Other

Croquembouche


Makes 40 to 50 filled puffs

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

Ingredients

Pâte à Choux

  • 6 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 6 large eggs, room temperature

Pastry Cream

  • 4 tablespoons unsalted butter, cut into pieces
  • ½ vanilla bean, split lengthwise
  • Powdered sugar (for dusting)

Caramel and Assembly

  • 2 tablespoons light corn syrup

Special Equipment

  • Two pastry bags; ½"-diameter pastry tip and a small star tip

Recipe Preparation

Pâte à Choux

  • Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass. Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough). Transfer to a medium bowl and let rest 3 minutes.

  • Using a wooden spoon, mix 5 eggs into dough one at a time, making sure to completely incorporate each egg before adding the next. Dough will look broken when eggs are added, but will come back together as you stir. The final texture should be smooth, glossy, and somewhat stretchy.

  • Fit pastry bag with round tip. Spoon dough into bag. Holding bag at an angle so the tip is just touching prepared baking sheet on one side, gently start to squeeze out dough. Without moving the tip (this will help you make a perfect circle), pipe dough until you have a 1½" round (you can trace circles on the back of the parchment for extra accuracy). Repeat, staggering rounds and spacing 2" apart.

  • Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 10–15 minutes.

  • Do Ahead: Dough can be made 1 day ahead; transfer to pastry bag and chill. Puffs can be baked 2 days ahead; store airtight at room temperature. Reheat at 350° for 5 minutes to crisp; puffs are easier to fill when firm.

Pastry Cream

  • Place milk, butter, and salt in a medium saucepan, then scrape in vanilla seeds and add pod. Bring to a simmer over medium heat.

  • Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.

  • Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.

  • Fit pastry bag with star tip. Transfer chilled pastry cream to bag. Working one at a time, poke a hole into the bottom of each puff with a paring knife. Gently pipe in pastry cream to fill. Puffs will begin to get soggy as soon as they are filled, so wait until just before serving to add pastry cream.

  • Do Ahead: Pastry cream can be made 3 days ahead. Transfer to pastry bag and chill.

Caramel and Assembly

  • Line a rimmed baking sheet with parchment paper and trace an 8" circle on parchment; turn it over (the circle will still be visible; this is just a guide).

  • Fill a large bowl with ice water. Bring sugar, corn syrup, and ½ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp pastry brush and swirling pan occasionally (do not stir), until caramel turns a light amber color. Set bottom of saucepan in ice water to stop the cooking and firm caramel slightly (if caramel is too thin, it will be runny and drip too much).

  • Carefully dip tops of filled puffs in caramel and place, caramel side up, on an unlined rimmed baking sheet; let sit until caramel is set. (If caramel becomes too hard before all puffs are dipped, reheat over medium-low to loosen.)

  • Use the 12 largest puffs for the bottom layer of your croquembouche. Working quickly, dip the side of 1 puff into caramel (you want just enough caramel to allow you to “glue” puffs together) and stick hot caramel side down onto parchment just inside the 8" circle; the top of the puff should be facing out. Dip another puff in caramel on the side in two places (at 9 o’clock and 6 o’clock) and position on parchment so that 1 spot of hot caramel will adhere to the side of the first puff and the other spot is on the parchment (again, top of puff should be facing out). Using the circle as your guide, repeat with remaining 10 puffs to complete your bottom layer.

  • Set out 11 puffs to make the second layer (you may not need all of them) and use caramel to stick them together the same way as the first layer, doing your best to anchor puffs in the spaces in between the bottom puffs (this will make the croquembouche more sturdy).

  • Continue to build croquembouche, making slightly smaller circles for each layer and reheating caramel as needed. Finish tower with a single puff; you should have about 8 layers total.

  • Once croquembouche is assembled, let caramel in pan cool until it just begins to form a thread when you lift it from the pot with a fork. (The cooler it gets, the faster it will harden until it hardens mid-air.) Dip fork in caramel and quickly circle over and around croquembouche, letting caramel fall where it may (puffs should be encased in airy strings of caramel when you are done). Let caramel cool to harden.

