Croquembush cake recipe. In order not to burn yourself, try sticking custard balls on a wooden skewer.

Ingredients for making Croquembush:

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.
Beat the eggs at the maximum speed of the mixer and add the hot custard dough one tablespoon at a time.
Transfer the finished custard dough to pastry bag and put on a lined baking sheet parchment paper small round cakes, as in the photo.
Bake in the oven preheated to 190 degrees for 20 minutes.
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We take out the finished profiteroles and let them cool completely.
While the profiteroles are cooling, we are preparing butter cream. Beat the soft butter at the maximum speed of the mixer until it turns white, then add in a tablespoon caramel sauce. We transfer the finished cream into a pastry bag.
We make holes in the cooled profiteroles with a knife.
And fill each cake with cream using a pastry bag.
Cooking caramel. To do this, over low heat, without interfering, melt the sugar until all the sugar grains are melted.
We collect the cake. We coat the base with hot caramel and quickly, until it has frozen, spread the profiteroles in the base of the cake.
We entangle them with caramel threads. Caramel stretches well when it cools a little. If it is already too frozen, then it can be reheated over low heat.
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. Croquembush can also be additionally decorated with fruits or sugar flowers.
French dessert Croquembush can be served to the festive table!

Croquembush — recipe french cuisine. And it means (in translation) “crunch in the mouth” ... funny, right? Croquembush cake is a pyramid of custard cakes filled with cream and fastened with caramel or sugar threads.

There was a time when Jamie was afraid to bake this cake, he thought it was difficult ... But in fact it is not so at all! proves that literally anyone can bake this cake! And he made his own notes in the recipe - it turns out very tasty!

In 1 piece of cake

477 kcal
24.8 g fat
5.8 g proteins
57.2 g carbohydrates

Products for 1 cake

100 g unsalted butter
1 tsp powdered sugar
200 g flour
4 large eggs
2 cans of 400 g boiled condensed milk
300 g granulated sugar

chocolate sauce

100 g chocolate (70% cocoa)
300 ml cream

Jamie Oliver Crockembus Master Class Birthday Cake Recipe

Preheat oven to 200ºC.

Place butter, sugar and 1 tsp. sea salt in a saucepan with 325 ml of water. Boil.
Put away high temperature and add flour.
Mix. Ready dough should be separated from the walls of the saucepan in a lump.
Remove from fire. The dough should cool down a bit.
Knead egg after egg - each time adding eggs after the dough has absorbed the previous egg.

The dough should be smooth and shiny.

Line a baking sheet with baking paper.

Squeeze cakes with a cornet: size walnut- it will turn out about 40 tbsp. Leave some space between the cakes so they can rise.

Crockembush cake is famous dessert from France, which is different exquisite taste And unusual shape. The product is made in the form of a cone of profiteroles, which are fastened together with threads of caramel syrup. Such a treat is especially popular at weddings, and also acts as a decoration for the New Year and Christmas tables.

The delicacy is quite sweet and has a calorie content of about 275-300 kcal, so you should not get carried away with it. Consider how to cook a croquembush cake according to several recipes step by step with a photo, and the video at the end of the article will help simplify the task.

If you would like to deviate a little from original recipe then use the following guidelines:

Instead of profiteroles, you can use shu buns or choux pastries;
Not required to connect finished goods just caramel. Chocolate or berry syrup is also suitable for this;
As a filler, instead of Chantilly cream, you can use or with different fillers;
With food or natural dyes(from spinach, beets, carrots) you can change the color of the cake yourself.

Classic French version of Croquembush cake

Sweet dessert croquembush will be a welcome "guest" at any celebration. Children will especially like it. The process of preparing treats is not simple, but the result is worth all the time spent.

Required Ingredients:

For choux pastry:

180-200 g flour;
Half a teaspoon of salt;
250 ml of water (can be taken in half with milk);
2 tablespoons sugar (optional)
100 g butter;
5 eggs.

For the Chantilly cream:

5 tablespoons of powdered sugar;
2 cups chilled cream;
Container with ice or ice water.

For caramel:

50 ml of water;
200 g sugar.

Now detailed step by step recipe croquembush cake.

Profiteroles

The cooking instruction begins with the fact that we cut the butter into pieces, put it in a saucepan, add salt and water, and heat it. The oil should dissolve and the water should boil. After that, turn off the flame and remove the saucepan from the stove;
Pour flour into the butter mixture and mix thoroughly so that there are no lumps in the dough mass and it turns out smooth;
Put the pan back on the stove, set the flame to a low level and stir the dough with a spatula. When it stops sticking to the walls, remove the dishes from the stove;
The dough should have an even texture, be soft and elastic. We shift it into a separate large bowl;
Crack the eggs one at a time and stir the mixture after each addition. This can be done with a mixer, by hand or with a spatula. We make sure that the proteins do not boil, and the structure of the dough does not turn into liquid;
We fill them with a pastry bag and begin to “plant” the profiteroles on a baking sheet covered with baking parchment. If there is no pastry bag, you can use a regular spoon, but it must be moistened regularly cold water;
Leave space between the pieces as they will increase in size after baking. “Pipochki” on top are slightly pressed down so that the surface of the products is even;
We heat the oven to 200 degrees and place a baking sheet in it for about 15-20 minutes. During this time, the cakes should be browned.

