Crocambush

Croquetbush (from French croquer en bouche – crunches in the mouth) – one of bright representatives of French haute cuisine of the early 19th century. Dessert is made in the form of a large cone of fastened between a caramel of profiteroles stuffed. Traditionally crocambushi served at large celebrations, weddings or for Christmas, making it spotlight on the festive table. You can pre-bake profiteroles, but you need to collect crokembosh just before serve. The easiest way to decorate your “tower” is to wrap it sugar threads. But you can also use various sweets to create themed decor or decorate in your own way taste, for example, candied fruit, sprinkles, nuts, chocolate, everything you can приклеить к крокембушу. Time: Сложность: тяжело Количество: 50-60PC. The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Custard

• 1 tbsp. skim milk 3%
• Half a vanilla pod or 1.5 tsp. vanilla paste
• 3 large yolks
• 3 tbsp. l Sahara
• 2 tbsp. l corn starch
• 2 tbsp. l (30 gr.) Butter, cut into pieces

Choux pastry

• 3/4 Art. skim milk 3%
• 3/4 Art. water
• 0.5 tbsp. + 2 tbsp. l (150 gr.) Butter
• 2 tsp Sahara
• 0.5 tsp salt
• 1 and 2/3 Art. flour
• 5 large eggs at room temperature

Profiteroles

• Double choux pastry
• 9 tbsp. l water
• 3 tbsp. Sahara
• 3 tbsp. l white corn syrup or glucose

Recipes with similar ingredients: milk, vanilla pod, eggs, sugar, starch, butter, premium flour, syrup

Recipe preparation:

1. Custard

   Scrape the vanilla seeds from the pod into milk and heat it, not boiling a little.

2. In a separate bowl, beat the yolks, sugar, and corn starch. Prepare a bowl of butter by placing a strainer over it.
3. Gradually mix the hot milk into the egg mixture and then pour back into the pan. Do not stop whisking the mixture whisk (from time to time moving to the shoulder blade to get into corners) over moderate heat until it becomes thick and shiny (barely bringing to a boil) for about 2 minutes. Pour immediately mix through a sieve into oil and mix. Put a piece of food film directly on the surface of the cream, let it cool to room temperature and then refrigerate it completely cooled.

4. Choux pastry

   On a moderate fire, bring to a boil milk, water, butter, sugar and salt. Reduce the heat to a minimum and stir the flour with a wooden spoon, stirring vigorously until the dough stops sticking to the walls pots and they won’t get clean. Transfer the dough into a large bowl and beat with a mixer with a nozzle with a spatula at medium speed in for 1 to 2 minutes to cool slightly.

5. In a small bowl, beat 2 eggs a little. Add them to the dough, whisk at medium speed and mix. Drive one at a time the remaining 3 eggs, stirring thoroughly after each. test while it’s still warm.

6. Profiteroles

   Knead double volume of custard dough.

7. Preheat the oven to 200 ° C. and cover 4 baking sheets with paper for baking.
8. Fill Choux pastry bag with a large plain tip. Squeeze profiteroles approximately 4 cm in diameter. Dip finger in cool water and moisten the dough lightly. Extruded dough can be left on baking sheets if you bake profiteroles in batches.
9. Bake profiteroles for 10 minutes, then reduce temperature oven to 190 ° C and continue to bake for another 15 minutes, until they will not become very light and rich golden brown colors. Cool them completely before filling.

10. Assembly

    Cover parchment paper with a foam cone 30 cm high. (the cone can be found in any needlework store) and place it on a baking sheet covered with paper.

11. In a small saucepan over high heat, bring the water to a boil, sugar and corn syrup and continue to cook without covering and without stirring, and occasionally lubricating the walls of the pan with water, until the caramel is light amber. Prepare a bowl with ice water and carefully place a pan in it to make sugar no longer cooked.
12. Holding the profiteroles with tongs, gently dip them in caramel bottom and glue around the base of the cone, positioning the profiteroles closely to each other. Keep dipping them in caramel and sticking on upwards until you glue the entire cone. If caramel is in the pan starts to harden before you finish, you can again heat it over low heat. If you wish, you can dip the plug in caramel and wrap with a stretched sugar thread the whole cone with profiteroles. Leave crocambush to harden for an hour, then carefully lift it and pull out the cone and paper. Put crocambush on serving dish. Do not put in the refrigerator. Profiteroles can be baked and filled for the day earlier and put them in the refrigerator. But crocambush must be served in within 3 hours after assembly.