"Crocambush" cake

Category: Confectionery
Crocambush cake

Ingredients

Crispy shortbread dough:
Brown sugar 150 g
butter, softened 150 g
flour 175 g
dry dye (I took liquid gel)
Custard:
milk 750 ml
streaks of vanilla (not there, replaced with vanillin)
yolks 187 g
powdered sugar 187 g
corn starch 75 g
butter at room temperature 75 g
cream (from 33% to 38%) 150 g
Choux pastry (for 30-40 Shu cakes):
milk 200 g
water 160 g
sugar 8 g
sea ​​salt 4 g
oil 150 g
flour 200
eggs (slightly beaten) about 6 pcs of category 1C 306 g
Caramel: (did not do)
water 75 g
sugar 250 g
glucose 100 g
Caramel can be spotted with chocolate.
I collected on the remains of the cream

Cooking method

  • I have long dreamed of making Krokambush, but I never found time. And then I decided. I searched the entire network and found a very interesting recipe from Nina (Niksya) Crocambush cake
  • Assembling profiteroles:
  • Whisk the cream until a firm rush forms. Combine gently with custard. As always, it was not possible to go without experiment. I divided the cream into 2 parts, in one I added 150 g of boiled water, in the other instant coffee and finely grated chocolate.)))
  • Fill each profiterole with cream and, ideally, put it in the refrigerator overnight - so that the dough softens and soaks well with cream, and the filling hardens a little.
  • Caramel:
  • I didn’t, but I’ll write about it.
  • Place sugar and water in a small saucepan. Heat over low heat, then add glucose.
  • Stir from time to time so that the sugar is completely dissolved, and wipe the sides of the pan with a brush soaked in water to avoid crystallization. Cook until caramelized. The mixture should turn bright amber.
  • While the caramel is liquid and hot, we begin to collect Crocambush.
  • Assembly:
  • Make a cone from thick cardboard or a stationery envelope. Place it pointed side down in a tall bowl.
  • At the very bottom, place the first choux pastry, green side down. Dip each next cake in caramel with the side that will come into contact with the other cake. And lay them out in a circle, one on top of the other, with a sand base towards the outer edge. Fill in the middle as well.
  • Allow a few minutes for the caramel to harden. Then flip the cone over and remove it. Place the custard pile on a serving platter.
  • By this time, the caramel should have thickened enough. If it is very thick, put the saucepan on low heat and melt slightly.
  • It is most convenient to work with a special device for caramel, but if not, then a simple fork will do: dip it in thick caramel, slowly remove it - it will immediately begin to drain. Wait until the trickle becomes thin and start wrapping caramel around your crocambush in a circle. The threads will instantly freeze.
  • I didn't make caramel. I have a lot of cream left and I collected the cake by laying the rows of cakes, sandwiching the cream. It turned out very tasty. And the main thing is much easier.

The dish is designed for

30-40 pies

Time for preparing:

it took me about 3.5 hours

Note

Very good dough and cakes made from it. The husband ate them just like that without assembly.
The cream is gentle and airy. Suitable not only for a cake, but also for a layer of cake.
Apart from cream, the cake can be collected on melted chocolate

RusAnna
Vika, another yummy. We'll have to stove. Mine are very fond of custards.
tsvika
They love mine too! Therefore, I decided to make and share the recipe, already a very successful choux pastry. And the combination of cream - sausage dough and oven dough - is simply not repeatable. You can just make pies.
RusAnna Bake your health! Make your loved ones happy
Ilona
Delicious! How to cut? or as with the ruins of the count - disassemble the balls?
tsvika
Quote: ilonnna

Delicious!
Not that word

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers