Profiterole cake with sour cream- This is a delicious, light and tender pastry. It is prepared from a minimum set of ingredients, and as a result we get an excellent dessert. In my family, this cake is in great demand and we cook it very often. All my household members like the combination of airy profiteroles with sour cream. As a decoration, you can use a variety of goodies: chocolate, fruits, sweets, berries ... In general, turn on your imagination and create beauty. So let's get started.
Prepare the necessary set of ingredients.
Pour water into a small saucepan, add salt and sugar. Put on fire and bring to a boil.
Add butter.
After it is completely melted, it is necessary to add all the flour and mix quickly. Boil for 1-2 minutes. The dough should easily move away from the sides of the pan.
Remove the saucepan from the heat and let the dough cool slightly. Then add the eggs one at a time, they should be at room temperature.
After adding each egg, the dough must be thoroughly kneaded until smooth. The dough should be soft and elastic, but it should not spread.
Transfer the choux pastry to a pastry bag fitted with a star tip.
Line a baking sheet with parchment paper and place small balls of the same size on it.
Preheat the oven to 200 degrees and bake the profiteroles for 10 minutes, then lower the temperature to 180 and bake the cakes until light brown, about 20-25 minutes more. Do not open the oven door while the profiteroles are baking, otherwise they will not rise.
Remove the finished profiteroles from the baking sheet and cool.
Let's make sour cream. Sour cream for the preparation of the cream must be drained to remove excess whey. To do this, put sour cream in cheesecloth, folded several times, wrap and place in a sieve. Put some kind of container under the sieve, where excess liquid will drain. Put a small load on top of the gauze and refrigerate for a couple of hours (preferably overnight).
Then add sugar to the sour cream.
Beat with a mixer until a lush, thick cream is obtained.
Line the bottom of the springform with foil. Dip the cooled profiteroles in sour cream and put in layers in a mold, tightly to each other.
Pour the rest of the cream on top and smooth.
In order for the future cake to take on a beautiful, even shape, you need to put foil and a flat bowl on top, and a small load on top of the bowl. Refrigerate the cake for at least two hours, but overnight is best. When the cream hardens well, the form must be removed.
Profiterole cake with sour cream is ready. It remains to decorate it and you can serve it on the table. As a decoration, you can use chocolate, icing, sweets, fresh berries or fruit.
And here's what the cake looks like. Happy tea!
"Profitrole" - this is how a small prize used to be called in French, but now this word refers to small, but very tasty cakes.
They are made from traditional choux pastry, which can be sweet and neutral. But the filling can be all kinds, and depending on this, profiteroles are served before dinner as an appetizer or complete it and are used as a dessert.
Profiteroles may not be stuffed. Empty inside, they are perfect for soups like small donuts.
The filling for profiteroles can be cheese, meat, mushroom, chicken, fish, salad, sweet cream and ice cream. By bonding these sweet balls with caramel or condensed mass, you can get excellent cakes.
There are no difficulties in cooking. The secret to successful profiteroles is proper preparation test for them. The products for them are also quite simple, therefore, having learned how to cook these small, mouth-watering cakes, you can delight your family or guests with delicious pastries.
And you can drink tea with colleagues for a pleasant conversation. Observing step by step instructions cooking, the profiteroles will turn out lush, and the cream will be thick and not flowing out of them when filling.
Profiteroles: recipe step by step cooking
| Ingredients | Quantity |
|---|---|
| flour premium - | 1 glass |
| butter (store or homemade) butter (you can replace it with margarine) - | 125 g |
| water - | Full glass |
| eggs - | 5 pieces. |
| salt - | pinch |
| butter (or fat) and flour - | for baking |
| milk - | 300 ml |
| sugar - | 200 - 250 g |
| butter (peasant) butter for cream - | 400 g |
| eggs for cream | 2 pcs. |
| cognac - | a little |
| Time for preparing: 180 minutes | Calories per 100 grams: 330 kcal |
All products are stocked, if something is not at home - buy more. The process of making profiteroles butter cream begins with the preparation of the dough, which will turn out savory.
Put water on fire, add oil and salt to it, bring to a boil.