But you can not abruptly get them out of the oven. You need to open the door and wait a few minutes for them to cool.

Chantilly cream

Place the whisk for a short while in the freezer;
Pour the chilled cream into a bowl and place it in a large container with very cold water or ice;
We fall asleep powder and beat the sugar-cream mixture with intense circular movements using a cold whisk;
After a while, clear traces of the whisk should remain on the creamy surface. This is a signal to slow down the whipping;
The cream should stick to the whisk and not “move out”.

We fill the piping bag with the finished cream and use a thin nozzle to fill the profiteroles.

Caramel

Caramel for croquembush at home is made in one of two classic ways:

We pour sugar into a saucepan with a thick bottom and walls, pour in water and put on a medium flame. Stir the mass so that it does not stick to the walls and does not burn. Sugar will change color to amber in about 10 minutes. Immerse a little caramel in cold water and sculpt a ball out of it. If it succeeds, then the product is ready;
dry method. 200 g of granulated sugar is evenly distributed on the surface of a thick-walled pan and heated until melted, stirring regularly and not allowing it to stick to the walls. If smoke occurs, turn the gas down to a minimum.

Assembling the cake

Collecting croquembush is very easy if it is small. Cakes are placed on flat dish and glue at the points of contact with caramel or melted chocolate. With each row we lay out less products in order to french cake gradually narrowed towards the top.

If a higher construction is envisaged, then it is necessary to spread profiteroles around a cone made of silicone, plastic or metal, gluing them together. For this product, you need to dip in caramel.

Croquembush profiteroles cake is decorated on top with threads that are carefully pulled out of the caramel mixture with a fork.

Also, decorations are made using special culinary stamps. We take the stamp out of the freezer and place it in hot caramel. It sticks to the device and repeats its shape. The figurine must be placed on a cold plate, and after a while it will “leave behind” the stamp.

Cake Crockembush from Lisa Glinskaya

There are some differences in its preparation: butter vegetable is also introduced into the composition, and milk is also used in the dough.

Required ingredients (for 650-700 g of custard dough):

Half a glass of milk and water;
4 large eggs;
150 g flour;
A large spoonful of sugar;
50 ml vegetable oil;
50 g of melted butter;
Salt - to taste.

For custard:

2.5 tablespoons of corn starch;
Yolk;
A large spoonful of flour;
0.5 l of milk;
4 tablespoons of sugar;
Large spoon (with top) of melted butter;
0.5 teaspoon pure vanilla.

Ingredients for caramel:

Sugar - 8 tablespoons;
Water - 50 ml.

Stages of work:

We prepare dough for profiteroles and caramel for croquembush from Lisa Glinskaya as in the previous recipe;
For the cream, beat the yolk with sugar, add starch and flour, beat until smooth;
Heat milk in a saucepan, add vanilla. Do not bring to a boil;
Pour half of the milk to the yolk, mix well and return to the bowl to the second half of the milk. Cook on medium flame. From the moment of boiling, we withstand the mixture for another half a minute, remove from the stove;
Add softened butter to the mass, mix. Wrapping cream container cling film, cool, then fill them with profiteroles.

Profiterole croquembush is collected and decorated by analogy with the recipe above.

Crockembush Christmas Cake Recipe

You can additionally add candied fruits, nuts, grated chocolate to this wonderful delicacy. Consider how to make croquembush based on custard and shortcrust pastry.

Components:

150 g of granulated sugar and flour;
120 g soft butter;
5 drops of green helium dye.

Scheme for cooking green shortcrust pastry:

We mix all the ingredients to get a sand dough mass;
Wrap it in cling film and put it in the freezer to cool.

List of products for custard:

A glass of sugar;
3 glasses of milk;
7 large spoons flour;
3 eggs.

Cream preparation:

Add milk and sugar to the saucepan, heat a little;
Using a fork, beat the eggs until smooth, combine with flour;
Pour the egg dough (with constant stirring) into warm milk, which is on the stove;
Cook the cream until thick for seven minutes.

Making profiteroles:

We roll out the green test layer with a thickness of 2 mm. Squeeze circles on it with a glass. Next, send the baking sheet with the blanks to the refrigerator for a few minutes;
We prepare the choux pastry according to the same instructions as in classic recipe. We put it in a pastry bag, put medium-sized profiteroles on a baking sheet, which should be 3 cm in diameter. Put green test circles on top of the deposited products;
We bake delicious preparations 20 minutes at temperature regime at 200 degrees. When they are cool, fill them with custard.

