"Croquembush" cake

[Eclairs:]

"Croquembush" cake

Category: Confectionery

Ingredients
Eclairs:
water	250 ml
wheat flour / grade	160 g
butter (margarine)	125 g
vanilla	taste
salt	pinch
egg	4-5 pcs.
Cream:
butter	300 g
condensed milk	1 standard can
powdered sugar	100 g
vanilla(	taste
Ganache:
chocolate black	100 g
fat cream	50 g
Caramel:
sugar	100 g
water	3 tbsp. l.
lemon juice	1 tbsp. l.
whatman

Cooking method

• Eclairs:
• Boil water, add oil, let the oil dissolve, add salt.
• Add flour, vanilla, stir quickly so that there are no lumps, remove from heat.
• Allow to cool.
• Add eggs one at a time. We add each next one after the complete intervention of the previous one. I do it with a hand mixer.
• The dough should be viscous.
• Place on a baking sheet lined with paper using a bag or a small spoon. I am a spoon.
• We bake in the oven at 180-190 degrees for 25-30 minutes.

• Let it cool.

• Cream:
• Whisk very soft butter. Add the icing sugar and beat a little more. Add vanilla.
• Pour milk in portions. You may need more or less milk, it all depends on your taste and the thickness of the cream.
• Fill eclairs with cream using a special nozzle or by cutting them.
• Ganache:
• Break the chocolate into pieces, put in the cream.
• Put in a water bath, heat with constant stirring until the chocolate is completely dissolved.
• Allow to cool until warm.
• Assembly:
• Make a cone out of whatman paper. For convenience, place it in a vase or other object with the top down.
• We put the first eclair in a cone, dip the next ones in ganache and put tightly one after another.
• We try to align the last row as much as possible. This is our foundation.
• Let it freeze in a cold place.
• Cut the paper as evenly as possible.
• Turn the cone over onto the dish.
• We remove the paper carefully. I did it in parts.
• Caramel:
• Pour sugar into a bowl with a thick bottom, add water and juice.
• Cook the caramel with constant stirring.
• The caramel is done when it thickens and turns brownish red.
• Let cool until well warm.
• We take a fork, dip it in caramel, lift it up and put the threads on the cake.
• If the threads do not work, then let the caramel cool a little more, and if it freezes, then slightly warm it.
• 
• 
• Delicious tea party!

The dish is designed for

family or company

Time for preparing:

1,5 hour

Cooking program:

stove, oven

Note

This is the first time I've made this cake. I read a lot of recipes. I stopped at my favorite recipe for eclairs and cream.
Caramel is not easy to work with. My attempt is far from perfect. But it was interesting.
I want to warn you if someone decides to make: the cake should be "dressed" in threads no earlier than an hour before serving, not put in the cold or transferred to a hot place. The threads disappear very quickly. The cake looks very impressive. Of course the cake is delicious.

[Angela]

Angela, what a mockery! I love eclairs so much - now I'm looking at it - and here it is!

[ang-kay]

ang-kay, Angela, thanks for the recipe. Croquembush reminds me of a Christmas tree. I think that sweetness would be quite appropriate on the NG table in this form.

I thought it was just an eclair cake, but it turns out to be a whole cake

This is what I love sooooo much. Tokma do lazyoooo

And how to eat? Cut? I want to cook and urgently !!!!

[Angel,]

Angel, there are no words! Frozen in mute delight in front of your croquembush. I have never seen such neat ones!
I wonder how many times you need to increase the number of custard cakes so that there is also enough for croquembush? It seems to me that I will eat everything during the assembly process.

Straight golden Olympus! I'm amazed! Let me freeze in deep sorry! Angela everything your pens touch becomes inimitable!
Congratulations on the 2000 anniversary "thank you" - you are worthy!

[ang-kay]

ang-kay, Angela, Looks very nice!
And I somehow tried to bring beauty to such a cake and nothing came of it with caramel. I really cried like that. Several times it was made again, from different sugar and no threads! I didn't understand what was the matter ... But the cake was eaten without caramel, very tasty and original

[Girls,]

Girls, Thank you very much for so many kind, pleasant words addressed to me. Sooooo nice. I love and appreciate you all.

Tokma do lazyoooo

I do not believe! Tanyulya, you are such a skilled worker to surprise and experiment that laziness is not your companion.

how many times you need to increase the number of custard cakes,

Manyun, twice for sure

And how to eat? Cut?

