Bake profiteroles. Fold a large sheet of paper in half, draw along the fold line with your thumb to make a kind of groove. Unfold the sheet and sift flour onto it. Put butter in a saucepan with a thick bottom, pour in 500 ml of water and heat over low heat until the butter melts.

Pour flour from paper into a saucepan. Beat until mixture turns into a smooth, oily ball. Remove from heat and let cool, 5 minutes, transfer to a large bowl.

Beat 2 eggs well. Pour a little into the flour mixture, whisking constantly. Also introduce 4 more eggs. Continue whisking until you have a smooth, shiny paste.

Preheat the oven to 200 ° C. Grease and line 3 baking sheets with parchment. The choux pastry can be squeezed out of the baking bag onto baking trays or spread over with a spoon. The circles should be approximately 2.5–3 cm in diameter and spaced 3–3.5 cm apart. You should have about 30 pieces on each baking sheet. Bake for 25 minutes.

Remove the profiteroles from the oven, pierce each with a wooden stick or knife to release steam. Return to the oven for another 5 minutes to dry the buns. Place on a wire shelf and allow to cool completely.

Prepare the cream. Remove the zest from the lemon with a grater, squeeze the juice from the pulp. Beat the yolks until a thick foam. Add sugar, flour, lemon zest and juice.

Bring the milk to a boil, add the egg-milk mixture and mix thoroughly. Cook over low heat, stirring occasionally, until the mixture thickens. Pour in the liquor, remove from heat and let cool.

Transfer the cream to pastry bag and fill them with profiteroles.

Make a cone as shown in the picture. Take a sheet of cardboard. Make marks in the middle on its long and two short sides. Draw two straight lines connecting the marks on the short sides with the mark on the long side. Measure their length. Draw several rays of the required length from the mark on the long side of the cardboard and connect all the extreme points with an arc. Cut out the resulting shape. Using duct tape, connect the straight sides of the figure so that you get a cone.

Ingredients for making Croquembush:

1. Cooking choux pastry for profiteroles (eclairs). In a small saucepan, combine water and butter, put on fire and bring to a boil.

   
   
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   When the mass boils, remove from heat and add flour. Stir vigorously until you get a homogeneous dough without lumps.

   
   

3. Beat the eggs at the maximum speed of the mixer and add hot choux pastry one tablespoon at a time.

   
   

4. Transfer the finished choux pastry to a pastry bag and place it on a covered baking sheet parchment paper small cakes round shape as in the photo.

   
   

5. We bake in an oven preheated to 190 degrees for 20 minutes.

   
   
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   We take out the ready-made profiteroles and let them cool completely.

   
   

7. While the profiteroles freeze, we cook butter cream... Beat the soft butter at the maximum speed of the mixer until it turns white, then add a tablespoon caramel sauce... Put the finished cream into a pastry bag.

   
   

8. In the cooled profiteroles, we make holes with a knife.

   
   

9. And we fill each cake with cream using a pastry bag.

   
   

10. Cooking caramel. To do this, melt the sugar over low heat, without interfering, until all the sugar grains are melted.

    
    

11. We collect the cake. We coat the base with hot caramel and quickly, until it hardens, put the profiteroles in the base of the cake.

    
    

12. We entangle them with caramel threads. Caramel stretches well when it gets a little chilly. If it is already too cold, then it can be reheated over low heat.

    
    

13. In the same way, we collect the entire Croquembush cake and entangle it with caramel threads. You can choose the height of the cake as you wish. Also, Croquembush can be additionally decorated with fruits or sugar flowers.

    
    

14. French dessert Croquembush can be served with the festive table!

    
    

Friends, I would like to say a few more words about my impressions of the cake, if I may))
I really liked the caramel version of Crockembush. Until I tried it, I would never have thought that crispy caramel could be so harmoniously combined with tender custard and shu cakes ... let's call it a game of textures and flavors;)
I give the proportion for custard cakes and cream a little more than the recipe requires - better if a few cakes remain unused than not enough.
I sincerely thank Lyudmila for her help in translating the name of the recipe into French :)
So, meet: "Piece montee en choux a la pistache"
Bon appetit! :))

Croquembush is a kind of French herringbone (pyramid) of custard cakes, and to assemble such a herringbone, we need a cone shape. A cone can easily be made from thick paper.
Draw a quarter circle on the sheet with a radius of 30 cm.

