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Classic french croquembouche: how to make it at home!
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A perfect dessert to serve at your New Year's Eve party! INGREDIENTS
For the pastry cream:
2 cups whole milk
1 tsp vanilla
2/3 cup sugar
5 tbsp flour
1/4 tsp sea salt
1 egg
2 egg yolks
Choux:
100g unsalted butter 2 tbsp sugar 1/2 tsp salt 1 cup water 1 1/4 cup all-purpose flour 4 large eggs
Caramel:
2 1/2 cups sugar 2 tbsp corn syrup 1/2 cup water
METHOD
For the pastry cream: In a saucepan, bring milk and vanilla bean to a boil, remove from heat. In a medium bowl, beat sugar, baking flour, and salt. Beat eggs and yolks.
Carefully add milk mixture. Pour the mixture into a saucepan and bring to a boil, stirring constantly. Place a plastic wrap on the surface of the mixture and chill for 1 hour. Whip the cream and put in chilled pastry cream.
For the Choux: Line two baking sheets with lightly greased parchment paper.
In a medium saucepan, combine butter, sugar, salt and water. Bring to a boil and remove from heat. Add flour and mix with a wooden spoon. Once it has cooled slightly, add the eggs one at a time, whisking well after each addition. Add the mixture to the piping bag. Pipe 1 1/2 inches round puffs on the prepared baking sheet. Bake for 10 minutes at 400F/200C, then lower the temperature in the oven to 325F/170C and bake for 30 minutes. Let it cool and fill with cream.
For the caramel: In a metal pan, bring sugar, corn syrup and water to a boil until the sugar has dissolved. Dip each filled puff into caramel and set aside on parchment to allow the caramel to solidify.
Once the caramel has hardened, dip the puffs in a little more caramel to fix them on the dish. Create a slide.
Sprinkle the remaining caramel over the folded poufs and toss two wooden spoons back and forth to create a tower inlaid with caramel.
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For the pastry cream:
2 cups whole milk
1 tsp vanilla
2/3 cup sugar
5 tbsp flour
1/4 tsp sea salt
1 egg
2 egg yolks
Choux:
100g unsalted butter 2 tbsp sugar 1/2 tsp salt 1 cup water 1 1/4 cup all-purpose flour 4 large eggs
Caramel:
2 1/2 cups sugar 2 tbsp corn syrup 1/2 cup water
METHOD
For the pastry cream: In a saucepan, bring milk and vanilla bean to a boil, remove from heat. In a medium bowl, beat sugar, baking flour, and salt. Beat eggs and yolks.
Carefully add milk mixture. Pour the mixture into a saucepan and bring to a boil, stirring constantly. Place a plastic wrap on the surface of the mixture and chill for 1 hour. Whip the cream and put in chilled pastry cream.
For the Choux: Line two baking sheets with lightly greased parchment paper.
In a medium saucepan, combine butter, sugar, salt and water. Bring to a boil and remove from heat. Add flour and mix with a wooden spoon. Once it has cooled slightly, add the eggs one at a time, whisking well after each addition. Add the mixture to the piping bag. Pipe 1 1/2 inches round puffs on the prepared baking sheet. Bake for 10 minutes at 400F/200C, then lower the temperature in the oven to 325F/170C and bake for 30 minutes. Let it cool and fill with cream.
For the caramel: In a metal pan, bring sugar, corn syrup and water to a boil until the sugar has dissolved. Dip each filled puff into caramel and set aside on parchment to allow the caramel to solidify.
Once the caramel has hardened, dip the puffs in a little more caramel to fix them on the dish. Create a slide.
Sprinkle the remaining caramel over the folded poufs and toss two wooden spoons back and forth to create a tower inlaid with caramel.
----------------------------------------------------------------
About us: ‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Follow us:
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