  • Do Ahead: Croquembouche can be assembled 8 hours ahead. Chill until ready to serve.

Related Video

How to Make Croquembouche

Reviews SectionEveryone saying the choux is too wet must not be cooking out their flour enough. I doubled the recipe and used all the ingredients as they were listed and they came out perfect. Doubling the recipe I ended up with about 90 puffs. I did have to cook them longer than it said, but that could be my oven. I also recommend baking on a silpat as opposed to parchment because I found my ones baked on parchment got darker on the bottom than they did on the silpat. Use a stand mixer to incorporate the eggs it is much easier.oliviagozlanLong Island, NY12/24/19I was planning on making a croquembouche for Christmas Eve. I decided to make the puffs on the 23rd, then fill and assemble on the 24th. So I made the dough, and it was very different than all the other times I’ve made cream puffs. It was a bit runny and has way more eggs than other recipes. So I baked at 425 for 15 minutes, then dropped the oven to 350. I was planning on checking after 10 minutes, but at minute 6 my fire alarm went off. All the cream puffs were completely burned and not salvageable. So I went out and bought a cake. Next time I’ll use Sally’s Baking Addiction recipe for pate a choux.AnonymousPortland, OR12/23/19I had no problems with this recipe, the batter was exactly as described, using all 5 eggs. I ended up with about 60 and made a croquembouche with 7 layers. It should be noted that the ingredients for the puff batter are the same as other cream puffs on this site that have great reviews. The video on the plain cream puff recipe is very helpful, making sure to cook the batter enough and also using a stand mixer to incorporate the eggs. I'm very happy and impressed with the final product.DO NOT MAKE THIS RECIPE. I wasted a lot of time, effort and good organic eggs, butter and milk because the recipe is simply OFF. The creme came out very well. But the pate a choux. NO NO NO. I finally went on youtune (third try) and used a French pastry chef's recipe that was simple and came out finally. This recipe should be taken down. I am surprised as i trust bon appetit , but there is clearly something very wrong here. I ended up having the chou, stuffed them with cream and just arranged them on a plate and put some melted chocolate on them to serve. Never got far enough to mount. Just ran out of time and was very frustrated.Also, I used 3 eggs and one egg yolk. I got this tip from other recipes and forums on the internet. Hope this helps!!!This recipe is horrible. Not only does the batter come out runny, you cannot get 40-50 puffs with it. I had to make the dough 3 times to get it right... only after reading other recipes on how to do it. It says to add water and milk to the dough, do not do this. Either split those amounts in half or just add water, that’s what I did. On my third attempt (the first two batches came out too runny) I got it right by only adding water. I got around 13 puffs from this first batch. I made a second batch and doubled it which yielded around maybe 30 puffs. Someone from BA needs to go back through and rewrite the directions as they are not helpful. This recipe was a task and finally once I figured it out, the Pate au choux came together. Hopefully this helps others in their task of trying to make this recipe.Choux was much too wet with 5 large eggs. I so wish Bon appetit would use weights!if not instead of cups then at least in addition to. It would also be good if it said approximately how many choux buns you should end up with.

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Sugar Free Desserts Christmas / 22 healthy Christmas dessert recipes! Gluten free, refined . / Make your own healthy bullet proof coffees and sugar free desserts at home.. 70 christmas desserts that will have your guests coming back for seconds (and thirds). If you're looking for healthy christmas desserts, you've come to the right place! The two most important things you need to know about nanaimo bars? If you are searching for some easy sugar free desserts because you feel it's time to cut back on the sugar, then you are exactly in the right place! This paleo cake is (paleo) sugar, spice, and everything nice for a wonderful christmas dessert.

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You can go for cookies, cake, pie, fudge, or whatever else your heart desires. From christmas pie recipes to christmas sugar cookies, we have all of your favorite treats to help make this holiday season your tastiest one yet. All of these recipes are gluten free and what do i mean by sugar free desserts? This paleo cake is (paleo) sugar, spice, and everything nice for a wonderful christmas dessert. In this case, none of the sugar free desserts in this post use any concentrated sweeteners (especially not artificial.

