Croquembouche Cone Recipes

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CROQUEMBOUCHE



Croquembouche image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 1 croquembouche

Number Of Ingredients 16

2 cups water
16 tablespoons (2 sticks) unsalted butter
1 teaspoon salt
3 teaspoons granulated sugar
2 cups flour
8 to 10 eggs
Filling, recipe follows
Caramel, recipe follows
4 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
12 egg yolks
1 1/3 cups granulated sugar
1/2 cup cornstarch
2 tablespoons unsalted butter
2 1/2 cups sugar
2/3 cup water

Steps:

  • Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and working 1 egg at a time, add 6 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 or 2 more eggs, and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough in big kisses onto a parchment lined baking sheet. Whisk 2 eggs with 3 teaspoons of water. Brush the surface of the dough with the egg wash to knock down the points (do not use all the egg wash.) Bake 15 minutes, then reduce the heat to 375-degrees and bake until puffed up and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point and frozen in plastic bags. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and any flavorings if you want to make a different flavor like chocolate or coffee. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Poke a hole with a plain pastry tip in the bottom of each cream puff and pipe it full of the custard.
  • Caramel: Dissolve the sugar in a saucepan with the water, making an "X" through the sugar with your finger to allow the water to slowly soak into the sugar. Boil to make a light golden caramel then dip the bottom of the pan in an ice bath to stop the cooking. Dip the sides of the puffs in the caramel and stick them together (approximately 20 cream puffs) in a circle, tops facing out. Make a second row on top of the first but a bit smaller to draw the circle in and create a tower of cream puffs. Check it from all sides occasionally to make sure it's straight. When it's finished, drizzle it with caramel all over. You can also stick on decorative elements with the caramel in the crevices, like candied violets, gold balls, gum paste flowers, sugar covered almonds, etc.

DOUGHNUT-HOLE CROQUEMBOUCHE



Doughnut-Hole Croquembouche image

Provided by Judy Moy

Categories     Dessert     No-Cook     Christmas     Kid-Friendly     Small Plates

Yield Makes 1 croquembouche

Number Of Ingredients 6

About 70 doughnut holes of any flavor
Assorted candy decorations such as M&M's, Red Hots, licorice balls, and silver dragées
1/4 cup corn syrup with 1 teaspoon water stirred in
Purchased or homemade chocolate or caramel sauce (optional)
Special Equipment
Clear tape, 18-inch-tall Styrofoam cone (available at floral shops and craft stores), waxed or parchment paper or aluminum foil in color similar to doughnuts, cake-decorating turntable (optional), about 70 toothpicks, thimble, cloth leaves (available at floral shops and craft stores)

Steps:

  • Using tape, cover cone with paper. Place cone on turntable if using.
  • Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
  • Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.
  • Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.
  • Using thimble, push in toothpicks until not visible.
  • Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.
  • If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.

CHRISTMAS CROQUEMBOUCHE



Christmas Croquembouche image

Categories     Dessert     Christmas     Kid-Friendly     Pastry     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

For cream puffs
1 recipe pâte à chou
For filling
About 1 cup pastry cream
1/2 cup heavy cream
For assembly
1 recipe chocolate sauce
Assorted candy decorations such as M&M's, Red Hots, licorice balls, and silver dragées
Special Equipment
Large pastry bag with 1/2-inch and 1/4-inch plain tips, clear tape, 18-inch-tall Styrofoam cone (available at floral shops and craft stores), parchment paper, cake-decorating turntable (optional), about 70 toothpicks, thimble, cloth leaves (available at floral shops and craft stores)

Steps:

