If you need a dessert that not only captivates guests with its taste, but will also be primarily the decoration of the festive table, Gather a gorgeous, slightly artsy, but unforgettable croquembush. These are profiteroles with cream fastened in a cone-shaped tower, which then decorated with a caramel cobweb. The dessert is quite complex and prepared in several stages: custard filling, custard profiteroles, caramel for fastening and decoration profiteroles and assembly of crocambush. The plus is that you profiteroles You can bake in advance, but you need to collect the tower just before serve. Prepare part of the profiteroles filling from vanilla cream, and part from chocolate. If you follow the recipe exactly, you don’t have there will be difficulties with any of the components крокембуша. 
Time: 3 час. 30 min. Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Bag 7 gr. no gelatin flavoring (2.5 tsp)
- 4 tbsp. whole milk
- 2 vanilla pods
- 12 large egg yolks
- 1 tbsp. Sahara
- 6 tbsp. l corn starch
- 1/4 tsp salt
- 5 tbsp. l (75 gr.) Butter
- 170 gr dark chocolate chopped
- 1 tbsp. l dry soluble espresso
- 1.5 tbsp. fat cream
- 10 tbsp. l diced butter
- 1.5 tsp Sahara
- 0.5 tsp salt
- 1.5 tbsp. flour
- 6 large eggs
- 3 tbsp. Sahara
- 3 tbsp. l corn syrup
Recipes with similar ingredients: gelatin, milk, vanilla pod, eggs, sugar, starch, butter, bitter chocolate, coffee, cream, premium flour, syrup
Recipe preparation:
- Cream filling: Prepare a cream filling: sprinkle 1/4 cup gelatin cold water in a bowl and set aside so that it bloomed.
- Pour milk into the pan. Cut the pods in half lengthwise vanilla scrape seeds with a knife, add them along with the pods to milk. Bring to a boil, then cover and remove from slabs.
- In a medium-sized bowl, beat the egg yolks, sugar, corn starch and salt to a uniform consistency.
- Remove the vanilla pods from the milk. Gradually stir in a third warm milk in the egg mixture.
- Then mix the egg mixture into the remaining milk in the pan. Heat over medium heat, whisking constantly until the mixture boils. and will not thicken, 6 minutes. Continue cooking until it turns out custard, 3 minutes.
- Remove the pan from the heat. Slice the butter into slices and mix in the custard, then add the gelatin mixture.
- Microwave the chocolate until it melts, 2-3 minutes, stirring. Dilute espresso in 2 tbsp. l hot water. Transfer half the cream filling into a bowl and mix in the chocolate and espresso.
- Transfer the remaining cream filling to another bowl. Put cling film directly onto the surface of the chocolate and vanilla cream and refrigerate so that the filling freezes, at least 2 hours.
- When you are ready to fill profiteroles, beat with a mixer heavy cream until soft peaks. Stir half the whipped cream into vanilla filling and the other half into chocolate filling.
- Transfer each filling into a large pastry bag with 0.5 cm tip. (To neatly fill pastry bag, grab it, and the open end of the cuff wrap on the hand.)
- Profiteroles: Unfilled profiteroles can be frozen on up to 1 week. To make them crispy again, unfreeze grease with a beaten egg and bake for 5 minutes at a temperature 175 ° C.
- Bake the fillings, bake profiteroles: Preheat the oven up to 230 ° C. In a saucepan over medium heat, stirring slowly, bring to boiling 1.5 tbsp. water, butter, sugar and salt to melt the butter.
- Remove the pan from the stove and stir in the flour with a wooden spoon, to make a paste. Put it on the fire again and cook, stirring constantly until the dough is shiny and move away from the walls of the pan, 6-7 minutes. Cool a little.
- Transfer the dough into a bowl of a stationary mixer and beat with a spatula at a moderately low speed until it cools, 1 minute Mix the eggs one at a time. Scrape if necessary the dough from the walls of the bowl.
- Transfer the choux pastry into a large pastry bag with tip with a diameter of 1 cm. Cover 2 parchment baking sheets paper, having deposited a little dough on the back side in the corners to the paper held in place. Put dough balls on paper 4 cm in diameter (about 48 pieces in total).
- Smooth the tops of the balls with a finger dampened in water. Bake profiteroles to splendor, 15-20 minutes, then reduce the temperature oven to 175 ° C and bake until golden brown, another 15 minutes. Turn off the oven; keep profiteroles inside 10 minutes so they have dried up. Pierce each profiterol with a dry tip bag and put them on a wire rack to cool.
- Assembly: Fill half of the profiteroles with chocolate cream, and the other half – vanilla. Insert into hole the tip of the pastry bag and squeeze the cream to completely fill the ball. Put filled profiteroles in the refrigerator at least 30 minutes before assembling the tower.
- Cook caramel: In a saucepan, mix sugar, corn syrup and 1 tbsp. water, cover and bring to a boil on high heat without stirring. Remove the lid and cook by turning pan until syrup is dark amber, 20 minutes.
- Immediately lower the pan bottom into the large pan for a few seconds. a bowl of ice water so that the caramel no longer boils.
- Pour caramel into a measuring cup for liquids and a little cool (it should be liquid). Be careful caramel all will be hot too!
- Draw a circle 18 cm in diameter on parchment paper. Partially dip each filled profiterole into caramel and give excess drain back. Arrange profiteroles in a circle. If caramel is in glass freezes, preheat it in the microwave until soft, 45 seconds
- Fill the round base with profiteroles so that it is stable, then continue to build a conical tower by sticking in a circle the rest profiteroles. There should be one on top of the tower profiterole. Cover your work surface with parchment paper, as the next step may be dirty.
- Dip the tips of the plug into caramel and quickly wrap stretched thread around the tower to make caramel spider web. Repeat the same thing again. Let the caramels freeze, and then slip the two shoulder blades under the paper and rearrange the crocambush to dish. Cut excess paper around the base.
- Chop the caramel cobwebs with the back side during serving. knife, then disassemble the tower and lay profiteroles on plates.
