recipes

Croquembouche


Traditional French crunchy dessert, one of the representatives of haute cuisine from the early 19th Century. Traditionally, crocambushi served at large celebrations, weddings or at Christmas Focused on a festive table.
(more...)

Traditional French crunchy dessert, one of the representatives of haute cuisine from the early 19th Century. Traditionally, crocambushi served at large celebrations, weddings or at Christmas Focused o...

Share this with friends
Cook time120 minYield1 serving


Ingredients

  • Profiteroles:
  • 500 g of milk
  • 5 g of salt
  • 200 g butter
  • 280 g of plain flour
  • about 10 eggs
  • Crumb:
  • 85 g butter
  • 100 g of brown sugar
  • 100 g of plain flour
  • non-moistening sugar
  • Fudge:
  • powdered sugar
  • hot milk
  • lemon juice
  • slice of gold
  • Cream:
  • 12 egg yolks
  • 800 ml of milk
  • 200 ml of cream
  • 280 g of semolina sugar
  • 90 g of cornstarch
  • vanilla essence
  • 2 cubes of butter
  • 2 whipping creams

Cooking guidelines

We will make a classic batter. Milk, salt and butter, then add flour and mix with a wooden spoon (bake the dough). Let it cool down, put it in a robot with a mortar, add the eggs gradually and wipe with a smooth, consistent shiny dough.

Spray the dough on a baking sheet (1 baking plate, approx. 30 balls). Spray the plate with water by hand, rub the bottom with water and place in the oven at 210 ° C for 8 minutes.

Then turn the oven down to 150 ° C and bake for about 15 minutes. We do not open the oven during baking. The batch is based on approx. 4 sheets.

We put half of the profiteroles into crumb wheels - we process the crumb into dough, roll out the rollers on average as the size of the pinwheels on a plate and let them cool. Then cut slices about 0.5 cm and place on pinwheels before baking.

We divide the pinwheels without a dusting into two parts. Half will be sugared and the other will be covered with fondant. Mix fondant from powdered sugar, a little lemon juice and hot milk.

After baking, break the bottom of the ball with a knife with a sharp tip so that steam comes out and does not get wet.

Fill the pinwheels with cream - lightly wipe the yolks with sugar and mix into the milk with cream and starch. Add vanilla (whole or essence) and cook a thick pudding over a low flame.

Cover the mixture with foil and allow to cool.

Beat two whipped creams and then beat two butters. Gradually add the yolk cream to the butter and finally lightly mix the whipped cream, let it cool.

Soak each filled ball in caramel bottom and fold them into a cone. Finally, garnish the croquembouche with caramel threads.


  • Chef: Adela
  • Published:

Category: Desserts

Share this recipe with friends!

Add comment


Your name:

Your comment:

Search similar recipes on the Internet like Croquembouche