EASY CROQUEMBOUCHE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF TOWER) RECIPE BY …



How To Make A Croquembouche (Cream Puff Tower) Recipe by … image

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

6 cups milk
2 vanilla beans, scraped
18 egg yolks
2 ¼ cups sugar
¾ cup cornstarch
3 tablespoons butter
4 cups water
4 sticks butter
2 teaspoons salt
6 tablespoons sugar
4 cups flour
12 eggs
egg wash
2 cups sugar
2 tablespoons dark corn syrup
? cup water
? cup heavy cream

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

CROQUEMBOUCHE RECIPE | BBC GOOD FOOD



Croquembouche recipe | BBC Good Food image

For an alternative wedding cake, try croquembouche

Provided by Merrilees Parker

Categories     Dessert, Treat

Total Time 2 hours 15 minutes

Yield 20

Number Of Ingredients 15

185g plain flour
175g unsalted butter , cut into pieces
6 large eggs , beaten
9 large egg yolks
150g golden caster sugar
50g plain flour , plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice
500ml full cream milk
7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur
400g white chocolate
200g refined caster sugar
mixture of cream and pink sugared almonds , 175g/6oz each
x tubs crystallised whole roses
1 A1 sheet of card
60cm length of string
tape and foil for shaping cone

Steps:

  • Three days ahead (or 1 month and freeze): preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Sift the flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based saucepan with 450ml/3/4pint water and gently heat until the butter has melted. Bring to the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5 minutes.
  • Beat in the eggs, a little at a time, beating well between each addition, until the mixture is glossy and only just holding its shape. You may not need to add all the beaten egg. Spoon and pack half the mixture into a large polythene freezer bag. Twist the opening to secure and snip off a 1cm tip from the corner (or use a piping bag and 1cm plain nozzle).
  • Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the paste from the bag with a knife. Leave room between them to allow for spreading. You should end up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return to the oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Store in an airtight container (or freeze).
  • Make the cone. Make a pencil mark halfway along a long edge of the A1 card. Mark the halfway position along both short edges and draw a line from each point to the mark on the long edge. Attach one end of the string to the pencil and holding the other end at the point on the long edge, draw a curve from the point on one short side to the point on the opposite side. Cut out the card shape and use as a template to cut out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping the straight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip 10cm off the point of the cone.
  • Two days ahead: make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in a bowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan. As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to the saucepan and cook over a low heat, stirring constantly until the sauce is very thick and bubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.
  • The day before: if the buns are a bit soft when you take them out of the container, lay them in a single layer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparingly with the limoncello cream by piping as before. You can always pipe in a little extra if you have any mixture leftover.
  • Break the chocolate into a heatproof bowl and melt over a bowl of gently simmering water. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate an occasional stir until it has just melted. Turn off the heat.
  • Rest the cone inside a vase or jug for support. Put a small bun into the point of the cone with the bun’s base face up. Spoon 1 tsp of melted chocolate onto the base and secure two small buns over the first, again with base up. Spoon over another teaspoon of chocolate. It’s a little difficult working at the tip of the cone but it gets much easier as the cone gets wider.
  • Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) and working in horizontal layers until the cone is filled. Make sure that each bun is firmly secured in place with chocolate before proceeding to the next layer and make sure the last layer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
  • On the day: carefully invert the cone on to a flat serving plate and lift away the cone. Gently peel away the foil if it hasn’t come away already. Put the remaining 100g/4oz sugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirring slowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
  • Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a rich golden colour. Take off the heat and dip the base of the pan in cold water to prevent further cooking. Stand back as the pan will splutter noisily. Carefully dip the ends of the sugared almonds and roses in caramel and secure around the cake, scattering a few on the plate.
  • Using a teaspoon, drizzle more caramel around the buns so that it falls in fine threads. If the caramel hardens before you’ve finished decorating, gently reheat it, taking care not to burn it. Finish with a dusting of icing sugar. To serve the cake, it is easiest if you have one server to break pieces off for the guests, starting from the top and working down.

