Chocolate Croque en Bouche
Croque en Bouche chocolate cake
If you're looking for an impressive dessert that will bring a smile to everyone's face, the Chocolate Croque en Bouche cake is the perfect choice! This culinary masterpiece, made of delicious scler doughnuts filled with a fine lemon cream and topped with burnt sugar, not only looks spectacular, but tastes amazing. It's an ideal dish for any special occasion, be it a birthday, wedding or family celebration. Plus it's a perfect way to impress your guests and add a touch of magic to your table.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour 55 minutes (including cooling time)
Number of servings: 8-10
History of Croque en Bouche cake
The name 'Croque en Bouche' comes from the French language, literally translating to 'croque in your mouth', and refers to the delicious sensation you'll get when you bite into a stuffed scler donut. This recipe has deep roots in pastry tradition and is often served at weddings, christenings and other important celebrations. Over time, it has evolved, but its essence remains the same: a blend of textures and flavors, all held together by a delicate thread of burnt sugar.
Ingredients
For the lemon cream:
- 250 ml milk
- Juice of 1 lemon (about 50 ml)
- 1 yolk
- 60 g sugar
- 1 tablespoon flour
For the scler dough
- 100 g bitter chocolate (for decoration)
- 150 ml water
- 75 g butter
- 100 g flour
- 3 eggs
- 1 pinch of salt
For the sugar ribbon
- 64 g sugar
- 1 teaspoon liquid glucose
- 50 ml water
Preparation
1. Preparing lemon cream
Start by preparing the lemon cream the day before. This will allow the flavors to develop and thicken properly. In a saucepan, bring the milk to a boil with the lemon juice, stirring constantly to prevent burning. Boil for 3-4 minutes, then allow to cool.
2 In a bowl, beat the yolk and sugar until creamy. Add the flour and mix until smooth. Pour the warm milk over the mixture, stirring constantly to avoid lumps.
3. Return the mixture to a low heat and cook, stirring constantly, until the custard thickens. Once it has reached the desired consistency, transfer the cream to a bowl and cover with cling film, being careful to touch the surface of the cream to prevent crust formation. Chill in the refrigerator overnight.
4. Preparing the eclair batter
In a saucepan, bring water, butter and a pinch of salt to the boil. When the butter has completely melted, add the flour and stir quickly with a spatula. Cook the mixture over medium heat for 1-2 minutes until it comes away from the sides of the saucepan.
5. Allow the batter to cool for a few minutes, then add the eggs one at a time, stirring well after each addition. The dough should be smooth and glossy.
6. Preheat the oven to 200°C. Use a spoon or piping bag to form small balls of dough on a baking tray lined with baking paper. Bake the doughnuts for 20-25 minutes, until golden and slightly firm to the touch. Once baked, cool completely on a wire rack.
7. Filling the doughnuts
Once the doughnuts have cooled, fill each ball with the lemon cream using a thin-tipped piping bag. It is important to fill each doughnut generously so that each bite is full of flavor.
8. Preparing the chocolate
To decorate the doughnuts, melt the bitter chocolate in a steam bath, stirring constantly to prevent burning. Once melted, allow the chocolate to cool slightly, then dip the top of each doughnut into the chocolate, allowing the excess to drip off.
9. Assemble the cake
Place the filled doughnuts on a platter, forming a tower. Use melted chocolate as glue to secure them together. This will create a stable structure and add extra flavor.
10. Making sugar ribbons
Combine the sugar, glucose and water in a saucepan. Cook over low heat, stirring constantly, until the sugar turns a light golden color. Watch the temperature of the sugar as it can quickly go from perfectly caramelized to burnt.
11. Once the sugar has reached the desired color, allow it to cool slightly. Using a fork, dip it into the melted sugar and, using circular motions, wrap the cake with the thin ribbons of sugar. This step should be done just before serving to preserve the crunch of the sugar.
Serving and combinations
Croque en Bouche chocolate cake is usually served at room temperature. You can add a chocolate sauce or vanilla ice cream to the cake for a delicious contrast. A glass of sparkling wine or a fresh fruit cocktail will also complement the dessert perfectly, giving it a touch of elegance.
Practical tips
- Make sure the donuts are completely cooled before filling to avoid melting the cream.
- If you don't have liquid glucose, you can omit this ingredient, but it's recommended to use it for a glossier, more pliable sugar ribbon.
- If you want to experiment, you can replace the lemon cream with vanilla or chocolate cream, adapting the dessert to your preferences.
Frequently asked questions
1. Can I prepare the Croque en Bouche cake the day before?
It is recommended to prepare the doughnuts and cream the day before. Assemble the cake a few hours before serving to preserve its crispy texture.
2. How can I avoid burning the sugar?
Pay attention to the cooking temperature and stir the sugar constantly. Too high a temperature will cause the sugar to burn quickly.
3. What other variations can I try?
You can add flavors such as vanilla or almond to the lemon custard or experiment with different types of chocolate to create a unique cake.
Nutrition (per serving)
Calories: 350 kcal
Protein: 6 g
Carbohydrate: 45 g
Fat: 18 g
Chocolate Croque en Bouche cake is more than a dessert; it's a culinary experience. With each bite, you'll discover a combination of flavors and textures that will make this cake a favorite among your loved ones. So put on your apron and let your imagination run wild, turning this recipe into a real treat!
Ingredients: Lemon cream: 250ml milk, juice from 1 lemon, 1 egg yolk, 60g sugar, 1 tablespoon flour. Eclair dough: 100g dark chocolate. For the sugar ribbon: 64g sugar, 1 teaspoon liquid glucose, 50ml water.
