Croquembouche

2_17026 CROQUEMBUOCHE INGREDIENTS for 8 PERSONS 70 g of cream puff shells empty, 600 ml of liquid cream, 150 g sugar, 150 g caster sugar, 1 tablespoon lemon juice, 100 g of strawberries.

Pour the very cold cream in a bowl, add the icing sugar, a little at a time with a spoon and mount it for 5 minutes with electric mixer or by hand with 10.

To avoid the cream GA-GA stop whipping when you notice that it is firmer.

Use a very cool cream and keep in freezer for 10 minutes in the bowl and the whisk before using them.

Filled with cream to the pastry bag.

If not the Pocket contains all, used the cream in two stages.

Drill a cross cut at the base of the beignets, using a pointed knife and insert the nozzle of the Pocket; Tap to fill the Choux pastry cream and continue in the same way by filling out all others.

Keep, then, in the refrigerator on a plate for 30 minutes with the Pocket containing the cream.

Wash the strawberries, then dry them with a paper towel and remove the Green stalk.

Pour the sugar in a pan, stretch with half a glass of water and add the lemon juice.

Place over medium heat, melt the sugar, stirring with a wooden spoon for 10 minutes and stop mixing when the sugar syrup begins to colorirsi.

Must not become too dark, otherwise is bitter; is ready when a drop is falling into cold water solidifies immediately.

Remove the Pan from the heat, place it in a bowl of warm water, so that the caramel stays longer fluid (water must arrive at about half the height of the Pan).

Stick the Beignets with a long toothpick or a fork, dip them in caramel and place a pyramid on a serving dish.

Formed on the plate before a round base of beignets and this formed another layer of cream puffs a bit narrower than the first.

Proceed forming layers always closest to end with a single doughnut place at the top of the pyramid.

You must work quickly to toughen the caramel; If you are not very skilled, you can coat the beignets in two stages, preparing caramel twice.

Dip the strawberries in bottom caramel (keep them for the tip) and place in different parts of the pyramid of profiteroles.

Let completely solidify the caramel coating at room temperature for about 10 minutes and compliment the sweet tufts of whipped cream made out of pocket.

Place between the profiteroles, wherever you put the strawberries.

Serve immediately or within a maximum of 30 minutes.