Gradually add the flour to the boiling water, stirring continuously and quickly until the lumps completely disappear.
Then heat the mixture for 1-2 minutes.
The whole procedure should be carried out over low heat until the dough is even, smooth and shiny.
When this happens, remove the mixture from heat and cool to 60 degrees.
Add one egg at a time to the chilled mixture, but only when the previous one has already been absorbed into the mass.
Then this resulting mass should be stirred until it is completely cooled.
The finished dough is a thin, viscous mass.
Lightly grease a baking sheet with butter or fat and lightly sprinkle with flour.
Put small balls on it with a dessert spoon not too close to each other, as they increase in volume.
Bake in the oven at 190 - 200 degrees until the buns are dry and have a beautiful ruddy golden color. The baking process will take approximately 27 - 30 minutes.
Then fill the buns with cream, which can be prepared while the profiteroles are baking.
The cream is best prepared in an aluminum bowl to avoid protein clotting.
Mix milk, sugar and eggs thoroughly. Then put this mixture on fire and bring to a boil, stirring all the time.
Remove the boiled mass from the fire and cool it in cold water, and if not in a hurry, let it cool like that. Soften the butter and pour the cooled milk-protein mixture into it in several stages.
Beat the cream and add a spoonful of cognac to it.
It is better to start profiteroles hot, using a pastry bag for cream.
Profiteroles with various fillings
As it turned out earlier, the fillings for profiteroles can be very different: sweet and salty. Combining various products with each other, profiteroles can be stuffed in the most unexpectedly variable ways.
But it is better to start with fillings that are easier to prepare.
Profiteroles stuffed with condensed milk
Put the custard dough, prepared in the manner described above, in small pieces on a baking sheet covered with baking paper. Brush top of each bun with beaten egg white. You can use an ordinary brush for drawing or a chicken feather.
The filling for these profiteroles, which are baked in an oven heated to 200 0 for 25 minutes, will be a cream of condensed milk.
What do you need to make cream? A can of condensed milk or a little less - it all depends on the number of profiteroles received. But the remains of the cream can always be used in cooking. Even just spread on a white loaf and serve with tea.
It is good to beat condensed milk with butter, 150 g of which must be softened, but not melted. If desired, you can add 2 tablespoons of cocoa to the resulting cream, or you can fill baked mini-cakes with condensed milk cream without cocoa.
This filling option can be simplified by using as a cream boiled condensed milk. All other procedures remain the same. The condensed milk cream is placed in a pastry bag and squeezed into ready-made, warm profiteroles.
Profiteroles with curd cream
Curd cream used as a filling for profiteroles can be sweet and unsweetened. In the first case, sugar is added to low-fat cottage cheese. The proportions depend on the amount of profiteroles obtained and taste.
For 40 servings, obtained from the choux pastry above, you will need:
- 200-gram pack of cottage cheese;
- A glass of sugar;
- Half a glass of thick sour cream;
- A handful of steamed raisins.
Mix all the ingredients together into a homogeneous mass. Sugar can be added more or less, as you like more.
If an unsweetened cream is used as a filling, then chopped dill, 2-3 cloves of crushed garlic, a little salt and pepper, 1 grated on a fine grater are added to the curd base processed cheese. Profiteroles with this filling are served as a snack.
Profiteroles with seafood
This version of profiteroles is a snack.
For a salad used as a filling, use:
- 300 g thawed shrimp (or boiled in salted water for a minute and folded into a colander);
- Package crab sticks, grated on a fine grater;
- 4 finely chopped boiled eggs;
- 200 g of grated cheese;
- 2 cloves of crushed garlic;
- Finely chopped dill;
- Salt, pepper, mayonnaise for dressing.
Profiteroles are being prepared in the usual way from choux pastry, but before filling them with salad, cut off their tops. They can then decorate a snack or just eat.
Mix cooked products, season with salt and pepper. Fill with mayonnaise. Stuff the profiteroles with the resulting salad.
can be prepared from ready dough, and do it yourself. And the toppings...
Cake layers in a frying pan. Step by step photos and recommendations.
Fried zucchini with garlic - simple and tasty snack, without which it is simply impossible to imagine a summer feast.
