Croquembouche

Description

Homemade baked goods for tea. Croquembouche is certainly quite difficult to make. It requires certain skill, composure, and patience. However, your efforts will be fully rewarded when you see the amazed looks on your guests' and family's faces, as this cake turns out exceptionally beautiful and unique. Moreover, it's quite substantial, so there will be enough to feed a good-sized group.

Instructions

1. 1

   Step 1

   First, bake the profiteroles. Sift the flour into a separate container.

2. 2

   Step 2

   Place the butter in a saucepan and add 500 ml of water. Heat over low heat until the butter melts.

3. 3

   Step 3

   Without removing the water with oil from the heat, pour the flour into the pot. Beat the dough with a mixer until a homogeneous lump forms. Remove from heat and let cool for 5 minutes.

4. 4

   Step 4

   Separately beat the eggs, then gradually add them to the flour. Mix with a mixer until you get a smooth mixture.

5. 5

   Step 5

   Preheat the oven to 200 degrees. Prepare three baking sheets and line them with parchment paper. The dough can be spooned or piped using a pastry bag. You should get about 30 profiteroles on each baking sheet.

6. 6

   Step 6

   Bake for 25 minutes.

7. 7

   Step 7

   Remove the profiteroles from the oven, pierce each one with a wooden stick to let the air out, and return them to the oven for 5 minutes to dry out.

8. 8

   Step 8

   To prepare the lemon cream, grate the lemon zest and squeeze the juice. Beat the egg yolks until thick and foamy. Add sugar, flour, lemon zest, and juice to the yolks.

9. 9

   Step 9

   Bring the milk to a boil, pour in the egg-flour mixture and mix well. Cook over low heat until the mixture thickens.

10. 10

    Step 10

    Transfer the cream to a pastry bag and fill the profiteroles.

11. 11

    Step 11

    Take a piece of cardboard and shape it into a large cone. Secure the cone with adhesive tape and wrap it thoroughly with foil. Carefully remove the foil and place it inside the cone.

12. 12

    Step 12

    Cut off a 10 cm tip from the cone.

13. 13

    Step 13

    Break the chocolate into pieces and melt it over a water bath.

14. 14

    Step 14

    Dip profiteroles in chocolate and gradually fill the cone with them. Once the cone is full, refrigerate it overnight. In the morning, remove the paper and foil. The cake can then be decorated as desired.