Cake, "Croquembouche"

Description

A croquembouche (FR. croquembouche) is a French dessert which is a high cone of profiteroles stuffed with caramel or sealed with a special sweet sauce and decorated with caramel threads, candied almonds, fruit, candied flowers. Used as treats at weddings, at a christening, for Christmas. The name comes from the French. croquer en bouche which means "crunch in the mouth"

Ingredients

Milk

1 l
Vanilla pod

1 piece
Sugar

150 g
Yolk egg

6 piece
Flour

100 g
Water

2 cup
Butter

300 g
Chicken egg

10 piece
Flour

2 cup
Sugar

1 kg
Water

1 cup
Citric acid

1 g
Meringue

100 g
Chocolate milk

100 g

Cooking

Prepare the choux pastry for the profiteroles. Combine water with butter, add a pinch of salt and bring to a boil. Brew the flour until lump 3-5 min.

Cool and add eggs

Whisk until smooth. The finished dough should fall off the spoon triangle

Otkryvaem on a baking profiteroles

Bake at 220 for 15 minutes, followed by 10 min at 190

Choux pastry from kornetika otkryvaem different decorations and bake

Prepare the custard. The milk is heated with the vanilla bean over medium heat.

Mix sugar and yolks until pale yellow foam.

Gradually enter the sifted flour, stir with a whisk

Add half the warm milk, stir well

Combine the remaining milk slowly, stirring constantly, bring to a boil. When the mixture thickens, remove the vanilla pod.

Top with a Pat of butter to on the surface of the formed foam

1 chilled protein to whisk increase in the amount of 6 times, adding citric acid to strengthen the protein structure. Gradually add 100 g sugar and continue whisking 10 minutes. Bake for 1 hour at 100-110 degrees in a slightly ajar oven