"Tower" profiterole cake
This cake in the shape of a tower can be prepared for various holidays, or on weekdays you can cheer up your family and friends by surprising them with the extraordinary taste of a French dessert.
Products that will be needed for the test:
- 125 ml of milk;
- 125 ml of water;
- 50 g butter (not spread) butter;
- A pinch of salt;
- A little bit of sugar;
- 150 g flour;
- 4 chicken eggs first category.
For cream:
- Whipped cream.
For fondant:
- 120 g of sugar;
- 40 ml of water.
For decoration:
- Sugar mastic.
To get a choux pastry, pour milk and water into a saucepan, add butter, salt and sugar (a teaspoon will be enough). Bring the mixture to a boil, and pour the sifted flour into it. This must be done quickly and with continuous stirring, so that the dough is brewed without lumps.
Boil the dough for a few minutes to evaporate excess moisture. The resulting dough should be well formed. And before adding eggs to it, the dough should be cooled, constantly beating it with a mixer. If the dough is hot, the eggs will simply boil in it. Add eggs one at a time.
The finished dough should not be liquid or tear. It should hang from a wooden or plastic spatula in an even triangle, without dripping from it.
On a greased baking sheet, place even small balls from a pastry bag filled with choux pastry, not forgetting the distance between them. The bulges formed on top should be pressed with a finger dipped in water.
Heat the oven to a temperature of 250 degrees and turn it off, put a baking sheet with profiteroles there. After 10 minutes, turn on the oven at 75 degrees, and bake the profiteroles for another 15-20 minutes.
This option for baking profiteroles is French, but you can also use the usual one. 30 minutes in an oven heated to 180 - 200 degrees.
While the profiteroles are baking, from the rolled sugar mastic use metal molds to make flowers for decoration. Mastic can be used ready-made or prepared by yourself from a mixture of powdered sugar, lemon juice, gelatin and starch. Dry the sugar flowers on a plate.
Ready profiterole stuffed with butter cream. If you do not use ready-made, then you need to whip chilled high-fat cream to get the cream.
Glaze part of the filled profiteroles in fudge sugar, dipping each in a mixture that is prepared as follows. Dissolve sugar in water, bring to a boil and boil in a container with a closed lid.
Then the resulting syrup is quickly cooled in a cold water bath. Beat the cooled mass until white color. The finished sugar fudge is ready to use if it will stretch.
To give a rich yellow or orange color, add carrot juice or food coloring.
On a dish, build a tower of profiteroles, using unglazed ones in the center, and dipped in fudge sugar on the sides. To give stability to the structure of the future cake, grease all profiteroles with whipped cream. finished cake decorate with sugar flowers and serve.
- The readiness of profiteroles is determined by touch by their side parts: they must be firm. Profiteroles with soft barrels are not ready and they may settle;
- Instead of butter, grease and baking paper, you can use a special silicone mat, which is sold in hardware stores;
- Before stuffing ready-made profiteroles, they must be slightly pierced with a knife for better shape retention;
- Profiteroles can be stored for some time in the refrigerator, and then used for desserts or snacks;
- In no case should you open the oven where profiteroles are baked, otherwise they may lose their shape.
Learning to cook choux pastry and bake profiteroles, you can experiment with different fillings and decorations, use them in everyday and festive menus.
To prepare the choux pastry, you must first boil water with a pinch of salt and then add butter.
Drive the eggs all into one dish, and their number will already depend on their size. 
After the butter is completely melted, it is necessary to pour out all the flour and mix quickly so that no dry flour remains. And only then take it off the fire. 
Cool the custard dough for two to three minutes so that the eggs do not curl and then add the eggs one at a time. It is best to knead the dough with a whisk, as it will be quite difficult to do this with a spoon. Be sure to add just one egg at a time and knead until smooth. 
It took me three eggs, since I took large eggs. In no case should the dough turn out to be liquid, otherwise the profiteroles will not rise during baking. It is better to let the dough be slightly thick than liquid. 
To make the profiteroles the same size, you need to draw lines on the parchment. Step back from the edge 2 cm and draw a line, then another 2 cm later. Then retreat 6 cm, then 2 cm and again 2 cm, etc. 
