Irina Chadeeva and her magnificent desserts

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:54

Irina Chadeeva is a famous Russian culinary blogger and author of books about baking. She posts her simple and affordable recipes on the Internet under the nickname Chadeyka. If you follow the recommendations of the author, then the prepared desserts will delight any hostess. In addition, the recipes of Irina Chadeeva are developed in accordance with GOSTs.

How Irina Chadeeva became a blogger

Chadeeva was educated at the Moscow Aviation Institute named after S. Ordzhonikidze. For several years she worked on television as a journalist. In 2006, Irina mastered blogging. It happened on the day when one of her virtual acquaintances wanted to bake gingerbread, but did not know which recipe to choose. Chadeika shared a detailed description of the preparation of this dessert on her LiveJournal blog. Within a short time after that, many housewives began to use the recipes of Irina Chadeeva. If they had questions, Chadeika immediately answered them. Thanks to this, after a short time, the blog became widely known.

In addition, Irina Chadeeva is the author of several cookbooks. Housewives buy them not only for their own use, but also as a gift to friends, relatives or acquaintances.

Books by Irina Chadeeva

In 2009, Chadeeva's first book was published, which was called "Pies and something else …". The publication included the best baking recipes. In the book, Irina revealed culinary tricks and secrets, thanks to which you can cook wonderful dishes.

2011 was marked for Chadeeva by the release of a book called "Pies and something else … 2". And a few months later, the next collection of recipes and recommendations was published, which was called "Miracle Baking" and had a children's focus.

In 2012, two more cookbooks were published: “All about pies” and “Baking according to GOST. The taste of our childhood! The first edition consisted of the best recipe books of 2009. But the second book has collected recommendations for cooking dishes of the Soviet era. These descriptions should have been brought closer to modern conditions, which Irina Chadeeva was able to do. Recipes according to GOST allow you to return to childhood and give you the opportunity to experience the unearthly taste of desserts of that time.

After 3 more books were published:

• "Pie Science - 60 Holiday Recipes" (2014).
• Pie Science for Beginners (2015).
• "The big book. The Art of the Perfect Pie” (2015).

The following is a detailed description of the preparation of some culinary masterpieces, such as marshmallows, juicy and bird's milk cake. Recipes according to GOST from Irina Chadeevawill provide an unsurpassed result if the hostess strictly follows the given technologies.

Marshmallow: what ingredients do you need?

Required products:

• egg white - 1 piece;
• apple puree - 250 grams;
• sugar - 725 grams;
• vanilla sugar - 15 grams;
• agar-agar - 8 grams;
• water - 160 grams;
• powdered sugar.

How to cook marshmallows?

Irina Chadeeva recommends the following cooking process:

1. Pour agar-agar with the specified amount of cold water and leave for 30-60 minutes. Then put on the stove and bring to a boil. The thickener grains must be completely dissolved. Without removing from heat, add 475 grams of sugar. After boiling, continue to cook for five minutes. The mixture must be constantly stirred during the cooking process. The mass must be brought to a state where a thin thread will stretch behind the spatula raised from the syrup. After that, remove the container from the heat and leave it for a while to cool the contents.
2. Take a large bowl. Put puree in it. Add sugar (vanilla and remaining regular) and half the egg white. Beat the mixture with a mixer or blender. Add half the protein and mix at high speed until the mass becomes lush and thick.



3. Gently pour in the hot (but not boiling) syrup, whisking constantly. Stir for a few minutes until the mass resembles meringue in consistency.
4. Next, you need to act very quickly. Indeed, in products containing agar-agar, stabilization processes begin even at 40 ° C. The resulting mass should be transferred to a cornet with a nozzle and marshmallows should be deposited on parchment. You will need a lot of space, because you get about 60 marshmallows.
5. Leave marshmallows to set at room temperature. After 24 hours, the product will stabilize and its surface will turn into a thin sugar crust. Next, sprinkle the marshmallows with powdered sugar and glue the halves in pairs. Their bases are quite sticky, so the product will set well.

If the hostess follows the recommendations and observe the indicated proportions, the marshmallow will turn out tender and airy, assures Irina Chadeeva.

The author's pastries are famous for their amazing taste. In order to make sure of this, you should cook juicy, the recipe of which is given below.

Juice: what ingredients do you need?

Required products for the test:

• flour - 210 grams;
• chicken egg - 1 piece;
• sugar - 50 grams;
• butter - 100 grams;
• baking powder - ¼ teaspoon;
• s alt.

