A croquembouche from idlers
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I love profiteroles, and try their oven. But, recently I saw a recipe for a dessert or even cake a gorgeous name - Croquembouche. So, while I walked in circles and talked, where to find so much time and effort to cook it a miracle, but what cream to use for the whole family to please... caught my eye a pack of Custard with vanilla flavor TM Haas... I read the recipe cream and eclairs on the pack and realized that it's a sign!!! My adventures and findings, read the recipe and, of course, help yourself!!! I can only say, everyone was satisfied!!!
Ingredients for A croquembouche from idlers
- Water - 200 ml
- Butter - 100 g
- Flour - 200 g
- Chicken egg - 4 PCs
- Salt - 1 depot.
- Cream - 120 g
- Milk - 300 ml
- Sugar - 300 g
- Water - 50 ml
- Condensed milk - 1 ban.
- The sugar syrup - 100 ml
Step by step instruction of cooking A croquembouche from idlers
Шаг 1
First, prepare the dough for profiteroles.
To do this, pour into a saucepan with a thick bottom water, put the water butter and add a pinch of salt.
Melt the butter and bring mixture to a boil.
Pour the sifted flour and quickly mix thoroughly.
To reduce the heat.
To enable the heating of the oven 200°.
I have an electric oven and I put on the bottom of the oven small cast iron skillet with water.
Шаг 2
Knead the dough until then, until you have a smooth ball, easily extending from the sides of the pan. Just a couple of minutes.
Шаг 3
Remove the pan from the heat.
To cool down a bit. I just transferred the dough to the bowl.
Add one egg and knead until completely absorbed and dough each egg.
Шаг 4
With a cooking bag, or You want it to transplant small dough balls on a baking tray lined with baking paper.
Send a baking sheet in the preheated oven.
Шаг 5
I baked the profiteroles for 20 minutes on 190°, then reduced the heat to 160° and bake for another 10 minutes.
Then took out the pan from the oven and put the profiteroles to cool down on a grid, pre-pierced them with a skewer from one side.
Since I only have one pan, and all the profiteroles did not fit, I baked them in two steps.
I just turned a little less than 50 pieces.
Шаг 6
While the second batch of profiteroles baked,
I decided to cook the custard.
To do this, dissolve in 100 ml of cold milk contents of one sachet of Custard with vanilla flavor TM Haas.
Boil in a saucepan 200 ml of milk, reduce the heat, stirring constantly pour in a solution of cream in a saucepan.
Stirring constantly bring the cream to a boil and turn off heat.
Шаг 7
Caramel.
Caramel in the cake.
It not only holds profiterole with each other, but has a meaning.
When the meal was the profiteroles should be a snap.
And here began my adventure...
I usually make caramel from cane sugar, lemon juice and no problem.
In this recipe I decided to use a more budget option. 300 g plain white sugar I poured 50 ml of water and set to heat up first on low heat and then stirring brought to a boil and began to cook...
I read that it is important not to let the caramel burn... I gave... but after 10 minutes of cooking, I realized that the caramel was too active to thicken..
So I turned off the heat and decided to use the caramel, which turned out...
Need to dip the profiteroles into the caramel, holding them shipname (my minor, I broke two of kitchen tongs in a row... so I had to use tongs for pickles and olives), and put on a plate for cake profiteroles on each other, bonding them with caramel.
After the second choux pastry my caramel froze finally and irrevocably turned into a Lollipop... (to the delight of children).
Шаг 8
In a bowl I put the milk and added dark sugar syrup. Good Vymetal until smooth, gradually brought to a boil over low heat has uvaria to a thick state.
Шаг 9
Next, I put the base of the cake with profiteroles stuffed with custard.
Poured a caramel made of condensed milk and sprinkled for hruskoci pieces of candy, resulting from the first caramel.
Шаг 10
The second row I put the profiteroles stuffed with boiled condensed milk and just poured caramel and sprinkled with pieces of candy.