  • Make cream puffs
  • Preheat oven to 425°F. and butter and flour 2 baking sheets. Spoon pâte à chou into a large pastry bag fitted with a 1/2-inch plain tip and pipe about 55 mounds onto baking sheets, each about 1 1/2 inches in diameter, leaving 1 1/2 inches between mounds. With a finger dipped in water gently smooth pointed tip of each mound to round puffs. Bake puffs in upper third of oven 10 minutes, switching position of sheets in oven halfway through baking if necessary. Reduce temperature to 400°F. and bake puffs 20 minutes more, or until puffed and golden. Let puffs stand in turned-off oven 30 minutes. Transfer puffs to racks to cool. With a skewer poke a 1/4-inch hole in bottom of each puff. Puffs may be made 2 days ahead and kept in an airtight container. Recrisp puffs in 400°F. oven 5 minutes and cool before filling.
  • Make filling
  • In bowl of a standing electric mixer beat pastry cream until just smooth and soft enough to fold in heavy cream (do not overbeat). In a chilled bowl with cleaned beaters beat heavy cream until it holds soft peaks. Fold whipped cream into pastry cream. Chill filling, covered, about 1 hour, or until cold.
  • Fill cream puffs
  • Transfer filling to a large pastry bag fitted with a 1/4-inch plain top and barely fill each puff (do not overfill), putting filled puffs in a shallow baking pan.
  • Assemble croquembouche
  • Using tape, cover cone with parchment paper. Place cone on turntable if using.
  • Line a tray with wax paper. Working with 1 cream puff at a time, dip bottom in chocolate sauce, leaving top 1/3 inch uncoated and letting excess drip off, then arrange 1 ring of puffs around base of cone, placing as closely together as possible. Insert toothpick through each puff into cone to attach puff to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
  • Attach second ring of puffs above first, again packing tightly and staggering so puffs in second ring are not directly above puffs in first ring. Continue in same manner to dip and attach remaining puffs. Finish covering cone with 1 puff attached to top of cone.
  • Using thimble, push in toothpicks until not visible.
  • Decorate by pushing candies and leaves into gaps between doughnut holes.
  • To serve croquembouche, dismantle, 1 puff at a time.

CROQUEMBOUCHE



Croquembouche image

The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 cups sifted all-purpose flour
7 large eggs
6 large egg yolks
1/2 cup sugar
1/2 cup sifted all-purpose flour
2 cups milk
3 tablespoons unsalted butter
2 ounces semisweet chocolate
2 teaspoons instant espresso powder, mixed with 2 teaspoons hot water
2 cups sugar
2 tablespoons corn syrup

Steps:

  • Heat oven to 425 degrees. To make the puffs: In a medium saucepan, melt butter in 1 1/2 cups water with salt and sugar. Remove pan from heat, and add flour. Return pan to heat and, using a wooden spoon, beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add 6 eggs, one at a time, beating vigorously.
  • Make a glaze by beating the remaining egg with 1 teaspoon water, and set aside. Using a pastry bag fitted with a coupler and a 1/2-inch-wide plain tip, pipe out mounds that are 1 inch high and 3/4 inch in diameter on a parchment-lined baking sheet. Brush with egg glaze, and smooth the tops. Bake until puffed and golden, 20 to 25 minutes. Cool on racks. (The puffs can be made ahead and frozen until ready to assemble.)
  • Make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow. Beat in flour. Scald milk, and add in dribbles to egg mixture, reserving 1/2 cup. Place mixture in a clean pot over high heat, and stir vigorously until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Using a hand whisk, beat butter into egg mixture, one tablespoon at a time.
  • In a double boiler or heatproof bowl set over simmering water, melt chocolate and espresso together until smooth. Add chocolate mixture to the pastry cream; let cool completely. Just before assembling croquembouche, fill a pastry tube fitted with a 1/4-inch-wide tip with pastry cream, insert tip into puffs, and pipe in cream to fill.
  • To make the caramel: In a medium saucepan, combine 2/3 cup water, sugar, and corn syrup, and bring to a boil over high heat. Do not stir. Cover pan, and boil until steam dissolves any crystals. Uncover, and boil 5 more minutes, or until syrup is amber in color. Remove from heat. Dip the bottom of each puff into the caramel, and arrange puffs in a pyramid.
  • To make a spun-sugar web to wrap around the croquembouche: Cut the looped ends of a wire whisk with wire cutters, or use 2 forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Serve.

HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF TOWER) RECIPE BY TASTY



How To Make A Croquembouche (Cream Puff Tower) Recipe by Tasty image

Here's what you need: milk, vanilla beans, egg yolks, sugar, cornstarch, butter, water, butter, salt, sugar, flour, eggs, egg wash, sugar, dark corn syrup, water, heavy cream

Provided by Jody Tixier

Categories     Desserts

Yield 30 servings

Number Of Ingredients 17

6 cups milk
2 vanilla beans, scraped
18 egg yolks
2 ¼ cups sugar
¾ cup cornstarch
3 tablespoons butter
4 cups water
4 sticks butter
2 teaspoons salt
6 tablespoons sugar
4 cups flour
12 eggs
egg wash
2 cups sugar
2 tablespoons dark corn syrup
⅔ cup water
⅔ cup heavy cream

Steps:

