Croquembouche


O ovome sanjam valjda od prošlog Božića. Zadnjih mjesec dana samo njega spominjem. Ovi moji doma su postali već ludi. Da kaj nemrem neki normalni kolač napravit. 🙂 Al onda kad shvate o kom pričaju, utihnu, jer kod mene ništa nije normalno.
Croquembouche je inače francuski desert, koji se sastoji od profiterola (slično princezicama), skupljenih u oblik tuljca, povezanih karamelom i nitima od karamele. Prijevod ovog interesantnog deserta, koji se radi svojeg izgleda često koristi i za vjenčanja, bio bi “nešto što se drobi u ustima”. 
E sad, što se tiče pripreme, pogotovo kad ga radite prvi puta, malo je kompliciran. Dok napečete sve te profiterole, u mom slučaju htjela sam da bude metar visok, :), trebalo mi je oko 80tak kom profiterola, tako da sam ove količine iz recepta utrostručila. 🙂 Profiterole su super išle, bez problema, ali sam kod karamele imala problema. Primijetila sam da je najbolje rastapati šećer u inox loncu, jer prvu karamelu koju sam radila, otapala sam u običnom i bila je pretekuća, tako da kad sam lijepila, vrlo brzo su otpadali. Karamelizacija u inoxu je odmah uspjela. Ne trebam vam reci da kad sam radila niti, karamele je bilo po cijeloj kuhinji, jer je preporučljivo raditi ih iz što veće visine , jer su onda lijepe i tanke. Karamela se brzo stvrdnjava, pa ju morate svako malo nanovo rastapati, a kod svakog rastapanja sve je tamnija i tamnija. Na kraju sam niti imala po sebi, po cijeloj kuhinji, po kosi čak… 🙂
Na kraju nisam baš prezadovoljna izgledom, ali za prvi put je relativno ok. Drugi puta ću raditi manjeg, bez ikakvog kalupa. Treba uključiti i praktičnu stranu :). 

Recept: Profiteroli
Tijesto (kuhano):         

  • 250 ml vode
  • 125 ml ulja
  • prstohvat soli
  • 150 g brašna
  • 4 jaja

Postupak:

  • U lonac na vatru stavimo vodu, ulje i sol, te čekamo da prokuha
  • Kad prokuha, u par navrata dodajemo brašno, i miješamo cca 5 min dok se smjesa ne počne odvajati od lonca
  • Prebacimo tijesto u drugu posudu da se malo ohladi, te dodajemo jedno po jedno jaje
  • Iz svakog jaja dobro izmiješamo
  • Miješamo dok ne dobijemo glatku i gustu smjesu
  • Prebacimo smjesu u slastičarsku vrećicu, sa zvjezdastim nastavkom, te stavljamo male hrpice na pleh na koji smo stavili pek papir
  • Hrpice ne smiju biti prevelike, cca 2-3 cm promjera. i ne previsoke, cca jedna, dvije razine jer se tokom pečenja poprilično dignu
  • Pečemo ih na 200 C cca 35 min
  • Kad su pečeni, ostavimo ih na plehu da se ohlade

Krema:

  • 250 ml mlijeka
  • 1 žličica ekstrakta vanilije
  • 2 žumanjka
  • 30 g šećera
  • 1 žlica brašna
  • 1 žlica gustina
  • 50 ml slatkog vrhnja
  • Mlijeko zagrijemo i pustimo da zakuha na laganoj vatri
  • U drugoj posudi izmiksamo žumanjke i šećer, dodamo ekstrakt vanilije, brašno i gustin i sve dobro promiješamo
  • Kad mlijeko zakuha, uzmemo par žlica mlijeka i ulijemo u smjesu sa žumanjcima, promiješamo i vratimo cijelu smjesu u mlijeko, te kuhamo cca 2-3 min, dok se smjesa ne zgusne
  • Ostavimo sastrane da se krema ohladi
  • Slatko vrhnje izradimo u šlag, te dodamo u kremu

Kremom napunimo profiterole.

