Ingredients (6 units):
Mass:
milk 65 cc 30 cc of water
60-65 grs. sugar.
25 grs.
fresh yeast 30 ml sunflower oil 1 pinch salt
1 / 2 tsp vanilla sugar 250 grams
. bread flour
False pastry cream:
250 cc water 200 grs.
35-40 grams of sugar. 50 grs.más
flour sugar Pinch
yellow food coloring (the one we use for food)
few drops of vanilla or a pinch of ground vanilla.
chocolate Coverage:
120 grs. sugar.
55 cc of water.
50 grs. COUVERTURE.
Instructions: False
pastry cream:
Mix sugar, flour, ground coloring and vanilla in a bowl.
Put the sugar and water to a boil.
Pour over the bowl and mix. We are calling
mixture into the pan and bring them back to the fire, stirring constantly until thickened. Withdraw
, we dump into a bowl, cover with plastic wrap over the cream to avoid scab forms and leave in the fridge.
Mass: Uniting
water and milk, warm and the yeast.
Mix the remaining ingredients, bake (we do it in mixer or by hand) until dough forms soft, tender, smooth and pulls away from the hands.
Put in a bowl and cover them until doubled in volume.
degassed, knead a bit and form a ball.
pin out to make a cake about 2 cms. thick, put on baking tray lined with paper, prick with a fork the whole cake, we turn to a close until you return to double its volume.
Preheat oven to 200 degrees, we introduce the cake and bake for 10 minutes.
cool on rack. When cool
open in half and cover with reserved cream, cream because we leave then we have to cover the sides of the wedges. Coverage
chocolate: We
sugar and water in a saucepan until it boils, turn away from heat and add the chopped chocolate, melting it as long as we beat them with sticks until it thickens to the point of covering the back of a spoon if we need a little more chocolate add it (I added 25 grs. more.)
cover the whole cake starting from center and in circles. Once cool
coverage, cut the cake into six pieces (something else I) and cover the sides with the remaining pastry cream. Recipe
flori
http://floruca.wordpress.com/2010/10/26/cunas/ 
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