If you're looking for healthy christmas desserts, you've come to the right place! To celebrate, i've gathered 70 easy vegan desserts and drinks to make your holiday spread decadent and delicious! Also we are christmas wrapping all the books and totes bags and other merry stuff. Share some delicious desserts this new year's eve! It also has zero butter and no gluten, but if you'd like to add butter and regular flour, that's absolutely okay!

But you're probably under the. This version of the wonderful, heavy, fruit cake contains plenty of delicious spices. These low sugar desserts are a way to not feel deprived this holiday season. We've got delicious recipes and ideas for cakes, cookies, fudge, pies, and much more. This option uses natural coconut sugar, and 100% pure maple syrup.

They are not baked or processed at all. The most common sugar free desserts material is ceramic. There are 387 sugar free desserts for sale on etsy, and they cost ca$31.57 on average. This option uses natural coconut sugar, and 100% pure maple syrup. Just 7 ingredients required for this healthier dessert or snack!


Easy Croquembouche Recipe

My birthday is this Saturday. To celebrate, I've come up with some fun ideas for you! (Make sure to check out my French themed decorating ideas and party printables!)

I love all things French and Parisian. My husband and I took a trip to Paris a couple years ago, and I've been obsessed ever since.

Unfortunately, I don't have any immediate plans to return (a girl can surely dream though), so I decided to bring a little France to my home and created a French birthday theme.

I've wanted to create a croquembouche for years now, and my birthday seemed like the perfect time! If you'd like to learn how to make a croquembouche, too, then keep reading for all the delicious details!

What is a Croquembouche and how is it made?

The word croquembouche means "crunch in the mouth" in French. A Croquembouche is basically a tower of profiteroles (cream puffs) that are bound together by spun sugar (caramel).

I've always been intimidated by this French dessert. All that caramel and spun sugar, not to mention the cream puffs, looks super challenging to make.

Well, it turns out that it's not so hard! I found recipes for the cream puffs and custard filling in an old family cookbook.

Each of the components was simple to make. And if you take your time, you'll end up with an impressive dessert!

Tips for making this easy Croquembouche recipe:

  • Read through and familiarize yourself with the directions before starting.
  • Work on one component at a time.
  • Watch the caramel carefully. It goes from pale white to dark amber quickly, and it will continue to cook even after you turn off the heat. Mine got a little too dark.
  • Be careful around the caramel. It is extremely hot! Avoid touching it directly and clear any young kids out of the kitchen before you start.
  • As the caramel cools, it hardens and turn crunchy, and it's basically the glue that holds your croquembouche together. Avoid covering the cream puffs with too much caramel or you won't be able to get the puffs apart when you want to eat them.

Are you ready to get started? This easy Croquembouche recipe is sure wow your friends and family, so have fun with it!


Julia Child's Croquembouche Recipe

Here is a splendid edible centerpiece for your New Year’s table, the croquembouche — row upon row of tiny cream puffs mounted into a conical tower and glittering with caramel. It’s fun to assemble and is guaranteed to bring gasps of delight from your guests.

The Pâte À Choux — Cream-Puff Pastry

For about 70 puffs, for a croquembouche 16 inches high

  • 1½ cups water
  • 9 Tb (1 stick plus 1 Tb) butter
  • ¼ tsp salt
  • 2 tsp sugar
  • A heavy 3-quart saucepan
  • 1½ cup all-purpose flour (measure by sifting directly into 1- and ½-cup dry measures sweep off excess flour)
  • 5 to 6 eggs (U.S. graded “large”)

Place water, butter, salt, and sugar in saucepan and bring to the boil. When butter has melted and water is bubbling, remove saucepan from heat immediately pour in all the flour and beat with a wooden spoon to blend thoroughly. Set over moderate heat and beat with wooden spoon for a minute or two, until mixture leaves sides of pan clean, leaves spoon clean, and begins to film on the bottom of the pan this is to evaporate all excess moisture. In culinary language, you now have a panade.

Make a depression in the center of the hot panade with your spoon, break an egg into it, and beat thoroughly until the egg is absorbed. Continue with four more eggs one at a time, and beating in each until thoroughly absorbed. (You may use an electric mixer for adding the eggs if the mixture clogs the beaters, you’ll have to resort again to the spoon.)

