Croquembush is a popular dessert in Europe and America. We also cook it, but they call it much simpler - profiteroles cake. This dessert is a mountain of stuffed profiteroles, filled with delicious cream. There is no single correct recipe. Exist various variations this dish. How to cook such a cake in different ways?

Profiterole cake - a new interpretation of the usual delicacy

• Servings: 6
• Time for preparing: 90 minutes

Profiterole cake recipe with custard

The advantage of this recipe is that it is quite simple, but at the same time the dish looks elegant and festive.

1.5 st. + 4 tbsp. l. flour;

1 st. Sahara;

2 tbsp. milk;

125 g creamy mala (plus a little more for greasing the mold);

¼ tsp salt;

¾ st. water;

For decoration - 300 g of strawberries and 150 g of chocolate.

Mix butter, salt and water. Bring this mixture to a boil and slowly add 1.5 tbsp. flour. Stirring constantly, cook the dough for 2 minutes.

When the dough has cooled, beat 5 eggs into it. Add eggs one at a time, mixing thoroughly each time. When all the eggs are in the dough, beat it with a mixer until a fluffy mass forms, and put it in a pastry bag.

Grease a baking sheet with butter and squeeze round balls of dough onto it. Do not forget that the distance between them should be at least 5 cm, as the dough will rise. Place the tray in hot oven for 15-20 min.

Mix the remaining eggs and flour, add sugar, milk and put the mixture on fire. Stir constantly. When the mixture boils, boil it for another 5 minutes, and then cool and put in a pastry bag.

Fill in profiteroles custard and pile them up. You can spread strawberries between the profiteroles. Melt the chocolate and pour over the dessert. Let the finished cake brew for an hour in the refrigerator.

Profiterole cake with sour cream

This is an even simpler version of the cake, since the cream does not need to be boiled for it.

220 g flour;

1 st. water;

4 chicken eggs;

150 g butter;

1 can of boiled condensed milk;

0.5 st. Sahara;

400 ml sour cream.

Mix oil and water, heat the mixture over a fire until the oil melts. Add the flour to the hot mixture, and when it cools down, add the eggs. Mix everything thoroughly and put on a baking sheet with parchment with a spoon or using a pastry bag. Bake until a beautiful golden color.

Whisk sour cream with sugar. Fill each profiterole with condensed milk. Dip the resulting buns in sour cream and lay them in a pile on top of each other. Give the dessert time to chill in the refrigerator.

Both sour cream and custard are delicious in their own way. Choose a recipe based on your personal preferences. Try to cook this fragrant and tasty slide of profiteroles with cream for some holiday. Your guests will be surprised.

cake recipes

How to make a luxurious profiterole cake at home. Detailed recipe with step by step photos. The correct sequence of cooking, formation.

8-10 servings

6 hours

332 kcal

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Profiterole cake with chocolate mousse is quite difficult to prepare, but following the step-by-step recipe from the article, you can repeat such a dessert in your kitchen. All the necessary ingredients for chocolate icing, profiteroles, cream and honey cakes are listed in the table in the required proportions. The entire cooking process is described step by step and is accessible, while there is an additional photo. Mousse cake is ideal for any festive event, but it turns out to be very tender, tasty and rich.

Kitchen appliances and utensils: measuring cup, deep bowl, tablespoon and teaspoon, saucepan, stove, wooden spatula, food processor or mixer, pastry bag with a shaped nozzle, baking sheet, oven, parchment paper, whisk, kitchen knife, rolling pin, detachable baking dish with a diameter of 19 cm, microwave, cling film, freezer or refrigerator, grill, beautiful dish.

Ingredients

Step by step cooking

Profiteroles

1. Let's prepare first choux pastry. To do this, pour 250 ml of milk into a small saucepan and add 100 g of butter. We put everything on the stove and heat it up.
   
   
2. When the oil is completely dissolved, add 20 g of sugar, 1/2 tsp. salt and wait until the milk almost boils. At this time, mix everything periodically with a spatula.
   
   
3. When the milk almost starts to boil, we send 180 g of wheat flour to the pan. Reduce heat to low immediately and stir vigorously with a spatula. You should get one solid lump of choux pastry.
   
