French Christmas cake "Croquembouche"

450 ml water

175 g flour
some flour to choose? we'll show

175 g butter

6 eggs

Custard:

200 g butter

2 glass milk

1 glass sugar

1 egg

3 Art. l. food starch

Caramel:

100 g butterscotch

50 ml milk

50 g butter

Pour water into the pot, turn on low heat, add the butter, melt it, fill the flour, mix until smooth dough, without removing from the stove, it should be easy to keep up with the walls of the pan.

Cool the dough to heat to drive one egg at a time well vymeshivaya dough.

Confectionery syringe put the dough in the form of cakes, no larger than a walnut on a baking sheet, leaving a distance between the profiteroles.

Bake at 200 degrees in the preheated oven for 40 minutes.

Cooking cream: Mix the egg with the sugar and starch, pour the milk, put the mixture on low heat, boil while stirring, until thickened, let cool completely.

Butter cream whip, enter into the mix once again beat all - cream get air and not too sweet.

With the help of a syringe to enter confectionery cream profiteroles.

Take heavy paper, molded cone securely attach the edges with tape (outside) or glue, put it in the stand-down top, the inside of the put cling film or foil.

Preparation of caramel: Combine butter, milk and butterscotch, melt over low heat, then put in a water bath to cool down caramel while collecting cake.

The bottom of the first caramel profiteroles grease, put in a cone so that lubricated parts to glue these profiteroles.

Thus, gluing profiteroles with caramel, put the entire cone - compress or leave empty spaces between the cakes should not be.

Make the last layer flat.

Remove French Christmas cake "Croquembouche" in the cold for 2 hours.

Before serving on the New Year's table flip the cake onto a plate, remove the paper form, gently remove the plastic wrap, place a French Christmas cake "Croquembouche" in the form of Christmas trees to taste.