Profiterole Croquembush Cake

Crockembush is so beautiful that it's a pity to even eat.

Ingredients

• For the custard test:
• 1 glass of water
• 150 g butter
• 1 cup flour
• 4 eggs
• salt
• For cream:
• 2 cans of boiled condensed milk
• 1 l confectionery cream
• For decoration:
• 1 chocolate bar

Directions

1. For custard dough, boil 1 cup of slightly salted water, add 150 g of butter and boil everything together.
2. There, constantly stirring, gradually add 1 cup of flour and turn off the heat.
3. Add 1 beaten egg to the batter and mix thoroughly. Gradually add the rest of the eggs in the same way. The custard dough should be thick enough not to drip off a spoon.
4. Turn on the oven to preheat to 200C. Grease a baking sheet with butter (margarine) or cover with baking paper.
5. Squeeze the dough out of the pastry bag onto a baking sheet in the form of small lumps. Bake custard cakes in the oven for 25 minutes at a temperature of 200 degrees, then reduce to 170-180 degrees and bake profiteroles for another 10 minutes.
6. For the cream, put the condensed milk in a bowl and pour in half the cream. Beat well.
7. Pour in the remaining cream. If the cream is not thick enough, add a thickener. Put the cream in the refrigerator.
8. Next, collect the profiteroles cake. Cut all the profiteroles and use a pastry bag to fill them with buttercream.
9. Immediately spread the custard cakes in the shape of a Christmas tree and lubricate the layers with cream so that the profiteroles do not fall.
10. When done, drizzle melted chocolate over the profiterole cake.
11. Put the Croquembush cake in a cold place, as the cake is unlikely to fit in the refrigerator. :)
12. Enjoy your meal!