Education, History
Maria Selyanina: Cooking and recipes
Maria Selyanina is a confectioner of the world scale. Being a native of Russia, she proved by her example that nothing is impossible if you are genuinely passionate about what you are doing.
As where?
Maria always liked to cook, but did not consider the process of creating food, as something more than a hobby. Yes, she easily mastered new recipes, made successful adjustments for inspiration, covered the tables with guests, but when asked why not to open her own restaurant, she reacted with a puzzled smile. Moreover, pedagogical education opened quite different horizons for development. However, fate decreed otherwise.
Maria moved to Barcelona, got married and began to develop a business, open with her husband. In parallel, she returned to an old hobby and found that she was most interested in confectionery. She started baking to order. Simultaneously, Maria Selyanina was leading LJ, in which she recorded all her achievements.
Universities and actual activities of Maria Selyanina
The fatal event in the life of the future confectioner was the opening in Barcelona of the school Le Cordon Bleu. Having decided, Maria took from the family budget a tangible amount and went to study. After that, professional skills began to grow exponentially - an internship in the best confectionery in Barcelona, courses, schools, master classes ...
Maria Selyanina. School in Barcelona
The idea of teaching came to her spontaneously. In her LJ she asked readers how interesting they will be to the online learning school. To her surprise, many enthusiastically responded. First classes were conducted on the Internet, after it was found a suitable room, equipment was bought and, with the participation of newly acquainted acquaintances in the professional sphere, the school of confectionery skills of Maria Selyanina was opened.
The project was incredibly successful - the teams were recruited and released one after another, many students found their vocation and received a powerful start. The online school continues its work. In the near future, the school should open a confectionery in which everyone can buy finished products.
Maria Selyanina, whose recipes you will find in this article, turned out to be not only a professional confectioner, but also released new masters into the world, of which we will still hear.
The very tenderness is the cake "Unai" from Maria Selyanina
Very personal and multifaceted work of the master. We recommend to find a violet syrup - with it blueberries get a completely different taste. For a cake with a diameter of 20 cm, the following products will be needed:
biscuit:
- Almond flour - 68 grams;
- Wheat flour - 15 grams;
- Powdered sugar - 68 grams;
- Eggs - 2 small;
- Egg whites - 2;
- Sugar - 8 grams;
- Butter - 10 grams.
Blueberry Confiture:
- Sugar - 30 grams;
- Blueberry puree - 210 grams;
- Syrup violet - 60 grams;
- Violet essence (if any) - 1 drop;
- Pectin - 3 grams.
Syrup:
- Water - 120 grams;
- Violet syrup - 30 grams;
- Sugar - 60 grams;
- Violet essence (if any) - 1 drop.
Mousse:
- Milk - 120 grams;
- Syrup violet - 30 grams;
- Sugar I - 30 grams;
- Egg yolks - 3 pieces;
- Chocolate white - 150 grams;
- Cream with a fat content of not less than 33% - 150 grams;
- Violet essence (if any) - 2 drops;
- Water - 60 grams;
- Leaf gelatin - 6 grams;
- Sugar II - 120 grams;
- Egg white - 60 grams.
Glaze:
- Milk - 75 grams;
- Cream with a fat content of not less than 33% - 75 grams;
- Chocolate white - 90 grams;
- Gelatin - 5 grams.
Recipe
First of all, take a confiture of blueberries. Maria Selyanina recommends leaving it sour enough to pleasantly set off the creamy sweetness of mousse.
Mix berry puree with violet syrup and half of sugar, warm up to 40 C.
Mix the remaining sugar with pectin.
Once the bilberry weight has reached the desired temperature, tint sugar with pectin and bring the mass to a boil.
Cook for 2-3 minutes and remove from heat.
Stir in the essence, pour into a sealed container and cool completely. Such a confiture can be stored in a cool place for up to 4 days.
For the syrup, mix the water with the sugar, bring to a boil. Remove from heat, add the violet syrup and essence.
Now, take up the biscuit.
To do this, preheat the oven to 180 degrees and cover the baking sheet with baking paper.
Mix flour, almond flour and powdered sugar, sift into a bowl. Maria Selyanina recommends using a large sieve.
Whisk the squirrels in a separate bowl until strong peaks, set aside.
Add egg to the flour mass and whisk thoroughly for a minimum of 7 minutes.
Melt the butter.
Add some of the almond dough into the hot oil, stir well. Combine both mixtures, kneading from the bottom up.
Add whipped proteins to the main test, mix gently, keeping airiness of the mass.
Put the dough on a baking sheet in the form of a rectangle with sides 38 * 38 cm. Carefully level so that the thickness of the layer is the same everywhere.
Put the baking tray with the dough into the oven and bake for 10-13 minutes (depending on the oven). Ready biscuit should be rosy and flexible.
Remove the biscuit from the paper and cool completely on the grate.
Cut from the finished cake 2 circles with a diameter of 18 cm.
For mousse, first and foremost, you need to make an Italian meringue.
Mix water and sugar II, bring to a temperature of 117 ° C, whilst whipping the proteins to a solid peak.