Turn the parchment over (all lines will show through) and use a pastry bag to form profiteroles of the same size. Place profiteroles in a checkerboard pattern. From this amount of dough, there will be quite a lot of pieces that look like fingers, so you have to bake them in turn 2 times. Put a bowl of water on the bottom of the oven and bake the profiteroles in a preheated oven at 185 degrees for 30-35 minutes. It's better to have the profiteroles browned a little than if you take them out raw and they just fall off.
If you don't have a pastry bag, it will be convenient to use the leftover milk carton. The bag will need to cut off a corner on one side, and on the other side, cut its base to put the dough.
For the cream, you need to mix sour cream with powdered sugar, beat with a mixer.
Take thick and fatty sour cream for this dessert (25-35% fat). If you purchased liquid sour cream, you can make it thicker using a special thickener, which is sold in the confectionery departments of stores. And you can fold the gauze in several layers, put it on the bottom of a colander and pour sour cream on it, leave for 2 hours. During this time, excess whey will leave the fermented milk product, and it will thicken.
If you like juicy and well-soaked desserts, then take 250 g more sour cream than indicated in the list of ingredients. Increase the amount of powdered sugar accordingly by 75g.
Beat sour cream with powdered sugar with a mixer for no more than 5 minutes, so that the cream does not separate into butter and whey. Do not change powder granulated sugar, as it takes longer to dissolve, resulting in more than 5 minutes of whipping.
Profiteroles should cool down well before you put them in the cream. If you put the sticks in a hot form, the sour cream will begin to melt and spread.
In order for the cake to turn out beautiful and neat, we will lay it out in a detachable ring, taking only its side walls. Put the form on the center of the tray and put the foil around the form so that you can later remove it, and the tray remains clean on the sides. 
Transfer the finished profiteroles to a large bowl and leave to cool. In the meantime, bake the second part of the profiteroles. 
Pour the profiteroles with sour cream and mix gently so that they do not break. Leave a little cream in order to grease the sides of the cake with it later.
Arrange the profiteroles tightly in two rows. The second layer should be perpendicular to the first. Then put the cake in the refrigerator for two hours so that the cream hardens a little.
Attention!
You can lay out the blocks in the form both “lying” and “standing”, like a palisade in several rows in a circle. The laying should be tight so that the “logs” do not “disperse”. For convenience and not to get your hands dirty, put on oilcloth or silicone gloves.
Now you need to prepare caramel curls for decoration. Pour sugar into a saucepan and add vinegar to the center. All this put on a big fire. In no case do not mix anything with a spoon, just move the stewpan in different directions, evenly moving the sugar. 
Prepare dishes in advance cold water in which you can quickly put a saucepan. After the sugar has completely melted and the caramel has turned light brown, remove the saucepan from the heat and put in cold water. 
And very quickly, using a teaspoon, pour the caramel onto the parchment in any shape. The shape of the curls can be invented by yourself. Just remember that caramel hardens very quickly. 
Literally after 10 minutes, you can remove the caramel curls from the parchment and put them on a plate so that in the future you can choose the most beautiful ones for decoration. 
After the cream has hardened a little, take the cake out of the refrigerator and remove the side of the form. Using a spatula, brush the sides of the cake with the remaining cream. 
Melt dark chocolate and pour dessert over them with a spoon. Pour especially a lot on the sides so that the chocolate flows well along the edges. 
Finely chop the nuts and sprinkle on top. 
Decorate the cake to your liking with caramel curls and refrigerate overnight. Put together with foil. 
The next day, carefully remove the foil from under the cake. 
Top with strawberries or other berries if desired. The cake is ready and you can treat your guests and loved ones.
Today we are preparing a light, tender, airy and fantastic a delicious cake from custard profiteroles with white sour cream. Decorate the cake with melted chocolate and chocolate figurines. The cake turns out to be very beautiful, festive and looks unusual in a section.
For test:
- Water - 200 ml
- Flour - 1 cup
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
- Chicken eggs - 4 pcs.
