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Publicado porShiwank Kapoor

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Published by: Shiwank Kapoor on Feb 26, 2012
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Croquembouche is a traditional French wedding cake, made up of a tower of cream-filled, caramel-dipped profiteroles.

The traditional croquembouche recipe is made with vanilla pastry cream and decorated with sugared almonds. Modern croquembouches are made with creative pastry cream flavors and decorated with flowers, sugar art, and even melted chocolate.

Cook’s note:Keep a bowl of ice water nearby when working with the caramel. If a burn occurs, dip the effected skin into the cold water and hold it there for several seconds to stop the burn. If in doubt, seek professional medical help.

Prep Time: 5 hours, 30 minutes

Cook Time: 1 hour

Total Time: 6 hours, 30 minutes


Vanilla Pastry Cream: 1 ¼ cups whole milk 3 egg yolks ¼ cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons plus 2 teaspoons cornstarch 1 teaspoon pure vanilla extract Choux: 1 cup butter 2 cups water 1/2 teaspoon salt 2 cups all-purpose flour 8 eggs

Add the milk and eggs back into the hot milk. Bake for about 30-35 minutes. and stir until a sticky batter is formed. one at a time. Preheat oven to 400F and grease 2 baking sheets. Place the filled profiteroles into the freezer for at least 3 hours. melt the butter in the water. stir in the vanilla extract. While the milk is warming. whisking constantly. about 2 hours. To fill profiteroles: Spoon the chilled pastry cream into a bag fitted with a plain tip. . and heat it for 1-2 minutes. until the profiteroles puff up and turn golden brown. until the custard reaches 170F on a digital thermometer and is very thick. to the egg mixture. Beat in the eggs. and chill the cream before filling profiteroles. Once the milk is steaming. Repeat with the remaining profiteroles. Spoon the prepared choux dough into 24 small rounds on each baking sheet. To make choux: In a medium saucepan. flour. sugar. until the batter is smooth. warm the milk over low heat until it is just hot enough to steam. continue stirring. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling with the prepared pastry cream. add half of it. and cornstarch until the mixture is completely smooth. Remove from the heat.Caramel: 2 1/2 cups granulated sugar 2/3 cup water Preparation: To make pastry cream: In a small saucepan. whisk together the egg yolks. Add salt and flour. Insert the tip into the underside of a profiterole and pipe about 1 teaspoon of pastry cream into it.

or flowers for decoration. until it has the consistency of maple syrup. wipe down the sides of the pan with a damp pastry brush. Member wainblatrobert there was not enough custard and it was definitely too solid(had to add some more sugar and milk) .the choux was so soft it required a looot of extra flour plus an egg to bring it to a more manageable consistency and even then it resulted in collapsed pastries don't bother look for a recipe with a video! . Remove the pan from the heat and immediately plunge it into a bowl of ice water for 5 seconds to stop the cooking process. Continue the process until the classic cone or tower shape has been achieved. until it turns pale golden brown. metallic dragées. Continue building the croquembouche by dipping and “gluing” another. Affix sugared almonds. using the caramel to glue them together. Once the mixture is up to a simmer. in the caramel and arrange them in a circle on a parchment-lined serving platter or baking sheet. Allow the caramel to cool for about 5-10 minutes. be ready to work fast. Lightly drizzle the remaining caramel over the croquembouche to form a cobweb of spun sugar. Draw a spoon through the sugar to wet it and turn the heat up to medium-high. Allow the sugar mixture to boil for 15-20 minutes. smaller ring of profiteroles on top of the first one. To assemble the croquembouche: Dip 12 profiteroles. one at a time.To make caramel: Spoon 2 1/2 cups sugar into a medium sauce pan and pour 2/3 cup water over it. User Reviews 1 out of 5 Ingredient Proportions all wrong. When it has cooled to this point. This croquembouche recipe makes 48 medium-sized servings.

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