Croquembush is a popular dessert in Europe and America. We also cook it, but they call it much simpler - profiteroles cake. This dessert is a mountain of stuffed profiteroles, filled with delicious cream. At the same time, the only the right recipe no. There are various variations of this dish. How to cook such a cake in different ways?

Profiterole cake - a new interpretation of the usual delicacy

• Servings: 6
• Cooking time: 90 minutes

Profiterole cake recipe with custard

The advantage of this recipe is that it is quite simple, but at the same time the dish looks elegant and festive.

1.5 st. + 4 tbsp. l. flour;

1 st. Sahara;

2 tbsp. milk;

125 g creamy mala (plus a little more for greasing the mold);

¼ tsp salt;

¾ st. water;

For decoration - 300 g of strawberries and 150 g of chocolate.

mix butter, salt and water. Bring this mixture to a boil and slowly add 1.5 tbsp. flour. Stirring constantly, cook the dough for 2 minutes.

When the dough has cooled, beat 5 eggs into it. Add eggs one at a time, mixing thoroughly each time. When all the eggs are in the dough, beat it with a mixer until a fluffy mass forms, and put it in a pastry bag.

Grease a baking sheet with butter and squeeze round balls of dough onto it. Do not forget that the distance between them should be at least 5 cm, as the dough will rise. Place the baking sheet in the hot oven for 15-20 minutes.

Mix the remaining eggs and flour, add sugar, milk and put the mixture on fire. Stir constantly. When the mixture boils, boil it for another 5 minutes, and then cool and put in a pastry bag.

Fill the profiteroles with custard and pile them up. You can spread strawberries between the profiteroles. Melt the chocolate and pour over the dessert. Give ready cake hour in the refrigerator.

Profiterole cake with sour cream

This is an even simpler version of the cake, since the cream does not need to be boiled for it.

220 g flour;

1 st. water;

4 chicken eggs;

150 g butter;

1 can of boiled condensed milk;

0.5 st. Sahara;

400 ml sour cream.

Mix oil and water, heat the mixture over a fire until the oil melts. Add the flour to the hot mixture, and when it cools down, add the eggs. Mix everything thoroughly and put on a baking sheet with parchment with a spoon or with a pastry bag. Bake until a beautiful golden color.

Whisk sour cream with sugar. Fill each profiterole with condensed milk. Dip the resulting buns in sour cream and lay them in a pile on top of each other. Give the dessert time to chill in the refrigerator.

Both sour cream and custard tasty in a way. Choose a recipe based on your personal preferences. Try to cook this fragrant and tasty slide of profiteroles with cream for some holiday. Your guests will be surprised.

Profiterole cake with sour cream- delicious, light and delicate pastries. It is prepared from minimum set ingredients, and as a result we get an excellent dessert. In my family, this cake is in great demand and we cook it very often. All my household members like the combination of airy profiteroles with sour cream. As a decoration, you can use a variety of goodies: chocolate, fruits, sweets, berries ... In general, turn on your imagination and create beauty. So let's get started.

Prepare necessary set ingredients.

Pour water into a small saucepan, add salt and sugar. Put on fire and bring to a boil.

Add butter.

After it is completely melted, it is necessary to add all the flour and mix quickly. Boil for 1-2 minutes. The dough should easily move away from the sides of the pan.

Remove the saucepan from the heat and let the dough cool slightly. Then add the eggs one at a time, they should be at room temperature.

After adding each egg, the dough must be thoroughly kneaded until smooth. The dough should be soft and elastic, but it should not spread.

Transfer the choux pastry to a pastry bag fitted with a star tip.

Line a baking sheet with parchment paper and place small balls of the same size on it.

Preheat the oven to 200 degrees and bake the profiteroles for 10 minutes, then lower the temperature to 180 and bake the cakes until light brown, about 20-25 minutes more. Do not open the oven door while the profiteroles are baking, otherwise they will not rise.

Remove the finished profiteroles from the baking sheet and cool.

Let's make sour cream. Sour cream for the preparation of the cream must be drained to remove excess whey. To do this, put the sour cream in cheesecloth, folded several times, wrap and place in a sieve. Put some kind of container under the sieve, where excess liquid will drain. Put a small load on top of the gauze and refrigerate for a couple of hours (preferably overnight).

Then add sugar to the sour cream.

Beat with a mixer until a lush, thick cream is obtained.

Line the bottom of the springform with foil. Dip the cooled profiteroles in sour cream and put in layers in a mold, tightly to each other.

