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Croquembouche

Croquembouche.

zephania-gentry
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Croquembouche

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  1. Croquembouche

  2. A croquembouche is a French dessert consisting of choux pastry balls piled into a cone and covered with caramel. The croquembouche was invented by French pastry chef Antoine Careme in the late 1700s, when it became very popular as a wedding cake but these days Croquembouche are extremely popular for any occasion. The name ‘croquembouche’ comes from the French phrase croque en bouche 'crunches in the mouth‘.

  3. Ingredients Choux Pastry 250ml (1 cup) water 80g butter, at room temperature, chopped 150g (1 cup) plain flour, sifted 3 eggs, at room temperature, lightly whisked Crème patissiere 435ml (1 3/4 cups) milk 1 vanilla bean, split lengthways, seeds separated 3 egg yolks 70g (1/3 cup) caster sugar 50g (1/3 cup) plain flour, sifted Toffee 860g (4 cups) caster sugar 330ml (1 1/3 cups) water

  4. Step 1-Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined. Set aside for 5 minutes to cool.

  5. Step 2-Gradually add eggs, beating well after each addition, until the dough is thick and glossy. Preheat oven to 200°C. Place mixture into a piping bag and pipe dough, about 3cm apart, on trays. Bake in the oven for 30-35 mins.

  6. Step 4-Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.

  7. Step 7-For the crème patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.

  8. Step 8-Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill. • Step 9-Spoon crème patissiere in a piping bag. Fill each profiterole with crème patissiere.

  9. Step 10 - Stir 3 cups of the sugar and 1 cup of the water in a saucepan over medium heat until the sugar dissolves. Cook, without stirring for 25 minutes or until light golden.

  10. Step 11 - Insert a fork into the base of 1 profiterole and dip the top in the toffee. Repeat with the remaining profiteroles and toffee.

  11. Step 12 - Cook the remaining sugar (1 cup) and water (1/3 cup) until golden brown. Use tongs to pick up 1 profiterole and dip the base in the toffee. Place on a serving platter.

  12. Step 13 - Repeat with the remaining profiteroles and toffee, arranging them on top of each other to create layers, finishing with 1 profiterole on top.

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