The cake of profiteroles is called "Crockembush" and represents a large number of profiteroles, fixed around a cone-shaped base and covered with caramel, chocolate, nuts, flowers and other edible and not very décor. This dessert is considered an alternative to wedding cake, but can be prepared in honor of absolutely any holiday.
Cake from profiteroles "Crockembush"
We have already described the recipe of profiteroles and cream for them in our materials more than once, and so you can use any vending recipe and recalculate it in accordance with the desired size of the cake. We will make this cake from profiteroles with custard, but the filling can be condensed milk, cream cheese or cream.
Ingredients:
- profiteroles - 12 pieces;
- sugar 840 g;
- water 330 ml.
Preparation
From 2/3 of all sugar and water (640 g and 240 ml, respectively) cook the caramel. Cook it on medium heat, without stirring, about 25 minutes. Finished profiteroles are dipped in caramel, the excess is brushed off and allowed to dry. Add the remains of sugar and water to the remains of caramel in the saucepan, cook the caramel for another 10 minutes and use it to attach the bottoms of profiteroles to the cone. When all the profiteroles are fixed, dip into the caramel plug and in a circular motion sprinkle the sweet threads over the surface.
Cake with cherries and profiteroles inside - recipe
In addition to the classic "Crokembush", profiteroles can also be used for cooking more ordinary and simple cakes with a biscuit base.
Ingredients:
- eggs - 3 pieces;
- sugar - 125 g;
- flour -125 g;
- baking powder - 5 g;
- cream fatty - 600 ml;
- cherries canned - 840 g;
- chocolate - 210 g;
- sheet of gelatin;
- almond petals - 50 g;
- profiteroles - 10 pcs.
Preparation
Turn the eggs and sugar into a white creamy mass. To the resulting mass, add flour mixture with baking powder, then distribute everything in a 20-cm form and bake for 15 minutes at 180 degrees.
Put the biscuit into the base of the mold. On top, put profiteroles and fill them with cherries, pre-brewing the last with a soaked gelatin sheet. Leave everything to freeze in the cold, and then remove from the mold, cover with cream and decorate with almond petals. Re-cooling the dessert, pour the top with warm melted chocolate, and if desired, complete the decor with the remaining profiteroles and almond leaves.