Ingredients for making croquembush
- Flour 150 g
- Milk 250 ml
- Butter 100 g
- 4-5 eggs
- Pinch of salt
- Milk 1 L
- 4 eggs
- Flour 100 g
- Sugar 5 tbsp. spoons or to taste
- Vanilla Sugar 8 g
- Sugar 1.5 cups
- Pure water 80 ml
- Main ingredients: Milk, Flour, Sugar
- World CuisineFrench Cuisine
Pans, Baking tray, Strainer, Stove, Whisk, Oven, Measuring cup, Tablespoon, Kitchen spatula, Beautiful serving plate or tray, Mixer
Step 1: Cook the Choux Dough.
First of all, we sift the flour through a sieve into any convenient bowl or plate. In order for her to get rid of flour lumps and be saturated with oxygen from the air. We turn on the medium heat on the stove, pour milk into the pan, add salt, butter and put on the burner. With constant stirring, melt the oil and bring the liquid to a boil.
Then turn off the fire and pour the flour.
Beat thoroughly with a whisk until smooth.
Then we arm ourselves with a kitchen spatula and mix until the dough thickens.
Now you need to wait for the dough to cool so that you can add eggs. So, rinse them under hot running water and add to the dough one at a time.
Beat with a mixer until smooth.
Everything, choux pastry is ready.
Step 2: We make cakes.
Cover the baking tray with baking paper or grease with vegetable oil.
If you have a bakery bag - great! We will use it to form small cakes (profiteroles), if not, then take any clean plastic bag, cut one corner, carefully transfer the dough into it and squeeze it onto a baking sheet. The distance between the cakes should be approximately 3-5 cm, because during baking they will increase in size.
Step 3: Bake the dough.
Put the baking sheet in the oven preheated to 220 degrees and bake cakes about 5 - 7 minutes, then reduce the temperature to 180 degrees and bake more 7 to 10 minutes, and then turn off the fire, open the oven door and leave to cool for another minutes 5 - 7. They should have time to bake and cover with a beautiful golden crust.
Step 4: Prepare the filling.
In the meantime, the profiteroles are cooling, prepare the filling. She needs milk with a fat content of 3.5% and above.
So, pour the milk into the pan, put on a small fire and bring to a boil, periodically stirring with a kitchen spatula.
Sift flour through a sieve. We wash the eggs under hot running water, break them into a deep plate, pour out regular and vanilla sugar, flour and mix everything thoroughly with a whisk until smooth. At the same time, do not forget to follow the milk!
As soon as it boils, turn off the fire and very carefully pour into the egg-flour mixture, while stirring with a whisk.
Then pour the whole mass back into the pan and put on the stove on a small fire. With vigorous stirring, bring to a boil and remove from the stove. The cream is gradually cooling, it will become thicker.
Step 5: We start profitero.
We cut each profitroll from the side or from the bottom, take a teaspoon or pastry bag and begin to gently stuff.
Step 6: Cooking Caramel
For cooking caramel, first of all, you need to choose the right equipment, pans with non-stick coating are not suitable (caramel can ruin it), copper and tin are also marked. So, choose a pan with very high sides, light inside and a thick bottom.
Pour sugar and water into the selected pan, mix thoroughly, put on the stove over medium heat. We are waiting for the sugar to begin to melt, while not stirring. When most of the melts, you can begin to mix slowly.
Ready caramel should have a beautiful amber color so that it does not burn, we set the pan aside.
Step 7: Form a Croquembush.
So, everything is ready, so we proceed to the most interesting and final stage. We form a fir-tree (pyramid) from our cakes, at the same time choose the height and width according to your own desire. And so that our profit rolls do not fall apart, first dip them in caramel.
Step 8: Serve the croquembush.
Croquetbusch is served chilled, along with various drinks, such as tea, coffee, hot chocolate, milk or even a cocktail. You can decorate such wonderful pastries with the same caramel, stretching the strings out of it and wrapping them around our Christmas tree or pyramid.
Enjoy your meal!
- Often crocambusch is supplemented with berries, nuts and fruits.
- Instead of caramel, you can use chocolate icing.
- Choux pastry can be prepared not only on one milk, but also on milk and water or on one water. In this case, the amount of liquid remains unchanged.
- If you want the dessert to have a richer vanilla flavor, add some vanilla extract to the cream.
- To make the pyramid of profiteroles smooth, make a cone out of cardboard in advance, place it on a plate or tray and beautifully lay the cakes around it in a spiral.