Âñåì ïðèâåò! Ñåãîäíÿ ïðèãîòîâèì çàâàðíûå ïèðîæíûå øó ñ êîôåéíûì êðåìîì èç âçáèòûõ ñëèâîê) Èíãðåäèåíòû ïðèìåðíî íà 30 ïèðîæíûõ(çàâèñèò îò ðàçìåðà) Êðàêåëèí: Ìóêà 80 ã Êàêàî 10 ã Ñàõàð 100 ã Õîëîäíîå ñëèâî÷íîå ìàñëî 80 ã Çàâàðíîå òåñòî: Âîäà 250 ã Ñîëü 5 ã Ñàõàð 5 ã Ñëèâî÷íîå ìàñëî 100 ã Ìóêà 150 ã ßéöà 4-6 øò (ñìîòðåòü ïî êîíñèñòåíöèè òåñòà) Êðåì Øàíòèëüè: Ñëèâêè(33%) 500 ã Ñàõàðíàÿ ïóäðà ïî âêóñó Ðàñòâîðèìûé êîôå 1,5 ÷.ë Ïîääåðæàòü êàíàë: Webmoney WMR R448263009842 Ingredients for about 30 cakes (depends on size) Craquelin: Flour 80 g Cocoa 10 g Sugar 100 g Cold butter 80 g Choux dough: Water 250 g Salt 5 g Sugar 5 g Butter 100 g Flour 150 g Eggs 4-6 pieces (look at the consistency of the dough) Frosting: Cream (33%) 500 g Icing sugar to taste Instant coffee 1.5 tsp
