Ingredients

Choux pastry
water
0.75 cup
200 g
7 oz
6.60 fl oz
milk 3-6%
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter 82.5%
0.50 cup
100 g
3.50 oz
3.30 fl oz
eggs
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
flour
0.75 cup
180 g
6.30 oz
5.94 fl oz
salt
pinch
Custard
butter 82.5%
0.75 cup
180 g
6.30 oz
5.94 fl oz
boiled condensed milk
1 can
nutella
1 cup
220 g
7.70 oz
7.26 fl oz
walnuts
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
baileys liquor or cognac to your taste
2 Tbs

Method

This time we have an interesting recipe for a world famous Croquembouche cooked in an inverse way. Somebody may call this dessert the “Lady’s Fingers” cake. You will love it!

Profiteroles

  1. Combine the water with milk and a pinch of salt in a saucepan with a thick bottom; place it on a medium heat. When the mass boils, add the chilled butter pieces, and stir until dissolved. Next, add the sifted flour, and mix vigorously until smooth. Cool the dough base for 5 to 7 minutes. Add the eggs (at room temperature) to the dough base, and whisk until smooth. Form "mini-eclairs" about 2 cm (0.8 inch) long using a pastry bag with a nozzle.
  2. Bake the eclairs at 185-190C (365 to 374F) for 25 minutes, using the "top + bottom" mode. Cool the finished eclairs. In the meantime, cook the custard.

Custard

Whip the room temperatured butter at the maximum speed (for 3 to 5 minutes), until whitening and increasing the volume. Add the boiled condensed milk, Nutella and the chopped walnuts (don’t stop whipping!). Add the liquor or cognac at the end. The custard is ready.

Assembling

The total number of eprofiteroles is conventionally divided into 3-4 "layers".

Follow the next assembling order:

a thin layer of custard + eclairs + custard + eclairs + custard + eclairs. Leave the top layer of eclairs without covering. Place the cake in the fridge overnight.

Bon Appetit!