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    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.

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