- Butter - 100 g
For cream:
- Sour cream 20% - 400 g
- Sugar - 1 cup
For decoration:
- Chocolate
- Candies
Step 1: Prepare the dough
Pour water into a saucepan, add sugar and salt. Put on fire and bring to a boil.
Step 2: Add butter and flour
Add butter. After it is completely melted, add flour and mix quickly.
Step 3: Cook the dough
Boil the dough for 1-2 minutes. It should move away from the walls of the pan.
Step 4: Add eggs
Remove the pan from the heat and let the dough cool slightly. Add one egg at a time. After adding each egg, thoroughly knead the dough until smooth.
Step 5: Spread profiteroles on a baking sheet
Put the dough into a pastry bag. Line a baking sheet with parchment. Place small profiteroles of the same size on a baking sheet.
Step 6: Bake the Profiteroles
Bake the profiteroles at 200 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake the cakes until light brown, about 20 to 25 minutes.
Step 7: Chill Profiteroles
Remove the finished profiteroles from the baking sheet and cool.
Step 8: Strain off excess liquid from sour cream
Put the sour cream in a cheesecloth and put it in a sieve under the weight to strain out the excess liquid.
Step 9: Cooking Sour Cream
Add sugar to sour cream. Beat sour cream with sugar until you get a fluffy, thick cream.
Step 10: Putting the Cake Together
Line the bottom of the springform with foil. Dip cooled profiteroles in sour cream and lay in layers in a mold tightly to each other. Pour the rest of the cream on top and smooth.
Step 11: Shape the Cake
Cover the cake with foil, place a flat plate and a small weight on top. Refrigerate the cake for at least two hours, preferably overnight.
Step 12: Decorating the Cake
Remove the mold from the cake. Decorate the cake with melted chocolate and chocolates.
Profiterole cake with sour cream is ready. Enjoy your meal!
If you are bored with traditional shortcake cakes, prepare an unusual dessert from custard balls. Your guests will definitely appreciate your new original dessert, especially when you cut the cake. Dessert from profiteroles in the context looks very impressive. The perfect combination of crispy dough and the most delicate sour cream will not leave anyone indifferent. A beautiful and mouth-watering dessert of custard cakes will decorate any holiday table.
Croquembush is a popular French cake. It is served at weddings, they decorate the Christmas and New Year's table. Today we will get acquainted with the intricacies of preparing a complex and at the same time original dessert of custard cakes with cream, folded in a pyramid, decorated with caramel.
French Profiterole Croquembush cake is a complete set of taste and aesthetic pleasures for gourmets and connoisseurs of culinary arts.
Dessert is interesting not only exquisite taste, but in a special, in a sense, ambiguous form. Imagine a sweet construction of small profiteroles cakes with gentle cream chantilly, laid out in a pyramid in the form of a cone, fastened together with caramel syrup. Candied flower petals, chocolate, fresh berries, nuts serve as a decoration for dessert. The whole majestic structure is fixed with the thinnest threads of brilliant caramel rain.
Cake Croquembush - the history of occurrence
The fascinating history of the appearance of the Crockembush recipe is no less interesting than the cake itself. There is a legend that during the reign of the Prince of Wales in England, a certain French confectioner came to the wedding ceremony of a noble gentleman. He was surprised by the negligence of serving the wedding dessert - a shapeless mountain of pies with sweet stuffing was heaped on a large platter.
Being an aesthete and a professional, the French pastry chef built the correct cone-shaped pyramid, using pies as bricks for a majestic wedding cake, and then fastened the entire structure with caramel thread. The pies were later replaced by cakes with cream filling, decorated with berries and nuts, began to experiment with the components and shape of the cake, but the name of the dessert and the crunch in the mouth from caramel remained unchanged.
Croquembush dessert from the famous American chef Gardon Ramsay was first presented in the Hell's Kitchen program. After the enchanting presentation, the Croquembush cake became known to many viewers, and the recipe became popular and in demand.
Croquembush cake: recipe with photo step by step
Consider step by step recipe complex dessert— Crockembush. If you do not adhere to a strictly classical recipe, then:
- Profiteroles can be replaced with choux pastries or shu buns.
