Alexander Seleznev's recipe will help those who want to please loved ones with homemade cakes, but do not know exactly 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 several detailed recipes from the chef.
About the Developer
Alexander Seleznev is a well-known pastry chef in Russia and abroad. He is the absolute champion among confectioners in our country, winner 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.
He is known for the fact that he equally easily and simply conveys 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.
As mentioned earlier, the program is broadcast on the Domashny channel, and is a detailed master class. Seleznev Alexander Anatolyevich tells TV viewers how to work with biscuit, puff, shortcrust and yeast dough, how to whip cream, considers options for failures and explains how to avoid them in the future.
Thanks to his work, many spectators were able to go beyond store-bought delicacies and start cooking for their loved ones on their own. This is especially valuable because the confectionery skill does not tolerate the word "about" and requires meticulousness, especially at first.
Cabbage pies Selezneva Alexandra
Many housewives seriously consider yeast dough to be their Achilles heel, complaining that it turns out to be too heavy, devoid of airiness. Even a novice cook will make yeast pies according to this recipe. You will need the following products.
- 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.
- cabbage - 0,5 head of cabbage;
- butter - 25 grams;
- vegetable oil - 25 grams;
- milk - 250 ml;
- boiled egg - 1 piece;
- green onions - 10 grams;
- parsley - 10 grams;
- dill - 10 grams;
- salt, pepper - to taste.
Prepare the dough first.
Heat the milk (1), add 1 tbsp. a spoonful of sugar from the total and yeast. Stir, cover and place in a warm place until a frothy cap appears.
Add eggs, salt, remaining sugar to the yeast that has come up, mix. Sift flour, stir.
Add butter to the dough, mix until smooth. The mass will be soft and elastic.
Place the dough in a greased bowl, cover with a tea towel and let sit in a warm place for 1,5-2 hours. The mass will increase at least 2 times. This recipe by Alexander Seleznev offers a versatile dough, if you want, you can use whatever you want as a filling.
Now it's time for the filling.
For her, finely chop the cabbage.
Heat both types of oil in a deep skillet.
Saute the cabbage for 2-3 minutes.
Pour milk into the cabbage and simmer over a low-medium heat until all the liquid has evaporated. Cool it down.
Finely chop the egg, onion and herbs, stir in the cabbage. Season with salt and pepper to taste.
Cover the baking sheet with baking paper.
Preheat the oven to 180 C.
Pound the dough that comes up and roll it into a rectangular layer 5 mm thick.
Place the filling in the center of the dough. In the program "Sweet Stories" the process is shown more clearly.
Slice the dough on the sides into strips and braid them to form a pigtail.
Transfer the cake to a baking sheet, cover with a towel and let sit for 20 minutes.
After proving, brush the cake with a mixture of yolk and milk (2), place in the oven and bake for half an hour.
Optionally, 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
The cake "Prague" in the memories of many is the focus of all the most delicious. Such impressions come from childhood, and no complicated modern desserts are able to interrupt them. The pastry chef invites you to cook the "same" cake yourself.
- eggs - 4 pieces;
- sugar - 100 grams;
- vanilla sugar - 1 tsp;
- flour - 80 grams;
- cocoa - 1 tbsp. the spoon;
- butter - 25 grams.
- yolks - 2 pieces;
- water - 67 ml;
- condensed milk - 135 grams;
- vanilla sugar - 1 tsp;
- cocoa - 20 grams;
- butter - 225 grams.
- sugar - 80 grams;
- water - 100 ml;
- cognac - 30 ml.
- apricot jam - 50 grams;
- cream with a fat content of at least 33% - 135 grams;
- bitter chocolate - 200 grams.
- strawberries - 200 grams.
The cake is designed for a mold with a diameter of 22 cm.
Preheat the oven to 1800 C.
Melt the butter and cool.
Line the mold with baking paper.
Beat the eggs until fluffy, adding sugar gradually.
Sift the cocoa flour into the egg mass, gently stir with a spatula from bottom to top.
Pour butter into the biscuit mass, mix again.
Pour the dough into the prepared pan and place in the oven.
Bake until sampled with a dry toothpick.
Allow the biscuit to cool completely, then remove it from the mold, wrap it in plastic wrap and keep it in a cool place for several hours.
For the cream, combine the yolks, water, condensed milk and vanilla sugar. Put on fire and cook until thickened, stirring constantly. Cool it down.
Beat the butter until white. Add cocoa, whisk again. While the mixer is on, add milk syrup a little at a time. You should have a strong shiny cream. It is worth noting that it is the oil cream that Alexander Seleznev most often uses. The recipes for the 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 and sugar, bring to a boil, remove from heat and add cognac.
Cut the sponge cake lengthwise into 3 parts.
Soak the bottom crust slightly with syrup and add 1/3 of the cream. Smooth, press with a second cake layer.
Soak the biscuit a little again, put 1/3 of the cream, press with the remaining cake.
Spread the remaining cream evenly over the sides of the cake.
Heat the apricot jam and spread it evenly over the top of the cake. Yes, the culinary recipes of Alexander Seleznev do not deviate from international standards - and in the Austrian "Sacher" this method is used to isolate the biscuit from the glaze.
Put the workpiece in the cold and make the icing.
For the icing, 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.
Expose to the cold again - the glaze should harden.
Garnish with berries and serve.
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 faced a problem - it seemed that something was missing. And then Alexander Seleznev came to the rescue. Recipes for cakes and pastries performed by him are able to bring back the taste of childhood.
- milk - 100 ml;
- water - 100 ml;
- butter - 80 grams;
- small eggs - 4 pieces;
- salt - 1/4 tsp;
- sugar - 1 tsp;
- flour - 120 grams.
- 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;
- powdered sugar - 75 grams.
Step by step
It is worth reproducing this recipe by Alexander Seleznev step by step - do not try to combine several cases.
Preheat the oven to 2200 C.
Line a baking sheet with baking paper.
Combine butter, water, milk, salt and sugar in a saucepan. Bring to a boil, add flour and stir the dough quickly. Boil the mixture for 1-2 minutes, until it starts to gather into a lump.
Cool the dough slightly and start hammering eggs into it one at a time, kneading well each time until smooth.
Put the finished dough in 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 white, add powdered sugar, vanilla sugar, brandy and condensed milk to it. Stir in the curd gently. The cream is ready.
Cut the custard rings lengthwise.
Squeeze the cream onto the lower part of the ring, press the upper part of the blank. Sprinkle with powdered sugar on top and serve.