In order for the segment to turn out smooth without a compass, you can take a thread (string), wrap a pencil, clamp one end of the string in the center of the circle, and draw a circle with a pencil.

Cut out the resulting segment and fold it into a cone, connecting the straight sides together.
Glue the edges with masking tape or wide transparent tape.
At the cone, cut off the top about 2 cm from the top (to make it easier to lay the last cake).
Wrap the cone with foil or cling film.

Fill ready dough a pastry bag with a round nozzle and place in small slides on a baking sheet covered with parchment, at a distance of about 3 cm from each other (taking into account that the cakes are increasing in volume).

"Ponytails" on the deposited dough can be smoothed with a finger dipped in water.

Preheat the oven to 190 ° C, fix the door with a wooden spoon so that it is slightly open, and bake the cakes for about 30 minutes.
Remove the ready-made "shu" from the oven and cool.

Custard cakes (no cream) can be folded into a bag or tightly closed container and stored at room temperature for 12 hours, but fresh cakes are best.

To cook pistachio custard.
The photo shows the ingredients for the pistachio custard.

Pour milk (600 ml) into a saucepan (about 3 liters) and bring to a boil.
Put yolks (150 g) in a large bowl, add sugar (140 g) and corn starch(60 g).

Grind everything with a whisk until smooth.

Pour hot milk into a bowl with yolks in a thin stream, whisk vigorously at the same time.

Pour the yolk mixture with milk back into the saucepan.

Cook the cream over low to medium heat, stirring constantly with a whisk, until it begins to thicken.
As soon as the cream begins to thicken, remove the pan from the heat and continue to intensively stir the cream with a whisk outside the fire (so that the cream is well brewed and no lumps form).
Then return the pot to the stove and continue cooking until the cream comes to a boil.
At the first sign of boiling, watch the time and cook the cream, stirring constantly with a whisk, for 30 seconds.

Transfer the cream to a clean bowl, tighten with cling film so that it fits snugly against the surface of the cream and cool to 50 ° C.
Add butter (60 g) to the cream.

The cream, constantly stirring with a whisk, cool to room temperature in a cold water bath (for this, a pot of cream can be placed in the sink with cold water, making sure that no water gets into the cream).

Advice. The cooled custard can be tightened with cling film so that it fits snugly against the surface of the cream, and put in the refrigerator.
To complete the preparation of the cream, you need to drive softened butter into it. Therefore, before filling the eclairs with cream, I recommend getting the cream out of the refrigerator in advance, letting it warm up to room temperature, and then driving in the oil along with pistachio paste (read the recipe below).

In a clean bowl, beat the softened butter until fluffy (beat for about 3-4 minutes).

Add pistachio paste.

And beat together with butter until fluffy.

Add the custard in small portions, whisking constantly average speed mixer. You can add a couple of drops of green food coloring(if you add pistachio paste to the cream).

Beat the custard well until fluffy and smooth.

Advice 1. Custard can be prepared without adding pistachio paste(if there is no way to buy it or cook it yourself). If necessary, I can give a recipe for pistachio paste a little later, in the near future, unfortunately, I will not have time to do this.

Tip 2. The custard is slightly sweet here. I give the proportions of sugar for the cream taking into account the fact that croquembush is held together with caramel and in combination with custard - caramel gives enough sweetness. If you hold the cake together with melted white chocolate - it is also quite sweet, you can leave the same amount of sugar as in the recipe. And if you bind the cakes with bitter chocolate, you can add more sugar to the cream, according to your taste.

To cook caramel.
Pour sugar into a small thick-bottomed saucepan and pour a little water, literally, to moisten the sugar.

