Croquembouche 2

CROQUEMBOUCHE 2_18133 INGREDIENTS for 4 PEOPLE 40 bign's great without stuffing, 300 g of white chocolate, 100 g icing sugar, 2 egg whites, rose petals.

For the cream: a small Pack of condensed milk, egg yolks, 12 120 g butter, 100 g of corn flour 10 tbsp apricot jam, red dye, kirsch.

Put in a saucepan, on fire, condensed milk and 2 glasses of water and when it is hot, add the egg yolks, stirring constantly; Add the corn flour dissolved in cold water, pass the mixture through a strainer and Cook, in a double boiler, without ceasing to stir, until it becomes thick.

Add the butter, marmalade, previously heated and passed through a strainer, a shot of kirsch and a few drops of food coloring.

Let cool.

Put the cream in a pastry pocket with the thin neck and fill the bign 's.

Meanwhile, prepare a cone: cut a cardboard disc 60 cm in diameter, cover with other equal disks of aluminum foil, prick a hole in the Center and form the cone.

Put it in a container in such a way as to keep it standing.

Meanwhile, melt the chocolate in a double boiler or in the microwave.

Put a ' at the bottom of the bign cone with the flat part upwards, pour over a teaspoon of melted chocolate and placed two other bign 's, always with the flat part facing upwards.

Repeat the operation by increasing each time the bign's number and forming several layers (make sure the bign's are perfectly United by chocolate before placing the next) to completely fill the cone.

Let the cone in a cool place so that the chocolate solidifies.

To pull out, upside down while holding it over a baking sheet from the oven and carefully delete.

Decorate your croquembouche with sugary pink petals.

To prepare them, take them apart, the one another and, using a brush, wet your hair on both sides with egg white beaten lightly.

Put the icing sugar onto a plate and round off the petals, always from both sides.

Let them sit for 24 hours so that sugar solidifies.