We just took them apart into pies, but you can also cut them.

congratulations on the 2000 anniversary "thank you"

Tumanchik, thank you, my dear!

Several times it was made again, from different sugar and no threads!

Lenochka, I don’t think sugar is the reason. You need to get used to it. And with hot caramel, threads are not obtained (at least for me), you need to boil it enough. If you want, then you need to try. It didn’t work out perfectly for me either, we can say that it didn’t work the way I wanted.

[Olga,]

I love eclairs so much - now for a look

Olga, can't? poorly

I think that sweetness would be quite appropriate on the NG table in this form.

Sveta, such a Christmas tree is very appropriate for the New Year's table.

turns out to be a whole cake

Albina, here's a cake turned out or a cake. This is as you like.

[Angela]

I don’t think sugar is the reason. Need to get used to

Angela, but it seems to me, it was in sugar, because I cooked it, cooked it, but it did not become a homogeneous mass. Some sugar lumps floated in a very liquid syrup. There was simply nothing to pull the threads. And so from white sugar, and from brown
Or maybe it's the pens ...

[Linen,]

Linen, so maybe there was a lot of liquid initially? Did you cook it according to the same recipe or differently?

maybe there was a lot of liquid initially?

She poured a little. It was sugar that did not dissolve at all. I came to the conclusion that these are the costs of the current chemical age, like non-whipping shop sour cream and stuff like that.

Wow!

But most importantly, this cake turns out to be delicious regardless of the caramel! And you can vary with fillings inside, and experiment with chocolate!
A cake for every taste!

That's for sure. Caramel show-offs! But effective.

And how is it consistency when you eat a cake? Solid?

Crunches.

How can you not? Everything is possible. Little by little. And if such a cake is on the table - is it possible to hold on and not get it all at once?

[Ol,]

Ol, I baked on DR. There was only a family. We are few, four. So we just broke off and ate in silence on both cheeks. There was no way to resist. The bottom two rows remain. This despite the fact that everyone is already full. Eclairs are always delicious.

just about, and I’m talking about the same .....: cray: however, I’ll just make the tea leaves in the grass.

Girls, I don't understand what is so special about this cake? The same pies with chocolate icing, only folded like a pyramid and sealed (whoever succeeds) with caramel. I've been hatching the idea of ​​making this dessert for a long time, I've reviewed a bunch of recipes, BUT !, this question haunts me.

Girls, I don't understand what is so special about this cake?

I see the originality of this cake in the serving.

[Elizabeth]

Elizabeth, of course, ordinary cakes. And your right to bake or not. Showed the pitch. Potatoes are also a simple dish, but you can serve it just boiled, or you can sprinkle it with butter and herbs. The taste will not change much, but it will be beautiful and new. Something like that.

[hoziaika]

hoziaika, Elizabeth, and what could strike you on the spot? Here, on the forum, there are a lot of choux pastries and constructions of them! Choose according to your taste!

Personally, I like Angela's photos, recipe design, presentation and friendliness. : rose: Without detracting from the merits of other members of the forum.
although when I see a bluish slurred photo, a text with a bunch of simple grammatical errors, I just close the page right away.

Angela, do not be offended, your recipe and serving are great. Simply, you have already appreciated the taste of this cake, and I wanted to know what is its peculiarity and difference from a simple cake. I have long wanted to make this cake. After all, not after every video or recipe on the internet there is an opportunity to ask your questions. And here you are already as a Guru in the preparation of croquembush, and you can give an answer to many questions about taste. And I had no purpose to offend you, maybe my comment was not so understood.

[Elizabeth]

Elizabeth, and where do you see the offense? Any opinion is interesting to me. When you exhibit a recipe, be ready not only for praise, but also for a different perception of the recipe. People are different, opinions are different, perception is different. Therefore, we and humans. I replied about the taste that ordinary cakes with an extraordinary presentation.

[ang-kay]

ang-kay, Angela, mocking, it hurts even to look at such a beauty, but I’m talking about eating, thanks for the "ephelevu" tower !!!

[Ksyu,]

Ksyu, I'm not kidding yayayayay! This is me, simple! And the front looks like a tower, a cake, like, Hranian!

Ang-kay, how many eggs should I add to the dough? I can't find something according to the recipe. And yet, how to bake eclairs in time?

