Krokombush (Croquembouche)

Submitted by enr on 03 Nov 2010
# dough eclairs - 28:
175 ml water
85 g butter
1/4 tsp salt
1 tbsp sugar
125 g flour
4 large eggs
1 egg and a pinch of salt ( spreads)
# For the cream:
225 ml whole milk
2 tbsp corn starch
6 tbsp sugar (100 g)
1 large egg
2 large egg yolks
2 tbsp butter (30 g)
1 tsp vanilla extract
# For Chocolate glaze:
200 g grated chocolate (semi-sweet)
# For caramel web:
225 g sugar
1/2 tsp lemon juice
Krokombush (Croquembouche)
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Cream: cornstarch dissolved in 1/4 of the milk, the rest of it boils sugar and remove from heat. One egg was stirred and added to the cornstarch, the mixture is stirred well, and add two broken yolk. To the mixture was added the corn 1/3 of steamed milk and stirred vigorously, and the rest milk is returned to the fire. Flow was added the corn mixture, and stirred until thickening of the cream. The cream is removed from the heat and add the whipped butter with vanilla. The cream is poured into a ceramic form and sealed tightly with foil until use. Dough: Combine water, butter, salt and sugar in a pan over medium heat. Allow to boil and stir occasionally. Boil after removing from heat and add the sifted flour, stir to combine full and returned to the stove, stirring constantly, until mixture is slightly dry and starts to lift off from the walls of the pan. Transfer to a bowl and stir with a wooden spoon a minute to cool slightly. Add one egg. Stirring, dough will be dry and looks like a slightly mashed potatoes, at this point be added next eggs (one by one). With spray form small balls, curved at the tip, smeared with brush slightly above (1 egg and a pinch of salt). Baking: oven preheated to 220 C. Two trays are covered with parchment paper . Bake until well puffed (lightly golden, about 10 minutes). The temperature was lowered to 180 ° C and baked for approximately 20 minutes. Remove from the grill tray and cooled. After baking and cooling filled with cream and frozen at the readiness of the chocolate glaze. Chocolate glaze: Melt the chocolate in a water bath (or microwave), taking care not to burn (use quality chocolate ) and immediately applied on eclairste (in the assembly). caramel payazhinka: mix sugar and lemon juice and a metal spoon to stir until the sugar resemble wet sand. Court put over medium heat, without stirring, until the sugar begins to melt on the walls of the pan and the center begins to smoke. Began to stir sugar. Heating continues, stirring occasionally, until the sugar become transparent, amber color. Remove from heat and used immediately. In a plateau placed paper cover, and in the middle cone-shape 20 cm. (For ease) or failing that with toothpicks and starts Assemble the pyramid. Eclairchetata stick, dip the tops in their glaze. Sprayed with rain caramel glaze stretches to obtain payazhinki.
Very difficult
1 user
03 Nov 2010


Merry Christmas, Brida :) Now I found the recipe is almost like mine. Preparation is actually very easy.