Description
Randomly turning on the TV, I learned about a traditional French cake, "Croquembouche" - towers of profiteroles with custard. I immediately had the idea to make a Christmas tree for the New year, but not dessert, and diner. One of the Swedish guests this idea last year, I realized that you need to share with other people. And in order not to repeat twice, I tried earlier to use the new ingredien and was very pleased with the result. Don't be afraid of long descriptions, preparing all fast enough
Ingredients
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Flour
200 г
-
Butter
120 г
-
Water
160 г
-
Chicken egg
6 шт
-
Salt
по вкусу
-
Soft cheese
180 г
-
Cheese
200 г
-
Crab sticks
6 шт
-
Dill
по вкусу
-
Chicken egg
4 шт
-
Walnuts
50 г
-
Onion
200 г
-
Butter
70 г
-
Black pepper
по вкусу
-
Soy sauce
1,5 ст. л.
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Gelatin
1 шт
-
Cheese
100 г
Cooking
First of all, we need to bake lots and lots of eclairs. You can do this on your favorite recipe or use mine. Of this number the test I got 35 small eclairs and a small tree. If you need a bigger tree, increase the amount of ingredients. Butter (margarine), water and salt placed in a container, put on medium heat and allow to boil. I did the dough in two parts and the second added to it instead of salt a tablespoon of soy sauce, at the same time reducing the amount of water to 30 ml. in a Taste test only benefit from this, so I recommend.
While the mixture heats up, measure out the required amount of flour. Once the water with the butter begins to boil, diminish the heat to low and begin to pour into the pan the flour, stirring constantly until a thick homogeneous mass.
Allow dough to cool slightly (it should not be scalding hot) and start one by one add the eggs, mixing everything by hand or blender. I like the last option. Eggs are advised to add one, because we all have different flour and size of eggs. You need to focus on consistency of dough, it should resemble custard, and when otkryvanii confectionery syringe to hold the shape. I did not observe this rule and paid the need to separately brew the flour and sagomate dough.
Using a pastry syringe or bag otkryvaem eclaircie on a baking sheet, the laid parchment. If you have neither one nor the other will have to buy or borrow from a friend. Eclairs spread you can and with a spoon, but the filling will still have with the syringe/bag to enter.
Bake the eclairs at 170 degrees until it will turn brown. It aklera meadow.
While our preparations are frozen, prepare the pies. I started with cheese. Cream cheese and soft cheese, beat with a mixer until somewhat fluffy. The photo clearly shows than a soft cheese (as he is usually called) from ordinary granular: it is uniform and resembles thick cream.
For me, shrimp is almost the only thing that I can't break the habit within a healthy diet. Afford them only on holidays, but always at least one dish allow. On a fine grater grate crab sticks and finely chop the dill. Add them in curd.
The first pate is ready
The second filling I recommend to start with the marinating onions. The longer he lie down in soy sauce, the tastier it will be. So do this before preparation of the cheese sauce. Large onion cut as you like (still going to the pate to turn :) ), pour it in soy sauce, stir and leave for at least 30 minutes. I used soy sauce "Kikkoman", which is advantageously different taste from the other brothers by name.
Pickled onions fry until soft, 30 g of butter. Boil the eggs (I suspect that you will immediately boil a batch of eggs on all the salads :) ). In a blender place nuts, coarsely chopped eggs, fried onions, remaining butter and black pepper.
Mix well and the second pie is ready too. Salt does not need to. Because soy sauce not only gives Luke an interesting taste, but also to replace salt. Although if you feel this is not enough, you can add a bit of salt.
Using a pastry bag/syringe gently stuffed with eclairs. Option with a teaspoon is not suitable, we need the whole cake.
Now proceed to the most difficult phase: picking the size of the basis. Of heavy paper twisted narrow cone and fasten the ends with a stapler. Now try to impose his eclairs (to do it better together): in the lower tiers put those cakes that is larger at the top and a smaller one. For the top leave the most beautiful aklergic. If cake is not enough to impose the entire cone, cut a small strip from the bottom. Again, repeat the experiment. Lucky guess the second time, but all the others have to conduct several series of experiments. I usually use the plug, which is almost enough eclairs. And the folding tree lay 5 brownies. And that's when all the others I have come to an end, cut off excess top and put the éclairs on top of the slice. When the size is determined, wrap the paper cone with foil and proceed to cook the glue.
For glue pour a pack of gelatin in small amount of boiling water (about 2 tbsp). In a water bath to achieve its complete dissolution. I always use instant gelatin, which does not need to soak. Now mix gelatin and cottage cheese. And put glue in a bowl of hot water so it is not frozen ahead of time. Am I just not remove it from the water bath.
Here such it turns out
Each of the eclairs dipped in "glue" and spread around the base. Before uploading a series I pick up lucky, which is good in his fall, and then dip them in the glue.
But it is the penultimate number. And cut the tip of the cone. Do not worry if it will lurks foil. It will be easy to decorate skillfully stuck a toothpick with the decor
Now decorate our miracle tree. To do this, use any means available. My decorating options are presented in the photo, but you can use what you have on hand. I focused on what did not to the art of cutting. Attach them to the tree using toothpicks or glue.
And here is how the decorations look on the Christmas tree
Our beauty in full growth! Happy holidays to all!
And here is a very big tree graced our table last year. As it went eclairs ever again. Not immediately recorded, and already forgotten.
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