   
4. Knead the dough for a few minutes until it starts to stick to the bottom of the pan. Take the dough off the heat and let it cool down.
   
   
5. When the dough is warm, transfer it to the bowl of a food processor and add 4 chicken eggs. You need to add them one by one, without stopping kneading the dough. You can also knead it with a mixer if you don't have a food processor.
   
   
6. The dough should be elastic and shiny.
   
   
7. We shift the dough into a pastry bag and, using a curly nozzle, we place small cakes on a baking sheet covered with parchment paper. Due to the rather thick dough, profiteroles are lush and embossed.
   
   
8. We bake profiteroles in the oven, heated to 200 degrees, for a quarter of an hour. After 15 minutes, reduce the heat to 180 degrees and bake for another 20 minutes.
   
   

Cream

1. While the profiteroles are baking, prepare the cream. To do this, in a deep bowl, mix 200 g of granulated sugar and 40 g of corn starch. Mix dry ingredients with a whisk.
   
   
2. In a bowl with sugar and starch, add 1 egg. We continue to mix everything until there is not a single lump left.
   
   
3. In a separate small saucepan, heat 400 ml of milk. It does not have to be brought to a boil, but it is only worth warming up well. Pour the well-heated milk in a thin stream into the mass with sugar and starch. During the addition of milk, everything must be actively stirred so that the chicken egg does not curl up into a lump from the high temperature.
   
   
4. Pour the cream into a small saucepan and put on the stove over low heat. Boil it until it thickens well, while stirring it regularly so that it does not burn.
   
   
5. Remove the hot cream from the heat and add 100 g of butter, mixing everything well. To melt the butter faster, it is recommended to cut it into small cubes.
   
   
6. Let the cream cool completely.
   
   
7. In the meantime, beat 250 ml of cream in a separate bowl. If desired, add 1/2 tsp to the cream. vanilla extract.
   
   
8. Add soft whipped cream in parts to the custard and mix everything gently.
   
   
9. We transfer the finished cream into a pastry bag and use a special nozzle to fill the profiteroles. For a cake with a diameter of 19 cm, approximately 24 cakes will be required.
   
   

Cake base

1. Let's start preparing the base for the honey dough. To do this, melt 80 g of sugar over low heat in a small saucepan along with 30 g of butter and 1/2 tbsp. l. honey. Stir regularly with a spatula.
   
   
2. When the sugar in the pan has completely melted, add 1 chicken egg and 1 tsp. baking soda. We mix everything actively, without removing it from the stove.
   
   
3. When foam appears on the surface of the mass, this indicates that it has warmed up well, and 190 g of flour can be added. This must be done gradually, remove the pan from the stove and constantly mix everything.
   
   
4. When the dough becomes thick enough, it must be kneaded by hand.
   
   
5. Roll out the dough with a rolling pin so that its diameter is slightly larger than 19 cm.
   
   
6. We shift the honey cake blank onto a rectangular baking sheet and set it to bake in an oven preheated to 200 degrees for 4-5 minutes.
   
   
7. While the honey cake is still warm, put the bottom of a detachable mold and cut a circle around it. Leave the cut blank for the cake to cool completely.
   
   

Chocolate mousse

1. While the cake is cooling, prepare the chocolate mousse. Put 200 g of chocolate in a deep bowl, which needs to be chopped a little. In the microwave or on the stove, heat a little 100 ml of milk and pour chocolate over it. We leave everything for a few minutes so that the chocolate melts a little.
   
   
2. In a separate bowl, pour 8 g of gelatin into 50 ml of cold water. We mix everything until smooth.
   
   
3. In completely melted chocolate, add 30 g of butter and mix with a whisk until the latter is completely dissolved.
   
   
4. Pour gelatin into the chocolate mass in a thin stream, without ceasing to mix everything.
   
   
5. Separately, beat with a mixer 340 ml of cream until they become thick.
   
   
6. Pour the chocolate with gelatin into the cream. While mixing the ingredients, constantly mix everything with a whisk.
   
   
7. Chocolate mousse is completely ready.
   
   

Cake assembly

1. Line a 19 cm springform pan with cling film. Put the cooled honey cake on the bottom.
   
   
2. Transfer the chocolate mousse to a pastry bag and lightly coat the honey cake with it. You can evenly distribute it with a spatula.
   
