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1
Prepare all the ingredients. It is recommended to use a croquembouche mold to ensure a straight and solid ornamental cake.
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2
the cremer puffs on a slightly greased baking sheet. Count 3 to 5 buns per serving.
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3
Brush the on each bun using a fork...
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...and bake in a hot oven at 180°C/256°F for a good 20 minutes.
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5
When baked, the bun must be browned dry and puffy.
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Leave to cool. If still soft, leave to dry a bit longer in the warm oven.
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7
Flavour the custard or the to taste.
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8
Quantity of cream depends on the number of buns to be stuffed.
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9
Once cooled, stuff the buns from their flat side. To do so, poke them with the tip of a knife...
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10
...and stuff using a decorating bag with a small round plain tip
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11
Level the surface using the tip of your knife.
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12
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You may stuff the buns with different flavours and make a mix when assembling the ornamental cake.
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14
Nougat: In a copper pan or a stainless steel saucepan, gather sugar and glucose. Do not add water.
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15
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16
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17
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...add chopped almonds...
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...and stir using a spatula.
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20
...until almonds are well coated with caramel and nougat makes a compact mass.
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Slightly grease your working surface...
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22
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Pour the nougat on the slightly greased working surface...
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...and work it by folding in itself 2 or 3 times with a "triangle" spatula.
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25
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It has to be rolled out when warm. If no greased working surface is possible, you may roll it out on a silicone baking paper such as "fiberlux".
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27
Form a stand of 3 mm thick with nougat by using a dessert ring as a cutter. Hammer on the ring with the rolling pin to cut the nougat.
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28
Leave to cool in a dry place.
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29
With the remaining nougat, form triangles. If the nougatine is too hard, break it in small pieces...
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...on a fiberlux baking sheet.
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Place in warm oven (150°C/300°F) for a few minutes to soften it.
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32
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...and cut nougat into strips.
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34
In these strips, cut triangles and mold them on the rolling pin to give them a round shape. Leave to cool.
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35
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Prepare a caramel with glucose...
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37
...and white icing. In this caramel, do not use sugar, because used alone, it hardly resists to temperature changes. A caramel made from caster sugar will be quickly sodden while a caramel made from glucose and icing will be more resistant.
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38
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...and cook sugar until caramelized. Be careful not to make too dark a caramel which would give a bitter taste.
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40
When the caramel is ready, stop the cooking by dipping the pan in another pan filled with cold water.
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41
Glaze the buns one after another. To do so, there are several options. With caramel: Dip the curved side of the buns into the warm caramel...
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...and place them on a sheet of parchment paper. Leave to cool.
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43
This makes buns with a flat side covered with caramel.
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With sucre grains: Dip the curved side of buns into the warm caramel...
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45
...then into the sucre grains.
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46
This makes buns with one side covered with sucre grains.
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47
With praline: Dip the curved side of buns into the warm caramel...
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48
...then into the praline.
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49
This makes a bun with a flat side covered with praline.
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50
These 3 possibilities may be combined with eachother when assembling the ornamental cake.
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51
Assembling: The cone allows to place the buns either inside or outside the mold. Here we will assemble inside the cone. To do so, slightly grease the inside of the mold.
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52
Assemble with cooked sugar by beginning from the tip of the mold, the glazed side of the bun against the stainless steel cone.
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53
Place the number of desired buns taking care to stick them to each other with the cooked sugar.
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54
Proceed level after level...
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55
...to obtain a balanced ornamental cake.
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56
Continue to stick the buns one after the other...
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...by alternating flavours and sugar or praline decors.
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Continue down the side of the mold.
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59
Place the nougatine disk on the serving dish.
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60
When the cake is hard, flip it on the disk and remove the cone.
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61
Stick this ornamental cake on the nougatine stand...
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...using a bit of remaining warm caramel.
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Stick the sugared almonds between the buns by scattering them here and there.
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Stick the nougat triangles on the lower side of the nougat stand.
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The piece may be displayed as it is.
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We can add or too and fix to the top a subject which symbolizes the ceremony (wedding, baptism, communion...).
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Français
Croquembouche cone (height: 35 cm) 58.50 Euro
Oven sheet blue steel 40 x 30 cm 9.80 Euro
12 tubes box polycarbonate 39.40 Euro
Flat pastry brush 2,5 cm 3.30 Euro
Wooden rolling pin 50 cm 7.30 Euro
Parchment paper (x 6) 68.40 Euro
"Exopat" baking sheet (52 x 32 cm) 15.60 Euro
White glaze 6.60 Euro