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Making dessert for the holiday table

Today we are going to tell you about an interesting dessert from the popular chef Jamie Oliver. Croquembouche dessert will decorate any holiday table.

Jamie Oliver

The famous British chef and restaurateur Jamie Oliver earns more than $250 million a year. Charismatic and witty, he has become practically the face of great cooking and, let’s face it, has popularized the chef profession. On top of everything else: a lot of TV shows, hand-written books, charity work, he is a model family man: together with his wife Juliet he is raising five children! We wonder when he manages it all.

Here’s a very unusual recipe from Jamie Oliver. Yes, it takes quite a bit of time, but the result is worth it! Prepare this “Christmas tree” for the party – the delight of grateful guests will be assured.

Croquembouche

Creme Patissiere:

Milk – 1,5 l.
Vanilla – 0,5 teaspoon.
Egg yolks – 12 pcs.
Sugar – 250 gr
Cornflour – 100 gr
Butter – 125 gr

Chef oeuvres:

Butter -200 g
Sugar – 2 tsp.
Eggs – 8 pcs.

For the caramel:

Sugar – 600 g
Glucose – 400 ml

You can easily buy all the necessary ingredients here https://www.iceland.co.uk.

Preparation:

Make the cream: pour milk into a saucepan, and add vanilla, as soon as the milk begins to boil, remove it from the fire. We beat the yolks with sugar and cornflour to whites. Gradually pour in the hot milk, stirring vigorously so that the yolks do not curdle. Return the mixture to the fire, and cook, stirring, until it thickens. Then add butter and let cool.

Preheat the oven to 200°C. Grease two baking trays with oil. Combine the butter, sugar, 650 ml water, and a pinch of salt in a large saucepan. Bring to the boil, remove from the heat and add the flour. Add the eggs, one at a time, kneading vigorously until the dough becomes thick and homogeneous. Place the dough in a piping bag and shape it into balls the size of walnuts on a baking tray. Lightly flatten the “tails” with your fingers moistened with water. Bake for 15-20 minutes until golden. The profiteroles should rise and become hollow inside. They should not be too pale or the cooled dough will settle. Cool the profiteroles completely on a wire rack.

Transfer the cream to a piping bag, make small notches at the base of the cakes, and fill them with the cream. Spread them out again on the wire an ordinary piece of stationery into a cone), grease it with butter, and place it on a sheet of parchment. Next, prepare the caramel for decoration. To do this, we need to pour sugar into a container and pour water over it. Put it all on the fire and bring it to a boil and boil the syrup so that it curdles into a ball when it hits the cold water.
Remove from the heat and immediately place the saucepan on a marble or metal surface to stop the boiling.

Dip the profiteroles in the caramel and place them in a mold until they form a pyramid. Leave to harden.
Carefully remove the mold and transfer the croquembouche to a serving dish.

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