School pastry
Source/Author: Mary V
"School is like a well-made pastry: it's a blend of diverse ingredients that, when crafted with care, create a delightful experience that nourishes both body and mind."
Ingredients:
| • sugar | 160 g |
| • salt | pinch |
| • butter | 200 g |
| • vanilla extract | 1 teaspoon |
| • flour | 480-500 g |
| • baking powder | 11 g |
| • milk | 4 tablespoons |
| • eggs | 2 large |
| • sour cream | 100 g |
| • powdered sugar | 250 g |
| • jam | 350 g |
| • cocoa | 2 tablespoons |
Makes 12 pastries.
!!! Butter should be soft (at room temperature).
1. In a large bowl, place the butter, sugar, salt and vanilla extract. Beat with a mixer until fluffy and light.
2. Add the eggs one at a time, kneading well with a mixer.
3. Add sour cream and knead with a mixer.
4. Mix the flour with baking powder and sift into the dough in three steps. Knead the dough quickly with a silicone spatula. The dough should be tender, soft and not stick to your hands. !!! It may take less flour. Be careful!!
5. Cover the dough with cling film and refrigerate for 20 minutes.
6. Divide the dough on two parts.
7. Preheat oven to 365 F (185 C)
8. Dust the parchment paper with flour and roll out half of the dough directly on it into a rectangle of 30 by 20 cm.
9. Repeat step 8 with the second part of the dough.
10. Put the first parchment with the rolled dough on a baking sheet (it is most convenient to do this if the baking sheet is flat); prick the dough with a fork; Bake for 12-15 minutes. The dough should remain light! Cool on a wire rack directly with the parchment.
11. Repeat step 9 with the second part of the dough.
12. Put 2/3 of the jam on one cake, cover with the second. Grease the second cake with the remaining jam.
ICING
13. Add milk to the powdered sugar little by little and stir so that there are no lumps. Set aside 2 tablespoons of icing in a bowl, add cocoa and stir to combine.
14. Heat the white glaze in a water bath for 2 minutes and quickly cover the cake with it. Apply the design with chocolate glaze.
15. Let the cake sit for at least 1.5 hours; Cut into pastries.