Croquembouche (2) Recipe

RatingDifficultyIntermediate

A Croquembouche is a traditional French dessert that consists of a cone-shaped pile of cream puffs held together with caramel or chocolate. The name comes from the French words for "crunch in the mouth."

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
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 1 1/2 ea sticks unsalted butter
 1 ts sugar
 1 1/2 c water
 1 1/2 c sifted all-purpose flour
 ¼ ts salt
 6 ea large eggs


1

GLAZE:1 ea egg beaten with 1 tsp waterMOCHA CREME PATISSIERE:6 ea egg yolks3 tb unsalted butter1/2 csugar2 oz semisweet chocolate1/2 csifted all-purpose flour2 ts instant expresso with 2 tsp2 cmilkCARAMEL:2 csugar2 tb corn syrup2/3 cwater Preheat the oven to 425.

2

To make the puffs, melt the butter in the waterwith salt and sugar.

3

Remove from heat, add the flour, return to heat andbeat vigorously for 2 to 3 minutes.

4

(A film should form on the bottom ofthe pan.

5

)Cool slightly, and add eggs, one at a time, beating vigorously.

6

Using a pastry tube with a 1/2 inch opening, form 1-inch-high mounds, 3/4inch in diameter, on parchment-lined baking sheet.

7

Glaze and smooth thetops.

8

Bake for 20 to 25 minutes, until puffed and golden.

9

Cool on racks.

10

To make the mocha cream, beat the egg yolks, gradually adding the sugar,until mixture is thick and pale yellow.

11

Beat in the flour,Scald the milkand add in dribbles, reserving 1/2 cup for thinning.

12

Return to clean potand stir vigorously over high heat until mixture boils and thickens.

13

If itseems too thick to pipe, add reserved milk.

14

Remove from heat.

15

Add the butter, 1 Tbsp at a time.

16

Melt the chocolate and add to mixturewith the expresso.

17

Just before assembling croquembouche, inject the creaminto the puffs with a 1/4-inch pastry tip.

18

To make the caramel, bring sugar, water, and corn syrup to a boil over highheat.

19

Do not stir.

20

Cover pan until steam dissolves any crystals.

21

Uncoverand boil 5 minutes, or until syrup is amber.

22

Remove from heat.

23

Dip thebottoms of the puffs, one by one, into the caramel and arrange in a pyramidCut the tip from a balloon whisk, dip into caramel, and whirl strands ofcaramel around croquembouche to form a spun sugar web.

CategoryCuisineTags

Ingredients

 1 1/2 ea sticks unsalted butter
 1 ts sugar
 1 1/2 c water
 1 1/2 c sifted all-purpose flour
 ¼ ts salt
 6 ea large eggs

Directions

1

GLAZE:1 ea egg beaten with 1 tsp waterMOCHA CREME PATISSIERE:6 ea egg yolks3 tb unsalted butter1/2 csugar2 oz semisweet chocolate1/2 csifted all-purpose flour2 ts instant expresso with 2 tsp2 cmilkCARAMEL:2 csugar2 tb corn syrup2/3 cwater Preheat the oven to 425.

2

To make the puffs, melt the butter in the waterwith salt and sugar.

3

Remove from heat, add the flour, return to heat andbeat vigorously for 2 to 3 minutes.

4

(A film should form on the bottom ofthe pan.

5

)Cool slightly, and add eggs, one at a time, beating vigorously.

6

Using a pastry tube with a 1/2 inch opening, form 1-inch-high mounds, 3/4inch in diameter, on parchment-lined baking sheet.

7

Glaze and smooth thetops.

8

Bake for 20 to 25 minutes, until puffed and golden.

9

Cool on racks.

10

To make the mocha cream, beat the egg yolks, gradually adding the sugar,until mixture is thick and pale yellow.

11

Beat in the flour,Scald the milkand add in dribbles, reserving 1/2 cup for thinning.

12

Return to clean potand stir vigorously over high heat until mixture boils and thickens.

13

If itseems too thick to pipe, add reserved milk.

14

Remove from heat.

15

Add the butter, 1 Tbsp at a time.

16

Melt the chocolate and add to mixturewith the expresso.

17

Just before assembling croquembouche, inject the creaminto the puffs with a 1/4-inch pastry tip.

18

To make the caramel, bring sugar, water, and corn syrup to a boil over highheat.

19

Do not stir.

20

Cover pan until steam dissolves any crystals.

21

Uncoverand boil 5 minutes, or until syrup is amber.

22

Remove from heat.

23

Dip thebottoms of the puffs, one by one, into the caramel and arrange in a pyramidCut the tip from a balloon whisk, dip into caramel, and whirl strands ofcaramel around croquembouche to form a spun sugar web.

Croquembouche (2) Recipe

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