This is a riff on the “croquembouche” (translation: crunch in the mouth) invented in France in 1700, traditionally made with choux pastry balls piled high and held together with caramel strands. It’s served as a wedding cake in France and Italy.
Ингредиенты
- ¼ cup (60 ml) water
- 1 cup (210 g) sugar
- ½ cup (125 ml) 35% heavy cream
- ¼ tsp salt
- 1 cup (225 g) unsalted butter, diced and left at room temperature for 20 minutes
- 3 cups (450 g) unbleached all-purpose flour
- 2 cups (260 g) almond flour
- 1 tbsp baking powder
- 2 eggs
- 1 ¼ cups (265 g) sugar
- ¾ cup (180 ml) canola oil
- 2 cups (500 ml) buttermilk
- Canola oil, for frying
- Small mint leaves
- Toasted almonds
- Icing sugar, for dusting
Инструкция
- In a saucepan, bring the water and sugar to a boil. Cook, without stirring, until the mixture turns golden brown. Off the heat, gradually stir in the cream and salt. Watch out for splattering. Let cool. Transfer to a bowl and let cool completely in the refrigerator for 1 hour.
- In a bowl, beat the butter with the caramel until the buttercream is smooth. Spoon the buttercream into a pastry bag fitted with a plain tip. Set aside.
