FRENCH DESSERT CROQUEMBOUCHE RECIPES

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!

Steps:

• For the pastry cream: In a saucepan, bring milk and vanilla bean to a boil, remove from heat. In a medium bowl, beat sugar, baking flour, and salt. Beat eggs and yolks.
• Carefully add milk mixture. Pour the mixture into a saucepan and bring to a boil, stirring constantly. Place a plastic wrap on the surface of the mixture and chill for 1 hour. Whip the cream and put in chilled pastry cream. For the Choux: Line two baking sheets with lightly greased parchment paper. In a medium saucepan, combine butter, sugar, salt, and water.
• Bring to a boil and remove from heat. Add flour and mix with a wooden spoon.
• Once it has cooled slightly, add the eggs one at a time, whisking well after each addition.
• Add the mixture to the piping bag. Pipe 1 1/2 inches round puffs on the prepared baking sheet.
• Bake for 10 minutes at 400°F/200°C, then lower the temperature in the oven to 325°F/170°C and bake for 30 minutes.
• Let it cool and fill with cream.
• For the caramel: In a metal pan, bring sugar, corn syrup, and water to a boil until the sugar has dissolved.
• Dip each filled puff into caramel and set aside on parchment to allow the caramel to solidify.
• Once the caramel has hardened, dip the puffs in a little more caramel to fix them on the tower.
• Sprinkle the remaining caramel over the folded poufs and toss two wooden spoons back and forth to create a tower inlaid with caramel.