Supangle (Turkish Chocolate Pudding)
Croquembouche
30 July 2024
This classic French dessert means “crunchy in the mouth." Here is the story of the recipe and then how to make it:
According to some sources, it was first imagined by Marie-Antoine Carême (1783–1833), the first celebrity chef in history, shortly after the French Revolution. It was a tower of cream-filled, patisserie dough balls (called choux in French) stacked in the shape of a high pyramid and surrounded by caramelized sugar.
Croquembouche became the centerpiece of imperial banquets and large religious celebrations in the 19th century. “It's been done since the early 1800s.
One of the biggest challenges with croquembouche is eating it successfully. According to some sources, it was historically broken open with a heavy knife or sword, and guests would take the profiteroles.
So, how to make the Krokan Bush recipe? In this article, we share with you a recipe from the classics of French cuisine. The patasu dough used in popular desserts such as profiteroles and eclairs will impress you with its delicious pastry cream and caramel sauce. Ingredients for Croquembouche, which is enjoyable to prepare and eat, are below. Here are the ingredients and steps for the Croquembouche recipe.
Prep Time : 30 mins
Cook time : 50 mins
Servings : 15 People
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Croquembouche
Ingredients
For the choux pastry:
- 450 g of water
- 200 g butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 10 eggs
- 310 g flour
For the cream:
- 4 egg yolks
- 3 tablespoons of corn starch
- 5 g vanillin
- 500 g milk
- 5 tablespoons of butter
- 100 g sugar
For the caramel:
- 600 g of sugar
- 120 g of water
Croquembouche
Instructions
- Boil water, butter, salt, and sugar in a pot for the dough. Add flour to the boiling water and roast until it starts to smell.
- Turn off the heat and set it aside. When it is warm, add the eggs one by one while whisking.
- Put the dough into a piping bag and squeeze it into equal sizes on baking paper.
- Bake at 190 degrees for 35 minutes.
- For the cream, mix the flour, starch, egg yolk, sugar, and milk in a pot. After it thickens, turn off the heat, add butter to it, and let it cool down.
- For the caramel sauce, put the sugar and water on the stove and cook until it turns color.
- Make a hole in the bottom of the dough and squeeze the cream. Spread hot caramel sauce on them.
- Consume it when it is cold. Bon appetit!
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