Usuba
Choux Cake with Almond Glaze
Festive kulich with choux pastry, delicate structure and crispy almond glaze. The dough is prepared on a starter with the addition of rum and vanilla, which gives it a rich taste and aroma.
- Total
- 300 min
- Standard serving
- 75.9 g
Ingredients
Total 13
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Mix a small amount of warm milk with fresh yeast.
- 3
Step 3
Combine the remaining milk with 100 grams of flour and cook the dough over low heat, stirring constantly. Remove from heat, cover with plastic wrap, and let it rest for 15–20 minutes.
- 4
Step 4
Prepare the starter: combine the yeast mixture with the brewed dough. Let it rise in a warm place for 1.5–2 hours.
- 5
Step 5
Beat eggs and yolks with 100 grams of sugar until completely dissolved. Add the starter, remaining flour, softened butter, vanilla paste, rum and salt. Knead the dough until homogeneous.
- 6
Step 6
Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for 2 hours.
- 7
Step 7
Distribute the dough into molds and leave under a damp towel until the pieces double in size.
- 8
Step 8
Prepare the glaze: whisk 2 egg whites with the remaining sugar until stiff peaks form. Carefully mix with almond flour and cornstarch.
- 9
Step 9
Glaze the kulich preparations, sprinkle with almond petals, and place in the oven at 180 degrees for 40 minutes.
- 10
Step 10
Cool the finished kulich cakes on a wire rack.
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