Put a cup of cold water next to the stove and put a silicone brush.
Heat sugar over high heat without stirring (stirring can only be done until the syrup boils).
Periodically wash the sides of the pan soaked in cold water with a brush to remove adhered sugar crystals. This is done so that the sugar does not caramelize - do not neglect this nuance.
Cook the caramel until light amber in color (do not overexpose, because the caramel quickly gains temperature, it is better to remove the pan from the heat a little earlier than overexpose).

Remove the pan from the heat and, preferably, immediately place it on the marble surface to stop heating.

Advice 1. I advise you to collect the caramel cake only more or less experienced hostesses, at the same time, without being distracted by anything, but focusing on the process. Making caramel is NOT difficult, but it requires utmost attention to yourself, otherwise, God forbid, you can seriously burn yourself. Therefore, before starting work, assess your strength objectively: are you experienced enough in the kitchen, whether your household will interfere with cooking, and whether you have everything you need in stock.

Tip 2. Another nuance for working with caramel - it hardens very quickly. Of course, it can be heated, but this can be done, perhaps, once, and if you try to heat it again, the caramel will simply become burnt caramel. Therefore, from experience, I can suggest cooking caramel in small portions (for example, from 100 g of sugar) and also, stock up on 2-3 saucepans and, in turn, use them to make caramel.

Tip 3. During cooking, the sugar can caramelize and this can also be a problem. First, the likelihood of caramelization depends on the quality of the sugar (I had this: two packs of sugar different brands- caramel is cooked from one pack just perfectly, subject to basic conditions, there is not even a hint of crystallization, and immediately I start to prepare caramel from the second pack (from another manufacturer) - it begins to crystallize almost at the very beginning of cooking, it is much harder to work with such sugar - I can barely cope with it). By the way, I think that glucose syrup should help to cope with the problem of crystallization and the fast solidification of caramel. And although I have it in stock, I decided not to add it for the sake of the purity of the experiment (after all, not all of you have glucose syrup). Also, for the sake of the same experiment, I added a little crystalline to the caramel portion. citric acid- the consistency turned out to be wonderful, the caramel did not solidify so quickly. It could be reheated several times, but the taste ... to put it mildly, unpleasant. I do not recommend adding lemon.
But you can try adding a little freshly squeezed lemon juice at the end of cooking - it is possible that with lemon juice caramel will be tastier than lemon. Better yet, find glucose syrup or try it yourself (recipe invert syrup available on the website). Or try to replace it with honey. All information on the use of lemon juice, glucose syrup, and its substitutes, rather theoretical, in practice, until there was time to experiment - I share with you, suddenly some of you will find some of the tips useful at the right time;)

Tip 4. When I spoiled a couple of servings of caramel (sugar from the second pack) and the result did not please me, I did it easier - I prepared DRY CARAMEL - for making dry caramel, the quality of sugar is not so important and, to some extent, it is even easier to cook it. For dry caramel, pour sugar into a thick-bottomed saucepan and put the saucepan on high (!) Heat. Please note that the heating should be just strong or medium-strong. As soon as you put the saucepan with sugar on the fire, immediately begin to intensively stir the sugar with a spoon on long handle(so that it is not so hot on the hands). From extreme heat, the sugar will begin to melt quickly, turning into caramel. The main thing is to stir vigorously all the time. I want to note that I had previously tried to cook dry caramel without stirring, as many recipes recommend, but, unfortunately, the sugar was not completely caramelized, but in hot spots: it burned here, did not start to melt and also began to crystallize. And with constant stirring, the sugar completely turns into caramel - this result seems to me more stable, and I give it my preference. Just do not be alarmed: at the beginning of heating and stirring, sugar will begin to collect into lumps, but literally, no more than half a minute or a minute later, it will begin to turn into a beautiful amber caramel ... do not overdo it on the fire! ;)

Spread a sheet of parchment on the table and grease it well vegetable oil without smell.
In hot, freshly cooked caramel, dip the top of each cake and spread the caramel down on the oiled parchment.
Thus, dip all custard semi-finished products in caramel. Prepare a fresh batch of caramel.
Carefully (!) Dip each custard into caramel with the side that will come into contact with the other custard.