  • In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
  • Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
  • Add the cornstarch and mix until fully incorporated.
  • Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
  • Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
  • Remove from the heat and add the butter, whisking to combine.
  • Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
  • Preheat oven to 425˚F (220˚C).
  • In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
  • Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  • Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
  • Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
  • Using a piping bag with a standard round tip, fill the bag with the batter.
  • Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
  • Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
  • Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
  • Let puffs cool completely.
  • Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
  • Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
  • Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
  • Remove the pan from the heat and add the heavy cream, stirring vigorously.
  • Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
  • Continue to stack caramel-dipped cream puffs in a tower shape.
  • Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 41 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, Sugar 24 grams

MARTHA'S CROQUEMBOUCHE



Martha's Croquembouche image

Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes adorns it. Guests pluck off the puffs with their fingers. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 60 puffs

Number Of Ingredients 21

1 1/2 sticks unsalted butter
1 1/2 cups water
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 cups flour
6 large eggs
1 egg, beaten with 1 teaspoon water
6 egg yolks
1/2 cup sugar
1/2 cup sifted flour
2 cups milk, scalded
3 tablespoons butter
1 teaspoon vanilla
2 tablespoons cognac
Pinch of salt
2 cups sugar
Juice of 1/2 lemon
1 1/2 cups toasted finely ground almonds
2 cups sugar
2/3 cup water
2 tablespoons corn syrup

Steps:

  • Preheat oven to 425 degrees. To make the puffs, melt the butter in the water with salt and sugar over low heat. Remove from heat and beat in flour with a wooden spoon until completely mixed. Return to heat and stir vigorously for 2 to 3 minutes. Mixture will form a mass, and a film will form on bottom of pan. Remove from heat and, one by one, add eggs, beating vigorously after each addition.
  • Using a pastry tube with 1/2-inch opening, form puffs on a buttered baking sheet. Glaze each puff with the beaten egg and water, using a pastry brush. Smooth the top of each puff. Put in the oven for 20 minutes. Remove from oven and pierce each puff with a sharp knife (This allows the steam to escape so that the interior of the puff is not soggy). Return to the oven for 10 minutes more. Cool puffs on a rack. While cooling, prepare pastry cream.
  • To make the cream, beat the egg yolks, gradually adding the sugar, until mixture is thick and pale yellow. Beat in the flour. Add the hot milk in dribbles, reserving 1/2 cup for thinning. Return to pot in which milk was scalded, and stir mixture over high heat until it comes to a boil. It will become lumpy first and then will smooth out with vigorous stirring. Be careful not to scorch the bottom of the pot. The cream should be thick, but add milk if too thick to pipe.
  • Add the butter, one tablespoon at a time. Flavor with vanilla, cognac, and salt. Cool completely. Inject the pastry cream into the puffs with a 1/4-inch pastry tip.
  • To make the nougat, melt the sugar with the lemon juice in a heavy pot. Do not stir. Boil together until a thick amber syrup is formed. Stir in the almonds and spread the mixture on an oiled marble slab while warm. Cut with a sharp knife into a round for the base, and into small triangles for decoration, Keep nougat warm in a 250 degree oven. (It cannot be cut or shaped if it hardens.)
  • To make the caramel, bring the ingredients to a boil over high heat. Do not stir. Cover pan (allowing steam to dissolve any crystals that might form). Uncover pan and boil several more minutes, until syrup is amber. Reduce heat to keep syrup from hardening.
  • Dip the filled cream puffs, one by one, into the caramel syrup and arrange on the nougat base, forming a cone resembling a pyramid. The caramel holds the cream puffs together.Note: Assemble the croquembouche the day of the party, as it cannot be refrigerated. However, the cream puffs, pastry, and nougat can be prepared in advance.

CROQUEMBOUCHE



Croquembouche image

Provided by Fake Bake

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 5

6 ounces chocolate melting wafers, melted
One 13.2-ounce package frozen cream puffs
One 4.6-ounce package frozen macarons, thawed
1/4 cup confectioners' sugar
10 to 12 organic edible flowers, such as mums

Steps:

  • Place a dot of chocolate on a serving plate large enough to accommodate a 3-by-9-inch Styrofoam cone; place the cone on top of the chocolate and let stand until set, about 10 minutes. Using an offset spatula, cover the cone in the melted chocolate; refrigerate until firm, about 15 minutes.
  • Break a toothpick in half and insert it, broken-end first, into the bottom edge of the cone. Place a frozen cream puff on the end of the toothpick. Continue this process around the bottom edge of the cone, placing cream puffs so that they touch. Continue placing cream puffs in this manner as you travel up the cone, occasionally placing a macaron on a toothpick instead of a cream puff. At the very top of the cone, insert a toothpick upright and place a macaron on top, also upright. Dust the centerpiece with confectioners' sugar using a sieve. Tuck flowers among the cream puffs and macarons. Allow the assembled croquembouche to come to room temperature and serve.

