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!
- 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.
- 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.
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.
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.