To avoid scalding yourself, try placing the custard balls on a wooden skewer.

And put on a dish around the cone.

Thus, collect the entire croquembush.

Advice 1. When the croquembush is harvested, the issue of its storage remains to be resolved. Do not put it in the refrigerator, because from high humidity, the caramel will begin to melt and the structure may collapse (only croquembush fastened with chocolate can be placed in the refrigerator or on the balcony). Also, if it is rainy outside and high humidity indoors, it is better not to cook croquembush with caramel, but to stay at chocolate version... And for storing caramel croquembush, I see only one option: gently wrap the cake in several layers cling film and leave in a cool room until the evening, a maximum of next day(but a day is already a long time: there is no guarantee that the cream will last so much and the cream will not deteriorate if the room is not cool enough). Before serving, free the cake from the cling film and glue some cakes that might start to fall off on a fresh portion of caramel. For these purposes, it is desirable to have a certain number of spare "shu", so that in case of marriage, you can replace them with whole ones.
You can, of course, fill the "shu" with cream in advance, store them in the refrigerator, and collect the cake directly on the day of serving - but this option is for those who have free time on the day of the holiday to tinker with the cake ... I think that not many it is.

Tip 2. In many French recipes, Croquembush is recommended to be removed from the cone. I would not recommend doing this. Given its unreliable caramel design, caramel can fail at the most unexpected moment - even if the cake is also held by a cone. What can we do with her, with this capricious caramel ... :)

Before serving, the cake can be garnished with caramel threads. To do this, boil a portion of caramel, dip a fork in it, wait until the caramel begins to drain in a thin stream, then with a thin stretching thread, and start wrapping the cake with the resulting caramel threads. Caramel threads look very elegant.
When served, the cake is sorted into individual cakes, starting at the top.

Bon appetit and happy coming! :)))

Lovers of sweets will surely appreciate such a dessert as Croquembush. It is not easy to cook it, but the result will definitely delight and surprise you!

What is this dessert?

"Croquembush" is quite famous and not the easiest French dessert, which is a kind of cone, assembled from profiteroles with filling, connected with caramel. It is often decorated with caramel threads, hazelnuts, fruits, and even candied flowers.

The result is gorgeous and exquisite delicacy, which is often present on French festive tables today.

Initially, "Croquebmusch" was served as a wedding treat, but then they began to prepare it for Christmas and some other holidays. By the way, the name literally translates from French as “crunches in the mouth”, and the delicacy really crunches so deliciously that it is simply impossible to resist!

How to cook?

How to cook an appetizing and very beautiful Croquembush? Immediately stock up on patience and free time, because you will have to try. We offer you two cooking options.

Option one

Try the caramel Croquembush. To do this, you will need:

To prepare profiteroles:

• about 400 ml of milk;
• 150 grams of butter;
• 250 grams of wheat flour;
• 40-50 grams of sugar;
• 6 eggs;
• a pinch of salt.

To prepare the cream for the profiterole filling:

• 200 ml of milk;
• 70 grams of flour;
• 150 grams of butter;
• 150 grams of sugar;
• a bag of vanillin;
• 50 ml of water.

For caramel:

• 370 grams of sugar;
• 75 ml of water.

Preparation:

1. First you need to do profiteroles. Start with a test. In a heavy-bottomed saucepan, combine water, salt, butter and sugar. Bring this mixture to a boil, and then, after reducing the heat, start pouring flour into it, constantly stirring the composition. Next, simply simmer the mixture over the fire and stir constantly. And when it stops sticking to the walls, then start driving eggs into it one by one, continuing to actively mix everything. When all the eggs are added, and the composition becomes quite thick, proceed to the formation of profiteroles.
2. Soak the parchment with oil and squeeze the dough onto it using a pastry bag to make balls with a diameter of about 3-4 centimeters. Send the pan to a preheated 220 degrees and bake for about 20 minutes. You can brush the surface with a beaten egg.
3. Now prepare the cream. To do this, heat the milk and, stirring it constantly, carefully add the flour. When the mixture begins to boil (but you do not need to boil it), remove it from the heat and cool slightly. Now whisk 50 grams of sugar with butter to obtain a homogeneous, airy white mass. Add vanillin and milk mixture, actively beat everything with a blender or mixer until the cream begins to thicken. Next, prepare the caramel. To do this, dissolve the remaining sugar in water and cook this mixture until thick, then gently pour it into the cream, continuing to beat it. The result should be a fairly thick beige air mass. The filling for the profiteroles is ready.
4. Fill the profiteroles with cream. To do this, move it into a pastry bag and fill each profiterole with it, making a small hole in it.
5. Now . Dissolve sugar in water and boil this mixture until it thickens and darkens (it should not turn brown).
6. Now collect the slide. Lay the first layer of profiteroles, it will be the largest. Lubricate it with hot caramel and immediately place the second one. Spread layer by layer (each subsequent should be smaller than the previous one), covering the profiteroles with caramel so that it does not have time to cool.
7. Decorate the top with caramel, trying to stretch it into thin threads.
8. Ready!

Option two

You can make an exquisite chocolate "Croquembush".

List of ingredients that will come in handy:

For profiteroles:

• 500 ml of water;
• 200 grams of butter;
• 200 grams of flour;
• 5 eggs.

For the cream:

• 500 ml of milk;
• 1 lemon;
• 50 grams of flour;
• 200 grams of sugar;
• 10 egg yolks;
• 10 tablespoons of orange juice.

To form a cake:

• 400 grams of chocolate (preferably bitter);
• 200 grams of chocolate.

Cooking method:

1. Take profiteroles first. The first step is preparing the dough. Take a saucepan with a thick bottom, put it on the fire and melt butter in it, and then add water. When the mixture begins to boil, slowly and gently pour the flour into it, stirring constantly with a spatula. Now hammer the eggs into the composition one at a time and continue to stir vigorously. Then keep the dough on fire for literally a minute (stirring does not stop), remove from the stove and cool slightly.
2. Next, take a baking sheet, cover it with parchment, grease with oil and, using a pastry bag, squeeze out balls with a diameter of about 3 or 4 centimeters. Place the baking sheet in an oven preheated to 200 degrees for 25-30 minutes. About five minutes before cooking, you can pierce the profiteroles with a stick to release steam (you can fill them with cream through the same holes).
3. Now let's move on to the cream. Whisk the yolks to get thick foam... Add flour, sugar and juice of one lemon to them. Continue whisking everything, achieving airiness. Now bring the milk to a boil and pour into it egg mixture and Orange juice, not forgetting to constantly and actively stir everything. Keep the cream on fire and stir until it thickens. Cool the composition and fill it with profiteroles.
4. Now do hot chocolate for bonding profiteroles. To do this, melt it in a water bath, add sugar and wait for it to completely dissolve.
5. To make a tower of profiteroles, you need to use cardboard, foil and scotch tape. Cut a semicircle out of cardboard, glue foil to it, then make a cone and glue it with tape. Put the first profiterole in it, pour in the slightly cooled chocolate. Then put all the profiteroles, remembering to pour them with chocolate. Cover the bottom of the cone with foil and put the entire structure in the refrigerator. Then take it out, carefully remove the foil from the bottom, turn the cone over and remove the tower.

• It is better to form profiteroles when the dough is still warm, otherwise it will become too thick, which will complicate the process.
• You can decorate such a dessert with chocolate, fruits or nuts. It all depends on your imagination.
• Serve Croquembush at beautiful dish or a tray so that it becomes the center festive table.

Be sure to please your loved ones or guests with such an unusual and chic dessert!

Served at weddings, baptism and first communion. However, we believe that it is confectionery miracle the French serve only to New Year's table... I can assure you that you are a little mistaken.

Yes, indeed, the shape of the croquembush dessert resembles a Christmas tree, but how can you wait whole year until such a delicious culinary delicacy appears on the table ?! France does not agree with this!

Сroquembouche (or more correctly - croque en bouche) - literally translated from French means "(something) crunches in the mouth" ... And all thanks to the most delicate profiteroles, which are the basis of the dessert and are baked from choux pastry shu, which is used for eclairs, Saint-Honoré cake, salammbos, gugera snacks.

