CROQUEMBOUCHE

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Serves: 16

The only way I can describe this exquisite tower of carmelized, pastry-cream filled, cream-puffs is; "simply, decadent."

Croquembouches are of French origin and can only be described as Magnifique! The French use it as a wedding cake and for very special occasions. It is indeed a beautiful visual dessert presentation and can be used as a dinner-table centerpiece. I have used it as a table centerpiece for an anniversary and Christmas celebrations. I even made one to take to the beauty salon I use.

I know it looks intimidating, difficult and time consuming. I can assure you it is a lot of fun to make and the preparation may be spread over a few days.

The "puffs" are made from a basic pate a choux dough.

PATE A CHOUX INGREDIENTS

  • 1 1/2 Cups Water.
  • 12 Tbs. Unsalted butter.
  • 1/4 Tsp. Salt.
  • 2 Cups All purpose flour.
  • 9 Large eggs.

PREPARE PATE A CHOUX PASTRY

  1. Preheat oven to 425° F.


  2. Combine water, butter and salt in a large heavy sauce pan and bring to a boil over high heat.


    • Remove pan from heat, add flour ALL AT ONCE, and stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from side of pan, 1 to 2 minutes.


      • Return pan to heat and cook, stirring constantly, for 1 to 2 minutes. Remove pan from heat and allow dough to cool for 5 minutes.


  3. Transfer dough to the work bowl of a mixer, fitted with a flat paddle. Beat-in 8 eggs, one at a time, until blended after each addition and mixture is stiff.


  4. This recipe will produce 48 to 72 dough balls, depending on the size you make them. So, you will need enough parchment lined baking sheets to accommodate the balls. Balls may be piped using a 1/2" plain tip, a tablespoon measure or, I use a 1 1/2 tablespoon ice cream scoop, partially filled. Place balls 1 inch apart to allow for expansion.


  5. Lightly beat 1 egg with a pinch of salt and carefully brush each ball.


  6. Place trays in oven and bake until puffs are light brown, about 10 minutes. Lower heat to 350° F. and continue to bake until well browned, about 15 minutes. Remove trays from oven and carefully place puffs on a cooling rack to cool.
    7.

NOTE: You now have 3 options.

1-You may continue with the preparation.

2-You may wrap the puffs loosely with foil and store at room temperature overnight. When ready to assemble dessert refresh the puffs in 350° F. oven for about 5 minutes to re-crisp-up.

3-You may carefully place the puffs in plastic bags and freeze for up to 1 month. When ready to assemble dessert, place frozen puffs on baking sheet and place in pre-heated 350° F. oven for 5 to 10 minutes to defrost and crisp-up.

INGREDIENTS FOR VANILLA PASTRY CREAM FILLING

  • 2 1/4 Cups Milk.
  • 3/4 Tsp. Vanilla extract.
  • 6 Egg yolks from large eggs.
  • 3/4 Cup White granulated sugar.
  • 4 1/4 Tbs. Cornstarch.

PREPARE VANILLA PASTRY CREAM

  1. Place the milk in a sauce pan and bring to a boil. Remove pot from burner, cover and keep hot.


  2. Place sugar and egg yolks in a mixer work bowl, fitted with a whisk attachment, and whisk until the mixture whitens and forms a ribbon. Then gently whisk-in cornstarch.


  3. With the whisk in motion, very slowly pour-in the hot milk around the side of the work bowl. When the milk mixture smooths-out, add the vanilla extract.


    • Return mixture to the sauce pan and bring to a boil; constantly stirring with a hand wire whisk so that the mixture does not stick to the bottom of the sauce pan. Boil for 1 minute, stirring vigorously.


      • Remove sauce pan from heat and rub surface with a pat of butter to keep the custard from forming a skin as it cools. When cool, cover and refrigerate until ready to use.

INGREDIENTS FOR THE CARAMEL

  • 4 Cups White granulated sugar.
  • 1 Cup Water.

PREPARE CARAMEL MIXTURE

  1. Divide sugar and water between 2 shallow saucepans and stir to mix. You may use either of the instructions below to prepare the caramel:


    • First method; Cover pan and cook over medium heat until sugar turns amber, about 15 to 20 minutes. Remove from heat and place on a heat-proof surface near your work (dessert assembly) area.


    • Second method; Place pan over medium heat, let the sugar warm and begin to dissolve. Allow sugar and water to gently boil until the sugar begins to change color. During this time, brush the inner-sides of the pot with a pastry brush dipped in cold water to prevent any build-up of sugar crystals. As soon as the sugar begins to change color (This is a hard-crack stage and occurs at 300 to 310° F.) remove from stove and place on a heatproof surface near your work (dessert assembly) area.

And now the fun begins!

ASSEMBLY INSTRUCTIONS

Fill puffs with pastry cream.

  1. You will need a pastry bag fitted with a plain 1/4" tip.


  2. Gently poke a hole, with a chopstick, in the flat side (bottom) of each puff.


  3. Fill pastry bag with pastry cream.


    • Place bag tip in hole of puff and gently fill. Do not over-fill. Reserve on tray or cookie sheet.

Dip puffs in caramel

  1. Be sure your caramel is soft and liquidy. If not, gently reheat a bit.


    • Using tongs or a chocolate dipping fork dip top half of filled puffs in caramel. Place puffs, glazed side up on a plastic lined tray and permit to cool.

Assemble dessert

You will need a serving platter to assemble your creation. I use a 13 inch diameter white platter with an 11 inch diameter inset. See picture showing
platter and first row of puffs in place.

  1. Form base row with 12 to 14 glazed, cooled puffs, sticking them together with dabs of caramel.


    • Continue gluing and stacking, layer-by-layer (slightly indenting and using fewer puffs at each level) to form a hollow cone shaped affair as pictured.


      • Permit cone to rest a few minutes to harden, in place, before continuing.


    Congratulations! You've finished the dessert. Except for a final spun sugar "veil."

    Lets go ahead and spin some carmelized sugar around it. You should have enough left from the gluing process.

    Dip a small wire whisk or a large fork into the still molten caramel and twirl it quickly about, in the air, over the top and sides of the croq. You should see fine golden, web-like strands of spun sugar settle over the croq. It might take a little practice and slightly re-heating the caramel to achieve the proper effect. Now, isn't that beautiful?

Storage and serving

The croquembouche should be stored in a cool dry place until ready to serve. Since custard is involved, it is not advisable to store for more than 2 to 3 hours before serving.

I have been told, the croq may be stored, uncovered in the fridge, for up to 6 hours. I have never tried it. I am afraid the puffs might get soggy.

To serve; everyone can easily break-off a few puffs or you can do the deed yourself. The caramel glue is brittle so the puffs will easily break-off.