Recipe Croquembouche

Recipe Croquembouche
Croquembouche is a typical traditional France food, the name of this cake comes from the word croque en bouche which has the meaning of "crunchy in mouth". while serving this paste in chocolate with a cone shape and tied with caramelized yarn and decorated with flowers, almonds and ribbons.

Recipe Croquembouche

Croquembouche ingredients

Sus material:
150 grams of wheat flour
125 grams margarine
200 ml of water
3 eggs
1/4 teaspoon salt

Fla Materials:
200 ml of liquid milk
50 ml whipped cream (we use a 2 tablespoon powder + 30 ml water)
50 grams of cornstarch
100 grams of sugar
1/2 tablespoon of butter
1/4 teaspoon vanilla paste

Caramel Materials:
50 grams of sugar
1 teaspoon of water

Recipe Croquembouche

How to make Croquembouche

  1. Boil the water with salt, flour margarine. then put the flour, mix it until the dough becomes dull, turn off the fire wait until the dough becomes cold.
  2. Put one by one egg at a time while mixer with low speed.
  3. Then put the dough in a piping bag, then print with a syringe on a baking sheet (topped with bread paper) sprinkled with margarine.
  4. Then bake in a 35 minute oven (depending on the type of oven), do not open the oven if there are still foams coming out of the cake.
  5. Flame Dough: Dissolve cornstarch with a little liquid milk, Cook milk, granulated sugar and whipped cream, then cook until boiling, then enter cornstarch, cook again until thickened. Then turn off the heat add the butter and vanilla, stir well and then the Flame Batter Flan on top of the container that contains cold water so that its surface does not harden.
  6. Then put the Fla dough in the piping bag, then spray it in a pastry from the bottom or side, use a small sized plain squirrel.
  7. Caramel: Cook sugar and water. wait until the edges are brown, do not be stirred with anything, just wiggle your pan only. cook until the color becomes light brown and frothy, turn off the heat.
  8. Arrange Sus's cake to resemble a cone, use a camel to paste the cake. After the cake is arranged then take the fork and then puncture it into the caramel until the caramel becomes the yarn, then wrap it around the pie arrangement, when the caramel hardened heat on the stove for a while. Croquembouche is ready to serve.

Recipe Croquembouche

Recipe Croquembouche result 4 servings, and Recipe Croquembouche you can practice at home according to your taste.

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