Croquembouche
 
 
Author:
Ingredients:
Craquelin:
  • 90g butter, softened
  • 100g brown sugar
  • 1 pinch salt
  • 100g all-purpose flour
Pate a choux:
  • 160ml water
  • 15g powdered milk
  • 2g salt
  • 5g white sugar
  • 70g butter, cubed
  • 90g all-purpose flour
  • 160g whole eggs
  • Plus 1 egg for egg wash
Vanilla diplomat:
  • 500ml whole milk
  • 100ml heavy cream
  • 1 vanila bean
  • 180g egg yolks
  • 200g white sugar
  • 2g salt
  • 60g cornstarch
  • 8g gelatin + 40ml cold water
  • 300ml heavy cream, whipped
Caramel glaze:
  • 400g white sugar
Caramel “glue”:
  • 400g white sugar
  • 45g liquid glucose
  • 90ml cold water
Directions:
Craquelin:
  1. Mix the butter and sugar in a bowl until pale.
  2. Add the flour and salt and mix well to form a paste.
  3. Spread the dough between two sheets of baking paper until very thin then freeze until needed.
Pate a choux:
  1. Combine the water, powdered milk, salt, sugar and butter in a saucepan.
  2. Heat up until the butter is completely melted then bring it to a boil.
  3. Remove off heat and stir in the flour, all at once. Mix well until well combined then place back on heat and continue cooking for 2-3 minutes or until a thin layer of dough sticks to the bottom of the pan.
  4. Transfer into a bowl and allow to cool down for 10 minutes then begin adding the eggs, gradually, mixing well after each addition.
  5. Spoon the dough into a pastry bag then form small dollops of dough on a baking pan lined with baking paper or, even better, silicone mat.
  6. Brush some of the choux with egg wash.
  7. For the rest of the choux, take the craquelin out of the freezer and cut small circles, just as big as the choux. Place the craquelin on top.
  8. Bake the choux in the preheated oven at 350F for 30-40 minutes or until golden brown and crisp.
  9. Allow to cool down then make a small hole on the bottom of each choux. Use a small pastry tip for this task.
Vanilla diplomat:
  1. Heat the milk and the heavy cream together with the vanilla bean in a saucepan. Remove off heat and cover with plastic wrap. Allow to infuse for 15 minutes.
  2. Bloom the gelatin in cold water.
  3. Mix the egg yolks with the sugar and salt for a few minutes until pale. Add the cornstarch and mix well.
  4. Pour the warm milk in a slow stream then return back on heat.
  5. Cook on low flame until the cream is thick then continue cooking for 1 more minute to cook off the cornstarch.
  6. Remove from heat and stir in the gelatin.
  7. Cover the cream with plastic wrap and allow to cool down.
  8. Mix the cream again until creamy then fold in the heavy cream.
  9. Spoon the diplomat in a pastry bag fitted with a small round tip then fill all the baked choux with this cream.
Caramel glaze:
  1. Melt the sugar until it has an amber colour.
  2. Dip the top of each choux (only those without craquelin) in the melted sugar. Decorate some of the choux with almond slices and pearl sugar. Be careful when working with hot sugar!
  3. Allow to set.
Caramel “glue”:
  1. Combine the three ingredients in a saucepan and cook, washing the sides of the pan with a brush dipped in water, until the caramel has a light golden colour.
  2. Arrange your cone support by lining it with baking paper.
  3. Dip each choux into the hot caramel and arrange them on the cone.
  4. Allow to set then decorate.
Recipe by Pastry Workshop at https://pastry-workshop.com/croquembouche-2/