Karamela (za ljepljenje profiterola i niti od karamele):

  • 150 g šećera
  • 75 ml vode
  • Šećer i vodu stavimo u lonac na vatru da se otope i dobiju lijepu žutu boju
  • Ne smije se miješati, nego samo protresti
  • Kad se sve otopilo, lonac sa karamelom stavimo u posudu s ledenom vodom da se zaustavi daljnja karamelizacija, da nam karamela ne bi izgorila
  • Kad vam se karamela stvrdne, samo vratite ponovo kratko na vatru da se otopi
  • Pazite da se ne opečete, najbolje je još uz sebe imati zdjelicu hladne vode, ukoliko se opečete da odmah umočite prste u vodu 

Niti od karamele:

  • Uzmete dvije vilice, jednu do druge, umočite u karamelu, i iz sto veće visine brzim pokretima desno lijevo, na pek papiru stvaramo niti
  • Lagano ih odlijepimo od pek papira i stavljamo na croquembouce
  • Niti je najbolje napraviti sat dva prije serviranja, jer ne mogu dugo stajati na sobnoj temperaturi (otope se)



Slaganje:

  • Ukoliko nemate kalup od inoxa (kao i ja), može vam poslužiti hammer papir, od kojeg napravite tuljac i dobro zalijepite, donji dio možete i klamericom zaklamat da je čvršće
  • Slaganje počinjete odozdo, uzimate profiterolu, umočite u karamelu i zalijepite na tuljac
  • Ponavljate dok god ne obložite cijeli tuljac
  • Možete i iznutra slagati profiterole, samo onda u tuljac stavite iznutra pek papir i počinjete sa slaganjem od vrha, kad ste gotovi, prebacite tuljac na tanjur, maknete hammer papir, i pažljivo odlijepite pek papir
  • Ili treća varijanta, najbolja :), bez ikakvog rekvizita, samo slaganje profiterola 

 

 

 

325 thoughts on “Croquembouche

  1. Hvala! 🙂
    Nisam baš prezadovoljna izgledom, al obzirom da je prvi put ok je.. namučila sam se s tim nitima… još kak sam napravila metar visokog trebalo je tih niti beskonačno.. nikad kraja.. 🙂 još i danas ih nalazim po stanu.. 😀

    Nemaš se kaj bojat, pogotovo ti ;).. mislim da ti je bila kompliciranija ruffle torta 🙂 .. samo kaj se namučis s tim nitima.. pimplave su…

  2. Prvo da hitno izbrišeš ovo amaterka u priči o sebi jer croquembouche u svetu prave samo vrhunski poslastičari. Čik da vidim one američke poslastičare koji znaju samo sa fondanom ovo da naprave. Bravo. Ja ne stavljam kupicu već ih ređam i lepim pa j ceo krokembuš pun iznutra. Mogu da ti posavetujem da nema potrebe da dodaješ vodu u šećer kad ga karamelizuješ jer ta voda i onako ispari i samo imaš dodatni posao oko nadglednja. Sam šećer i dovoljno je samo što je štos u šećeru. Neki se radi famozno (zrnca su sitna kao fina samlevena morska so) a neki neće tako lepo da se radi. Ja moju šerpu sa šećerom kad bude gotova stavim u još jednu sa ključalom vodom čisto da održava temperaturu a da šećer ne tamni i vraćam je na ribglu da voda povremeno proključa pa štelujem. Vidiš ja nisam nikada niti radila na papiru već direktno na njemu a ne dobijem tako tanke paučinaste kao ti. Više ih izvlačim i razvlačim prstima sa viljuške i pustim ih da padaju. U svakom slučaju ovo je za 10 i bravo!

  3. jao hvala ti puno na ovom komentaru! 🙂 ja iskreno nisam baš zadovoljna izgledom, moglo je biti puno bolje… 🙂
    i ja ću drugi puta raditi bez ikakvog kalupa, da bude skroz pun… same profiterole su tako fine, pa zašto ga onda ne popuniti skroz njima… 😉
    hvala puno na savjetu za šećer i karamelu, drugi put ću probati na tvoj način! 🙂

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