   
3. On top of the cream we lay out the profiteroles stuffed with Diplomat cream. If there are gaps between the cakes, fill them with chocolate mousse. Optionally, you can add cherries or nuts.
   
   
4. Level the surface of the cake with a layer of chocolate mousse.
   
   
5. Put another layer of custard cakes on top.
   
   
6. Before covering the mousse cake chocolate icing, he needs to stand in the freezer for 1 hour or overnight in the refrigerator.
   
   

Ganache and cake decoration

1. To prepare ganache, put 200 g of chocolate in a deep bowl and pour 300 ml of hot cream over it.
   
   
2. Mix both ingredients well with a whisk until the chocolate is completely dissolved.
   
   
3. We take out the cooled cake from the refrigerator and take it out of the mold. The resulting gaps along the edges of the cake are closed with the remaining chocolate mousse.
   
   
4. Transfer the cake to a wire rack and drizzle generously with chocolate icing. When the chocolate has completely hardened, carefully transfer it to a beautiful dish.
   
   
5. Mousse cake with profiteroles is completely ready. Along the edges it can be decorated with crumbs of honey cakes.
   
   

video recipe

From the video you will learn how to make a delicious and beautiful mousse cake with profiteroles at home. All the ingredients needed for the dessert are listed in the video in the right amount. You will have no difficulty in preparing the cake, as the recipe is accessible and explained step by step.

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 acquire 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!

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, with caramel decoration.

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 delicate Chantilly cream, 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 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 carelessness of serving the wedding dessert - a shapeless mountain of pies with a sweet filling was heaped on a large dish.

Being an aesthete and a professional, the French confectioner 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 subsequently replaced with cakes with cream filling, decorated with berries and nuts, they 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
• Using natural dyes (beets, spinach, carrots) or food coloring, color the cake in various colors

Choux pastry for Crockembush cake

Choux pastry for cakes is the main condition for making dessert. It requires the following products:

1. eggs 4-5 pcs.
2. butter 100 g
3. flour 200 g
4. 1/4 liter can of water
5. 1/2 tsp salt
6. 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:

1. We put the bowl of chilled cream in a larger bowl filled with ice and cold water.
2. Whisk, for a while, put in the freezer
3. Whip cream with powdered sugar intensively, moving in a circle
4. We constantly raise the whisk along with the cream, saturating them with air.
5. As soon as a clear trace of the whisk remains on the surface of the cream, slow down the whipping process.
6. The cream must hold firmly on the whisk, do not fall
7. If you beat the cream, then instead of an airy light mass, we get butter
8. Cream can be varied with different flavors - pistachio, coffee, chocolate, vanilla, strawberry

The cream turns out to be 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, ready cream add vanilla powder

• 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 introduce powdered sugar into the eggs and beat vigorously until the yolk turns 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:

1. We take a pan with thick walls and a bottom, pour sugar
2. Fill with water and put on medium heat
3. Stir, not allowing to burn and stick to the walls of the pan and the bottom
4. The color of sugar changes, becomes amber, the whole process takes 8-10 minutes
5. Drip caramel in 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:

1. Sprinkle 200 g of sugar over the bottom of a thick-walled pan, begin to heat until melted
2. Stir constantly with a silicone spatula and try to remove sugar from the walls and bottom of the pan.
3. 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:

1. Pour hot water over sugar and mix well.
2. Bring the syrup to a boil over low heat.
3. At the end, add citric acid
4. Remove from heat and after a couple of minutes add soda
5. The liquid "boils" - this soda neutralizes the acid

Caramel decorations

The classic Croquembush cake is decorated with caramel threads, for this we use a special tool or a fork.

1. Cooking caramel, according to your favorite recipe.
2. With a fork, pull caramel threads from its surface.
3. 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.
4. We apply caramel directly to the cake or to a surface greased with butter.
5. 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:

• We take out the stamp from the freezer and immerse it 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:

1. We take a flat dish and lay out the cakes
2. Glue at the point of contact
3. 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 is made from a large number of pastries, 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:

1. On the surface of the cone
2. 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, 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 dish
• 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:

1. Add the eggs one at a time so that the dough does not turn out liquid.
2. The dough should flow off the spoon in a smooth and dense ribbon.
3. The distance between cakes should not be less than 3 cm.
4. 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.
5. 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 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 cooking an original French dessert. Croquembush cake is an English wedding tradition, with French sophistication and the charm of serving desserts.

