Croqembouche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. water
2 sticks unsalted butter
1 tsp. salt
3 tsp. sugar
2 c. flour sifted
8 eggs+ 1 for egg wash
Filling:
3 c. heavy cream
1 pkg. instant vanilla pudding
1 c. sugar
mold for Croquembouche
Caramel:
2 21/2 c. sugar
2/3 c. water
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Directions: |
Directions:Heat oven to 450º. Position rack on shelf below the middle of the oven. Cover the mold in parchment paper. Make cream puffs. Put water, salt butter and sugar in a med saucepan and bring to boil over medium high heat. Sift the flour. When the water mixture is a rolling boil, remove from the burner and add the flour all at once. Mix with a wooden spoon until fully incorporated. Return to the heat for approximately 3-4 min. stirring constantly until the dough forms a ball and pulls away from the pan leaving a bit of a film on the pan. Remove from the heat and let sit 5 min. Put the batter into a mixer with a paddle. Add one egg at time, mixing after each addition until incorporated and scrape down the sides of the bowl after each two-egg addition. Prepare sheet pans with parchment paper. Either pipe a small amount of batter straight up or drop using 2 teaspoons on the pan. Make sure they are 2 inches apart as they will spread. Should get 15 to m18 on a pan. Make eggs wash with the one egg and 1 T. water. Brush the puffs and with your finger pop down the peak and shape the batter if needed. Place first sheet in the oven for 15 min. at 450º. Then turn the oven down to 350º for 18 min. Do not open the door or the puffs will fall. After the 18 min. open the door and Polk each puff with a toothpick to let the steam escape and bake them for one minute more. Cool completely. Follow this tis until all the batter is used. Approximately 5-6 times with 15 puffs on a sheet. Should make approximately 60 puffs. At this point the puffs can be frozen if you are not finishing the Croquembouche. Make the fillings when you are going to assemble the croquembouche. Whip the heavy cream with the sugar adding the pudding a little at a time. You could use vanilla extract or any other flavors at this point. Make sure the cream is stiff. If not add more sugar. Cut a small hole in the bottom of the cold puff and fill with the cream. Make sure not to overfill or it will split. Make the caramel. Be careful as it will be very hot, and you can get burned easily. To make the caramel add 21/2 c. of sugar and 2/3 c. sugar to a saucepan. Make sure the sugar is dissolved. Boil to a light amber color and immediately put the pan into an ice bath to stop it from cooking longer. Dip the bottom of the filled puff into the caramel and paste onto the mold staring with the largest puffs on the bottom and working your way up to the top. Add a bow or flowers to the top for decoration. |
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Number Of
Servings: |
Number Of
Servings:60 |
Preparation
Time: |
Preparation
Time:long time |
Personal
Notes: |
Personal
Notes: Wonderful to celebrate a special occasion. Very showy. Not hard to make. You can just make the cream puffs and fill them with ice cream or chicken salad for a luncheon and not bother with the rest.
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