More about "easy croquembouche recipes"

CROQUEMBOUCHE RECIPE | MARTHA STEWART
The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.
From marthastewart.com
Reviews 3.5
Category Pie & Tarts Recipes
  • To make a spun-sugar web to wrap around the croquembouche: Cut the looped ends of a wire whisk with wire cutters, or use 2 forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Serve.
See details


CROQUEMBOUCHE CONE | ALLRECIPES
Croquembouche is a grand affair of a dessert, constructed of cream puffs dipped in caramel, stacked into a conical tower, and caged in even more caramel. It's a delectable dance of crunchy-meets-soft! You can prepare the individual components in advance, but once it's assembled, gather everyone and dig in!
From allrecipes.com
Total Time 4 hours 30 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 89.7 calories per serving
  • Let any unused caramel cool in the pan until it forms a thread when lifted with a fork. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat as desired. Crack the caramel web and dismantle the tower to serve.
See details


CROQUEMBOUCHE CONE | ALLRECIPES
Croquembouche is a grand affair of a dessert, constructed of cream puffs dipped in caramel, stacked into a conical tower, and caged in even more caramel. It's a delectable dance of crunchy-meets-soft! You can prepare the individual components in advance, but once it's assembled, gather everyone and dig in!
From allrecipes.com
Total Time 4 hours 30 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 89.7 calories per serving
  • Let any unused caramel cool in the pan until it forms a thread when lifted with a fork. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat as desired. Crack the caramel web and dismantle the tower to serve.
See details


MARTHA'S FAMOUS CROQUEMBOUCHE RECIPE | MARTHA STEWART
Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal icing, and sprinkle with sanding sugar.
From marthastewart.com
Reviews 3.3
Category Dessert & Treats Recipes
  • 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.
See details


CROQUEMBOUCHE RECIPE
The Classic French croquembouche is just a fancy name for a cream puff tower. A bunch of cream puffs filled with pastry cream and stuck together with caramel.
From cookist.com
Total Time 3
  • Sprinkle the remaining caramel over the folded poufs and toss two wooden spoons back and forth to create a tower inlaid with caramel.
See details


CROQUEMBOUCHE RECIPE (FRENCH CARAMEL GLAZED CREAM PUFFS ...
TRADITIONAL FRENCH RECIPE: A Croquembouche or Croque-en-Bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. The recipe for Croquembouche is quite long, over 25 steps before being able to taste it, but it is way simpler than it seems.
From uncutrecipes.com
Reviews 5.0
Total Time 3 hours
Cuisine French
Calories 430 cal per serving
  • 01 - Heat oven to 220C / 425F. 02 - In a saucepan, bring Butter, Salt, and 300gr / 10.5oz / 1.5 cups Water to a boil. 03 - Remove the pan from the heat and add the Flour stirring vigorously for about 3 minutes, or until a thick dough has formed. 04 - Return the Dough to the cooker and heat, stirring constantly for another 3 minutes, until the Dough is lightly dried. 05 - Transfer the Dough to a bowl, and let it cool for 5 minutes. 06 - With an electric mixer, beat in 8 Eggs, one by one. Make sure the Egg beaten is well incorporated before you add the next one. At this point the Dough will come together and be thick, shiny, and smooth. 07 - Put the Dough mixture into a piping bag and sqeeze a walnut-size piece of Dough onto a parchment-lined baking sheet, 1in apart one another. 08 - Lightly beat the remaining Egg with a pinch of Salt and brush each piece of Dough with it. 09 - Bake for about 10 minutes, or until puffed and light brown. 10 - Reduce oven temperature to 180C / 350F, and continue to bake for 10-15 minutes or until well browned. 11 - Remove the tray from the oven and let cool.
See details


CROQUEMBOUCHE RECIPE | FOOD NETWORK
From foodnetwork.com
See details


EASY CROQUEMBOUCHE RECIPE | HELLO LITTLE HOME
Mar 24, 2015 · Tips for making this easy …
From hellolittlehome.com
See details


