Christmas Croquembouche

It’s been quite a while since I have posted anything due to work and the manic build up to christmas. A croquembouche is normally used for weddings, but seeing I didn’t have a christmas tree in the house, I decided to make one. An edible one! This can be divided into 2 components, the choux buns and the biscuits. The biscuits is mostly for decorations. Both the biscuit and the choux recipe can be found in my previous posts. So, I’ll simply link to those and provide a simple procedure on the assembly.

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  1. For the choux pastry, please follow this link . You will need 1.5x the amount stated in the recipe for the croquembouche
  2. Creme patissiere was used for the filling of the choux buns instead of cream to provide a little bit more structural support. Creme patissiere recipe can be found lower down
  3. For biscuits, please use this link. This is purely for decorations, so you don’t have to make this for the croquembouche if you don’t want to. I did for the star at the top and the biscuit men at the bottom

Ingredients for creme patissiere

  • 4 egg yolks
  • 70g caster sugar
  • 20g plain flour
  • 20g corn flour
  • 350ml milk (full fat or semi-skimmed)
  • 1 tsp vanilla extract
  • Beat the egg yolks and the sugar together
  • Sift and beat in the plan and corn flour into the egg
  • Heat the milk until simmering
  • Add the hot milk into the egg mixture and whisk continuously until all of the milk has been added
  • Pour the runny mixture back into saucepan and heat over medium heat
  • Whisk continuously until it thickens
  • Add vanilla extract and mix it in
  • Remove from heat and allow it to cool down completely

Assembly

  • Fill the choux buns with the creme patissiere
  • To stick the choux buns together, you will need to make caramel
  • Simply heat granulated sugar in a light coloured saucepan without water and stir occasionally to help the melting of the sugar
  • Once the sugar is a light brown colour, add in 1 tsp of water gently and keep it on VERY low heat (work quickly, or the caramel will burn and taste bitter even at low heat)
  • Dunk the filled choux buns into the caramel and stick it together to make a cone shaped tower (easily done, but not so easy executed without a proper cone)
  • Use the caramel to stick the biscuits to the choux tower
  • Decorate with melted white chocolate and icing sugar

 

 

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