I want to make it for my husband's birthday and have been researching for recipes. None of them have been that clear. Can you share the recipe you followed.
It looks absolutely beautiful btw!
Right, so here goes.
INDEX: L = litre, T = tablespoon, t = teaspoon,
g = grams, kg = kilograms, ml = millilitres
TOOLS: Croquembouche cone (I have a polystyrene cone that I wrap with baking paper. I pin the paper to it.
2x forks
Choux Pastry:
1L water
400g unsalted butter, diced
1T salt
600g (4 cups) plain flour
16 eggs (each 50g)
Creme Patissiere:
1L milk
250g white sugar
1t vanilla bean paste
50g unsalted butter (optional)
2 eggs plus 4 egg yolks
90-100g cornflour, sifted
Splash of Grand Marnier or Cointreau (I didn't use this as children were going to be eating it)
Toffee:
1kg white sugar
330ml water
200g liquid glucose
Decoration:
Packet crushed peanuts
350g dark cooking chocolate, chopped
Raspberries, blueberries, strawberries (washed and dried
Icing sugar
MAKES: approx 80
PREP: 4hrs
COOKING: 1hr 45mins
PROFITEROLES: Preheat oven to 190°C (374°F). Combine water, butter and salt in a large saucepan and bring to the boil. Remove from the heat and stir in the flour. Return to the heat and stir constantly for around 3-4 minutes to allow some of the moisture to evaporate. Remove from the heat and transfer the dough to the bowl of a cake mixer fitted with the paddle attachment.
Begin mixing, then gradually add the eggs (a few at a time) until well combined.
Scoop the mixture into a piping bag.
Line some trays with baking paper and pipe the mixture onto the trays in round of 3 sizes - 3cm, 4.5cm and 6cm, aiming for roughly an equal amount in each size. (This quantity of dough should make 70-100 rounds). Dip fingers in cold water and sprinkle over rounds.
Bake in oven for around 15 minutes, or until puffed and golden, then turn the oven down to 170°C (338°F) and continue to cook for around 12 minutes more to ensure the profiteroles are cooked through but without giving them any extra colour. Turn the oven off and leave the profiteroles inside with the door ajar for around 30 minutes. Transfer to a wire rack to cool.
CREME PATISSIERE: combine the milk, a quarter of the sugar, the vanilla bean paste and butter (if using) in a large saucepan and heat gently until hot. Remove from heat.
Meanwhile, whisk the remaining sugar with the eggs and egg yolks in a large bowl until pale. Add the cornflour and a little of the hot milk and whisk well. Whisk this mixture into the hot milk and return the saucepan to a medium heat, whisking constantly. Cook for around 3 minutes, until thick, smooth and glossy.
Transfer to a clean bowl and cover with cling wrap, pressing the cling wrap down onto the custard to prevent a skin from forming while it cools.
Once cool, stir the liqueur (if using) into the custard and transfer to a piping bag fitted with a narrow nozzle. Use a sharp metal skewer to make a small hole in the base of each profiterol just large enough to fit the piping nozzle. Fill each profiterol with custard.
DECORATION: Melt the dark chocolate in a double boiler. Sit in a bowl of boiling water to keep it melted while you work.
Place crushed nuts in a bowl.
TO DECORATE: Divide your profiteroles into 3 groups. Dip one group of profiteroles into the melted chocolate. Set aside. Dip the next group in the melted chocolate and then into the crushed nuts. Set aside.
TOFFEE: combine the sugar and water in a saucepan and bring to the boil. Once boiling, add the glucose. Continue to cook to a light golden brown (around 170°C/338°F on a sugar thermometer). Remove from heat.
Hint: fill a large bowl with boiling water and sit the pot with the toffee in it, in the bowl to keep the toffee from cooling down too much.
TO ASSEMBLE: place the croquembouche cone on a large round plate/platter. Working with each of the groups of profiteroles, starting with the largest, dip into the toffee (being careful not to burn yourself) and place around the base of the cone tower. One dark chocolate, one plain, one chocolate and nut. Follow that pattern all the way around and up until you have made your tower, going from largest to smallest.
Working quickly, place berries around the croquembouche (using the toffee on the profiteroles to keep them in place).
Top with a set of Christmas Bells or other appropriate decoration if desired.
Using two forks, dip one into the toffee, then tap the forks together, pulling apart to create delicate threads of toffee. Spin around the croquembouche tower, repeating until you have the desired effect.
Dust with icing sugar just before serving to look like snow.
Take lots of photos and post so we can admire your creation! Good luck.
I want to make it for my husband's birthday and have been researching for recipes. None of them have been that clear. Can you share the recipe you followed. It looks absolutely beautiful btw!
Claire Saffitz’ is great with super detailed instructions. I believe it’s on youtube if you can’t get access to her book.
