Croquembouche wreath desserts recipes
Ingredients
Melted butter, to grease
560ml (2 1/4 cups) cold water
80g butter, at room temperature, cut into 1cm pieces
100g (2/3 cup) plain flour, sifted
4 eggs, at room temperature
645g (3 cups) caster sugar
Creme patissiere
625ml (2 1/2 cups) milk
1 teaspoon vanilla bean paste
6 egg yolks
100g (1/2 cup) caster sugar
2 1/2 tablespoons cornflour
2 1/2 tablespoons plain flour
Croquembouche wreath desserts recipes
Method
Step 1
To make the creme patissiere, bring the milk and vanilla just to a simmer in a medium saucepan over medium heat.
Step 2
Meanwhile, use an electric beater to beat the egg yolks and sugar in a medium heatproof bowl until thick and pale. Sift over the combined flour and beat until well combined.
Step 3
Whisk the milk mixture into the egg mixture. Return to the pan over low heat. Stir with a metal spoon for 5 minutes or until the mixture is thick and starts to bubble (use a whisk if it starts to go lumpy). Transfer to a bowl. Cover the surface with plastic wrap. Set aside to cool slightly. Place in the fridge to chill.
Step 4
Preheat oven to 200°C. Grease 2 large baking trays with melted butter. Stir 160ml (2/3 cup) water and the butter in a medium saucepan over medium heat for 2 minutes or until butter melts and the mixture just comes to the boil. Remove from heat. Add the flour. Use a wooden spoon to beat until well combined. Place the pan over low heat and cook, stirring, for 1 minute or until the mixture forms a ball and begins to come away from the side of the pan. Set aside for 5 minutes to cool.
Step 5
Whisk 3 eggs in a bowl. add to the flour mixture, beating vigorously with a wooden spoon.Whisk remaining egg in a small bowl. Gradually add egg to the flour mixture, a little at a time, whisking well after each addition, until the mixture just falls from the spoon but still holds its shape (you won̢۪t need to add all the egg). Reserve leftover egg.
Step 6
Place 40 heaped teaspoonfuls of the mixture, about 3cm apart, on the prepared trays. Brush with the reserved egg. Bake for 25 minutes or until puffed and golden.
Step 7
Turn the oven off. Use a small sharp knife to pierce the base of each profiterole. Place profiteroles in oven, with door ajar, for 15 minutes to dry out.transfer to a wire rack to cool completely.
Step 8
Place the creme patissiere in a piping bag fitted with a 1cm nozzle. Push the nozzle into the base of each profiterole and fill with creme patissiere.
Step 9
Stir sugar and remaining water in a small saucepan over medium heat until the sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 8 minutes or until light golden.
Step 10
Place the saucepan in a large bowl of hot water on a steady heatproof surface so the water comes halfway up the side of the pan (this helps prevent the toffee setting too quickly). Insert a fork into the base of 1 profiterole and dip the top into the toffee. Carefully remove the profiterole from the fork and place on a round 28cm (base measurement) serving platter or cake stand. Repeat with the remaining profiteroles and toffee, arranging them side-by-side in a wreath shape, with 2 circles around the outside of the platter and 1 circle on top.
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