Croque-En-Bouche

Recipe Ingredients

2 cups	474ml	Cold milk
1/2 lb	227g / 8oz	Unsalted butter
2 teaspoons	10ml	Salt
1 1/2 tablespoons	22ml	Sugar
3 cups	187g / 6.6oz	Flour
12		Eggs
1		Vanilla bean
1		Salt
4 1/2 cups	1066ml	Milk
8		Egg yolks
3 cups	594g / 20oz	Sugar
2/3 cup	41g / 1.4oz	Flour
1		Caramelized almonds
1		Caramelized orange slices

Recipe Instructions

From Paul Bocuse's French Cooking. Pastry that crumbles in your mouth. Method: Place milk, butter, salt, and sugar in a saucepan. Bring to a boil, add the flour, dry the dough on the heat for about 4 minutes, beat in the eggs, one at a time. Butter the pastry sheets, put the dough into a pastry bag, and pipe 60 small puffs onto the sheets.

Bake in a 400F oven for about 20 minutes.

Cream Filling: Steep a vanilla bean with a pinch of salt in 4 1/2 cups milk; in a bowl, mix the egg yolks with 1 1/2 cups sugar and then add the flour; stir into the milk with a whisk and cook over a low flame for a good 5 minutes; use to fill the puffs.

Heat 1 1/2 cups sugar until it melts and turns caramel color. Oil the inside of a cone-shaped mold. Dip the puffs into the caramel. Starting from the point, stuff the whole mold with puffs, each one dipped into caramel. Let cool. Unmold. Decorate with caramelized almonds and caramelized orange slices.

Source:
Catherine Guy

Rating

Average rating:

1.3 (13 votes)

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