CROQUEMBOUCHE CONE



Croquembouche Cone image

Croquembouche is a grand affair of a dessert, constructed of cream puffs dipped in caramel, stacked into a conical tower, and caged in even more caramel. It's a delectable dance of crunchy-meets-soft! You can prepare the individual components in advance, but once it's assembled, gather everyone and dig in!

Provided by Smart Cookie

Categories     French Recipes

Time 4h30m

Yield 120

Number Of Ingredients 18

4 cups whole milk
½ cup unsalted butter, cut into pieces
1 teaspoon kosher salt
2 vanilla beans, split lengthwise
8 egg yolks
1 cup white sugar
½ cup cornstarch
1 ½ cups whole milk
1 ½ cups water
1 cup unsalted butter, cut into pieces
2 tablespoons unsalted butter, cut into pieces
3 tablespoons white sugar
1 ½ teaspoons kosher salt
3 cups all-purpose flour
13 large eggs, divided
4 cups white sugar
1 ¼ cups water
¼ cup light corn syrup

Steps:

  • Combine milk, butter, and salt in a medium saucepan. Scrape vanilla seeds into the mixture. Bring to a simmer over medium heat, about 10 minutes.
  • Meanwhile, whisk egg yolks and sugar in a separate bowl until pale and light, about 3 minutes, and whisk in cornstarch until combined.
  • Slowly add the hot simmered milk to the egg yolks, whisking constantly to temper the yolks. Pour tempered mixture back into the pan and cook, whisking constantly, until custard is thick and holds whisk marks, about 2 minutes. Strain custard through a fine-mesh strainer, discard vanilla bean pods, and place plastic wrap directly on the surface of the custard. Refrigerate for at least 2 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line 5 or 6 rimmed baking sheets with parchment paper.
  • Combine milk, water, 1 cup plus 2 tablespoons butter, sugar, and salt in a large saucepot over medium heat; bring to a boil, then immediately remove from heat and add the flour all at once. Stir slowly at first to combine, then vigorously until mixture forms a uniform paste.
  • Transfer paste to the bowl of a stand mixer fitted with a paddle attachment. Add 12 eggs, 1 at a time, blending on low speed until each egg is completely incorporated. Mixture may appear broken, but keep stirring until it is glossy, smooth, and stretchy.
  • Transfer dough into a pastry bag fitted with a 1/2-inch tip and pipe 1 1/2-inch puffs about 1 inch apart on the prepared baking sheets to get about 20 per sheet. Use a wet finger to smooth the tops. Beat the final egg with a splash of water in a small bowl; brush the tops of the puffs with egg wash.
  • Place 2 to 3 baking sheets in the preheated oven and bake puffs for 15 minutes. Do not open the oven door, or the puffs will deflate. Decrease oven temperature to 350 degrees F (175 degrees C) and bake until deeply golden brown, about 10 minutes more. Remove puffs from oven and place sheet on a wire rack to cool.
  • Increase oven temperature to 425 degrees F (220 degrees C) to continue baking remaining puffs.
  • Make caramel while puffs cool. Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium-high heat. Swirl pan occasionally to help dissolve the sugar, but do not stir, until syrup turns deep amber, about 20 minutes. Meanwhile, prepare a large bowl of ice water.
  • While the caramel is cooking, fit a pastry bag with a small round tip and fill with pastry cream. Poke a hole in the bottom of each puff and gently pipe in pastry cream to fill. Do not do this far in advance as puffs will begin to turn soggy once filled.
  • As soon as caramel has turned a deep amber color, place the bottom of the pot into the ice water to stop the cooking and firm the caramel, about 30 seconds. Carefully pour the still-hot caramel into a 2-cup glass measuring cup.
  • Trace a circle onto a piece of parchment using an 8-inch round cake pan. Cut out the circle, leaving a 1-inch border, and place on a serving platter.
  • Dip 1 side of a puff into the caramel and stick it onto the parchment. Dip another puff on 2 sides, then stick 1 side to the parchment and the other to its neighboring puff. Repeat gluing puffs over the parchment circle to form a sturdy base, then continue building a conical tower of increasingly smaller circles. Top the tower with a single puff. If caramel begins to harden, microwave for 20 to 30 seconds to loosen.
  • Let any unused caramel cool in the pan until it forms a thread when lifted with a fork. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat as desired. Crack the caramel web and dismantle the tower to serve.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 41.5 mg, Fat 3.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 53.6 mg, Sugar 9.6 g

