French Crockmbush Cake

In general, krokembush can not be called a specifically New Year-Christmas baking. This French cake is taken to bake at solemn events, say, a wedding or christenings, and at Christmas it is more often baked a cake log. But many French housewives love to serve krokembush and for Christmas, because its form is somewhat like a festive Christmas tree.

This French cake is made in the form high cone, consisting of profiteroles - small balls from the brewed dough with stuffing. They are fastened with a special sauce, melted chocolate or caramel, and decorate the cake with caramel threads, candied fruits, flowers and almonds. In principle, the main difficulty that you will encounter when deciding to make this French cake is a scrupulous preparation and bonding profiteroles.

Crokembush

We offer to prepare krokembush with two types of cream - brewed and butter. To prepare the cake, we need the following ingredients.

• 
  450 ml of water
• 
  200 g of butter
• 
  200 g of flour
• 
  5-6 eggs

• 
  350 ml of milk
• 
  200 ml cream 30% fat
• 
  75 g of butter
• 
  65 g of sugar
• 
  30 g of starch
• 
  1 packet of vanilla sugar

• 
  200 g of butter
• 
  1 b. condensed milk

• 
  200 g of white chocolate
• 
  powdered sugar
• 
  nuts, candied fruits, etc. - optional

We bring the water to a boil, add the oil and keep it on a small fire, until the oil completely dissolves. Bring the mixture to a boil, pour the flour and mix thoroughly with a spoon, that the mass was homogeneous, without lumps. We remove the fire to a minimum and continue to stir until the mass thickens and a bowl of custard is formed in the pan. It should not stick to the sides of the pan.

Remove from the fire the pan with the dough. We drive one egg into it and mix it thoroughly until the mass again becomes homogeneous. So one by one (by no means all at once) we drive eggs into the dough, as a result, the dough should turn out to be homogeneous and shiny.

Lubricate the baking with oil and using a spoon orconfectionery bag spread on it dough. Should be obtained circles about 2 cm in diameter (half a walnut). The distance between them should be 3 cm, because Profitroli at baking strongly rise and increase in size. Bake them for about 25 minutes at a temperature of 200 ° C. until golden brown, cool.

Now we are preparing oil cream. High quality butter whisk to an elastic consistency, in a thin trickle in small portions, pour condensed milk and mix until a thick, uniform cream.

For preparation custard put the milk on a small fire, pour in a pieceSahara. Dissolve starch in 3-4 tablespoons. Milk and gently weave into boiling milk. Quickly mix the mixture so that there are no lumps. Remove the pan from the plate. Butter the white butter with the remains of sugar and vanilla sugar, add to the milk with starch. Whisk the cream, add portions in the cooled custard, mix.

We start half of buns with a custard, half with butter with the aid of a cornet or spoon (for this, they will need to make a small cut). White chocolate melt in a water bath.

To make it easier to collect high crocemus, we will use large cone of Whatman, lined with foil inside. We set it with the point down (say, ina large jar). Dip profitroli in the melted chocolate and densely we put in a cone by horizontal layers. Profitroles must closely adjoin each other, but do not deform.

At night, put the cone in the refrigerator (perhaps,it will be necessary to remove part of the shelves from it so that the cone can fit). In the morning, put the cone on the dish, gently remove the paper first, then the foil. We pour krokembush melted white chocolate, sprinkle with powdered sugar and, if desired, decorate. A delicious French cake is ready!