Croquembouche

Ingredients for Croquembouche

Instructions for Croquembouche

To prepare the Croquembouche recipe, please follow these instructions:

Start with the cream that goes in the balls.

Put milk and vanilla bars (of course with peeled corn) into the sauce pan. Warm it gently and carefully to the milk is almost boiling. Remove the sauce pan from the heat. Whip the plums, corn flour and sugar into a bowl where you add a hot milk to the lid after lid. Whip well so that the flowers do not end like scrambled eggs. Add the whole mixture back to the sauce pan and heat it over medium heat until the cream boils.
Cool it fast! Put light food film all the way down to the surface of the cream so that no skin is formed. When it is cooler, add butter and it is now placed in the refrigerator.

Balls: Bring water and milk in the boil with the butter and salt. Add the flour and stir well! Make sure it does not burn. Add butter and sugar. When the dough releases the pan and does not stick in some places, the pan is removed from the heat. Now add the eggs a little at a time and whipped well into it until you have a smooth and nice dough.

Put the dough in a syringe bag (this is the easiest) with a tulle that is about 1.5 cm in diameter. Now sprinkle out small bumps that should be 3 * 2 cm (ie 3 cm in diameter and 2 cm in height) make sure they make room as they grow a lot. Bake them for 25-30 minutes at 200 degrees. Do not look at them right away, as they can collapse like a souffle.

When the balls are baked and golden, they are removed and cooled off. Fill another syringe bag (or the one you had before) with the cream from the refrigerator. Stir a little in it before stuffing it into the bag. Push a smooth tulle into the bag with a small "mouth", or use an alm. Star tyl. Insert a hole into the balls and fill them with the cream. You should be able to feel when enough in them, just make sure they do not crack :)

For the caramel, boil water and sugar. Add glucose and stir until it all gets a caramel color. Take it off the heat and deep bottom of the balls in the caramel. Put them in a circle on a nice dish, with baking paper underneath (when the candy paste a part). Prepare this process by building up in a conical form. When it's all together and the top put on, warm up the last caramel (if there's more left) and use this to decorate the Croquembouchen. You can also use chocolate that is nice (like the caramel) "sprinkles" over Croquembouchen. Finally decorate with what you want now.

Bon appétit: D

tips:
This is not the easiest dessert to make, so I would recommend maybe making the amount smaller so you can practice a little. It takes some time to learn, but once you've learned it, it's a real blow to the eye of any party: D