CROQUEMBOUCHE



Croquembouche image

For an alternative wedding cake, try croquembouche

Provided by Merrilees Parker

Categories     Dessert, Treat

Time 2h15m

Number Of Ingredients 15

185g plain flour
175g unsalted butter , cut into pieces
6 large eggs , beaten
9 large egg yolks
150g golden caster sugar
50g plain flour , plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice
500ml full cream milk
7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur
400g white chocolate
200g refined caster sugar
mixture of cream and pink sugared almonds , 175g/6oz each
x tubs crystallised whole roses
1 A1 sheet of card
60cm length of string
tape and foil for shaping cone

Steps:

  • Three days ahead (or 1 month and freeze): preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Sift the flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based saucepan with 450ml/3⁄4pint water and gently heat until the butter has melted. Bring to the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5 minutes.
  • Beat in the eggs, a little at a time, beating well between each addition, until the mixture is glossy and only just holding its shape. You may not need to add all the beaten egg. Spoon and pack half the mixture into a large polythene freezer bag. Twist the opening to secure and snip off a 1cm tip from the corner (or use a piping bag and 1cm plain nozzle).
  • Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the paste from the bag with a knife. Leave room between them to allow for spreading. You should end up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return to the oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Store in an airtight container (or freeze).
  • Make the cone. Make a pencil mark halfway along a long edge of the A1 card. Mark the halfway position along both short edges and draw a line from each point to the mark on the long edge. Attach one end of the string to the pencil and holding the other end at the point on the long edge, draw a curve from the point on one short side to the point on the opposite side. Cut out the card shape and use as a template to cut out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping the straight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip 10cm off the point of the cone.
  • Two days ahead: make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in a bowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan. As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to the saucepan and cook over a low heat, stirring constantly until the sauce is very thick and bubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.
  • The day before: if the buns are a bit soft when you take them out of the container, lay them in a single layer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparingly with the limoncello cream by piping as before. You can always pipe in a little extra if you have any mixture leftover.
  • Break the chocolate into a heatproof bowl and melt over a bowl of gently simmering water. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate an occasional stir until it has just melted. Turn off the heat.
  • Rest the cone inside a vase or jug for support. Put a small bun into the point of the cone with the bun's base face up. Spoon 1 tsp of melted chocolate onto the base and secure two small buns over the first, again with base up. Spoon over another teaspoon of chocolate. It's a little difficult working at the tip of the cone but it gets much easier as the cone gets wider.
  • Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) and working in horizontal layers until the cone is filled. Make sure that each bun is firmly secured in place with chocolate before proceeding to the next layer and make sure the last layer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
  • On the day: carefully invert the cone on to a flat serving plate and lift away the cone. Gently peel away the foil if it hasn't come away already. Put the remaining 100g/4oz sugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirring slowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
  • Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a rich golden colour. Take off the heat and dip the base of the pan in cold water to prevent further cooking. Stand back as the pan will splutter noisily. Carefully dip the ends of the sugared almonds and roses in caramel and secure around the cake, scattering a few on the plate.
  • Using a teaspoon, drizzle more caramel around the buns so that it falls in fine threads. If the caramel hardens before you've finished decorating, gently reheat it, taking care not to burn it. Finish with a dusting of icing sugar. To serve the cake, it is easiest if you have one server to break pieces off for the guests, starting from the top and working down.

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croquembouche-recipe-jamie-oliver image
2016-01-26 Preheat the oven to 200ºC/400ºF/gas 6. Put the butter, sugar and 1 teaspoon of sea salt in a pan with 325ml of water. Bring to the boil. Remove …
From jamieoliver.com
Cuisine French
Total Time 1 hr 30 mins
Category Desserts
Calories 477 per serving
  • Preheat the oven to 200ºC/400ºF/gas 6. Put the butter, sugar and 1 teaspoon of sea salt in a pan with 325ml of water.


