Croquembush is an incredibly beautiful and unusual French cake. It can be easily spotted in the windows of pastry shops, walking along the streets of Paris. It is made from small choux pastries that are stacked in a tall pyramid and decorated with caramel. Croquembush resembles a herringbone in shape, but is suitable not only for the New Year's table. He will decorate any holiday with his French charm.
It is necessary
- For the test;
- - flour - 250g;
- - milk - 300 ml;
- - butter - 150g;
- - eggs - 5 pcs.;
- For the cream:
- - flour - 150g;
- - milk - 1 l;
- - sugar 3 - tbsp. spoons;
- - eggs - 5 pcs.;
- - condensed milk - 100 g;
- - sugar - 150 g.
Instructions
Step 1
To prepare the dough, it is necessary to heat the milk and melt the butter in it. After the oil is completely dissolved, turn off the stove and add flour, then mix well and add eggs. Beat the mixture until a homogeneous mass is obtained. The resulting dough is folded into a pastry bag (you can take a plastic bag and cut off a corner) and squeeze out onto a baking sheet, making small cakes. Put them in an oven preheated to 220 degrees and wait about 20 minutes. Then you need to let them cool and only then fill them with cream.
Step 2
To prepare the cream, you need to boil the milk over low heat again. While it is boiling, mix the sifted flour with eggs and sugar. After the milk has boiled, add it to the resulting mass and mix everything again, and only at this stage add the condensed milk. Put the mixture on fire and wait until it thickens, stirring constantly.
Step 3
After the cakes have cooled down, you need to fill them with cream. Carefully make a hole at the base of the profiteroles and fill them about half through a pastry bag.
Step 4
To prevent the cake from falling apart, it is necessary to dip the bottom of the caramel cakes. To prepare it, you need to take 150 g of sugar and add it to 50 ml of boiling water. Stirring constantly, you need to wait until the sugar dissolves and thickens. The caramel should be light brown and stretch easily.
Step 5
Dip the bottom of the cakes in the resulting caramel, except for the first layer, so that they do not stick too much to the dish, fold them in a slide. First, the base is laid out, it should turn out to be larger in diameter than all subsequent ones. To get a neat pyramid, you need to count the number of prepared profiteroles and, depending on it, lay out in layers. Above, from the remaining caramel, you can make a beautiful grid, all over the cake. After the caramel has hardened, you get an unusual dessert decoration.
