Home Made Croquembouche Recipe

26 views 4:20 pm 0 Comments July 5, 2022
HAZELNUT CROQUEMBOUCHE

At French weddings, this magnificent celebration dessert frequently takes the place of a cake. Our version consists of a tower of choux buns filled with hazelnut cream and covered and adhered with crisp golden caramel.

Ingredients

Choux Paste
500 ml water
200 g butter
250 g plain flour
8 eggs
1 pinch of salt

Pastry Cream

10 egg yolks
4 whole eggs
150 g caster sugar
50 g plain flour
4 tbsp cornflour
1 l hazelnut milk
1 tsp vanilla extract

Caramel

300 ml caster sugar
100 ml water

Step 1
PREHEAT AN OVEN

Preheat the oven to 200°C.

Home Made Croquembouche Recipe

Step 2
MAKE THE CHOUX PASTE

500 ml of water, butter, and a dash of salt should be added to a pan and brought to a boil. When the mixture begins to pull away from the pan’s sides, turn off the heat and whisk or beat the plain flour. After transferring to a cool basin, whisk in each egg until well combined and glossy. Consider using a hand mixer for this. To a piping bag, spoon the ingredients.

Home Made Croquembouche Recipe

Step 3
PIPE THE PROFITEROLES

On a baking paper-lined tray, pipe little lumps of the pastry about 2 cm across, leaving space between each one to allow for the profiteroles’ expansion during baking. Once you have 60 profiteroles, continue.

Home Made Croquembouche Recipe

Step 4
BAKE AND COOL

When they have risen, become golden, are crisp on the outside, and are cooked through, bake for 15 to 16 minutes. Let it cool.

Home Made Croquembouche Recipe

Step 5
HAZELNUT CREAM

Bring the milk to a boil in a pan. In a bowl, combine the sugar and vanilla with the egg yolks for the pastry cream. Mix the egg mixture with the flour and cornmeal. While continuously whisking, remove the milk from the heat and pour it over the egg mixture. In contrast to crème anglaise, which can bubble and boil because the flour stabilizes it, add the custard back to the pan and simmer it over low heat until it completely thickens and is not at all watery. Fill a piping bag with the pastry cream after placing it in the refrigerator to cool.

Home Made Croquembouche Recipe

Step 6
FILL THE PROFITEROLES

Each profiterole’s flat bottom should have a small hole drilled into it so that the pastry cream may be piped within.

Home Made Croquembouche Recipe

Step 7
MAKE A CARAMEL

Caster sugar and water should be heated in a pan until the mixture becomes amber. Remove the mixture from the heat before the color gets too dark. Instead of stirring, swill the pan every so often. With caution, carefully using tongs, immerse the rounded side of each profiterole into the caramel.

Home Made Croquembouche Recipe

Step 8
START THE BUILD

One at a time, arrange the profiteroles around the inside rim of a serving plate in a circle until you have a complete ring. Allow the dripping caramel to adhere each profiterole to the plate, and ensure the sugar-coated rounded top is facing out.

Home Made Croquembouche Recipe

Step 9
TOWER IT UP

Use the profiteroles to adhere to the layer beneath and gradually close in to narrow the column. Repeat the process until you have roughly 60 profiteroles, gluing each to the one beneath it. The tower gets smaller at the top as it rises until they meet in the middle. Put the pan back on the heat occasionally to keep the caramel heated. Sprinkle additional sugar over the entire tower, flicking it from a height to form long whisky sugar strands.

Home Made Croquembouche Recipe

Step 10
SERVE

serve as the main course that everyone will eat.

Home Made Croquembouche Recipe
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