CLASSIC FRENCH CROQUEMBOUCHE RECIPE - THE SPRUCE EATS
classic-french-croquembouche-recipe-the-spruce-eats image
2008-07-31 Gather the ingredients. Arrange racks in the upper and lower thirds of the oven and preheat to 400 F. Bring the water, butter, salt, and sugar to a …
From thespruceeats.com
3.8/5 (134)
Total Time 5 hrs 30 mins
Category Dessert, Cake
Calories 249 per serving


BEST CROQUEMBOUCHE RECIPES | FOOD NETWORK CANADA
2003-11-12 Step 1. Preheat oven to 400 degrees F. Line a large baking sheet or two smaller sheets with parchment paper. Step 2. Sift flour with salt and set aside. Step 3. Add water and pieces of butter over medium heat until mixture comes to a boil. Immediately add sifted flour mixture all at once and stir with a wooden spoon.
From foodnetwork.ca
2.9/5 (12)
Servings 36


FRENCH CROQUEMBOUCHE RECIPE
2022-04-06 To make the choux dough, preheat the oven to 400 °F. Combine water, butter, salt and sugar in a bowl. Then bring to a gentle boil in a large saucepan. Make sure to mix the ingredients well so that the sugar dissolves properly. Turn off the heat at the bottom of the pan and then add the flour.
From petitegourmets.com


CROQUEMBOUCHE CONE | PUNCHFORK
Croquembouche Cone, a vegetarian recipe from Allrecipes. 4 hrs 30 mins · 18 ingredients · Makes 120 profiteroles · Recipe from Allrecipes Croquembouche Cone | Punchfork
From punchfork.com


CROQUEMBOUCHE RECIPE – DINARA KASKO
2019-12-26 Place craquelin over the top. Bake it at 170-180C for 20-30 (until it’s done). Coulis: 100g of berry purée (cherry, raspberry, currant etc) 10g of sugar. 10g of corn starch. Place everything in a saucepan, heat it up and cook it until thickened. Then place it in a pastry bag and let it cool down.
From dinarakasko.com


CROQUEMBOUCHE FROM THE FUNDAMENTAL TECHNIQUES OF CLASSIC …
Place it in the refrigerator for at least 1 hour, or until well chilled. Preheat a convection or a conventional oven to 149°C (300°F). Remove the dough from the refrigerator. Using a docker or a kitchen fork, dock the entire surface of the circle. Place a piece of parchment paper large enough to cover the dough circle entirely over the dough.
From app.ckbk.com


CROQUEMBOUCHE RECIPE | CREAM PUFF TOWER (PROFITEROLE) - MON …
2020-01-04 Create the pastry cream by first warming the milk in a medium saucepan over medium-low heat until it’s hot, but not boiling. Meanwhile, whisk the egg, egg yolk, and sugar together until thick and pale. Add the cornstarch and flour, and whisk again to combine. Pour 1/4 cup milk into the egg batter and whisk vigorously to combine.
From monpetitfour.com


HOW TO MAKE YOUR OWN CROQUEMBOUCHE CONE - YOUTUBE
2011-02-13 When you don't want to make a large croquembouche or you don't have a manufactured cone, which can be very expensive, here's how to make your own. See more v...
From youtube.com


CROQUEMBOUCHE CONE - FOOD RECIPES
2022-01-01 Croquembouche is a grand affair of a dessert, constructed of cream puffs dipped in caramel, stacked into a conical tower, and caged in even more caramel. It’s a delectable dance of crunchy-meets-soft! You can prepare the individual components in advance, but once it’s assembled, gather everyone and dig in! prep: 1 hr cook: 1 hr […]
From recipes.studio


A FRENCH CROQUEMBOUCHE FOR THE HOLIDAYS - SIMMER + SAUCE
2020-12-15 Step 1 Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside. Step 2 Place the butter, water and salt in a medium saucepan over medium-high heat and bring to a boil. Step 3 When the butter has melted, reduce the heat to medium. Add the flour all at once and cook, beating continuously with a wooden spoon ...
From simmerandsauce.com


CROQUEMBOUCHE RECIPE - COOKIST.COM
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 …
From cookist.com


BEST CROQUEMBOUCHE RECIPE
2022-03-29 Croquembouche – a French dessert recipe, which is collected in the form of a profiteroles cone with filling and held together with caramel or sweet sauce. Fill each … Bake the pastry puffs for 10 minutes at 425°F, then without opening the oven door, lower the … 2. Insert tip of pastry … Best Recipes; Croquembouche ; Croquembouche Shopping Tips. 1 cup sugar. …
From wireie.com