CLASSIC FRENCH CROQUEMBOUCHE RECIPE
Jul 31, 2008 · Dip the fork in the caramel and quickly swirl around the croquembouche, creating a web of caramel strands. Repeat as much or as little as you like. Let cool until the caramel is set. Carefully remove the two pieces of excess parchment paper under the cone. Serve immediately. Tips
From thespruceeats.com
See details


CLASSIC FRENCH CROQUEMBOUCHE RECIPE
Dec 21, 2021 · Gather the ingredients. Arrange racks in the upper and lower thirds of the oven and preheat to 400 F. Bring the water, butter, salt, and sugar to a boil in a large pot, stirring to combine. Turn off the heat, then add the flour to the pot and stir using a wooden spoon.
From thespruceeats.com
See details


CROQUEMBOUCHE RECIPE | CREAM PUFF TOWER (PROFITEROLE ...
Jan 04, 2020 · Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. To create the pastry puffs, begin by heating the butter, water, sugar, and salt in a small saucepan over medium heat. Once the butter has melted and the mixture has come to a simmer, remove the saucepan from the heat.
From monpetitfour.com
See details


CROQUEMBOUCHE USING PREMADE CREAM PUFFS — JILLIAN RAE COOKS
Nov 15, 2020 · DIRECTIONS. Place sugar, corn syrup and water in a medium saucepan and stir to combine. Bring to a light boil, and continue to cook over medium heat until a light amber colour is achieved, around 20 minutes. Remove from heat. Line a baking sheet with parchment paper and dip the top of the cream puffs into the caramel sauce one by one, placing ...
From jillianraecooks.com
See details


EASY STEP BY STEP CROQUEMBOUCHE RECIPE | RECIPE ...
30k followers. Learn how to make an easy Croquembouche! This French Croquembouche recipe is a fun dessert recipe for holidays that families love! Make this pate a choux tower from cream puffs, caramel, and spun sugar … very impressive, but no special tools required. This simple Croquembouche is perfect for weddings, Christmas, or parties of ...
From pinterest.com
See details


CHRISTMAS DONUT TREE - PREPPY KITCHEN
Dec 03, 2018 · 1 To make the vanilla pudding whisk sugar, cornstarch, and salt in a saucepan. Add milk into the sugar mixture. Stir until a paste. 2. Add egg yolks and whisk together on low heat. 3. Cook the mixture on a low heat, while stirring continuously. Let the mixture thicken but not boil over. Turn off the heat.
From preppykitchen.com
See details


EASY CHOUX PASTRY RECIPE (WITH VIDEO) - GEMMA’S BIGGER ...
Nov 04, 2018 · Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside. Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough.
From biggerbolderbaking.com
See details


HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF TOWER) - YOUTUBE
From m.youtube.com
See details


THE 35 BEST AIR FRYER RECIPES - GYPSYPLATE
Jan 14, 2022 · This collection of healthy and easy Air Fryer Recipes will show you how useful your new kitchen gadget is! For a super simple side, try these air fryer baked potatoes: Print Ingredients. 3 russet potatoes, scrubbed and rinsed 1 Tbsp olive oil 1/2 tsp salt Instructions. Poke a few holes in the potatoes with a fork. ...
From gypsyplate.com
See details


35+ EASY APPETIZER RECIPES L THE RECIPE REBEL
Jan 14, 2022 · 35+ Easy Appetizer Recipes. These Easy Appetizer recipes are perfect for any occasion! Whether you’re looking for the perfect starter to an elegant dinner or the best dips to serve on game day, these easy appetizer recipes have you covered! We love doing a meal of appetizers for different holidays, game days or just for a gathering with friends.
From thereciperebel.com
See details


MORE USEFUL INFORMATION AT EASYDAY.SNYDLE.COM
25 Easy Christmas Cookie Recipes Ideas - Easyday new easyday.snydle.com. Cute Christmas Cookie Recipe Ideas. Snowman Sugar Cookies. This is another version of the snowman cookies mentioned above, only you can give them a very nice scarf with colorful sour tapes. Don't forget to give those snowmen colorful M&M's buttons and a nice, warm smile.
From therecipes.info
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »