Wedding French Cake (Croquembuche)
Baking and Desserts | French cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
By the way, there is a great tip from a popular chef: lightly brush the tops of the cream puffs with cold water to prevent them from burning. I recommend it too. Well, the cream can be absolutely anything. Custard, my favorite, will work too :-) Oh yes :-)
Ingredients
- Butter - 4.2 oz
- Wheat Flour - 1½ cups
- Farm fresh eggs - 5 pieces
- Sour Cream - 14.1 oz
- Sweetened Condensed Milk with Coffee - 1 can
- Heavy cream - 2 tablespoons
- Brown Sugar - 10.6 oz
- Powdered Sugar - 4.4 oz
Step by Step guide
Step 1
In 1 cup of water, add 120 grams of butter and bring to a boil in a saucepan. Reduce the heat and sift in 1.5 cups of flour. Stir vigorously. Remove from heat, cool to 172°F, and beat in the 5 eggs one at a time into the dough.
Step 2
Preheat the oven to 446°F.
Step 3
Place the cream puffs either carefully with a teaspoon or, as I did, use a pastry bag or gun to pipe them onto a greased baking sheet (I have a special non-stick baking mat). Make the cream puffs the size of a large walnut.
Step 4
Put them in the hot oven, but immediately reduce the heat to 356°F. Bake for 20–25 minutes.
Step 5
Remove and carefully place on a rack to cool.
Step 6
For the cream, whip the chilled condensed milk with cold sour cream. Or make your favorite cream. Here's another option: whip 500 ml of heavy cream (33–35%), add 150 g of brown sugar (either muscovado or very dark moist Barbados sugar). Add 1 tablespoon of cocoa.
Step 7
Using a pastry gun, fill each cream puff with the cream.
Step 8
For the caramel, heat 300 grams of brown sugar with 50 grams of water until boiling. The mixture should be slightly stretchy. Do not cool it, or it will become like a cracked river after an icebreaker. If the mixture hardens, reheat it.
Step 9
Dip each cream puff in the caramel and stack them in a cone shape.
Step 10
Whip the powdered sugar with the cream. In winter, cover with the creamy-sugar snow. In summer, decorate with berries and powdered sugar. If you can, wrap them with caramel thread.
Step 11
You can also decorate each cream puff with glaze, but then do not cover with snow. For the glaze, melt 50 grams of butter over heat. Add 4 tablespoons of brown sugar, you can use demerara, 2 tablespoons of milk, and 2 teaspoons of cocoa. Mix, bring to a boil, and keep on heat for 2 minutes. Decorate the cream puffs on top. Although, I think this glaze is more suitable for a 'Prague' cake.
Step 12
Or just make a white glaze: 1 cup of sugar or powdered sugar, half a cup of starch, 2 egg whites from small eggs, and 1/3 lemon juice. The mixture should whiten and thicken. Do not make the glaze too thick, or it will crack — this is a recipe and advice from a popular culinary author.
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