Crockembush Cake

The French cake "Crokembush" is a real decoration of the most luxurious banquet tables, because you will agree not to enjoy the grief of the most delicate profiteroles, adorned with the finest caramel thread, candied flowers, fruits or edible beads.

Croquembusch cake - recipe

It is hard to call "Crokembush" a simple recipe, it is unlikely that it will be able to the young housewife, but it all comes with experience, and such a dessert is definitely worth the effort.

Ingredients:

For profitroles:

• water 250 ml;
• butter - 80 g;
• flour - 150 g;
• eggs - 3 pcs.

For cream:

• milk - 435 ml;
• vanilla - 1 pod;
• egg yolks - 3 pieces;
• sugar - 70 g;
• flour - 50 g.

For decoration:

• sugar - 860 g;
• water 330 ml.

Preparation

Soft oil and water bring to a boil in the saucepan, gently mix the flour and keep the mixture on fire, continuously stirring, 2-3 minutes, until the formation of a dense lump of dough. Allow the mass to cool for 5 minutes, and then beat the beaten egg, one tablespoon at a time.

The oven is heated to 200 degrees, from the dough form small balls of 3-4 cm, put them on a baking sheet with baking paper, sprinkle with water and set to bake for 30-35 minutes. Finished profiteroles gently pricked with a knife from below, and then leave to cool for 20 minutes.

Meanwhile, we prepare the cream: milk and vanilla seeds are heated in a saucepan, add 3 yolks, sugar and remove the mixture from the fire. Gently mix the flour and return the sauté pan to the fire, cook the cream 5 minutes before thickening, and then put it to cool. Finished mass fill profiteroles with a confectionery bag.

Now we prepare caramel: sugar and water are mixed and cooked in a sauceboat on low heat for 20-25 minutes until golden. Each profiterole is dipped in caramel and fastened to the serving cone. We repeat the procedure until we completely cover the cone.

It remains to make caramel threads, for this we take two forks, dip them in caramel and glue the back surfaces for 30 seconds, after they need to be sharply separated from each other, and the resulting threads are wound on "Crockembush". Bon Appetit!