SAVORY CHEESE-FILLED CROQUEMBOUCHE RECIPE | BON APPéTIT
2018-12-21 Step 11. Fill a large bowl with ice water. Combine sugar, corn syrup, and ½ cup water in a medium saucepan over medium heat, stirring to dissolve sugar. Increase heat to medium-high, cover, and ...
From bonappetit.com


CHOCOLATE BROWNIE CROQUEMBOUCHE - CANADIAN LIVING
2005-07-14 On 9-inch (23 cm) tall foam cone with 4-inch (10 cm) wide base and holding toothpick at sharp angle, press two-thirds of toothpick into cone near base. Press 1 side of brownie onto toothpick to secure. Repeat with remaining brownies to cover cone, leaving scant 1/2 inch (1 cm) between each row.
From canadianliving.com


CROQUEMBOUCHE CONE - FRENCH
Croquembouche Cone. Croquembouche is a grand affair of a dessert, constructed of cream puffs dipped in caramel, stacked into a conical tower, and caged in even more caramel. It's a delectable dance of crunchy-meets-soft! You can prepare the individual components in advance, but once it's assembled, gather everyone and dig in! 90 calories; protein 1.6g; carbohydrates …
From worldrecipes.org


CROQUEMBOUCHE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHRISTMAS CROQUEMBOUCHE RECIPE - BBC FOOD
Beat the eggs into the mixture one at a time using an electric or manual whisk, until glossy. Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four ...
From bbc.co.uk


CROQUEMBOUCHE HOW-TO GUIDE – FRENCH COOKING ACADEMY
2018-10-07 Instructions: Weigh water and the milk and pour into a thick bottom saucepan. Add the butter (cut in pieces) and the sugar. Heat the mixture gently, stirring occasionally with a wooden spoon. While waiting for the milk and butter mixture to …
From thefrenchcookingacademy.wordpress.com


CROQUEMBOUCHE ~ THE CAKE DOCTOR
2015-12-06 Approx 4 1/2 cups creme patissiere (double recipe) 15″x 5″ Foam cone from a craft store like Joann’s. Parchment paper. Flat head pins. Serving tray or 12″ cake board. A truncated whisk or fork (you can make your own truncated whisk by taking an old metal whisk and clipping off the ends before they curve) 1. Prepare your foam cone.
From thecakedr.com


EASY CROQUEMBOUCHE – CARAMEL KITCHEN
2021-03-21 Directions: Place a layer of frozen cream puffs on a cake stand. In a circular motion, drizzle on the salted caramel sauce so that each cream puff gets about 2-3 drizzles. Stack the cream puffs in a cone shape, drizzling salted caramel sauce over each layer before adding the next layer of cream puffs. Back to Recipes.
From caramelkitchen.com


CROQUEMBOUCHE RECIPE | KASHEWAR RECIPES
Croquembouche recipe. To prepare a croquembush recipe of French cuisine, heat the oven to 200°C (390°F), cover the baking sheet with baking paper. Pour water and milk into the pan, add salt, butter, room temperature, and put on fire. When the butter has melted, bring the liquid to a boil, and stirring with a wooden spoon, add all the sifted ...
From kashewar.com


CROQUEMBOUCHE RECIPE | BON APPéTIT
2015-04-08 Step 12. Fill a large bowl with ice water. Bring sugar, corn syrup, and ½ cup water to a boil in a medium saucepan over medium-high heat, …
From bonappetit.com


CROQUEMBOUCHE RECIPE | GOOD FOOD
1. Preheat the oven to 200°C (400°F/Gas 6). Line 2 large baking trays with non-stick baking paper. Spoon the choux pastry into a large piping (icing) bag with a plain 1 cm (½ inch) nozzle and pipe 20 puffs, 2.5 cm (1 inch) in diameter, on each lined tray, allowing room for spreading. Use a wet finger to pat down the tip of each puff.
From goodfood.com.au


CROQUEMBOUCHE RECIPE (FRENCH CARAMEL GLAZED CREAM PUFFS
Directions: 01 - Heat oven to 220C / 425F. 02 - In a saucepan, bring Butter, Salt, and 300gr / 10.5oz / 1.5 cups Water to a boil. 03 - Remove the pan from the heat and add the Flour stirring vigorously for about 3 minutes, or until a thick dough has formed.
From uncutrecipes.com


DOUGHNUT HOLE CROQUEMBOUCHE RECIPE | MYRECIPES
Bring to a boil, and cook, stirring often, until sugar is dissolved, about 2 minutes. Remove from heat, and stir in bourbon. Set aside. Use toothpicks to hold doughnut holes onto Styrofoam cone, starting at the base and building to the top, placing one doughnut at the tiptop. Place bacon in gaps between the doughnuts.
From myrecipes.com