Pour the rest of the cream on top and smooth.

In order for the future cake to acquire a beautiful, even shape, you need to put foil and a flat bowl on top, and a small load on top of the bowl. Refrigerate the cake for at least two hours, but overnight is best. When the cream hardens well, the form must be removed.

Profiterole cake with sour cream is ready. It remains to decorate it and you can serve it on the table. As a decoration, you can use chocolate, icing, sweets, fresh berries or fruit.

And here's what the cake looks like. Happy tea!

• The fascinating history of the appearance of the Crockembusch profiterole cake recipe is no less interesting than the cake itself. There is a legend that during the reign of the Prince of Wales in England, a certain French confectioner came to the wedding ceremony of a noble gentleman. He was surprised by the negligence of serving the wedding dessert - a shapeless mountain of pies with sweet stuffing was heaped on a large platter.
• Being an aesthete and a professional, the French confectioner built the correct cone-shaped pyramid, using pies as bricks for a majestic wedding cake, and then fastened the entire structure caramel thread. The pies were later replaced by cakes with cream filling, decorated with berries and nuts, began to experiment with the components and shape of the cake, but the name of the dessert and the crunch in the mouth from caramel remained unchanged.
• Dessert Croquembush from famous chef America Gardon Ramsay was first introduced in the program "Hell's Kitchen". After the enchanting presentation, the Croquembush cake became known to many viewers, and the profiterole cake recipe became popular and in demand.

Today we are preparing a light, tender, airy and fantastic a tasty cake from custard profiteroles with snow-white sour cream. Decorate the cake with melted chocolate and chocolate figurines. The cake turns out to be very beautiful, festive and looks unusual in a section.

For test:

• Water - 200 ml
• Flour - 1 cup
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Chicken eggs - 4 pcs.
• Butter - 100 g

For cream:

• Sour cream 20% - 400 g
• Sugar - 1 cup

For decoration:

• Chocolate
• Candy

Step 1: Prepare the dough

Pour water into a saucepan, add sugar and salt. Put on fire and bring to a boil.

Step 2: Add butter and flour

Add butter. After it is completely melted, add flour and mix quickly.

Step 3: Cook the dough

Boil the dough for 1-2 minutes. It should move away from the walls of the pan.

Step 4: Add eggs

Remove the pan from the heat and let the dough cool slightly. Add one egg at a time. After adding each egg, thoroughly knead the dough until smooth.

Step 5: Spread profiteroles on a baking sheet

Put the dough into a pastry bag. Line a baking sheet with parchment. Place small profiteroles of the same size on a baking sheet.

Step 6: Bake the Profiteroles

Bake the profiteroles at 200 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake the cakes until light brown, about 20 to 25 minutes.

Step 7: Chill Profiteroles

Remove the finished profiteroles from the baking sheet and cool.

Step 8: Strain off excess liquid from sour cream

Put the sour cream in a cheesecloth and put it in a sieve under the weight to strain out the excess liquid.

Step 9: Cooking Sour Cream

Add sugar to sour cream. Beat sour cream with sugar until you get a fluffy, thick cream.

Step 10: Putting the Cake Together

Line the bottom of the springform with foil. Dip cooled profiteroles in sour cream and lay in layers in a mold tightly to each other. Pour the rest of the cream on top and smooth.

Step 11: Shape the Cake

Cover the cake with foil, place a flat plate and a small weight on top. Refrigerate the cake for at least two hours, preferably overnight.

Step 12: Decorating the Cake

Remove the mold from the cake. Decorate the cake with melted chocolate and chocolates.
Profiterole cake with sour cream is ready. Bon Appetit!

If you are bored with traditional shortcake cakes, cook unusual dessert from custard balls. Your guests will definitely appreciate your new original dessert especially when you cut the cake. Dessert from profiteroles in the context looks very impressive. The perfect combination of crispy dough and the most delicate sour cream will not leave anyone indifferent. A beautiful and mouth-watering dessert of custard cakes will decorate any festive table.

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Cake with profiteroles has become a real star of the Internet for the last 2 years. It is very effective and of course delicious. Also, this cake is fun to make. This recipe and a wonderful photo of culinary blogger Ekaterina Samoilova. The recipe is for a cake with a diameter of 15-16 cm. The recipe uses cherries as the main flavor, but you can use any of your favorite berries or fruits.