Whether or not to add all or part of the sixth egg depends on the consistency of the pastry: if it is too soft, it will spread out when formed. Test by lifting up a mass of the paste in your spoon: it should hold its shape plop a bit on a plate: it should hold its shape. If it seems too stiff, beat the sixth egg in a small bowl, then beat a tablespoon into the pastry test again, adding more egg if you think it necessary.

This is now a pâte à choux use it while still warm, or it becomes too stiff.

Forming the Puffs

  • 2 large baking sheets (14x18 inches is a good size)
  • Egg glaze (1 egg beaten with ½ tsp cold water)

Preheat oven to 425 degrees.

Lightly butter the two largest baking sheets that will fit into your oven. Either with a soup spoon or with a pastry bag and ½-inch tube, form circular blobs of pâte à choux 1 inch in diameter and 1 inch high, spaced 1½ inches apart on the sheets. With leftover pastry, make a decoration for the top of the croquembouche, such as a 4x2½-inch oval ¼ inch thick, continuing one end of the oval into a 2-inch stem. (You may have to put this on a separate sheet and bake it later.)

Paint the tops of the puffs with egg glaze, pushing them into shape if necessary with the flat of your brush. Be careful not to let glaze dribble down the sides of the puffs onto the baking sheet this will prevent puffs from rising.

Place the filled baking sheets in the upper- and lower-middle levels of the preheated oven and bake for about 20 minutes, or until puffs are a nice golden brown and crisp to the touch they should double in size. Turn oven down to 350 degrees and bake 10 minutes more, then turn oven off, leave door ajar, and let puffs cool. They must be thoroughly dried out and crisp for the croquembouche. (Baked and cooled puffs may be frozen.)

Filling Suggestions
If you wish to mount the croquembouche hours ahead of time, it is best to use unfilled puffs. Filled puffs may become soggy in 2 hours.

As you can easily transform pâte à choux into a pastry-cream filling, you could make a little extra pâte à choux to begin with, by adding to the original proportions: ½ cup water, 3 tablespoons butter, ½ cup flour, and 1 egg. When you have finished forming your 70 puffs and decoration, beat the extra pastry with 2 to 3 tablespoons of milk in a heavy saucepan over moderate heat. When mixture is simmering, thin out to desired consistency with dribbles of milk, and sweeten to taste with several tablespoons of sugar. Flavor to taste with vanilla and kirsch, rum, or coffee. The easiest way to fill the puffs is with a pastry bag and a ¼-inch tube, plunged into the bottom or sides of the puffs.

Mounting the Croquembouche

When you are ready to assemble, find any type of slant-sided container that is about 8 inches at the top, 7 inches at the bottom, and 4 or more inches deep (a flowerpot lined with heavy aluminum foil would do). Smear the entire interior with tasteless salad oil. You will line this container with caramel-dipped puffs to form the base of the croquembouche because the container is oiled, you can slip the base out of it.

The Caramel
Ingredients:

  • 2 cups granulated sugar
  • 2/3 cup water
  • 2 Tb corn syrup
  • A heavy saucepan

Bring the sugar, water, and corn syrup to the boil over high heat, swirling pan until sugar has completely dissolved and liquid is clear and limpid. Cover pan closely: rising steam will condense on cover, drop down sides of pan, and wash off sugar crystals. Remove cover in 3 to 4 minutes, when bubbles have become large and liquid is a thick syrup. Continue boiling several minutes more until syrup turns amber. Swirl pan slowly as syrup darkens into a golden caramel brown remove pan from heat just before it is quite as dark as you wish it to be, as the heat of the pan will deepen the color. To prevent caramel from hardening, set pan in another pan of simmering water.

Spearing puffs with a small knife, dip them one by one into the caramel and make a ring of upside-down puffs around the inside of the container, being sure each puff is glued to its neighbor with caramel. Build another ring on top of the first, and continue until the sides of the mold are covered. Let cool 5 minutes, then run a thin knife between puffs and edge of container to loosen the base unmold onto an upturned cake tin. Build four or more rows of right-side-up caramel-dipped puffs on top of the base, slanting each row slightly inward to make a conical shape. Dip stem of decoration into caramel and set into the center of the top row.

