Prep Time
1 h.
Cooking Time
1 h. 30 min.
Serves
10
Difficulty
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About This Recipe
Whether the "bush" pastry was made according to GOST or technical specifications in the USSR, it's hard to say now. Under this name, there were at least three types of pastries. But a particularly popular version was made of two layers of sponge cake soaked in the most delicate buttercream and covered with chocolate glaze. A mini-version of this pastry can still be found in popular store sets. We have found a truly excellent recipe for you, which was used in the best Soviet confectioneries and have adapted it for the home kitchen. Airy sponge cake, "Charlotte" cream, apricot jam for soaking... We believe that homemade "Bush" pastries will be highly appreciated by both your loved ones and house guests.
Ingredients List
Total Ingredients: 13
Serves:
Flour - 90 g
Sugar - 80 g
Denver omelette egg whites - 5 pcs.
Egg yolks - 3 pcs.
Butter for greasing finished flatbreads - 200 g
Fine white sugar - 170 g
Milk - 120 ml
Vanilla sugar - 1 tsp.
Large egg - 1 pcs.
bitter chocolate - 200 g
Toffee Meller White Chocolate - 50 g
Refined vegetable oil - 1 tsp.
Apricot jam - 50 g
Nutrition Facts
Serves:
🥓
Fat
340г
🍚
Carbohydrates
493г
🥩
Proteins
80г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the brownie dough. Beat the yolks with a mixer with 40 g of sugar until a fluffy light mass is obtained. Beat the whites to sharp peaks. Without stopping the process, gradually add the remaining sugar. The protein mass should have a uniform consistency.
Step 2
Heat the oven to 200 C. Sift flour over the yolk mixture through a sieve. Stir. Carefully fold in the whipped whites. Mix quickly with a silicone spatula from bottom to top.
Step 3
Transfer the cake batter into a pastry bag and pipe small cakes (about 6 cm in diameter) onto a baking tray lined with baking paper, 1-2 cm apart so that they do not stick together during baking.
Step 4
Bake for approximately 15 minutes. The brownie cakes should be light brown in color. Transfer the biscuits, the base of the bouches, to a wire rack and let cool completely.
Step 5
Prepare the cream for the cakes. Cut the butter into cubes, place in a mixer bowl and leave for 30 minutes at room temperature. It should become very soft.
Step 6
In a heavy-bottomed saucepan, beat the egg with regular and vanilla sugar. Pour in the milk. And continue whisking until the sugar is completely dissolved.
Step 7
Place the saucepan with the egg-milk mixture over low heat and, stirring constantly, bring to a boil. Cook for about one minute. Remove from heat. The base for the cake cream is ready.
Step 8
Pass the hot cream through a fine sieve into a bowl. Cover with cling film and let cool completely at room temperature.
Step 9
Beat the butter for the cream with a mixer until you obtain a fluffy, light mass. Continuing the process, add the egg-milk mixture in portions. Beat until you have a shiny, smooth cream.
Step 10
Prepare the frosting for the cakes. Melt dark and white chocolate separately in a hot water bath. Add vegetable oil to the bitter one and heat for a minute.
Step 11
Using a pastry brush, brush half of the flatbreads with lightly warmed apricot jam. Cover the remaining cakes with chocolate glaze on the convex side. Decorate with white chocolate on top: you can apply a pattern with stripes, mesh or circles.
Step 12
Fill a piping bag with cream. Pipe the cream in a spiral on top of the jam. Cover with glazed scones. Press lightly. Place in the refrigerator for 1 hour.
Enjoy your meal!
Follow the instructions step by step