Торт дамские пальчики — рецепт с фото, пошагово, в домашних условиях
«Дамские пальчики» — достаточно оригинальный и необычный торт. В нем нет традиционных коржей и кремовой прослойки, а в разрезе десерт напоминает большие пчелиные прессованные соты.
В этой статье мы с вами оговорим все основные аспекты создания этого невероятно вкусного произведения кондитерского искусства, как создать торт дамские пальчики (рецепт с фото, пошагово, в домашних условиях) начиная с правильного приготовления заварного теста и заканчивая созданием из небольших эклеров десертного «сооружения».
Мы будем использовать шоколадную горьковатую глазурь и сметанный невероятно легкий крем. Обойдется такой тортик вам недорого, однако несмотря на свою недороговизну он обладает эффектной «внешностью» и изысканным вкусом.
Итак, давайте собственно приступим к ознакомлению с рецептурой и правилами непосредственного приготовления.
Торт дамские пальчики подробный рецепт с фото
Для приготовления вам понадобится
Для теста:
- 150 гр. – масла сливочного
- четвертая часть чайной ложки – соли
- 220 гр. – муки
- 350 мл. – воды
- 5-6 шт. яиц
Для заварного крема:
- 700 гр. – сметаны 20%
- 350 гр. – сливок 33-35%
- 260 гр. – сахара
Для оформления:
- 40 гр. – темного шоколада
- 20 гр. – масла сливочного
Приготовление теста
- В первую очередь необходимо отмерить и просеять муку. Важно заранее ее подготовить, так как заварное тесто требует быстрого приготовления.
- Нарезаем масло сливочное и укладываем его в подготовленную кастрюлю. Прибавляем соль и воду и ставим на небольшой огонь. Не забывайте все время помешивать до тех пор, пока масло не растворится полностью.
- Когда наша масляная жидкость начнет закипать, необходимо снять с плиты кастрюлю и всыпать в нее всю муку, которая подготовлена ранее. И не теряя ни минуты, быстро перемешиваем полученную массу.
-
Важно: мешать необходимо как можно быстрее, так как мука должна полностью смешаться с горячей жидкостью. Когда вы в результате получите полноценный масляно-мучной ком, тогда кастрюлю вновь ставим на плиту.
- На протяжении одной – двух минут на самом маленьком огне продолжаем вымешивать нашу массу. В итоге вы должны получить максимально пластичное тесто, не прилипающее ко дну. После получения необходимого теста, перекладываем его в емкость и даем остудиться до того времени, пока оно не станет теплым.
- Как только тесто будет такой температуры как нам нужно, начинаем к нему примешивать яйца по одному.
-
Важно: вы должны получить однородную достаточно мягкую массу, которая не должна быть слишком редкой или слишком густой. Так как если тесто будет слишком тугим, то оно может в духовке попросту не подняться, а слишком редкое – растечется и утратит свою форму. Собственно поэтому не спешите все шесть яиц добавлять. Смешиваете их по одному, так как их необходимое количество напрямую зависит от качества муки.
- Для того чтобы проверить степень готовности теста, для этого посредством применения ложки берем немного массы – если консистенция правильная, то тесто будет тягуче и неторопливо сползать достаточно густой лентой.
- Укладываем его в кондитерский пакет и на застеленный пергаментом противень отсаживаем небольшие полосы длиной равной шесть сантиметров.
- После чего ставим их в духовку и выпекаем на протяжении двадцати пяти минут при температуре 220 градусов.
Наблюдайте за тестом, так как оно должно обязательно зарумяниться и подняться. После истечения этого времени убавляем температурный режим до 170 градусов и оставляем печься еще минут десять, так как полоски должны изнутри подсохнуть.
Приготовление заварного крема
- Берем глубокую тару, куда добавляем 250 мл охлажденных сливок и 190 граммов сахара. Все хорошенько взбиваем до тех пор, пока наша масса не станет густой.
- После этого прибавляем 500 грамм сметаны и еще немного взбиваем. В итоге у вас должна получится однородная кремовая масса.
Оформление торта
- Вам нужно взять форму, диаметр которой должен быть равен не меньше 26-28 сантиметров. Итак, выкладываем пять-шесть ложек крема на самое дно и равномерно распределяем по его поверхности.