Final decoration

Dip a spoon into the caramel and dribble lines over the entire croquembouche, then dip a fork into the caramel and wave it around and around the croquembouche to surround it with threads of spun caramel. Set on a serving platter.

Tuck sprigs of holly around the base, and decorate with any other items that will make for a Happy New Year!

Excerpted from The French Chef Cookbook by Julia Child. Copyright © 2002 by Julia Child. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


Gallery

  • 2 cups heavy cream
  • 2 whole star anise, lightly crushed
  • 1/2 cup powdered sugar (about 2 ounces)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon orange zest plus 2 tablespoons fresh orange juice
  • 1 1/2 cups water
  • 3/4 cup unsalted butter (6 ounces)
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
  • 7 large eggs
  • 8 ounces white baking chocolate, melted
  • Edible gold luster dust, for garnish (optional)
  • Whole star anise, for garnish
  • Candied orange peel, for garnish

Stir together heavy cream and star anise in a medium bowl. Cover and chill at least 6 hours or up to overnight.

Stir together 1 1/2 cups water, butter, granulated sugar, and salt in a medium saucepan. Bring to a simmer over medium-high, stirring occasionally. Add flour all at once, and stir vigorously with a wooden spoon until combined. Reduce heat to medium-low, and cook, stirring constantly, until a film develops on bottom of pan and dough pulls away from sides, 2 to 3 minutes. Transfer dough to bowl of a heavy-duty stand mixer fitted with the paddle attachment, and beat on medium-low speed until slightly cooled, about 2 minutes. Add eggs, one at a time, beating until mixture comes back together as a smooth dough after each addition. Press plastic wrap directly on surface of dough, and chill at least 2 hours or up to 6 hours.

Preheat oven to 375°F. Transfer one-third of the dough to a large pastry bag fitted with a 1/2-inch round tip. Keep remaining dough in refrigerator. Pipe about 26 (1 1/4-inch) mounds 1 inch apart on a large parchment paper&ndashlined baking sheet. (To help make a perfect circle, pipe mounds without moving the tip. Pipe as smoothly and evenly as possible, pulling tip quickly to 1 side when finished with each mound to prevent a Hershey&rsquos Kiss look.) Using a wet finger, gently smooth any &ldquobeaks&rdquo on tops of mounds. Using a spray bottle filled with water, mist mounds, and place in preheated oven. Immediately reduce oven temperature to 350°F, and bake until golden brown and puffed, 35 to 40 minutes. Remove puffs from oven, and let stand on baking sheet until completely cool, about 30 minutes. Increase oven temperature to 375°F, and repeat process 2 times with remaining dough. (Make sure you use cool baking sheets each time.) Using a 1/3-inch round piping tip, poke a 1/4-inch-deep hole into bottom of each puff.

Pour chilled cream-anise mixture through a strainer lined with cheesecloth into a bowl discard solids. Transfer strained cream mixture to bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat strained cream mixture on medium-high speed, gradually adding powdered sugar, salt, and pepper. Beat until soft peaks form, about 1 minute and 30 seconds. Add orange zest and juice, and beat until stiff peaks form, 30 seconds to 1 minute. Transfer orange-anise cream to a piping bag fitted with a 1/3-inch round tip.

Insert tip of piping bag into premade hole of each puff, and fill with orange-anise cream. Dip top of puff in white chocolate. Stack filled cream puffs on a platter in a conical tower. Sprinkle with luster dust, if desired, and decorate with whole star anise and candied orange peel.


Recipe Summary

  • 1/2 cup whole milk
  • 1/2 cup water
  • 4 ounces (1 stick) unsalted butter
  • 1 teaspoon coarse salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • 1 large egg yolk
  • 1/2 cup heavy cream
  • Caramel Cream
  • Caramel
  • Sugar Cookies, decorated with Royal Icing and fine sanding sugar

Preheat oven to 400 degrees. Line 2 baking sheets with parchment.

Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.

Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)

Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.

Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.

Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)

Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."

To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.


Chocolate croquembouche mound

Preheat oven to 200°C (180°C fan) mark 6. Line 3 large baking sheets with baking parchment. Sift the flour into a large bowl and have a wooden spoon at the ready.

Put a pan over high heat. Pour in 300ml (½ pint) just-boiled water from a kettle and add the butter. Cover with a lid and bring to the boil. As soon as the mix is boiling vigorously, take off the heat. Remove lid and quickly add the flour in one go. Beat vigorously with the wooden spoon until glossy and mix comes away cleanly from the sides of the pan in one smooth ball. Spoon into empty flour bowl and set aside to cool completely.

Gradually beat eggs into the cooled flour mixture until smooth and glossy. Spoon into a large piping bag fitted with a 1cm (½in) plain nozzle. Pipe 4cm (1½in) wide, 3cm (1¼in) high mounds on to the prepared baking sheets, spacing about 3cm (1¼in) apart. Use a damp finger to flatten any peaks. Bake for 20-25min until puffed and golden.

Remove from oven and, once cool enough to handle, pierce the base of each bun with a skewer to allow steam to escape. Return to oven, hole sides up, for 3min. Cool completely on a wire rack.

In a large bowl, whip the cream, icing sugar and vanilla to soft peaks. Spoon half the mixture into a piping bag with a 1cm (½in) plain nozzle. Pipe cream into buns (make skewer holes a little bigger first, if needed) until full but not bursting. Re-fill piping bag as needed. Store filled buns covered in the fridge until needed.

For the chocolate-dipped strawberries, melt both chocolates in separate bowls set over a pan of barely simmering water. Dip the bottom half of the strawberries into dark chocolate and put on a wire rack set over a baking sheet to collect drips. Drizzle over a little melted white chocolate and leave to set at room temperature.

When you are ready to assemble, put a large, flat cake stand into the fridge to chill while you make the chocolate &lsquoglue&rsquo. Melt the chocolate in a bowl set over a pan of barely simmering water, then sift in the icing sugar and stir until smooth. Turn off the heat under the pan, but keep the bowl set over the water while you assemble.

To assemble, remove the cake stand from the fridge. Using about 11 profiteroles, dip the bases into the chocolate &lsquoglue&rsquo and position on the cake stand to make a circle (make sure the profiteroles sit snugly together). Dip remaining profiteroles one by one in chocolate, then put them on top of this base layer, arranging them in a conical tower (if it&rsquos a warm day, you may need to chill for 5min intermittently as you work, re-melting chocolate &lsquoglue&rsquo as needed).

For the chocolate sauce, heat chocolate, cream and golden syrup in a bowl set over a pan of barely simmering water until nearly melted. Remove from the heat and stir until smooth. Pour into a serving jug and set aside to cool for 10min before drizzling over the profiterole tower and serving with the dipped strawberries.


Croquembouche recipe

This is one of my favorite treats for the Christmas Holidays. Soft custard dough with crispy crust, delicate cream, and bright berry filling. You just can’t stop eating these small cakes. I made them for the first time long ago when I was just starting baking, but they are still my favorites. On New Year’s Eve, I suggest you making a croquembouche along with me and my daughter Veronika. The recipe is not complicated. I’m sure I I’ll be able to make it! Merry Christmas and Happy New Year!

Craquelin:

150g of butter
190g of sugar
190g of flour
Food colorant
Mix everything add colorant if needed. Roll it out with a rolling pin, cut it into circles, and then freeze it.

Pate a Choux:

300g of milk
5g of salt
15g of sugar
135g of butter
195g of flour
338g of eggs
In a saucepan, bring milk with butter, sugar and salt to a boil. Sift the flour and add it to the boiling milk mix everything very well, so there are no lumps in it and then dry it out a bit. Place it in a food processor cup with the spatula attachment. Mix eggs and then start gradually adding them to the food processor and keep mixing everything until homogeneous mass. Then place it in a pastry bag and squeeze this out on a baking tray. Place craquelin over the top. Bake it at 170-180C for 20-30 (until it’s done).