[yasmin]

yasmin, while the author is not there, I can help. For this amount of oil, usually 4-5 eggs are given. You need to look at the test. And they are baked at a temperature of 220 grams for about 20-25 minutes, rise, begin to blush, switch to 175 and another 15-20 minutes. In general, a lot depends on the oven. It is necessary to define or feel by sight. If it's hard, when it's cold, then you can take everything out ...

[Yana]

Yana, Thank you.
Yasmin, I added eggs, and the pastries are described. I bake at 180-190 degrees for about 25-30 minutes. They should not sunburn, but dry out a little so that the middle is not wet.

Thank you so much!!!!!

are baked at a temperature of 220 grams for about 20-25 minutes, rise, begin to brown, switch to 175 and another 15-20 minutes.

It will burn in my oven with this mode. Therefore, it is correctly said, you need to focus on the appearance and your oven. Thanks again for your help.

[ang-kay]

ang-kay, Angel, tell me, please, did the teapots hold well with the ganache? And then break off easily?
I made a croquembush bar for candy, I was afraid that it would not fall apart, I fastened it with white chocolate. It kept up perfectly, but it broke off with a mouth ... or rather, the soft part broke off, and the one that was in chocolate with difficulty, and remained in it. But white chocolate spoiled my delicate taste with profitloy .. Therefore, I think how to scrape it next time so that it doesn't fall apart and the taste is delicate ...
here is my first experience ... time was catastrophically not for caramel, that's why so ...

[ang-kay]

ang-kay, but not at all ... and you have electric or gas?

[Yana]

Yana, very nice. Ganache holds tightly. It breaks off with difficulty, but if it melts, then great. You can sit on caramel, I think you can’t tear it off with your teeth. It seems to me that a cream like Charlotte will hold, of course, not in the heat.

electric or gas?

Electro.

Angela I hasten to tell ... today my children arranged a "holiday of love" for my husband and me. They baked a toy cake - they said carrot and grape! We covered the table with toy dishes, put a children's teapot. Then they brought us in and sang songs. And during the "tea party" the husband asked what the cake was called. Alka answered - Krokembush !!!!
I’m not alone in the laptop ... I’ve read it ...
Rather, the diet would pass, I will bake it!

[Ir,]

Ir, tin! Soon, the password will need to be set on the computer, so as not to pass it, if anything!
And I remembered the name! Let them get well.

[ang-kay]

ang-kay, Angel, thanks! That is, according to your observations, if it stands in a room with a temperature of 20 *, it will not be bad to break off? Will it not corrode? What do you think? It's just that I won't do it purely for myself, and so there are a lot of baking, but on order you need to know how to fasten it all the same. I'm afraid the caramel will be even harder ... In general, they can break teeth ...
to see electro-electrical strife ... I bake all the biscuits at 170, and profiteroles at 220 ... at a lower level, they rise worse ...
Thank you in advance for your answers)))

Soon, the password will need to be set on the computer, so as not to pass it, if anything!

that's right

[Yana]

if it stands in a room with a temperature of 20 *, will it break off not bad? Will it not corrode? What do you think? It's just that I won't do it purely for myself, and so there are a lot of baking, but on order you need to know how to fasten it all the same. I'm afraid the caramel will be even harder ...

Yana, I think yes. About caramel, I wrote that you can't chew it off at all. You can always pry it with a spatula. Will corrode in case of heat.

I bake all the biscuits at 170

And so am I. I put more on eclairs, but not so much. Maybe I'll try. Although my rise is great. Here in the fault, only the photo is not very good.

[Angela]

Angela, very much even a photo))) Appetizing so ... now I would eat a couple with ice cream or charlotte, in general, with something delicate. Thank you!

And I made croquembush for the New Year using the izumka recipe. Here is the link https://en.Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188858.0. Everyone was very surprised. Decorated with squares of colored marmalade, and covered with cream "Wet meringue". I am very grateful to izumka for the recipe.

[Shall]

Shall, why not thank the author for her topic?

I wrote about caramel that you can't chew it off at all

So it seems to me too. In addition, with the caramel that I got, the eclairs did not even stick to each other ... But on the chocolate they held well, even for two days, until they finished eating. And for my taste, the chocolate complemented the eclairs in an interesting way

[Angela]

Here in the rift

Angela, well, I don’t know where the photo is not very ... I just ran out of saliva and immediately felt the smell Awesome eclair!

[Lena,]

Lena, for me so not quite sharp and intelligible. I didn't even want to insert it into the recipe.