- Instead of Chantilly cream, as a filling, use custard with various fillings or butter with condensed milk
- You can combine cakes not only with caramel, but also with berry syrup, black or white chocolate
- By using natural dyes(beets, spinach, carrots) or food, paint the cake in different colors
Choux pastry for Crockembush cake
Choux pastry for cakes is the main condition for making dessert. It requires the following products:
- eggs 4-5 pcs.
- butter 100 g
- flour 200 g
- 1/4 — liter jar water
- 1/2 tsp salt
- 2 tbsp. l. sugar (optional)
- We cut the butter into pieces, together with water and salt, heat in a saucepan
- We wait until the oil dissolves in water, and the water boils.
- Turn off the fire and remove the pot from the heat
- Pour the flour into the oily liquid, mix well so that the dough is smooth and does not take lumps
- We put the pan on low heat, mix the dough with a spatula
- As soon as it stops sticking to the sides of the pan, remove from the stove.
- Transfer the soft, pliable dough with an even structure to a large bowl.
- Add eggs to the dough one at a time
- After each egg, quickly mix the dough with a spatula, hands or a mixer.
- We look so that the protein does not boil, and the dough does not turn out to be liquid
- Using a pastry bag or a spoon (constantly dipped in cold water), we transplant the profiteroles onto a baking sheet covered with parchment paper.
- We place profiteroles, in a checkerboard pattern - they increase in size, and in this arrangement there is more space.
- We press the pipettes lightly so that the cakes are even, reminiscent of buns.
- We heat the oven to 180-200 ° C and put the baking sheet for 10-20 minutes until the profiteroles acquire an appetizing blush.
Cakes should not be abruptly removed from the oven. Having slightly opened the door, we will wait a few minutes so that they do not settle. While the cakes are cooling, prepare the cream.
Croquembush cake - cream for profiteroles
Initially, in traditional recipe Crockembush cake, as a filling for cakes, used the popular French confectionery cream for cakes and pastries - chantilly. Delicate, airy and very tasty.
Chantilly Cream for French Dessert Croquembush
- 2 cups cream
- 4-6 art. l. powdered sugar
- ice or very cold water
Preparing French Chantilly Cream:
- We put the bowl of chilled cream in a larger bowl filled with ice and cold water.
- Whisk, for a while, put in the freezer
- Whip cream with powdered sugar intensively, moving in a circle
- We constantly raise the whisk along with the cream, saturating them with air.
- As soon as a clear trace of the whisk remains on the surface of the cream, slow down the whipping process.
- The cream must hold firmly on the whisk, do not fall
- If you beat the cream, then instead of an airy light mass, we get butter
- Cream can be varied with different flavors - pistachio, coffee, chocolate, vanilla, strawberry
The cream turns out tender and tasty, but very expensive, so consider the simplest and most economical option - custard.
Classic custard recipe
The most popular cream for filling custards of the same name. It is easy to make, delicious, goes well with choux pastry.
Ingredients for 1 liter of milk:
- a glass of powdered sugar
- 100 g flour
- 5 yolks and 2 whites
- 1 liter of milk
- vanilla pod
Basic custard recipe
Ingredients for 1 liter of milk:
- a glass of powdered sugar
- 3 yolks and protein
- 1 liter of milk
- vanilla pod
- 80 g custard in sachets
- Cut the vanilla bean in half with a sharp knife
- If there is no vanilla pod, add vanilla powder to the finished cream
- Pour the vanilla halves in a saucepan with milk and put on fire, bring to a boil
- Break 2 eggs into a bowl
- Separate the yolks from three eggs (whites are not needed) and add there too
- Whisk into a thick foam
- We put in eggs powdered sugar and whisk vigorously until the yolk is white
- Add the flour, sifted through a sieve, stirring well so that there are no lumps
- It turned out the dough, like pancakes
- Remove the boiled milk from the heat, take out the vanilla pod
- Pour the milk in a thin stream into the bowl with the dough, stirring constantly.
- Transfer the contents of the bowl to the pan where the milk was
- We put the pan on low heat, cook for 5-6 minutes, stir constantly so that the cream does not burn.
