Croquembouche Recipes

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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


  • 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.


Croquembouche image

Provided by Food Network Kitchen

Time 3h30m

Yield 12 servings

Number Of Ingredients 18

1/4 -ounce packet unflavored gelatin (2 1/2 teaspoons)
4 cups whole milk
2 vanilla beans
12 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
5 tablespoons unsalted butter
6 ounces bittersweet chocolate, chopped
1 tablespoon powdered espresso
1 1/2 cups heavy cream
10 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs
3 cups sugar
3 tablespoons light corn syrup


  • For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.
  • Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.
  • Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.
  • Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.
  • Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.
  • Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.
  • Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.
  • Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.
  • When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.
  • Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)
  • For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.
  • While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.
  • Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.
  • Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.
  • Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).
  • Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.
  • To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.
  • Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.
  • Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.
  • Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot!
  • Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.
  • Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy.
  • 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. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.
  • To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.


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)


  • 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.


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


  • 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.


Martha's Famous Croquembouche image

Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal icing, and sprinkle with sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 small croquembouches

Number Of Ingredients 11

1/2 cup whole milk
1/2 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon coarse salt
1 cup all-purpose flour
5 large eggs
1 large egg yolk
1/2 cup heavy cream
Caramel Cream
Sugar Cookies, decorated with Royal Icing and fine sanding sugar


  • Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
  • Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
  • Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
  • Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
  • Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
  • Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
  • Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
  • To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.


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


  • 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


Chocolate Croquembouches image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Kid-Friendly     Winter     Party     Pastry     Bon Appétit     Small Plates

Yield Makes 8

Number Of Ingredients 17

Pastry Cream
2/3 cup sugar
1/3 cup all purpose flour
2 cups whole milk
4 large egg yolks
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Cream Puffs
1/2 cup water
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder
4 large eggs
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


  • For pastry cream:
  • Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.
  • For cream puffs:
  • Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.
  • Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.
  • Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.
  • For glaze:
  • Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.
  • Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.

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Croquembouche is a traditional French christening and wedding cake that isn't a cake at all—it's an impressive tower of caramel-crusted cream puffs. With a bit of patience, you can make this towering dessert at home. To submit requests for assistance, or provide feedback regarding ...

2018-09-18 Preparation: To make the cream puffs, preheat the oven to 218 C (425 F). In a medium saucepan, combine the butter, water and salt. Bring to a boil. Remove from the heat and stir in the flour ...

2019-12-21 Preheat an oven to 400°F (200°C). To make the cream puffs, in a saucepan over medium-high heat, combine the butter, milk, water, sugar and salt and bring to a full boil. When the butter has melted, remove the pan from the heat, add the flour all at once and stir vigorously with a wooden spoon until blended.

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. After you pipe the pâte à choux (cream puff dough) onto your ...

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.

Add the butter and whisk to incorporate. Once cooled, fill a piping bag with the lemon pastry cream. Pipe cream into puffs. For the caramel, add water to a pan. Add sugar and stir until it starts to dissolve. Place on the heat and bring to a boil. Boil until the sugar starts to turn a deep amber colour. Remove from heat.

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

1. INGREDIENTS 1 recipe Pastry Cream Tutorial 1 recipe Pate a Choux Dough and Filled Cream Puffs; Make about 44 small filled cream puffs; Place the batter in a large pastry bag fitted with a 1/2-inch plain tip.Pipe into circular blobs, about 3/4- inches in diameter, onto the prepared pans. Leave 1 1/2-inches between the puffs to permit adequate expansion from puffing.

2015-03-24 2 cups sugar ½ cup water Instructions Prepare custard: Whisk together egg yolks and sugar until well mixed and pale yellow in color. Blend in salt and cornstarch. Slowly whisk in milk until well combined. Transfer mixture to a medium sauce pan. Whisking constantly, bring mixture to a boil. The custard should be thick and creamy.

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 …

2016-12-17 In a medium saucepan, combine the water, sugar, salt and butter. Bring to a simmer over medium-high heat. Once simmering, reduce the heat to medium and add the flour. Using a wooden spoon, stir ...

Directions. Make the pâte à choux: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or a non-stick silicone mat. In a medium saucepan, bring the butter, milk, water, sugar, and salt to a rapid simmer. Dump the flour in all at once.

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.

2020-11-15 There is plenty of caramel so you don’t need to adjust that part of the recipe. Croquembouche Using Premade Cream Puffs. Prep time: 40 minutes. Cook time: 20 minutes. Total time: 1 hour. Yield: serves 4-6. INGREDIENTS. ~35-45 mini cream puffs (sometimes referred to as profiteroles) *see notes. 3 cups granulated sugar.

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.

2021-01-27 Pâte à choux:. 1 cup water; ½ cup butter, cut into pieces; pinch salt; 1 cup all-purpose flour; 4 large eggs; Preheat the oven to 375 F. In a medium saucepan, bring the water, butter and salt ...

2. Preheat the oven to 180ºC/fan 160ºC/gas 4 and line a baking tray with baking paper. Grease a 26cm flan ring (or use the outside of a 26cm springform cake tin). Place the flaked almonds in a small roasting tin and toast in the oven for about 12–15 minutes, until golden brown, shaking occasionally to brown them evenly.

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.

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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.

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