Hi guys, hope you had an amazing week! In this weeks recipe I will show you how to make a french delicacy called Croquembouche. In France, this dessert is normally made for weddings, baptisms or any big event. The recipe it self is the basis of puffs and profiteroles. It is made with a dough that is called "pâte à choux" filled with a delicious pastry cream. These cream puffs are light and fluffy simply soooooo delicious. You don't need to wait for a big event to try these, simply follow my steps and enjoy this wonderful dessert.
Prep time: Cook time: Total time:
- 2 cups milk
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 4 egg yolks
- 3/4 cup granulated sugar
- 2 tbsp all purpose flour
- 1/4 cup cornstarch
- 1 cup milk
- 1 cup water
- 1 cup unsalted butter
- 1 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/2 cup all purpose flour
- 5 eggs (room temperature)
- 1 cup granulated sugar
- 1 tbsp water
- Bring to a boil milk, cream and vanilla extract
- In a separate bowl, whisk together egg yolks and sugar until it because light yellow.
- Add your flour and cornstarch. Whisk until well combined.
- Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
- Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
- Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
- Preheat your oven at 350' F
- Choux puff pastry
- Bring to boil milk, water, butter, salt and sugar in a medium size saucepan.
- Add, flour and whisk. Continuously stir over heat with a spatula and cook for about 1-2 minutes.
- Once your mixture looks like dough, transfert it to your electric mixer and mix on low until it cools a bit.
- Add one egg at the time and beat until it becomes smooth. (at first your dough will not come together but continu beating until it becomes smooth)
- Transfert your dough into a piping bag with a round nozzle tip. Pipe round shapes into desire size onto cookie sheets lined with parchment paper (take note that they will enlarge once baked). Dip your finger into water and smooth the top of each puffs by removing the peaks and making sure the a flat.
- Bake 30-40 minutes or until they are golden brown. Transfert them onto a cooling rack.
- Insert your filing nozzle and fill each puffs with your pastry cream
- Heat the sugar and the water on medium heat until it becomes a syrup.
- To create a croquembouche tower, first place a row of puffs all around the bottom of a Styrofoam cone. Glue each puffs together with sugar syrup. (be very careful with the melted sugar not to burn yourself) Make a second row by gluing each puffs together with sugar syrup again. Continu working your way up until the cone is completely covered. Decorate with edible flowers.
- 1 cup granulated sugar
- 1 tbsp. water
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