Coulis:

100g of berry purée (cherry, raspberry, currant etc)
10g of sugar
10g of corn starch
Place everything in a saucepan, heat it up and cook it until thickened. Then place it in a pastry bag and let it cool down.

Custard cream:

415g of milk
310g of cream
2 vanilla pods
190g of egg yolks
200g of sugar
48g of corn starch
4g of gelatin
40g of white chocolate
In a saucepan, heat up milk, cream, and vanilla then cover it and let it infuse. Mix egg yolks, sugar, and starch soak gelatin in cold water. Heat up milk in the saucepan again and then pour it in the egg mass then pour everything back in the saucepan and cook it until thickened. Then remove it from the stove, strain it add gelatin and chocolate beat it with a blender and cool it down quickly. Then place it in a pastry bag.

Whipped ganache:

65g of cream
65g of white chocolate
125g of cream
1g of gelatin
Heat up 65g of cream mix it with white chocolate in a blender until it emulsifies. Mix it with 125g of cream and place it in the fridge overnight. Then beat it.

Caramel:

300g of sugar
60g of water
Melt sugar in water and boil it till the needed consistency over medium heat.

You can use different creams as a filling you can add zest or spices and experiment with different combinations. I suggest using whipped ganache or custard.

Это одно из моих самых любимых лакомств на Новый год. Мягкое заварное тесто и хрустящая корочка, нежный шелковисты крем и яркая ягодная начинка. Эти маленькие пирожные можно есть бесконечно, просто не возможно остановиться. Первый раз я пекла их очень давно, как только начала увлекаться выпечкой, но они до сих пор мои фавориты.
В канун праздника предлагаю вам приготовить крокембуш вместе со мной и моей маленькой дочкой Вероникой. Рецепт совсем не сложный. Я уверенна, у вас все получится! С Новым годом и Рождеством!

Кракелин:

150г масла
190г сахара
190г муки
красители
Все смешать, добавить краситель по желанию. Раскатать, вырезать круги и заморозить.

Заварное тесто:

300г молоко
5г соль
15г сахар
135г масло
195г мука
340г яйца
Молоко закипятить с маслом, сахаром и солью в сотейнике. Муку предварительно просеять. Высыпать муку в кипящее молоко, размешать, чтобы не было комков и подсушить. Положить тесто в чашу комбайна с насадкой лопатка. Яйца предварительно разбить и размешать. Добавлять яйца по чуть-чуть и смешать тесто до однородности. Переложить в кондитерский мешок и выдавить шу на противень с ковриком. Выложить кракелин на заварное тесто.
Печь при температуре 170-180С 20-30 минут до готовности в зависимости от духовки.

100г ягодного пюре (вишня, малина, смородина тд)
10г сахара
10г кукурузного крахмала
Все сложить в сотейник, нагреть и уварить до загустения. Переложить в кондитерский мешок, остудить.

Заварной крем:

45г молоко
310г сливки
2 стр ваниль
190г желток
200г сахар
48г кукурузный крахмал
4г желатин
40г белый шоколад
Нагреть молоко, сливки и ваниль, накрыть и оставить настояться. Затем смешать желток, сахар и крахмал, замочить желатин в холодной воде. Нагреть опять молоко в сотейнике и вылить на желтковую смесь, перелить все в сотейник, варить до загустения. Снять с огня, процедить, добавить желатин и шоколад, пробить блендером, быстро остудить. После переложить в кондитерский мешок.

Взбитый ганаш:

65г сливки
65г шоколад белый
125г сливки
1г желатин
Нагреть 65г сливок и сделать эмульсию блендером с белым шоколадом и желатином. Смешать все с 125г холодных сливок. Убрать в холод на ночь. Затем взбить.

Карамель:

300г сахар
60г вода
Растопить сахар с водой и варить до нужной консистенции на среднем огне.

Для начинки вы можете использовать разные крема, ароматизировать цедрой, специями, эксперименировать с сочетаниями. Я предлагаю вам на выбор взбитый ганащ и заварной крем.