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Translation, Interpreting, Editing/proofreading, Software localization, Voiceover (dubbing), Subtitling, Transcription, Training
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日本語 から 英語: Croquembouche Tree General field: その他 Detailed field: 調理/料理
A tree made with mini choux creams covered with white ganache and topped with white cookies and bright red strawberries.
This is certainly a Christmas dish.
Ingredients: Makes a 21 cm diameter x 30 cm. high tree
[Choux cream batter] (Makes 40 mini choux creams)
Cake flour 70 g
Butter 50 g
Water 100 ml
Eggs 2 or 3
[White cookie batter] (Makes one 21 cm diameter round cookie and star shaped cookies)
Shortening 70 g
Granulated sugar 45 g
Egg white 1 egg (25 g)
Cake flour 130 g
[Custard cream] (For the choux creams)
◎ Corn starch 2 tablespoons
◎ Cake flour 1 tablespoon
◎ Granulated sugar 60 g
Egg yolk 2
Milk 250 ml
Butter 10 g
Vanilla essence/extract A dash
[White chocolate ganache] (For the choux creams)
White chocolate 100 g
Heavy cream 50 ml
Milk 1 tablespoon
※ Heavy cream 100 ml
※ Granulated sugar 1 tablespoon
Strawberries 1 pack
1. Custard cream: Take the ingredients marked with ◎ and mix them in a heat-resistant bowl, then add the egg yolks and mix it all together. Mix in the milk little by little and microwave the mixture for 5 minutes. Take it out of the microwave 3 times and stir it while it's microwaving. Add the butter and vanilla essence and mix them in, then cover the bowl tightly with plastic wrap and chill it.
2. White cookie batter: Knead the shortening until it looks like mayonnaise, and then add the sugar and whisk it very well. Add the egg whites and once they're mixed in (at this point, add as much vanilla essence as you like), sift in the cake flour and mix the dough until you're able to cut through it cleanly with a spatula.
3. Once it has balled together, put it in a clear plastic bag, roll it to about 3 mm. thickness, and then put it in the fridge to chill for about 15 to 30 minutes. Preheat the oven to 150℃.
4. Cut the dough into a 21 cm. diameter circle and cut the excess dough into shapes. Cook the dough for 20 minutes and cool it on a cooling rack. In order to bake the choux cream later, leave the oven on at 200℃.
5. Choux batter making: Cut the butter into cubes and put them and the water into a small sauce pan and put it on low heat. Turn the heat up once the butter has melted. Once the mixture is boiling, turn off the heat, sift in the cake flour and mix it in briskly.
6. While heating it on low heat, mix the dough strongly until a thin film forms on the bottom of the saucepan. If you're not sure what it looks like when it's ready, do your best to mix it for 4 minutes.
7. Take the pan off the heat and slowly add the beaten eggs in 4 or 5 increments and mix the batter well with each addition. If you lift the batter on a spatula, the batter should take about 2 seconds to slowly slip off and should fall in a triangular shape as shown in the picture.
8. Put the batter in a piping bag and pipe it in 2-3 cm. diameter balls onto a baking sheet. Press down on the center of the balls with a very wet finger to even out the shape of the choux.
9. Bake the choux creams at 200℃ for 10 minutes, and then turn down the oven to 180℃ and bake them for another 10 minutes. Let them dry out in the oven for another 10 minutes after turning off the heat before taking them out to cool.
10. Choux cream finishing touches: Take the ingredients marked with and mix them until stiff peaks form. Take the chilled custard cream and add it little by little while mixing it all together until it can cleanly be cut through with a spatula. Put the cream in a piping bag and pipe it into the choux made in step nine.
11. Chocolate ganache: Boil the heavy cream and milk in a small saucepan (or you can microwave it until it's boiling ). Add the mixture to the bowl with the chopped up white chocolate and stir it briskly to melt the chocolate.
12. Construction of the tree: Coat the cookie base with ganache, and stack the choux creams in a round shape while covering the tops of them with ganache.
13. From the second layer to the top, continue coating the top of the choux creams with the ganache as you stack them. Finally, top the tree with halved strawberries and star-shaped cookies, sticking them on them with ganache Put the finished tree in a cool place and let the ganache set.
14. Dust the tree with powdered sugar, add strawberry leaves and it's finished.
Story Behind this Recipe
It's a croquembouche tree that has Christmas colors (white, red and green.)
There was a party with 20 people so I made this. How about making this masterpiece once a year?
Helpful Hints
The ganache hardens easily, so it would be good to make it with a double boiler.
Because you'll have one egg white left over, you can make an icing instead of chocolate ganache. But, while it will harden, it will take a while. You can make the icing with half an egg white and 100g of powdered sugar.
Thanks To
✿まさっち✿ ✿まさっち✿ (Japanese Recipe)
translated by victoriatb , edited by zetastarz
I graduated with a BA in Asian Area Studies from the University of British Columbia in 2011. During my undergraduate studies, I spent a year at Ritsumeikan University in Kyoto Prefecture studying Japanese language and culture. Immediately after graduation, I spent 5 years teaching English in Japan in Shiga and Gifu Prefectures. During my time in Japan, I passed the N2 level of the JLPT and made two close attempts at the N1. Starting in September 2017, I will be starting an MA in Second Language Education. I currently work for Gengo as a freelance Japanese to English translator.
I was employed as a freelance translator by Cookpad Inc., Japan's biggest online cooking website, between 2013 and 2015. I independently completed several dozen projects during my time with the company and received positive feedback from my employer and editors. I will soon be beginning further freelance translation work with Tokyo-based company Honey's Anime as a manga translator.
I am very interested in working on and contributing to projects like drama and movie subtitling, academic journal articles, website translation, short stories and news articles, though I am confident that I can take on any translation work and turn out a quality product. I look forward to working with you and your company in the near future!
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