GOST, and there oil was in high esteem.

For syrup, mix the water with sugar, bring to a boil, remove from heat and add cognac.

Biscuit cut along into 3 pieces.

Lower the cake a little soak syrup and lay out 1/3 of the cream. Smooth, press with the second crust.

Again, slightly soak the biscuit, put 1/3 of the cream, squeeze the remaining cake.

With the cream that remains, evenly grease the sides of the cake.

Preheat apricot jam and evenly top the cake with it. Yes, the culinary recipes of Alexander Seleznev do not depart from international standards - and in Austrian "Sacher" this method is used to isolate biscuit from glaze.

Put the workpiece in the cold and tackle the glaze.

For the glaze bring to a boil the cream, pour them chopped chocolate and stir until the latter dissolves completely.

Fill it with a cake, trying to cover it from above, and from the sides.

Re-put on the cold - the glaze should freeze.

Decorate with berries and serve.

Cream rings

Rings curd - in fact the same eclairs, the difference is only in the filling and the shape of cakes. They are loved by many, but when trying to reproduce the "same taste" many faced with a problem - it seemed that something was missing. And then Alexander Seleznev came to the rescue. Recipes of cakes and pastries in his performance can restore the taste of childhood.

Brewed dough :

• Milk - 100 ml;
• Water - 100 ml;
• Butter - 80 grams;
• Eggs small - 4 pieces;
• Salt - 1/4 tsp.
• Sugar - 1 teaspoon;
• Flour - 120 grams.

Cream:

• Vanilla sugar - 1 teaspoon;
• Cottage cheese with a fat content of at least 9% - 260 grams;
• Butter - 140 grams;
• Cognac - 1 tbsp. a spoon;
• Condensed milk - 50 grams;
• Powdered sugar - 75 grams.

Step by step

To reproduce this recipe of Alexander Seleznev costs step by step - do not try to combine several cases.

Preheat the oven to 220 ^° C.

Baking paper with baking paper.

Mix in the saucepan oil, water, milk, salt and sugar. Bring to a boil, pour in the flour and stir the dough quickly. Boil the mixture for 1-2 minutes until it starts to collect in a lump.

Slightly cool the dough and start one by hitting eggs into it, each time mixing well until smooth.

The finished dough is placed in a confectioner's bag, put the billets on the baking tray in the form of rings and bake for 15 minutes.

Reduce the temperature in the oven to 180 ^° C and bake for another 15 minutes.

Finished rings remove from the pan and cool completely.

For cream, whip the butter, add sugar powder, vanilla sugar, cognac and condensed milk. Carefully mix cottage cheese. The cream is ready.

Rings of custard cut along.

At the bottom of the ring squeeze the cream, press the top of the workpiece. Sprinkle sugar powder on top and serve.