Croquembouche
Ingredients
At a glance
Restaurant Recipes
Dessert
1 Stick Butter
1 Cup Milk
1 teaspoon Salt
¾ teaspoon Sugar
1 Cup Flour
5 eggs
1. Bring the milk, butter, salt and sugar to a boil. Stir the flour into the milk with a wooden spoon and continue cooking over low heat about 5 min. or until the dough forms one firm ball.
2. Put the dough in the mixer with the paddle attachment. Beat on medium speed until cooled slightly, then slowly add eggs. Beat until the mixture is smooth.
3. Using a piping bag, pipe desired shapes onto parchment lined sheet pan. Bake in a convection oven at 350 for 15 min., rotate, and bake 15 min. more, or until golden brown and semi dry.
1 Cup Milk
1 teaspoon Salt
¾ teaspoon Sugar
1 Cup Flour
5 eggs
1. Bring the milk, butter, salt and sugar to a boil. Stir the flour into the milk with a wooden spoon and continue cooking over low heat about 5 min. or until the dough forms one firm ball.
2. Put the dough in the mixer with the paddle attachment. Beat on medium speed until cooled slightly, then slowly add eggs. Beat until the mixture is smooth.
3. Using a piping bag, pipe desired shapes onto parchment lined sheet pan. Bake in a convection oven at 350 for 15 min., rotate, and bake 15 min. more, or until golden brown and semi dry.
Methods/steps
Carmel Sugar
2 cups Sugar
1 Cup water
Combine the sugar and water in a sauce pan. Over medium high heat cook the sugar until caramel in color.
Stuff the pastries with whipped cream, pastry cream or your favorite pudding. Dip in caramelized sugar and stack into a tall structure. Drizzle with caramel and garnish with toasted almonds.
2 cups Sugar
1 Cup water
Combine the sugar and water in a sauce pan. Over medium high heat cook the sugar until caramel in color.
Stuff the pastries with whipped cream, pastry cream or your favorite pudding. Dip in caramelized sugar and stack into a tall structure. Drizzle with caramel and garnish with toasted almonds.
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