Chef Doug Skinner
‘Croquembouche is a cake comprising of custard filled profiteroles (choux pastry) stacked in a cone and bound by sugar, which is also spun to decorate.’
‘Croquembouche is a cake comprising of custard filled profiteroles (choux pastry) stacked in a cone and bound by sugar, which is also spun to decorate.’
‘Croquembouche is a cake comprising of custard filled profiteroles (choux pastry) stacked in a cone and bound by sugar, which is also spun to decorate.’
‘Croquembouche is a cake comprising of custard filled profiteroles (choux pastry) stacked in a cone and bound by sugar, which is also spun to decorate.’
‘Croquembouche is a cake comprising of custard filled profiteroles (choux pastry) stacked in a cone and bound by sugar, which is also spun to decorate.’
Choux Pastry
Choux Pastry
Choux Pastry
Choux Pastry
Choux Pastry
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
½ Tsp Salt, 1 ½ Tsp Caster Sugar, 125 g Plain Flour, 60 g Unsalted Butter, 3-4 Large Eggs, 150 ml Water.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Place water, butter, salt and sugar in pan on medium heat and slowly bring to the boil, until all butter is melted.
Step 2
Step 2
Step 2
Step 2
Step 2
Remove pan from heat and add all the flour and mix in well with a wooden spoon.
Step 3
Step 3
Step 3
Step 3
Step 3
Return pan to heat and stir vigorously until mixture comes away from sides of pan and forms a ball. Set aside to cool for 5 mins.
Step 4
Step 4
Step 4
Step 4
Step 4
Once cooled add eggs, 1 at a time beating well until all combined.
Step 5
Step 5
Step 5
Step 5
Step 5
Continue adding eggs 1 at a time until mixture is glossy and falls heavily from wooden spoon. You may not need all the eggs.
Step 6
Step 6
Step 6
Step 6
Step 6
Place mixture into piping bag and pipe into 2.5cm diameter puffs and allow room for them to spread. Use a wet finger to pat down tips of the puffs.
Step 7
Step 7
Step 7
Step 7
Step 7
Bake in a preheated oven set on 200 degrees for 12 -15 minutes.
Croquembouche
Croquembouche
Croquembouche
Croquembouche
Croquembouche
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Makes approximately 100 Profiteroles. 2 quantities of Crème Pâtissière. 495 g caster sugar, 250 ml water.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Cut a small hole in the base of each profiterole and pipe in crème pâtissière.
Step 2
Step 2
Step 2
Step 2
Step 2
Place water and sugar in pan on medium heat until sugar is dissolved. Bring to simmer without stirring until light golden brown. Brush down sides of pan with a brush dipped in water to prevent crystallisation.
Step 3
Step 3
Step 3
Step 3
Step 3
Cook for approx. 15 minutes or until deep golden brown. Remove from heat and place base of pan in iced water to slow the cooking process.
Step 4
Step 4
Step 4
Step 4
Step 4
Working with 1 profiterole at a time, dip the base into caramel mix and place on your serving platter. Make base 20 cm in diameter and add profiteroles around base of a cone and build layers making sure profiteroles fit snug against each other.
Step 5
Step 5
Step 5
Step 5
Step 5
Just before serving, reheat caramel gently if it has hardened, then with the prongs of a fork dip into caramel and drizzle over the profiteroles.
Step 6
Step 6
Step 6
Step 6
Step 6
Just before serving, reheat caramel gently if it has hardened, then with the prongs of a fork dip into caramel and drizzle over the profiteroles.
Bon Appétit …