HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF …
Here's what you need: milk, vanilla beans, egg yolks, sugar, cornstarch, butter, water, butter, salt, sugar, flour, eggs, egg wash, sugar, dark corn syrup, water, heavy cream
Provided by Jody Tixier
Yield 30 servings
Number Of Ingredients 17
Steps:
- In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
- Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
- Add the cornstarch and mix until fully incorporated.
- Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
- Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
- Remove from the heat and add the butter, whisking to combine.
- Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
- Preheat oven to 425˚F (220˚C).
- In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
- Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
- Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
- Using a piping bag with a standard round tip, fill the bag with the batter.
- Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
- Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
- Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
- Let puffs cool completely.
- Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
- Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
- Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
- Remove the pan from the heat and add the heavy cream, stirring vigorously.
- Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
- Continue to stack caramel-dipped cream puffs in a tower shape.
- Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
- Enjoy!
Nutrition Facts : Calories 314 calories, CarbohydrateContent 41 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 11 grams, SugarContent 24 grams
FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TA…
Here's what you need: cream cheese, powdered sugar, vanilla extract, flour, puff pastry, strawberry, raspberry, blackberry
Provided by Camille Bergerson
Yield 18 pastries
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
- Lightly flour the surface and roll out puff pastry on top to flatten.
- Cut each sheet of puff pastry into 9 equal squares.
- On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
- NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
- Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
- Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
- Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
- Bake for 15-20 minutes or until pastry is golden brown and puffed.
- Enjoy!
Nutrition Facts : Calories 201 calories, CarbohydrateContent 15 grams, FatContent 14 grams, FiberContent 0 grams, ProteinContent 2 grams, SugarContent 2 grams
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