Croquembouche is a French dessert consisting of a cone-shaped pile of choux pastry balls filled with flavored cream and held together with caramel.
CARAMEL:1 csugar1/3 cwaterCHOCOLATE:6 oz semi-sweet chocolate4 tb butter Use cream whipped stiff with sugar and vanilla, to taste.
Such a gorgeous dessert - you say it croak-em-boosh - you'll need apastry bag with a 1/4 tip to fill the tiny puffs with whipped cream.
Preheat oven to 375.
Boil water and butter together.
Remove from heat, adflour all at once beating rapidly till dough forms a ball.
(If it doesn't,put it back over medium heat and keep beating.
)Cool 7 minutes.
Add eggs,one at a time, beating frantically after each till dough is smooth.
Butterand flour cookie sheets and drop by small teaspoonfuls 2 apart and bake 16minutes until brown and puffed.
Put a little slit in each one, put themback in oven for 10 minutes more.
Cool completely.
Fill them from bottomwith whipped cream.
Refrigerate till ready to assemble.
Make the carameland pile puffs into a pyramid using caramel as glue - dip bottoms.
Make thchocolate and dribble it over all.
CARAMEL FILLING:Bring to a simmer - swirl pan till sugar dissolves.
Cover, bring to boil,when bubbles are thick, uncover and swirl till light brown - remove fromheat.
CHOCOLATE TOPPING:Stir constantly over low heat till melted.
Sauce will harden as it cools.
Ingredients
Directions
CARAMEL:1 csugar1/3 cwaterCHOCOLATE:6 oz semi-sweet chocolate4 tb butter Use cream whipped stiff with sugar and vanilla, to taste.
Such a gorgeous dessert - you say it croak-em-boosh - you'll need apastry bag with a 1/4 tip to fill the tiny puffs with whipped cream.
Preheat oven to 375.
Boil water and butter together.
Remove from heat, adflour all at once beating rapidly till dough forms a ball.
(If it doesn't,put it back over medium heat and keep beating.
)Cool 7 minutes.
Add eggs,one at a time, beating frantically after each till dough is smooth.
Butterand flour cookie sheets and drop by small teaspoonfuls 2 apart and bake 16minutes until brown and puffed.
Put a little slit in each one, put themback in oven for 10 minutes more.
Cool completely.
Fill them from bottomwith whipped cream.
Refrigerate till ready to assemble.
Make the carameland pile puffs into a pyramid using caramel as glue - dip bottoms.
Make thchocolate and dribble it over all.
CARAMEL FILLING:Bring to a simmer - swirl pan till sugar dissolves.
Cover, bring to boil,when bubbles are thick, uncover and swirl till light brown - remove fromheat.
CHOCOLATE TOPPING:Stir constantly over low heat till melted.
Sauce will harden as it cools.