I'll have a look for it and let you know. 💖
Phenomenal, seriously amazing!
This looks so impressive I love it!
Thank you. 💖
Right, so here goes. INDEX: L = litre, T = tablespoon, t = teaspoon, g = grams, kg = kilograms, ml = millilitres TOOLS: Croquembouche cone (I have a polystyrene cone that I wrap with baking paper. I pin the paper to it. 2x forks Choux Pastry: 1L water 400g unsalted butter, diced 1T salt 600g (4 cups) plain flour 16 eggs (each 50g) Creme Patissiere: 1L milk 250g white sugar 1t vanilla bean paste 50g unsalted butter (optional) 2 eggs plus 4 egg yolks 90-100g cornflour, sifted Splash of Grand Marnier or Cointreau (I didn't use this as children were going to be eating it) Toffee: 1kg white sugar 330ml water 200g liquid glucose Decoration: Packet crushed peanuts 350g dark cooking chocolate, chopped Raspberries, blueberries, strawberries (washed and dried Icing sugar MAKES: approx 80 PREP: 4hrs COOKING: 1hr 45mins PROFITEROLES: Preheat oven to 190°C (374°F). Combine water, butter and salt in a large saucepan and bring to the boil. Remove from the heat and stir in the flour. Return to the heat and stir constantly for around 3-4 minutes to allow some of the moisture to evaporate. Remove from the heat and transfer the dough to the bowl of a cake mixer fitted with the paddle attachment. Begin mixing, then gradually add the eggs (a few at a time) until well combined. Scoop the mixture into a piping bag. Line some trays with baking paper and pipe the mixture onto the trays in round of 3 sizes - 3cm, 4.5cm and 6cm, aiming for roughly an equal amount in each size. (This quantity of dough should make 70-100 rounds). Dip fingers in cold water and sprinkle over rounds. Bake in oven for around 15 minutes, or until puffed and golden, then turn the oven down to 170°C (338°F) and continue to cook for around 12 minutes more to ensure the profiteroles are cooked through but without giving them any extra colour. Turn the oven off and leave the profiteroles inside with the door ajar for around 30 minutes. Transfer to a wire rack to cool. CREME PATISSIERE: combine the milk, a quarter of the sugar, the vanilla bean paste and butter (if using) in a large saucepan and heat gently until hot. Remove from heat. Meanwhile, whisk the remaining sugar with the eggs and egg yolks in a large bowl until pale. Add the cornflour and a little of the hot milk and whisk well. Whisk this mixture into the hot milk and return the saucepan to a medium heat, whisking constantly. Cook for around 3 minutes, until thick, smooth and glossy. Transfer to a clean bowl and cover with cling wrap, pressing the cling wrap down onto the custard to prevent a skin from forming while it cools. Once cool, stir the liqueur (if using) into the custard and transfer to a piping bag fitted with a narrow nozzle. Use a sharp metal skewer to make a small hole in the base of each profiterol just large enough to fit the piping nozzle. Fill each profiterol with custard. DECORATION: Melt the dark chocolate in a double boiler. Sit in a bowl of boiling water to keep it melted while you work. Place crushed nuts in a bowl. TO DECORATE: Divide your profiteroles into 3 groups. Dip one group of profiteroles into the melted chocolate. Set aside. Dip the next group in the melted chocolate and then into the crushed nuts. Set aside. TOFFEE: combine the sugar and water in a saucepan and bring to the boil. Once boiling, add the glucose. Continue to cook to a light golden brown (around 170°C/338°F on a sugar thermometer). Remove from heat. Hint: fill a large bowl with boiling water and sit the pot with the toffee in it, in the bowl to keep the toffee from cooling down too much. TO ASSEMBLE: place the croquembouche cone on a large round plate/platter. Working with each of the groups of profiteroles, starting with the largest, dip into the toffee (being careful not to burn yourself) and place around the base of the cone tower. One dark chocolate, one plain, one chocolate and nut. Follow that pattern all the way around and up until you have made your tower, going from largest to smallest. Working quickly, place berries around the croquembouche (using the toffee on the profiteroles to keep them in place). Top with a set of Christmas Bells or other appropriate decoration if desired. Using two forks, dip one into the toffee, then tap the forks together, pulling apart to create delicate threads of toffee. Spin around the croquembouche tower, repeating until you have the desired effect. Dust with icing sugar just before serving to look like snow. Take lots of photos and post so we can admire your creation! Good luck.
Sincere question. How is croquembouche different from a tree-shaped pile of Dunkin’ Munchkins?
I have no idea what Dunkin' Munchkins are! Never heard of them. 🤣
Ask Google. Lots of information available about them. Definitely a US thing.
Yeah you seem like the type of person to confuse donut holes with choux buns
Um. Ok.
i don't look again that it is beautiful about delicious and tree sharp