A croquembouche with rice-irysowym cream

Description

I have long been interested in this cake. Perhaps it's the moment when I had to do it. Made out of rice flour is very airy, and rice-a butterscotch cream was perfection, the taste is very reminiscent of a delicious ice cream creme brulee and all this is served in a beautiful composition decorated with fresh flowers.

Ingredients

Figure

180 g
Water

250 ml
Sugar

2 Tbsp
Butter

100 g
Chicken egg

4 piece
Figure

125 g
Milk

500 ml
Toffee

100 g
Cream

100 ml
Starch

15 g
Vanilla

1 pack
Water

1 cup
Sugar

1.5 cup
Water

80 g
Coconut shavings

80 g

Cooking

First grind using a blender and grinder rice Italica TM "Mistral". Sift through a fine sieve, the result should get 180g rice flour.

Make rice-flour choux pastry for the profiteroles. Bring the water, sugar and butter to a boil, add the rice flour and knead thoroughly. Warmed the dough on a low heat for 2 minutes, stirring constantly. The dough will seize and will easily fall from the walls.

The dough cool down a bit and enter one by one, each time carefully vymeshivaem, 4 eggs.

Smooth choux dough from rice flour.

Spread on a baking tray with baking paper on it using a tea spoon spread the batter size of a walnut on a small distance, because the dough will greatly increase in size. Bake 25 minutes at 200 degrees in an electric oven with convection. The oven the first time not to open to fell the dough.

We take out the finished profiteroles from the oven and let cool. They are very well got up, turned porous and ruddy.

Prepare delicious rice-a butterscotch cream. Pour the rice Italica TM "Mistral" 1 Cup water, salt and cook until tender.

Dissolve in 1/2 Cup of milk toffee by heating and continuous stirring.

Rice into the water boiled, add the remaining milk and cook viscous rice porridge until all the milk is absorbed.

Iriscope add milk to the porridge and cook until all the liquid is absorbed, add 1 tsp dissolved in cold water starch, stir and remove from heat.

Riskovoi in the cooled porridge add the whipped cream and vanilla.

Grind the cream into a smooth mixture using a blender.

With the help of culinary syringe stuffed with our profiteroles irysowym cream.

Cook the caramel. 1.5 cups of sugar, pour 80 g of water, and cook until Golden brown.

Make of heavy paper cone, wrap it with foil. Take stuffed profiteroles, dip them in caramel and glued to our cone. Some profiteroles for beauty and another dip in coconut. So vykladyvaem to the top of the cone.

Ready to decorate a Croquembouche with fresh flowers and served to the table.

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