Meat Croquembouche "Richness"

Description

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

Water

1 cup
Flour

1 cup
Butter

100 g
Chicken egg

3 piece
Ham

80 g
Pork

200 g
Tomato

1 piece
Onion

1 piece
Mushrooms

6 piece
Beef liver

200 g
Fat

50 g
Milk

100 ml
Soy sauce

1 Tbsp
Carrots

1 piece
Mayonnaise

3 Tbsp
Cucumber

1 piece
Cheese

300 g
Cream

100 g
Garlic

3 tooth
Greens
Paprika sweet
Gelatin

7 g
Chicken

100 g
Lettuce
Cherry tomatoes

5 piece

Cooking

[b]DOUGH[/b] put the Butter in a saucepan and pour a glass of water. Bring to a boil.

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

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

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)

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.

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

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.

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

While our profiteroles are sitting in the oven, do two types of [b]TOPPINGS[/b] First - fry ground pork with onion and spices, add shabby grated tomato (without skin) Mushrooms cut into slices, pour boiling water for 5 minutes, then add soy sauce (1 tsp)

The second is to fry the liver with onions, carrots and spices (I'm fat fried) for 10-15 minutes. Then in a meat grinder or blender and grind as paste.

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

[b]SAUCE[/b] to 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.

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

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)

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

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

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

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