Japanese custard biscuit (it will go on the sides of the cake and the bottom)

• 120 g milk
• 100 g butter
• 120 g flour
• 170 g yolks
• Eggs 100 g
• Proteins 250 g
• 120 g sugar

Step 1. Let's start by whipping the proteins with sugar. Beat the whites until foamy, then add sugar in two or three doses. Beat egg whites until 5-6 times larger, until the consistency of a bird's beak.

Step 2 Next, we will prepare the custard base for our dough: pour milk into a saucepan, heat the milk and add butter, we need our mixture to boil. When the mixture boils, pour in the flour and, stirring intensively, brew the flour, knead the dough until it begins to lag behind the walls of the saucepan and gathers into a lump.

Step 3 Allow the dough to cool slightly, and in the meantime mix the eggs and yolks together. We transfer the dough to a bowl and begin to beat it, this allows the dough to cool slightly.

Step 4 Continuing to beat the dough in portions, add the yolks and eggs to it. Beat the dough until a smooth homogeneous mass is obtained.

Read also 3 summer mousse - mint mousse, strawberry mousse, lime mousse

Step 5 When the dough is already well mixed, add beaten egg whites to it in 2-3 doses and gently fold them into the dough with a whisk to obtain a more fluffy and airy texture.

Step 6 Divide the dough into two parts and pour onto two baking sheets lined with parchment. We distribute our biscuit in a thin layer over the entire area of ​​\u200b\u200bthe baking sheet and level the layer so that it is of the same thickness.

Step 7 We bake a biscuit in the oven preheated to 160-170 degrees for 12-15 minutes. We check the readiness of the biscuit by pressing, if at the place of pressing the biscuit springs and levels out, then it is ready.

Immediately after baking, cover the biscuit tightly. cling film and let it cool down like this. We make blanks for the cake from our cooled biscuit: cut out two strips for the sides of the cake and one circle for the bottom.

Profiteroles

• 125 g water
• 2.5 g salt
• 2.5 g sugar
• 50 g butter
• 75 g flour
• 2-3 eggs (125-130 g)

Step 1. Mix water with sugar, salt and diced butter (butter cubes so that it has time to dissolve by the time the water starts to boil.

Step 2 Remove from heat and add all the pre-sifted flour. Stir thoroughly so that no dry flour inclusions remain.

Step 3 Return to the fire and dry, evaporate excess water over low heat for 1-2 minutes. The dried dough should roll into a ball, and a small crust should form at the bottom. In this case, the dough will absorb more eggs and will rise better.

Step 4 Transfer the hot dough to a mixer bowl or a large deep bowl.

Step 5 Strictly one by one, add the eggs to the hot dough. If the dough is made in a stationary mixer, then with the help of a paddle attachment (not a hook!), At low speeds (1-2). If by hand, then with a plastic or wooden spatula.

Read also Eclairs. Subtleties of cooking. Filling options

After adding each egg, knead the dough properly, until completely homogeneous, only after that add next egg. The dough must be kneaded very carefully with a mixer or spatula so that it is absolutely smooth and shiny. Ready dough will easily fall behind the whisk or spatula.

Another test option: draw a groove-line along the test. If it closes immediately, the dough is the right consistency.

Step 6 Squeeze the dough out of the pastry bag onto a baking sheet.

Step 7 Put the dough into a pastry bag with the desired nozzle. (Round hole up to 10 mm)

Step 8 Bake at 170-180 C for 25-30 minutes.
Ready profiteroles will be evenly golden, closer to brownish. Don't be afraid to lift them up and see if there are any white spots left on the bottom.
The finished product will be dry rather than soft. There is no need to worry: when filled with cream, they will get wet, but will not fall apart.

Step 9 Fill with cheese cream and cherry coulis (recipe below).

Cheese cream with cherry puree

• 100 g curd cheese
• 100 g cherry puree
• Powdered sugar to taste.

Beat cheese, powder and mashed potatoes with a mixer until fluffy.

cherry coolie

• Cherry puree - 125 g
• Sugar to taste - 50 g
• Pectin - 8 g
• Gelatin - 6 g

Step 1. Soak sheet gelatin in a bowl of cold (!) Water.
Advice. If using powdered rather than sheet gelatin: soak it in a small amount of liquid (proportion 1:6) and leave for 45-60 minutes to swell. Heat the swollen gelatin over low heat until dissolved, avoiding boiling.

Step 2 Defrost cherries and puree with a blender.

Step 3 Mix pectin with sugar.

Step 4 Pour some of the cherry puree into a small saucepan and heat to 40°C.