We collect New Year's croquembush:

Cook caramel from a glass of sugar and 50 ml of water. By its consistency ready composition should be similar to liquid honey;
From profiteroles we will collect a cone. To do this, alternately lower them into caramel and lay them out in a circle with the green side out;
We decorate ready dessert caramel threads. How to do this is described in the first recipe.

Such cooking masterpiece cooked on New Year, all guests will appreciate the highest level.

Video: Crockembush cake recipe step by step

Today we want to tell you about a completely unusual dessert. Croquembush cake is one of the most popular sweets in the world. This is the embodiment of the highest culinary skills, sophistication and sophistication. You will not believe, but it was invented almost by accident ...

History of the sweet pyramid

French cake "Croquembush" has its own interesting history.

The name of the miracle confectioner who created this masterpiece, unfortunately, has not been preserved. But it is said that during the reign of Charles the Second Master was invited to London for a marriage ceremony. The confectioner was extremely surprised at how carelessly and unaesthetically the wedding cake was decorated (there were no wedding cakes then) local chefs. It was stuffed pies randomly laid out on a platter. The culinary specialist worked a little and made a spectacular cone-shaped dessert out of pastries. He called it "Croquembush cake", which means "crunch in the mouth" in French. And later, the pies were replaced by wonderful and tender ones. However, they are still fastened with caramel, berries, pieces of fruit, nuts are added, decorated with candied flowers, threads from the same sweet caramel.

Dessert "Croquembush" is currently being prepared not only for wedding ceremonies, but also for other celebrations. The recipe is constantly being improved, various ingredients are added (nuts, chocolate). We want to tell you about one of its many options.

cake ingredients

As is known, french desserts renowned for their elegance and sophistication. But "Croquembush" is something very special ... Sometimes culinary specialists work real miracles when decorating cakes. They are so beautiful and airy (like a fragile work of art) that it is even scary to touch them. Of course, it is not so easy to create such a masterpiece; it is not for nothing that the most eminent chefs compete in this direction. Let's figure out how to cook Croquembush.

We would like to bring to your attention one of numerous recipes Dessert preparation is perhaps the most simple.

For the cakes themselves, we need:

Milk - 250 ml.
Butter - half a pack.
Flour - 150 g.
Eggs - 5 pcs.
Salt.

For cream, take:

Flour - 100 g.
Eggs - 4 pcs.
Milk - 1 liter.
Sugar - to taste, but not less than five tablespoons.
Vanillin or vanilla sugar.

To make caramel, you need ordinary pure water and one and a half cups of sugar.

"Crockembusch": a step-by-step recipe

Let's start with cooking First of all, you need to sift the flour so that it becomes light, enriched with oxygen. Next, turn on the stove and put the pan with milk on medium fire. Add salt and oil to it. Stirring constantly, melt the butter and bring the liquid to a boil. Then turn off the fire and add flour, beat with a whisk until uniform consistency. Then, armed with a spatula, stir the mixture until it thickens.

Next, you need to wait until our dough has cooled so that you can enter the eggs. We drive them in one at a time and then mix them with a mixer until completely homogeneous. Here is our dough for the Croquembush cake from profiteroles is ready.

Preparing profiteroles for dessert

Line a baking sheet with baking parchment or grease it with oil. If there is a pastry bag - it's very good. It is just useful to us for the formation of profiteroles. But if it is not there, do not despair and use the usual package, cutting off one corner. So, using a pastry bag, spread the dough on a baking sheet. Leave some space between the cakes as they will expand slightly during baking.

Now you can send the baking sheet to the oven. It must be preheated to 220 degrees. The cakes will bake for up to seven minutes. Be vigilant and don't overdo them. After turning off the stove, you can slightly open the door oven and leave the cake to stand inside for a couple more minutes. Profiteroles should have time to cook and brown.

Preparation of the cream for the filling

French desserts are difficult to prepare. The process is long, laborious, consists of several stages. But the result, of course, should please.

So, we continue to cook "Crockembusch". The recipe for making cream for filling cakes can be very different. Cooks - gurus in the preparation of this dessert have their own own secrets fillings, they carefully store them, not revealing them to anyone.

We will fill our profiteroles with tender ones. For him, we will take fat milk, pour it into a saucepan and put on slow fire, bring to a boil.

In the meantime, sift the flour through a sieve. Wash eggs under hot water and break into a bowl. Add vanilla, flour and stir until smooth. Oh, and don't forget the milk on fire! As soon as it boils, turn off the stove and very, very carefully pour it into the egg-flour mass, not forgetting to constantly mix with a whisk.

When everything is well whipped, again pour our mixture into the pan and put it on fire. Whisking vigorously, bring it to a boil and turn it off again. The cream will thicken slightly as it cools.