- We transfer the resulting cream from the pan to the container
- Cover with plastic wrap so that it sticks to the surface of the cream
- You can grease the cream with melted butter
- Leave to cool
- Take a pastry bag, with a nozzle diameter of 3 mm, we begin to fill the empty space in the cakes
- We fill some profiteroles with vanilla cream, others with chocolate
You can add to the cream:
- soft butter
- heavy cream
- melted black and white chocolate
- ground nuts
- coffee or berry liqueur
- fresh berries and fruits
- citrus peel
It is good if the cakes are with different fillings - this will enrich and diversify the taste of the dessert.
Caramel for Crockembush
The whole highlight of the French Croquembush cake is in caramel, which decorates and glues cakes together. The difficulty is not in the preparation of caramel, but in the ability to properly apply cakes on the surface and not burn yourself. If you are an inexperienced hostess, think well whether it is worth taking on such a difficult task.
Caramel is prepared in three ways:
- with as little water as possible to cover the sugar
- dry method - without water
- sugar with glucose syrup
The first two methods are understandable, everyone in childhood at least once made caramel from burnt sugar.
Classic caramel recipe
Caramel Ingredients:
- Sugar 200 g
- water 50 g
Cooking:
- We take a pan with thick walls and a bottom, pour sugar
- Fill with water and put on medium heat
- Stir, not allowing to burn and stick to the walls of the pan and the bottom
- The color of sugar changes, becomes amber, the whole process takes 8-10 minutes
- We drip caramel into cold water and try to make a ball, if it works, then the caramel is ready
dry caramel recipe
The recipe for making caramel without water is practically the same as the classic one:
- Sprinkle 200 g of sugar over the bottom of a thick-walled pan, begin to heat until melted
- Stir constantly with a silicone spatula and try to remove sugar from the walls and bottom of the pan.
- If we see smoke, we need to reduce the gas to a minimum
The French themselves use the third method of obtaining caramel icing.
Recipe for colored caramel with glucose syrup
Ingredients:
- 500 mg sugar
- 100 ml glucose syrup
- food coloring
Preparing caramel with glucose syrup classic recipe You can add food coloring at the end.
Glucose syrup (invert) you can buy or make at home
Ingredients:
- half cup hot water
- sugar 300 g
- citric acid on the tip of a knife
- soda on the tip of a knife
Cooking:
- Pour hot water over sugar and mix well.
- Bring the syrup to a boil over low heat.
- At the end, add citric acid
- Remove from heat and after a couple of minutes add soda
- The liquid "boils" - this soda neutralizes the acid
Caramel decorations
The classic Croquembush cake is decorated with caramel threads, for this we use special tool or a fork.
- Cooking caramel, according to your favorite recipe.
- With a fork, pull caramel threads from its surface.
- We cover the table with foil lubricated with vegetable oil or use a silicone tray so that caramel and caramel threads do not stick to the surface.
- We apply caramel directly to the cake or to a surface greased with oil.
- Easy to remove with a spatula.
You can buy caramel stamps on the Internet and specialized stores. With their help, interesting decorations for the Croquembush cake:
- Get the stamp from freezer and dipped in hot caramel
- Caramel sticks to the surface of the stamp, repeating its shape
- After lying for some time on a cold plate, the caramel figurine itself lags behind the stamp
In an old-fashioned way, a stamp can be cut out of carrots, beet potatoes and make a beautiful caramel decoration for anyone. confectionery and for the Crockembus dessert.
Decorations are made shortly before dessert is served and stored in a cool room, but not in the refrigerator, so that the caramel does not melt.
How to assemble Crockembush?
The cake can be small for a few people or huge for special occasions with many cakes that need to be combined into a single whole.
We collect Crockembush without special tools
If the cake is small:
- We take a flat dish and lay out the cakes
- Glue at the point of contact
- With each row, the diameter of the cakes laid out in a circle narrows.
Such a cake will hold its shape securely and does not require special skills and equipment to assemble it.
If the cake a large number cakes, to give the dessert the shape of a pyramid, you need to make a paper cone from oiled or glossy paper. Sold special metal or silicone molds.
