How to cook Shu cakes, popular in cafes, at home: a step-by-step recipe

The word "Shu" came to us from Ancient Egypt, where it means "emptiness". Literally translated, this word can be understood as a combination of air and sky. This is exactly the feeling you get when you eat the Shu cake.

Chef Lisa Hlinska knows exactly how to prepare this incredible dessert so that we can enjoy it to the fullest and feel the same desired combination of air and sky. On Instagram, she posted a step-by-step recipe, which you can follow to make sure that the dessert turns out perfect.

Ingredients for streusel

• flour - 50 g
• sugar - 50 g
• cold butter (from 82%) - 40 g

Ingredients for choux pastry for 60 cakes

• milk - 125 ml
• water - 125 ml
• salt - 2 grams
• sugar - 10 g
• butter (from 82%) - 100 g
• flour - 150 g
• eggs - 5 pcs

Ingredients for berry marmalade

• berry puree - 200 g
• sugar - 30 g
• corn starch - 15 g

Ingredients for the custard

• milk - 500 ml

• egg yolks - 5 pcs
• sugar - 40 g
• flour - 25 g
• corn starch - 25 g
• butter (from 82%) - 80 g

How to make streusel

1. Combine sugar, flour and butter, and mash everything with your hands until smooth.

2. Place the dough between two sheets of parchment and roll out to a thickness of 1 mm. Put it in the freezer for 15 minutes.

How to make choux pastry

1. Put water, milk, salt, sugar and butter in a saucepan. Put on the fire and bring to a boil.

2. Pour flour into the bowl of a food processor, add the boiled mass, sticking to low speed, and mix.

3. Put the dough into a saucepan and dry it on the fire until a thin crust forms on the bottom of the saucepan.

4. Return the dough to the bowl, stirring at medium speed, and let the dough cool to a temperature of 40-45°C.

5. Beat the eggs with an immersion blender and pass through a sieve. Stir the eggs into the dough at low speed one by one.

6. Put the dough into a pastry bag with a 10 mm round nozzle.

7. Preheat the oven to 190 °C (fanless settings).

8. Place the cakes on a 3-4 cm diameter parchment with a 3-4 cm gap.

9. Remove the streusel from the freezer and then remove the parchment. Cut out circles 3.5-4 cm in diameter (1 cm larger than the Shu) using a ring cutter. Put them on the Shu.

10. Put the cakes in the oven to bake - there should be no more than one baking sheet in the oven. Bake at 190°C for the first 15 minutes, and then at 160-165°C for the next 15-20 minutes. Do not open the oven during baking.

How to make berry marmalade

1. Put all the ingredients in a saucepan, put on the fire, and boil, stirring constantly to remove the starch flavor.

2. Put the marmalade into a bowl, cover with cling film close to the mass, and let it cool. Put the marmalade in the refrigerator. Before using, mash the marmalade until smooth and transfer it to a pastry bag without a nozzle.

How to make the custard

1. Pour milk into a saucepan and put on medium heat

2. Mash egg yolks with sugar.

3. Add flour with cornstarch and mix.

4. Add a third of the warm milk to the mixture and mix until smooth.

5. Put the mass into a saucepan with the milk, put on the fire and cook the cream, stirring constantly.

6. Add butter and stir. Pour into a bowl, cover with cling film and let cool. Put in the refrigerator for 3 hours.

7. Stir and transfer to a pastry bag with a round nozzle of 8 mm.

How to fill the cakes

1. Make holes in the bottom of the prepared Shu using a nozzle or knife.

2. Fill the cakes with cream and marmalade.