- Сверху аккуратно выкладываем одним слоем полосочки из заварного крема. Вы заметите, что образовались свободные отверстия. Для того чтобы их прикрыть, просто разрываем палочки и ними «латаем» промежутки.
- Сверху покрываем тем же количеством крема. Таким образом, создаем весь торт, кроме самого верхнего ряда полосок. Так как на них необходимо положить плоскую большую тарелку, на которую ставим пресс. В этих целях может использоваться кастрюля с водой или иной предмет достаточно тяжелый.
- В таком собственно виде отправляем наш торт на минимум на семь часов в холодильник.
- По истечению этого времени забираем торт из холодильника, снимаем с него пресс и бортики формы. Берем большую тарелку и переворачиваем на нее торт.
- Из продуктов, которые у нас остались, делаем кремовую массу и смазываем полностью наш тортик.
- Посредством применения водяной бани растапливаем масло с шоколадом и поливаем поверхность торта.
- Опять ставим его в холодильник на два часа. И торт готов.
Секреты приготовления «правильного» заварного теста
Сама технология включает в себе два основных этапа, а именно:
- Заваривание
Необходимо взять чугун, но если его нет, то подойдет кастрюля с достаточно толстым дном, и вскипятить в ней воду. После того как жидкость будет необходимой температуры, в нее прибавляем соль и масло.
Берем деревянную лопатку и быстро всыпаем в кипящую воду необходимое количество муки. Нужно сыпать всю и сразу, интенсивно перемешивая массу.
Важно: огонь, на котором будет выполняться весь процесс не должен быть большим, так как в таком случае могут образоваться комки. Выполнять замешивание нужно на протяжении одной-двух минут до тех пор пока в итоге вы не получите мягкий и упругий ком, который не будет прилипать к стенкам и дну посуды.
После этого снимаем тару с плиты, и дает остудиться тесту до 70-80 градусов.
- Взбивание яиц
В этом процессе самое главное это не торопиться. Берем необходимое по рецептуре количество яиц, их температура должна быть равна комнатной, и начинаем каждое по отдельности добавлять в наше тесто при этом хорошенько перемешивая его, но, ни в коем случае не взбивая.
В итоге вы должны получить достаточно эластичную, вязкую, блестящую, со средней густотой тестовую консистенцию.
Этому моменту нужно уделить особое внимание, так как если будет очень густое и забитое тесто, тогда ваше изделие попросту не сможет в духовке подняться, а если оно будет предельно жидким, тогда они утратят свою форму и расползутся.
После того как вы получите правильное тесто, немаловажным вопросом является его выпечка.
Необходимо несильно посредством применения масла смазать подготовленный противень, если переусердствовать с количеством «смазки» то низ изделия в итоге будет рваным, а на сухой поверхности прилипнут.
Выкладываем тесто на противень и выпекаем в духовом шкафу в течение тридцати пяти минут при температуре 190-200 градусов.
Важно: ни в коем случае в этот временной период нельзя открывать духовку, так как в таком случае ваши изделия осядут и потеряют свою первоначальную форму. Когда они выпекутся, не спешите их сразу доставать, а просто откройте дверцу и оставьте в духовке еще на пять минут. Все, ваши заготовки для торта готовы и приготовлены по правильной технологии.
Подводя итоги…
Сегодня существует огромное количество рецептов приготовления тортов, каждый из которых по-своему оригинальный, невероятно вкусный и красивый.
Однако, не смотря на это не каждый десерт «по карману» и требует множество дорогостоящих продуктов, а ведь так хочется порадовать своих гостей и близких вкусным лакомством.
В этом случае торт «Дамские пальчики» — лучшее решение для ежедневной выпечки и для праздничного стола.
Невероятно изысканный десерт, обладающий непревзойденным вкусом, который буквально тает во рту и при этом обходится совершенно недорого. Поэтому если вы решили испечь что-то оригинальное, то эта статья вам в помощь!
Тем более что заготовки для торта можно делать совершенно разнообразными, такими, какие хотите именно вы. Самое главное придерживаться всех правил приготовления и выпекания.
Несомненно, у вас все получится! Пробуйте, экспериментируйте и приятно удивляйте своих родных и друзей своим кулинарным мастерством!
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