Croquembouche

local_grocery_store Ingredients

• 1 cup Water, None
• 1/2 cup Unsalted butter, Cut into small cubes
• 1 cup All-purpose flour, Sifted
• 1/4 teaspoon Salt, None
• 4 Eggs, Lightly beaten
• 2 cups Heavy cream, Chilled
• 1/2 cup Granulated sugar, None
• 1 teaspoon Vanilla extract, None
• For dusting Powdered sugar, None
• For drizzling Caramel sauce, None

restaurant_menu Method

1. 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2.In a medium saucepan, bring the water and butter to a boil over medium heat.
3. 3.Reduce the heat to low and add the flour and salt all at once.
4. 4.Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
5. 5.Remove the pan from heat and let the dough cool for 5 minutes.
6. 6.Add the eggs to the dough, one at a time, stirring well after each addition. The dough should be smooth and shiny.
7. 7.Transfer the dough to a piping bag fitted with a large round tip.
8. 8.Pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. 9.Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the pastries are golden brown and puffed.
10. 10.Remove the pastries from the oven and let them cool completely on a wire rack.
11. 11.In a large bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
12. 12.Using a serrated knife, slice the pastries in half horizontally.
13. 13.Fill a piping bag fitted with a small round tip with the whipped cream.
14. 14.Pipe a generous amount of cream onto the bottom half of each pastry, then place the top half back on.
15. 15.Repeat with the remaining pastries.
16. 16.To assemble the croquembouche, start by placing a small dollop of caramel sauce on a serving platter.
17. 17.Dip the bottom of one filled pastry into the caramel, then stick it to the platter to create a base.
18. 18.Continue dipping the bottoms of the pastries in caramel and stacking them on top of each other to form a cone shape.
19. 19.Drizzle the croquembouche with caramel sauce and dust with powdered sugar.
20. 20.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to use a large piping bag and tip to pipe the dough onto the baking sheet. This will give you perfectly shaped pastries.
• chevron_rightIf the pastries lose their crispness after cooling, you can reheat them in a 350°F (175°C) oven for a few minutes to regain their crunch.
• chevron_rightFeel free to get creative with the decorations! You can add edible flowers, chocolate drizzle, or even sprinkle some edible glitter for a touch of glamour.
• chevron_rightIf you don't have a piping bag, you can use a zip-top bag with the corner snipped off as a makeshift piping bag.
• chevron_rightLeftover croquembouche can be stored in the refrigerator for up to 2 days. Just be aware that the pastries may lose some of their crispness.
• chevron_rightDon't be afraid to make a mess! Baking should be fun, so embrace the flour on your apron and enjoy the process.