Shu dough balls (or profiteroles) are filled with anglaise cream, folded in the form of a slide, gluing them to each other with melted caramel and served on the table. Sometimes the dessert is decorated with small French pasta made from almond meringue, or whipped cream, ganache are used as filling. The top of the croquembush can be garnished with candied almond flakes, an edible marzipan flower. It all depends only on your imagination.

Croquembush dessert history

The invention of decorating the French festive table - Croquembouche is credited with Marie-Antoine Carême, one of the first representatives of the high French cuisine, who included it in 1815 in the cookbook "Royal Parisian cuisine"(" Le Pâtissier royal parisien "). Earlier this dessert was mentioned in 1806 in the culinary encyclopedia of Alexandre Viard ( Antoine Beauvilliers "), who also quoted the recipe in" L "Art du Cuisinier (Culinary Arts) in 1815.

In the culinary encyclopedia of Wiard and others, earlier cookbooks croquembush was included in the list of desserts. At that time they were called complex dishes, they were both salty and sweet, served during the opening of large banquets and grand feasts.

In popular culture on March 6, 2009, graduates of the State Institute of Hotel Management and Catering in Pune, India, the world's largest croquembush was built - its height was 4.5 m!

Croquembush ingredients

Shu dough

• water - 375 ml
• oil - 150 g
• flour - 175 g
• eggs - 5 pcs.

Cream Angles

• milk - 600 ml
• vanillin
• egg yolks- 6 pcs.
• sugar - 75 g
• flour - 65 g

Crockembush recipe

Shu dough profiteroles

Preheat oven to 200 ° C. Cover baking sheet with parchment paper.

Prepare shu dough - pour water into a large pot and add oil. Bring the mixture to a boil and quickly add all the flour, stirring the mixture thoroughly so that the flour is brewed and does not form lumps. Remove the pan from heat and continue stirring vigorously until it cools and becomes firm.

Beat the eggs with a whisk, add a little to the chilled shu dough. Mix everything thoroughly until smooth. Transfer the resulting shu dough into a pastry bag and deposit profiteroles (the diameter of the depositing cone is 5 mm). For a large croquembush, you need to plant and bake 75 profiteroles - this will require 3 baking sheets.

When jigging, it is necessary to leave some distance between the workpieces, since the profiteroles will increase in size during baking. Before baking, smooth each profiterole with a damp finger or a wet brush so that there are no scallops left on its surface from the pastry syringe.

Bake profiteroles for 20 minutes, until golden brown. Remove from the oven and pierce the base of each profiterole with the tip of a knife to release steam. Place in the oven for another 3 minutes. Then remove from the oven and let cool.

Cream angles

In fact, this is a well-known custard. If you don't like this, you can fill the profiteroles with whipped cream.

For the angles cream, pour the milk into a saucepan, flavor with vanilla, bring to a boil over low heat. In a separate container, beat the egg yolks, sugar and flour until pale cream. Pour hot milk into the mixture of eggs, sugar and flour, stirring quickly. Then pour the mixture back into the pot and simmer for 4-5 minutes, stirring until the mixture thickens.

Strain ready-made cream angles through a fine sieve, cool. Place in a pastry bag and fill each profiterole with it through the hole in the bottom.

To assemble the croquembush, you will need a cone made of paper or other food-grade material, ready-made hot caramel.

For caramel, you need to take 300 g of sugar and 225 ml of water. Dissolve sugar in water, bring sugar syrup until boiling, then boil the caramel to + 154 ° C. As soon as this temperature has been reached, immerse the pan in cold water bottom so that the temperature of the caramel does not rise further by inertia.

Dip each profiterole into caramel on one side and place around the prepared cone. If the caramel begins to solidify during use, it can be gently reheated over the fire.

Once assembled, the croquembush should cool for at least 30 minutes. Decorate the finished, harvested croquembush with thin caramel threads, edible flowers from marzipan mass, sprinkle with candied almond flakes.