Meat Croquembouche "Richness"

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A croquembouche is a famous French cake made from profiteroles (choux pastries). I decided to make a Croquembouche meat with several kinds of fillings. The cake looks stunning on the holiday table, and has an incomparably wonderful taste. And most importantly - this is something new that affects the guests))

Ingredients for Meat Croquembouche "Richness"

Step by step instruction of cooking Meat Croquembouche "Richness"

Шаг 1

The DOUGH

Oil put in a pan and pour a glass of water. Bring to a boil.

Шаг 2

To turn off the gas and pour a Cup of flour into the hot mass.

Шаг 3

Carefully knead with a spoon (minutes two). Turns smooth, shiny and homogeneous dough. Leave it to cool for 7 minutes.

Шаг 4

Meanwhile, the liver to pour the milk, soy sauce, can also add a teaspoon of sugar. These exercises will remove the bitterness from the liver (especially if the liver is pork or beef)

Шаг 5

Then one by one enter into the dough eggs, each time whisking thoroughly with a mixer. The dough will be a consistency, like thick cream.

Шаг 6

Divide the dough into two parts. In one part add the chopped ham. The second part is left as it is.

Шаг 7

Pastry with ham spread with a spoon on a baking tray, covered with baking paper. You can put a teaspoon or tablespoon, size of your choice.
Put in a well preheated oven to 220 degrees and bake 25-30 minutes. The first 15 minutes the oven do not open, otherwise profitroli fall. Profiteroles should be well dried and increase in size twice.
In the first photo - to the oven, the second is ready.

Шаг 8

And this is the second batch of dough, without the ham.

Шаг 9

While our profiteroles are sitting in the oven, do two toppings of your choice

First fry ground pork with onion and spices, add shabby grated tomato (without the skin)
Mushrooms cut into slices, pour boiling water for 5 minutes, then add soy sauce (1 tsp)

Шаг 10

In the liver, "pate" add mayonnaise. It is not necessary, at will.
You can also add garlic and cheese (again, optional)

Шаг 11

SAUCE

Soak for a few minutes the gelatin in warm water.
Till it swells, in a blender grind the cottage cheese with cream, season with salt, add squeezed garlic. Swollen gelatin to warm up a little (so that lumps not) and mix thoroughly with the curd mass.

Шаг 12

Divide the sauce into two parts and "painted". The first part, green - ground in a blender with greens, the second part, red dry paprika

Шаг 13

On profiteroles make a slit and stuff. Those that begin with ham pork and a piece of fungus; the second, the party begin the liver and a slice of cucumber (very good flavour)

Шаг 14

Dip all sides profiterole in the sauce. Those with pork - green, liver - red. Begin to lay heaped on the dish.

Шаг 15

Such is the design. Looks crooked, but because the sauce is not quite frozen, I did not flatten and shape, and sent overnight in a refrigerator (2 hours).

Шаг 16

When the sauce is frozen and design "grabbed", you can just align and begin to decorate. I have the rosettes of dried chicken, lettuce and cherry tomatoes)