How To Make Croquembouche
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Serves:
Ingredients
- 1 cup of water
- 1/2 cup of unsalted butter
- 1 cup of all-purpose flour
- 4 eggs
- 2 cups of milk
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 4 egg yolks
- 1 teaspoon of vanilla extract
- Caramel sauce (store-bought or homemade)
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a saucepan, bring the water and butter to a boil. Stir in the flour until a smooth dough forms. Remove from heat.
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Add the eggs, one at a time, stirring well after each addition, until the dough is shiny and smooth.
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Transfer the dough to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet.
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Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed.
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In a separate saucepan, heat the milk until steaming, but not boiling. In a bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract.
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Slowly pour the hot milk into the sugar mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat until it thickens into a custard-like consistency.
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Transfer the custard to a piping bag fitted with a small round tip. Carefully inject the custard into each profiterole.
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Arrange the filled profiteroles into a pyramid shape, building them up into a tower.
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Drizzle the caramel sauce over the croquembouche. Serve immediately.
Nutrition
- Calories : 450kcal
- Total Fat : 24g
- Saturated Fat : 14g
- Cholesterol : 280mg
- Sodium : 100mg
- Total Carbohydrates : 50g
- Dietary Fiber : 1g
- Sugar : 22g
- Protein : 9g
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