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Glazed Chocolate Pastries

Dobrinka PetkovaDobrinka Petkova
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Glazed Chocolate Pastries
Image: Dobrinka Petkova
05/04/2017
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Preparation
20 min.
Cooking
75 min.
Тotal
95 min.
Servings
15
"Want to know how to make the tastiest chocolate pastries? Find out here and eat at least two - one for me and one for you."

Ingredients

  • for 3 layers
  • eggs - 6
  • sugar - 2 cups (500 g)
  • oil - 1/2 cup
  • milk - 1 cup
  • flour - 4 cups
  • baking powder - 1
  • essence - 1 tsp, orange
  • vanilla - 2
  • for the cream mixture
  • cream - 1 1/5 cups (300 ml) from milk
  • sour cream - 4/5 cup (200 g)
  • condensed milk - 2/5 cup (100 ml)
  • chocolate spread - 4/5 cup (200 g)
  • bananas - 2
  • for the glaze
  • water - 1 cup (240 ml)
  • liquid cream - 1 cup (260 ml)
  • sugar - 3 - 4 tbsp
  • cocoa - 2/5 cup (100 g)
  • gelatin - 1
  • for syruping
  • compote
measures

How to make

Soak the gelatin in 3 1/3 tbsp (50 ml) cold water. For the layers, beat the eggs with the sugar until whitened. Add the oil, milk and the flour sifted with the baking powder. Add the essence. Divide the mixture into 3 parts and bake 3 separate layers at 360°F (180 °C) (15-20 min. each). Use a form 14 1/2″ (37 cm) long and 9″ (23 cm) wide.

Beat the milk cream, add the sour cream, milk and chocolate (melted but not hot) to it. Stir carefully, so that all of the ingredients mix well.

Put 1 layer in a cake ring. Syrup it with compote juice and smear with part of the cream mixture. Cover with the 2nd layer, syrup it and smear with cream again. Arrange slices of banana on top and cover with the 3rd layer. Syrup it.

Smear with a thin layer of cream and put it in the fridge, while you prepare the glaze.

Put the water, liquid cream and sugar to heat up on the stove. Next, add the cocoa and stir, without letting it to come to a boil, until it begins to thicken. Remove from the stove and add the gelatin. Stir well, leave to cool.

Pour the cooled glaze over the uncut pastries and return to the fridge for several hours. Take them out, remove the ring and cut into actual pastries. Decorate as desired.

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