Required products for filling:

• cottage cheese - 200 grams;
• sugar - 40 grams;
• flour - 30 grams;
• sour cream - 20 grams;
• chicken yolk - 1 piece.

How to cook juice?

Cooking process:

1. First of all, prepare the filling. After all, she will need to insist that the grains of sugar are completely dissolved. To do this, put cottage cheese, sugar, flour, sour cream and half an egg yolk in a container. This mass should be mixed well using a mixer or blender.



2. Mix the remaining half of the yolk with a tablespoon of warm water to prevent it from drying out. Leave for a while.
3. Put in another container softened butter, egg, sugar and a pinch of s alt, crushed to a powder. Mix all these ingredients with a mixer or blender until the mass becomes homogeneous.
4. Add flour and baking powder and quickly knead the dough. Give it the shape of a lump.
5. Divide the prepared dough into pieces weighing 70 grams each. Each element needs to be shaped into a short sausage and rolled out, after sprinkling the table with flour. Put 45 grams of filling on each resulting cake. Cover the curd mass by folding the rolled dough in half. Leave some of the filling uncovered.
6. Grease a baking sheet with butter or line with parchment. Lay out juices. Lubricate their surface, including the filling, with a mixture of yolk and water, using a silicone brush.
7. Bake in oven at 200°C for 25 minutes.

Ready-made juices are extremely tasty, and the filling is tender.

Irina Chadeeva's cakes are famous for their simplicity of recipesand product availability. The process of making such a dessert called "Bird's Milk" is described below.

Bird's Milk Cake: what ingredients do you need?

Necessary products for biscuit cake:

• egg yolk - 3 pieces;
• flour - 60 grams;
• sugar - 60 grams.

Required products for soufflé:

• egg white - 2 pieces;
• butter - 200 grams;
• sugar - 300 grams;
• condensed milk - 100 grams;
• agar-agar - 4 grams;
• citric acid - ½ teaspoon;
• water - 100 milliliters.

Required products for frosting:

• butter - 35 grams;
• milk chocolate - 65 grams.

How to make Bird's Milk cake?

Preparation of biscuit:

1. Beat egg yolks with sugar until light foam, add flour and mix well.
2. Grease a round baking dish with a diameter of 20 centimeters with butter or cover with parchment. Put the dough into it and put in the oven, heated to 180 ° C. Bake the cake for fifteen minutes.
3. Remove the finished biscuit from the oven and leave it in the form for five minutes. After put on the grill.
4. Wash the baking dish, wipe it dry and put the biscuit in it. Its porous side should be up.

The next step is to prepare the soufflé. This process must be carried out very quickly, because agar-agar begins to solidify already at 40 ° C.

Preparation of soufflé:

1. Pour the agar-agar into a small container and fill it with cold water. Leave on for 30-60 minutes.
2. In another bowl combine condensed milk and softened butter. Beat with a mixer or blender until creamy.
3. Put agar-agar on the stove and bring it to a boil, stirring constantly. The consistency of the thickener should become similar to jelly. Then add sugar and bring to a boil, stirring constantly. Continue cooking for two to three minutes over high heat.
4. Beat the egg whites until stiff. Next, add citric acid and continue to mix with a mixer until soft peaks appear.
5. Without ceasing to beat, carefully, in small portions, pour in the syrup. Continue stirring until the mass increases in volume and becomes thick.
6. Introduce the previously prepared butter cream into the mixture and mix well with a mixer at medium speed.
7. Spread the mixture over the biscuit, smooth it out and refrigerate for two hours to set the soufflé.

Cooking glaze:

1. Pour the butter and chocolate into a bowl and melt in a water bath, stirring constantly.
2. Pour the glaze over the soufflé and biscuit and refrigerate for one hour.

Bird's Milk Cake is a classic dessert from childhood, especially if we cook it according to GOST. Irina Chadeeva advises not to deviate from the technologies and proportions given in the recipe.

Conclusion

Chadeeva is a modern culinary blogger and author of recipe books. It is she who owns the popular nickname Chadeyka. When using her recipes, you should strictly follow these recommendations and do not try to bring something of your own. As Irina Chadeeva herself says, if the hostess decides to change one component for another or violate the described sequence or cooking technology, it will be on the conscience of the initiative cook. In order to prepare delicious desserts, you will need simple ingredients. And Irina's recipes are described in such detail that the preparation of a masterpiece will become quite simple.