• Latest Posts

    Thursday, March 10, 2016

    Croquembouche wreath desserts recipes

    Croquembouche wreath desserts recipes

        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

        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 won’t 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.

    Croquembouche wreath desserts recipesAs we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior designs, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page. 

    This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Croquembouche wreath desserts recipes Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top