Immediately pour the boiling syrup into the whites, without stopping whisking.
Do not turn off the mixer until the mass has completely cooled down. Set aside 150 grams of meringue - you will not need the rest, but Maria does not recommend making less, since it will be more difficult to achieve the correct consistency.
Soak gelatin in cold water.
Cream whisk until soft peaks, add the violet essence.
Milk mix half sugar I, bring to a boil. In parallel, mix with the yolks the remainder of the sugar.
Boil the boiling milk from the fire and only after that add the violet syrup. Maria Selyanina strongly recommends that this sequence of actions be followed, otherwise the milk will curdle.
Milk with syrup pour into the yolks, constantly interfering. Put the mass on fire again and bring it to 82 ° C.
Remove from heat, add chopped white chocolates and pressed gelatin. Stir the mixture thoroughly until smooth. Cool to 37 ° C.
Stir in the chocolate-violet mixture half of the delayed meringue, carefully mix.
Add the whipped cream, again achieve homogeneity.
Add to the mass of the remaining meringue, again mix it by hand, keeping the airiness of the mass.
You can start assembling the creamy blueberry dessert, which Maria Selyanina offers. The cake is collected in a shape 20 cm in diameter.
Lay the first biscuit on the bottom of the mold, soak it with syrup. Wait for 5 minutes and re-soak.
Whisk at a low speed mixer mixer to give it a softer consistency, and then transfer it to a confectionery bag.
Spread evenly half the confiture over the biscuit in the form.
Put in the second confectionery bag of mousse.
Fill the mousse space between the sides of the mold and the biscuit, and then lay the mousse layer with a thickness of 1 cm over the jam. Put the form in the freezer for 7-8 minutes to mousse seize.
Place the second biscuit over the frozen mousse, repeat all operations: impregnation, confiture, mousse. Carefully smooth out the mousse.
Put the mold with the cake in the freezer for 4-5 hours, so that it is completely cooled.
Almost ready cake Unai, which invites you to cook Maria Selyanina. Glaze - the final touch, which will give it the necessary gloss.
Soak gelatin in cold water.
White chocolate soften in a water bath.
Mix the milk with cream, bring to a boil and remove from heat.
Add the white chocolate, whisk until smooth. Add the pressed gelatin and mix again.
While stirring the glaze, drive with a shovel in one direction - this minimizes the ingress of air.
If on the surface of the glaze there are bubbles, then tap the container with the glaze on the countertop - thanks to this measure the air will come out. Bring the glaze to a temperature of 40 ° C.
The cooled cake is released from the mold and put on a grate.
Evenly pour the cake with glaze, not leveling - it should spread itself.
Let the glaze froze and decorate the cake to taste - Maria used macaroni for this, flowers of violets and fresh blueberries.
The confectioner did not mention this, but we recommend that you also try this cake, replacing the blueberry with raspberry, and the violet with a rose.
Maria Selyanina: recipes of French classics. Brewed dough
Maria herself admits that she loves the brewed dough for its versatility, since it forms the basis of eclairs, shu, St Honore and krokembush and many other items. However, many brewing dough is not amenable - the products do not rise or fall, dry up or tear. According to the recipe given by the confectioner, the brewed dough will be obtained by everyone and always. Take:
- Water - 200 grams;
- Butter - 80 grams;
- Sugar - 4 grams;
- Salt - 4 grams;
- Flour - 120 grams;
- Eggs - 4 pieces.
Cooking?
Cover the baking sheet with baking paper.
Preheat the oven to 260 ° C.
In the saucepan, place water, sugar, salt and butter, cut into small cubes, and put it on a small fire. You need to ensure that the oil dispenses in the test before the liquid begins to boil.
As soon as the oil with water boils, pour all the flour all at once, carefully mix it up to homogeneity.
Dry the dough on fire for 1.5 minutes - this is necessary in order for it to absorb more eggs during the final mixing - this determines the quality and volume of voids inside the eclair.
The dough can be removed from the fire when it begins to roll down into the bowl, and a small crust appears on the bottom of the sauté pan.
Eggs pour into a bowl, carefully mix with a whisk and strain the resulting melange - due to this the dough will turn out to be homogeneous, and will not break.
Gradually add melange to the dough, each time carefully kneading and controlling the consistency. Adding the remnants of melange, you should get a beautiful glossy dough, which falls heavily from the scapula, and does not pour.
Put the dough into a pastry bag and squeeze it into baking paper. For better circulation of air, the products are staggered.
Put the baking tray with the eclairs in the oven and turn it on for 10 minutes.
After that, set the temperature at 170 ° C and, without opening the oven, bake another 35 minutes.
Finished products have an intense-golden color and are dryish.
Cool completely and fill it with cream.
The result
Confectionery today is incredibly popular - the masters offering a variety of treats, is becoming more and more. Many people manage to create their own business without leaving their home kitchen. Maria Selyanina, whose cake and cakes we tried today to bake with you, gives people a stimulus for development, instills the joy of creation.
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