Profiterole Cake with Orange Custard
This cake can be safely called an informal croquembush. The principle of preparation is the same - profiteroles are baked separately, stuffed with cream and "fastened" with the help of glaze. Only in this case, it was decided to compress and flatten the cake for a better impregnation effect and ease of cutting. The experiment was a success! For a romantic tea party, it’s better not to think of)
Ingredients
Servings 8- sour cream - 3 tbsp. l.
- cocoa - 3 tbsp. l.
- sugar - 3 tbsp. l.
- milk - 285 g
- yolks - 3 pcs.
- sugar - 1/2 tbsp.
- butter - 80 g
- orange - 1 pc.
- flour - 2 tbsp. l.
- flour - 250 g
- butter - 200 g
- eggs - 5 pcs.
Cooking
Step 1
Cooking custard dough. We put butter in a saucepan, pour 2 tbsp. water and heat over low heat until butter melts. Add flour and begin to beat vigorously with a whisk until the lumps are completely dissolved. Whisk the eggs in a separate bowl and add them to the butter-flour mixture. Mix well until smooth.
Step 2
We cover the baking sheet with parchment and spread the dough for profiteroles with a spoon or a pastry syringe. Bake in an oven preheated to 200 degrees for about 25 minutes. Then we take it out, pierce it with a toothpick and return it to the oven to dry and cool.
Step 3
Cooking custard. Three orange zest on a fine grater, squeeze the juice. Separate the yolks from the proteins and quickly beat with a mixer with sugar until fluffy. Add 170 g of milk, flour and beat again. Meanwhile, heat the remaining milk in a saucepan. Do not bring to a boil! Pour the egg mixture into the hot milk in a thin stream, stirring constantly. We brew the cream until it begins to thicken and completely "turns yellow". Remove from fire and cool slightly. Then add the zest, juice and diced butter at room temperature. Beat well again and let cool completely, after which we send it to the refrigerator.
Step 4
Ready for frosting. Mix all ingredients, then heat over low heat until thickened. You can also add some butter.
Step 5
We start the cooled profiteroles with cold cream. The easiest way to do this is with a pastry syringe. Next, take a deep salad bowl and put it on the table. Dip the profiteroles one by one into the icing and place tightly in a salad bowl. The result should be a dome upside down. A few profiteroles should be left empty for the "bottom" of the cake. We press on the finished inverted "dome", cover with a flat large plate and carefully turn it over. Leave overnight for soaking. If you leave the cake upside down, the profiteroles will compress too much, and it will be completely ugly. The next morning we remove the salad bowl, not being afraid that the cake will fall apart. Can be cut into pieces!