Unlike the well-known French dessert, Croquembos, this a variation of the dish is made from cheese profiteroles. Stacked on dish slide and garnished with finely grated parmesan and sprigs thyme. For fastening profiteroles a cream of three was used types of cheese. Cheese crocambusch is served as an appetizer for a buffet table, and will be a wonderful decoration for your holiday table. friends: 
Photo of the dish: Kang Kim Time: 2 hours. Difficulty: medium Portions: one 0 – 12 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For cheese profiteroles:
- 4 tbsp. l (60 gr.) Butter
- Coarse salt
- 1 + 1/4 Art. (130 gr.) Wheat flour
- 4 large eggs
- 1/2 tsp celery salt
- Freshly ground pepper
- 3/4 Art. (90 gr.) Finely grated ripe gruyere cheese, conte or Parmesan
To build a crocambush:
- 250 gr curd cheese cream room temperature
- 120 gr. soft goat cheese at room temperature
- 1 small clove of finely grated garlic
- 2 tbsp. l finely grated Parmesan cheese
- 2 tbsp. l chopped fresh chives, tarragon and / or parsley
- 2 tbsp. l chopped fresh thyme
- Coarse salt and freshly ground pepper
- Parmesan and sprigs of thyme for decoration
Recipes with similar ingredients: flour, eggs, celery salt, cheese gruyere, Conte cheese, Parmesan cheese, goat cheese, curd cheese, garlic, thyme, green onions
Recipe preparation:
- Preheat the oven to 200 C.
- Place parchment paper in 2 baking sheets. Pour 1 + 1/4 Art. (300 ml.) Water, butter and 1 tsp. salt in a pan with thick bottom, bring to a boil over low heat until the butter has melted. Add flour and immediately begin to vigorously mix the wooden spoon until the mixture begins to separate from the walls pots and will not form into a ball. Keep stirring vigorously dough for another 1-2 minutes, until the dough becomes less sticky. Then remove from heat and leave to cool for 2 – 3 minutes.
- Place the dough in the bowl of the stationary mixer, with installed scapular nozzle. Stir at moderately high speed dough, adding one egg at a time, until smooth consistency. Add celery salt, a little ground pepper and keep stirring for another 1 min. (the dough should be tight and tight). Then mix in the gruyere cheese.
- Fill a large pastry bag with round dough a hole larger than a centimeter in diameter. Set the dough on prepared baking sheets with 4 cm slides with a distance of 5 cm. from each other (18 slides on each baking sheet). Dipped in water finger, smooth the upper parts of the slides. Put in the oven and bake until golden brown, about 30 minutes, changing pan in the middle of cooking. Turn off the oven. Remove the baking sheets from the oven and pierce the profiteroles with a toothpick, to let off steam. Put the baking sheets back into the oven at 20 min until crisp. Remove from oven and leave profiteroles on baking sheets until completely cooled.
- Prepare cheese cream: mix with a mixer curd cheese, goat cheese, garlic, parmesan and herbs until obtained homogeneous mass. Season with salt and pepper. Clear Confectionery bag and fill it with the resulting mixture.
- Collect croquetbusch: put a ring of profiteroles with a diameter of 18 cm, connecting them with cheese cream for durability. Lay profiteroles inside the ring, and then continue lay out rings of smaller diameter, fastened with cheese cream to a cone-shaped tower was formed. Garnish crocambush with parmesan and sprigs of thyme.
- At room temperature, the tower will remain stable for 1 hour