Cakes are laid out in different ways:
- On the surface of the cone
- Inside the cone, filling the "bag"
Croquembush from profiteroles laid out on the surface of the cone
For such an assembly, you will need a hard plastic, silicone or metal cone.
- We decorate cakes with butter cream with caramel icing, dipping in caramel tinted with red dye
- Lay half of the cakes caramel-side down on a silicone or oiled surface.
- We decorate the other half of the cakes differently - dip the caramel into sugar ( coconut flakes, ground nuts)
- Shake off excess sugar
- Dip the cakes in caramel, spread around the cone in rows, gluing together
- We alternate rows, resulting in a beautiful pyramid
- When the caramel hardens, remove the cake from the cone, however, you can leave it and serve it on the table with it.
- Top with berries, nuts and caramel threads or caramel figurines
The cake is ready to serve!
Croquembush inside a cone
A cone for assembling a cake can be made by yourself from thick glossy or oiled paper. Choose the size according to the number of cakes.
- Turn the cone with the sharp end down to make it convenient
- Insert the end into a tall bowl
- Dip the cakes in the glaze and fill the "bag"
- Starting with one cake
- Fit tightly, but don't press too hard.
- When the bag is completely filled, let the caramel harden.
- Turn the cone over and remove
We decorate the surface with caramel threads, the cake is ready!
Crockembush by Lisa Glinskaya
Pastry chef Lisa Glinskaya, the winner of the Ukrainian Master Chef project, has her own recipe for the French dessert Crockembush.
Features include:
- use of milk in dough
- together with butter, we introduce vegetable oil into the composition
Ingredients for 600-700 g of choux pastry:
- 150 g flour
- half a glass of water
- half a glass of milk
- 50 g softened butter, 50 ml vegetable oil
- medium-sized eggs 5 pcs., if large 4 pcs.
- salt on the tip of a knife
- Art. l. topless sugar
Custard from Chef Liza Glinskaya
Many will be surprised by the unusual ingredients, but it’s worth a try, because the chef claims that the cake will turn out to be very tasty and tender.
Features of cream for profiteroles from Lisa Glinskaya:
- for the cream we take a mixture of vegetable and butter
- only one yolk, which distinguishes it from the classic recipe
Custard Ingredients:
- wheat flour 1 tbsp. l.
- corn starch 2.5 tbsp. l.
- milk - 500 ml.
- 1 yolk
- 1/2 st. tablespoons of vegetable oil and butter
- 1/2 teaspoon pure vanilla
- 4 tbsp. l. Sahara
Caramel Ingredients:
- 50 ml water
- 8 art. l. Sahara
A few tips from the chef:
- Add the eggs one at a time so that the dough does not turn out liquid.
- The dough should flow off the spoon in a smooth and dense ribbon.
- The distance between cakes should not be less than 3 cm.
- The temperature in the preheated cabinet, when we put the tray with profiteroles, should be about 200 ° C, then lower it to 160 ° C, bake for 10 minutes.
- We prepare caramel in small portions, it quickly hardens if it becomes dark and burns when heated.
The shape of the cake resembles a Christmas tree, which predetermines its purpose. Croquembush cake is a popular Christmas and New Year's table in European countries. If you add green food coloring to the dough, pistachio paste in cream and decorate the dessert with sweet toys, the edible Christmas tree is ready!
Video: Crockembush French Christmas Cake from Lisa Glinskaya
Croquembush for a wedding
For creative newlyweds who want to surprise their guests, French culinary specialists offer an unusual wedding cake, Croquembush, which is traditionally served at the table in France at the end of the wedding fun. Croquembush differs in design from the generally accepted multi-tiered airy pink and white wedding cakes, but is just as beautiful and festive.
They decorate the cake with candied flowers, figurines of the bride and groom, insert festive fireworks into it. No knife is needed for such a dessert, each of the guests will get their own cake from the majestic Crockembush wedding design.
We bring to your attention a photo wedding cake Crockembush:
If you are fond of cooking and for you cooking is a real adventure and a journey through the map of dishes, try to cook an original french dessert. Croquembush cake is an English wedding tradition, with French sophistication and the charm of serving desserts.
Video: Christmas Crockembush
