Cheese "Croquembouche"

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Cheese "Croquembouche"

Description

Forgive my French, because it is not a dessert cake, as usual, and snack. This cake I came up with myself. It is perfectly decorate a Christmas table in the form of edible Christmas trees. For magazine contest "the Culinary workshop".

Ingredients

Butter

50 г
Milk

0,5 стак.
Flour

0,5 стак.
Cheese
Chicken egg

2 шт
Salt
Cream

200 г
Garlic

2 зуб.
Pate

150 г
Gelatin

5 г

Cooking

Prepare cheese pastry dough: in a saucepan pour the milk, add salt and butter and put on fire.

When the mixture boils, add flour and will intensively stir until smooth mass, which will lag behind the bottom and walls of the pan.

Remove from heat, let cool slightly, add the grated cheese (I had "Russian") and stir.

Then enter the eggs one by one, each time stirring until a homogeneous mass. Eggs may take more/less if they are too small/large. The finished dough should be smooth and elastic enough that it does not spread on the baking sheet.

Then otkryvaem with the help of confectionery syringe (or a teaspoon) small balls on a greased baking sheet (or greased baking paper).

Bake the éclairs first 15-20 minutes in a heated to 200 degrees oven, then reduce temperature to 150 degrees and dried for 10-15 minutes.

When done, the pastries cool in the oven with the door open.

For the filling, mix cottage cheese (I have herbs), pate and chopped garlic. Stuffing can take any, the main thing that it was rather homogeneous and was allowed to use a pastry syringe, because to cut the éclairs in this case is not necessary, we need them whole for a beautiful cake.

Fill the eclairs with the filling using a pastry syringe.

Now preparing the ground for fixing the eclairs: in a saucepan put the cream cheese, grated cheese and gelatin. Leave for 5-10 minutes to gelatin swollen. I use gelatin "Dr. Oetker" which doesn't require much time for swelling.

Then put the saucepan over a medium heat, with constant stirring dissolve the gelatin. The mass becomes homogeneous and smooth.

Now lightly dip the eclairs in the curd and, from the bottom up, build the tower. Remove it in the fridge for a few minutes for better fixation. I got a small "Croquembouche" height of about 20 cm, and the number of cakes about 35 pieces. For a large birthday cake, you need to use a double portion of the test.

For the big cake is more convenient to use such a construction that eclairs is better sticking together.

Now prepare the cheese thread. Cheese grate on a grater, put into a saucepan and put on medium heat. To the threads well stretched and not torn/broke, need to use a fatty cheese that melts well. I used Russian cheese.

If the cheese is good quality, it is good to stretch, but the threads are plastic.

Now wind on the plug a small amount of cheese, pull the edge over the cheese by hand to make thread and string cheese wrapped cake circle. Seem to be clearly explained.