TRUFFLE CROQUEMBOUCHE RECIPE
2021-08-25 6 ounces white chocolate. 1 tall, 5 inch-base) Styrofoam cone (available online or at most craft stores) 1 teaspoon light corn syrup. 1 (12-inch-round) serving platter. 1 box wooden toothpicks. 80 ...
From today.com


CROQUEMBOUCHE RECIPE - THE ULTIMATE GUIDE TO SUGAR SPINNING
2021-08-03 A croquembouche is a French dessert consisting of choux pastry puffs arranged in a cone and bound with caramel threads. In Italy and France, it is typically served during weddings and baptisms. In Italy and France, it is typically served during weddings and baptisms.
From edibleartistsnetwork.com


CROQUEMBOUCHE RECIPE - SECRETS TO SUGAR SPINNING
2021-07-31 The Sugar Croquembouche Recipe. In a medium saucepan over medium-high heat, combine 2 cups granulated sugar, 1/2 cup water, and 1/2 cup corn syrup and whisk until the sugar dissolves. Cover the pot with a lid and cook for 2-3 minutes, then remove the top and continue to cook the sugar syrup until it reaches 310 degrees, stirring occasionally.
From edibleartistsnetwork.com


OLD FASHIONED DOUGHNUT CROQUEMBOUCHE | FOOD & WINE
Place a wire rack inside a rimmed baking sheet. Working in batches of 5 to 6, and using a 1-3/4" (1 ounce) scoop, scoop out dough, level the top, and add to the oil.
From foodandwine.com


ANNA OLSON'S CROQUEMBOUCHE - FOOD NETWORK
1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer. 2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it. 3. Gradually whisk the hot milk into egg mixture and then return it all to the pot.
From foodnetwork.co.uk


CROQUEMBOUCHE (CARAMEL-GLAZED CREAM PUFFS) | SAVEUR
2012-12-21 Bring butter, salt, and 1 1 ⁄ 2 cups water to a boil in a 4-qt. saucepan over high heat. Remove pan from heat, add flour all at once, and stir vigorously with …
From saveur.com


VACATION BAKING: CROQUEMBOUCHE • COOK TIL DELICIOUS
2021-12-28 Method: Place a strainer over a large heat-safe bowl. Off heat, combine the milk, 50g of the sugar and a pinch of salt in a medium saucepan. In a medium bowl, whisk together the remaining 75g sugar, cornstarch, and cocoa powder. Pour in about 2 tbsp of the milk mixture and whisk to form a smooth paste.
From cooktildelicious.com


CROQUEMBOUCHE RECIPE - FOOD NEWS
Croquembouche – a French dessert recipe, which is collected in the form of a profiteroles cone with filling and held together with caramel or sweet sauce. Croquetmbus is decorated with caramel threads, candied flowers. Previously, such a dessert was cooked for weddings, but recently, since croquembush looks like a Christmas tree, it is cooked ...
From foodnewsnews.com


CHRISTMAS TREE CROQUEMBOUCHE RECIPE | TASTING TABLE
2016-12-17 Directions. Make the cream puffs: Preheat the oven to 400º. In a medium saucepan, combine the water, sugar, salt and butter. Bring to a simmer over medium-high heat. Once simmering, reduce the ...
From tastingtable.com


ORANGE CROQUEMBOUCHE - GREAT BRITISH FOOD AWARDS
This recipe specifies a croquembouche mould, a cone that is used as the base of the structure. They are available from many online retailers. Preheat the oven to 200°C/400°F and line 3 large baking sheets with baking parchment. To make the choux put the water and butter in a large pan, cover with clingfilm and bring to the boil.
From greatbritishfoodawards.com


HOW TO MAKE SMART COOKIE'S CROQUEMBOUCHE | ALLRECIPES
You can make and store unfilled cream puffs ahead of time. Bake the cream puffs as directed, let them cool, and store in an airtight container for up to two days. To recrisp before filling, bake at 350 degrees F for 5 minutes. Don't try to fill the puffs ahead of time; they start getting soggy as soon as you fill them with the pastry cream.
From allrecipes.com


A RECIPE FOR CROQUEMBOUCHE - FOOD NEWS
Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. Cook, beating over low heat for 1–2 minutes to cook flour.
From foodnewsnews.com


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