Video: Christmas Crockembush

Profiteroles are small cakes that "came" to us from France. Despite the unusual name, cooking them is not as difficult as it seems at first glance. A well-crafted profiteroles recipe and the inspiration of the hostess will help create this amazing dessert.

The classic dough recipe is not complicated, but it requires a certain amount of effort and time.

Products:

• milk - 0.3 l;
• a couple of eggs;
• flour - 0.15 kg (we adjust the quantity);
• butter - 0.1 kg;
• sugar - if desired.

How to cook:

1. Pour milk into the selected container, put butter, pour sweet sand and heat, stirring constantly.
2. When the mixture boils, add flour and stir. We keep the composition on fire for a little more and transfer it to working dishes.
3. When the resulting mass has cooled slightly, add the eggs and mix until smooth.
4. Line a baking sheet with parchment paper before baking the cute cakes. Then we squeeze the blanks onto it with a pastry bag or spread it with a spoon. We place the future dessert in an oven preheated to 180ºС for half an hour.

Depending on the filling of future profiteroles, adjust the sugar content in the dough to your own taste.

Profiteroles with custard

Incredible profiteroles with exquisite custard are very fond of children, because they are great connoisseurs of desserts.

Components for the test:

• flour - 0.25 kg;
• 4 large
• butter - 0.1
• sugar optional.

For cream we use:

• a glass of milk;
• half a glass of sugar;
• a couple of yolks;
• two tablespoons of flour;
• vanillin optional.

Cooking technology:

1. Dissolve butter and sugar in water. Gradually add flour and knead the dough. When it becomes warm, stir in the eggs.
2. On a baking sheet lined with parchment, lay out the balls and bake them for half an hour at 180ºС.
3. Mix the yolks with flour, sugar and vanilla, rub.
4. Cool the boiled milk and pour the yolks into it in a stream. Cook the composition for about five minutes on low heat.
5. When the cream has cooled, we make an incision in pre-prepared dough blanks and stuff the profiteroles.

Step by step recipe from Yulia Vysotskaya

When your guests find out that they are not eating dessert from the nearest bakery, they will be simply shocked! Such elegant profiteroles are a real work of culinary art.

Prepare a traditional set of dough products in advance.

And for the cream we will use the following ingredients:

• a glass of milk;
• a third of a glass of sugar;
• 3 yolks;
• 1 st. l. starch;
• 1 st. l. oils;
• vanillin.

To prepare it, you need to take:

• cocoa - 0.1 kg;
• sugar - 0.1
• 1 st. l
• ¼ tiles
• cream - 0.25 l.

How to cook:

1. Pour a glass of boiling water into a small container, dissolve the butter, sugar in it and heat it. When a thick mass forms, mix in the flour and remove the mixture from the heat. When the dough reaches room temperature, stir in the eggs.
2. We shift the resulting mass into a pastry bag and “squeeze” the profiteroles onto a baking sheet. We bake them for half an hour. Half the time - at 190ºС, half - at 160ºС.
3. We rub the chocolate, combine with the rest of the ingredients of the sauce, pour in half a glass of boiling water and heat until bubbles form.
4. Combine butter with sugar, vanilla, milk and cream. We heat the resulting composition, pour the dissolved starch and separated yolks. Beat with a mixer.
5. We stuff the profiteroles with cream and pour over the sauce.

With curd cream

Profiteroles with curd cream very tasty. And besides, they are useful, thanks to vitamin D, which is contained in the curd mass.

Cream products:

• homemade cottage cheese - 0.2 kg;
• granulated sugar - 0.1 kg;
• sour cream - 0.1 l (we adjust the amount);
• some vanilla.

Cooking technology:

1. Sugar and butter pour a glass of boiling water. Gradually add flour and knead the future base for profiteroles. When the mixture has cooled down, beat in the eggs.
2. We squeeze graceful balls onto a baking sheet and bake them for half an hour at 180ºС.
3. When preparing the cream, grind the cottage cheese with the rest of the ingredients. If desired, you can add fresh chopped fruit to the composition.
4. We start profiteroles through a small incision in their end part.

