Home - By Category - Recipe - Desserts Page 9 | French Page 1

Croquembouche (2)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROQUEMBOUCHE (2)
 Categories: Desserts, French
      Yield: 8 Servings
 
MMMMM---------------------------PUFFS--------------------------------
  1 1/2 ea Sticks unsalted butter
  1 1/2 c  Water
    1/4 ts Salt
      1 ts Sugar
  1 1/2 c  Sifted all-purpose flour
      6 ea Large eggs

MMMMM---------------------------GLAZE--------------------------------
      1 ea Egg beaten with 1 tsp water

MMMMM-------------------MOCHA CREME PATISSIERE------------------------
      6 ea Egg yolks
    1/2 c  Sugar
    1/2 c  Sifted all-purpose flour
      2 c  Milk
      3 tb Unsalted butter
      2 oz Semisweet chocolate
      2 ts Instant expresso with 2 tsp

MMMMM--------------------------CARAMEL-------------------------------
      2 c  Sugar
    2/3 c  Water
      2 tb Corn syrup
 
  Preheat the oven to 425.  To make the puffs, melt the butter in the
  water with salt and sugar.  Remove from heat, add the flour, return
  to heat and beat vigorously for 2 to 3 minutes. (A film should form
  on the bottom of the pan.)  Cool slightly, and add eggs, one at a
  time, beating vigorously. Using a pastry tube with a 1/2 inch
  opening, form 1-inch-high mounds, 3/4 inch in diameter, on
  parchment-lined baking sheet. Glaze and smooth the tops.  Bake for 20
  to 25 minutes, until puffed and golden. Cool on racks. To make the
  mocha cream, beat the egg yolks, gradually adding the sugar, until
  mixture is thick and pale yellow.  Beat in the flour, Scald the milk
  and add in dribbles, reserving 1/2 cup for thinning. Return to clean
  pot and stir vigorously over high heat until mixture boils and
  thickens. If it seems too thick to pipe, add reserved milk. Remove
  from heat. Add the butter, 1 Tbsp at a time. Melt the chocolate and
  add to mixture with the expresso.  Just before assembling
  croquembouche, inject the cream into the puffs with a 1/4-inch pastry
  tip. To make the caramel, bring sugar, water, and corn syrup to a
  boil over high heat. Do not stir. Cover pan until steam dissolves any
  crystals. Uncover and boil 5 minutes, or until syrup is amber. Remove
  from heat. Dip the bottoms of the puffs, one by one, into the caramel
  and arrange in a pyramid Cut the tip from a balloon whisk, dip into
  caramel, and whirl strands of caramel around croquembouche to form a
  spun sugar web.
 
MMMMM

Display Recipe for Import.