FOOD

Croquembouche

The holidays wouldn't be complete without a magnificent tower of puffed choux pastries to brighten your day.

FOOD

Croquembouche

The holidays wouldn't be complete without a magnificent tower of puffed choux pastries to brighten your day.

Ingredients

  • Cream Puffs
  • Caramel

Steps

  1. Once the caramel has set, dip the puffs in a bit more caramel to anchor them to the serving platter. Starting with about 10 puffs, create a tight ring of cream puffs, using caramel to anchor each one together. Create slightly smaller circles as the puffs stack, creating a total of between 8 and 10 layers of cream puffs depending on their size.
  2. Drizzle the remaining caramel over the stacked puffs, and back and forth across two wooden spoons to create a caramel-encrusted tower. Serve immediately.

Ingredients

  • 2 1/2 cups sugar
  • 2 tablespoons corn syrup
  • 1/2 cup water

Steps

  1. In a metal sauce pot, bring the sugar, corn syrup and water to a boil until sugar is dissolved. Bring caramel up to hard crack temperature; caramel will be a light amber color. Place the pot into a water bath to stop the cooking of the caramel and to firm the caramel slightly. Dip each filled puff into the caramel and set aside on parchment to allow the caramel to set.

Ingredients

  • 2 cups whole milk
  • 1/2 vanilla bean, scraped
  • 2/3 cup sugar
  • 5 tablespoons cake flour
  • 1/4 teaspoon sea salt
  • 1 egg
  • 2 egg yolks
  • 1/3 cup heavy cream

Steps

  1. In a medium saucepan, bring the milk and vanilla bean to a boil then remove from heat immediately. In a medium bowl, whisk the sugar, cake flour and salt. Whisk in the egg and egg yolks. Carefully incorporate the hot vanilla-infused milk, whisking constantly and taking care to pour slowly to avoid cooking the eggs. Pour mixture into the saucepan and bring to a boil, stirring constantly. Place plastic wrap onto the surface of the mixture and refrigerate for 1 hour. Whip the cream and fold into the cooled pastry cream. Set aside in refrigerator until ready to fill puffs. When ready to fill puffs, place pastry cream in a piping bag with a filling tip and fill the puffs with the cream.

Ingredients

  • 1 stick unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 1/4 cups all-purpose flour
  • 4 large eggs

Steps

  1. Preheat oven to 400 degrees. Line two sheet trays with silicone baking mats or lightly greased parchment paper.
  2. In a medium saucepan, mix butter, sugar, salt and water. Bring to a boil and immediately remove from heat. Stir in flour and mix vigorously with a wooden spoon until the mixture is thick and well incorporated. Once slightly cooled, add eggs one at a time, beating well after each addition.
  3. When all eggs are well incorporated, add the mixture to a 12-inch piping bag. Pipe 1 1/2-inch round puffs onto the prepared baking sheet. Bake for 10 minutes, then lower oven temperature to 325 degrees and bake 30 minutes more, until golden brown.