With sour cream

These cakes are not difficult to prepare, and their taste is incredible.

This time we will take the following products for the test:

• milk - 0.25 l;
• ¾ cup flour;
• a couple of larger eggs;
• half a pack of oil;
• a little sugar to taste.

And the composition of the cream this time is quite amateurish:

• sour cream - 0.3 l;
• yes granulated sugar - 0.25 kg.

How to cook:

1. First, pour the butter with milk, add sweet sand and heat the composition, while stirring it well.
2. When bubbles form, pour in the flour, mix the resulting mass and let it cool. At the end, we mix in the eggs and form portioned dessert blanks on parchment. Bake for half an hour at 180ºС.
3. Beat sour cream with sugar at high speed, stuff profiteroles and serve dessert.

Profiteroles with chocolate cream

Cream for profiteroles should be tasty and set off the taste of the dough. Cooking chocolate cream, you can be sure that the dish will go with a bang.

For the test, you will need the following set of products:

• water - 0.25 l;
• butter - 0.1 kg;
• 1 st. l. granulated sugar;
• flour - 0.15 kg;
• 4 large eggs.

And in the cream we will use the following ingredients:

• sugar - 0.1 kg;
• 50 g of oil;
• a third of a glass of milk;
• cream - 0.25 l;
• 3 art. l. cocoa powder;
• 1 st. l. starch.

How to cook:

1. Dissolve the butter and granulated sugar in boiling water, pour flour into them. When the resulting composition reaches room temperature, stir in the eggs. In general, we do everything similarly to the previous recipes.
2. Squeeze the balls on a baking sheet and bake them for half an hour at medium temperature.
3. We heat the mixture of butter, granulated sugar, cocoa, cream and milk. When the surface of the composition is covered with bubbles, we introduce the dissolved starch in a trickle and beat the whole mass with a mixer.
4. We make cakes.

Cooking with strawberries

It is not difficult to cook profiteroles with strawberries, there would be a desire. But if you have it, then there is no doubt about the success of the dish.

Filling products:

• 0.15 kg of flour;
• 0.5 kg of ripe strawberries;
• 3 - 4 eggs;
• a quarter pack of butter;
• 0.1 l of orange fresh;
• 0.4 kg of homemade cottage cheese;
• 0.15 l cream;
• 0.15 kg of sugar;
• 1 st. l starch.

How to cook:

1. In a glass of boiling water, dissolve the butter, salt it, stir in the flour, and then the eggs. We bake blanks from the resulting dough for half an hour at 180ºС.
2. Caramelize sugar, add halves of strawberries and starch dissolved in juice. Whip the cream with grated sweet cottage cheese.
3. We start profiteroles with cream and strawberries. Serve chilled.

Cake "Croquembush" from profiteroles

Such a complicated name... but what delicious dessert! When it comes to croquembush, you can be sure that the effort spent will pay off with interest.

Products for the test:

• a glass of milk;
• 0.1 kg of butter;
• 0.15 kg of flour;
• 3 - 4 chicken eggs.

We will alternately introduce the following components into the cream:

• 0.3 l of non-cold milk;
• 2 tbsp. l oil;
• a couple of eggs;
• 1 st. l flour;
• tsp Sahara;
• vanillin.

For caramel, we additionally need a third of a glass of water and one and a half glasses of sugar.

How to cook:

1. We dissolve the butter in milk, gradually pour in the flour and at the end of the process we drive in the eggs. From the resulting dough we make small cakes and bake them at an average temperature of 20 minutes.
2. It's time for the cream. We heat the milk, dissolve the granulated sugar and vanillin in the eggs. We introduce flour and milk in turn, while whisking the composition so that it is homogeneous. We heat the resulting mass until bubbles begin to form, add oil, beat and cool.
3. Heat sugar with water until caramel is formed. In the preparation of caramel, one should not lose vigilance, because often granulated sugar burns.
4. We fill the cakes with cream and dip halfway into caramel. We spread the profiteroles on a pre-prepared conical shape, gluing them together with a viscous sweet composition, and then pour them over the cake on top. We place the finished dessert in a cool place for at least a couple of hours.