We start cream profiteroles

In each cake, we must make a cut somewhere on the side or bottom. And then with the help or a teaspoon fill (the first is more convenient for these purposes).

Preparing caramel for Croquembush

An obligatory component of dessert is caramel. For its preparation, you need to acquire the right utensils otherwise it might not work. We will need a pot with high edges and a thick bottom (you can not take dishes with non-stick coating). Pour water into it and add sugar. We put the pan on the stove and wait for the sugar to begin to melt, while stirring constantly.

Ready caramel will get a pleasant amber. You have to be careful not to burn it.

We build "Crockembusch"

So our Croquembush cake is almost ready. The recipe is definitely not easy. All stages have been completed. The last and most interesting one remains. We have to build a cone-shaped cake from ready-made profiteroles. To do this, you first need to glue a pyramid (cone) out of thick cardboard. Outside, it is better to wrap it with food foil for baking. You can adjust the height and width of the cake yourself. So, we begin to collect the cone. Dip each cake in caramel and arrange in a circle in the form of a spiral. In this case, profiteroles should stick together with each other. To simplify the work, you can use a silicone brush to apply additional layers of caramel.

So, gradually laying row after row, we got to the top of the cone. Now we can safely say that our "Crockembusch" is ready. The matter remains small. It still needs to be decorated.

Cake decoration "Croquembush"

The recipe for making a dessert is slightly different for different masters, and decorating a cake is a real art that is beyond the control of novice confectioners. And here everyone has their own secrets. Real masters make simply works of art, decorating the dessert with caramel threads that entangle the entire cake. Also used for decoration chocolate icing, candied flowers and fruits, cream and more. Today, such a dessert is served not only for wedding celebrations, and not only for royal people, and therefore they decorate the cake in accordance with the theme of the holiday. Yes, very popular New Year's options cake "Croquembush", which truly look magical and fabulous.

Croquembush is served chilled. Drinks can be offered. For example, tea or coffee or even a cocktail.

Instead of an afterword

In general, this cake is perhaps the most controversial and complex in its execution. Only real masters can make such a creation. confectionery art. Imagine that the real height of such a dessert is at least one meter, or even more. And that's not to mention the weight of the cake. After all, each cake is filled with cream.

So, the whole product cannot be easy. Although outwardly it seems very fragile and airy. Nevertheless, this whole design is quite stable on the festive tables.

Undoubtedly, the Croquembush cake is the pinnacle of French confectionery art.

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

Yes, indeed, the shape of the croquembush dessert resembles Christmas tree but can you wait whole year until such a delicious culinary delicacy appears on the table?! France disagrees!

Сroquembouche (or rather - 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, salambo, gougère appetizers.

Balls (or profiteroles) of shu dough are filled with anglaise cream, folded into a slide, glued to each other with melted caramel and served. Sometimes the dessert is decorated with small French almond meringue pasta, or whipped cream, ganache is used as a filling. Croquembush can be topped with candied almond flakes, edible marzipan flowers. It all depends on your imagination.

Croquembush dessert history

The invention of French decoration holiday table- Croquembouche is attributed to Marie-Antoine Carême, one of the first exponents of haute French cuisine, who included it in 1815 in the cookbook "Royal parisian cuisine"("Le Pâtissier royal parisien"). Even earlier, this dessert was mentioned in 1806 in the culinary encyclopedia of Alexandre Viard (Alexandre Viard's) - "Le Cuisinier Impérial" ("Imperial cuisine") and in the book of the first Parisian restaurateur Antoine Beauvillier ( Antoine Beauvilliers"), who also brought the recipe to "L" Art du Cuisinier "(" Culinary Art ") 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 grandiose feasts.

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

Croquembush ingredients

Shu dough

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

Cream Angles

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

Croquembush recipe

Shu dough profiteroles

Preheat the oven to 200° C. Line a baking sheet with parchment paper.

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

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

When depositing, it is necessary to leave some distance between the blanks, since profiteroles will increase in size during baking. Before baking, smooth each profiterole with a wet finger or a wet brush so that no scallops from the confectionery syringe remain on its surface.

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

Cream anglaise

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

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

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

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

For caramel, you need to take 300 g of sugar and 225 ml of water. Dissolve sugar in water sugar syrup to a boil, then - boil the caramel to + 154 ° C. As soon as this temperature is reached, dip the pan for a few seconds in cold water the bottom so that the temperature of the caramel does not rise further by inertia.

Dip one side of each profiterole into the caramel and arrange around the prepared cone. If the caramel begins to harden during use, it can be gently reheated over a fire.

After assembly, the croquembush must cool for at least 30 minutes. Garnish the finished, assembled croquembush with thin strands of caramel, edible flowers from marzipan mass, sprinkle with candied almond flakes.