Croquembouche - 2

Recipe Ingredients

		Puffs
1 1/2		Unsalted butter
1 1/2 cups	355ml	Water
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Sugar
1 1/2 cups	93g / 3.3oz	Sifted all-purpose flour
6 cups	1188g / 41oz	Eggs (large)
		Glaze
1		Egg beaten with 1 tsp water
		Mocha Creme Patissiere
6		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	31g / 1.1oz	Sifted all-purpose flour
2 cups	474ml	Milk
3 tablespoons	45ml	Unsalted butter
2 oz	56g	Semisweet chocolate
2 teaspoons	10ml	Instant expresso with 2 tsp
		Caramel
2 cups	396g / 13oz	Sugar
2/3 cup	157ml	Water
2 tablespoons	30ml	Corn syrup

Recipe Instructions

Preheat the oven to 425.

To make the puffs, melt the butter in the water with salt and sugar. Remove from heat, add the flour, return to heat and beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add eggs, one at a time, beating vigorously.

Using a pastry tube with a 1/2 inch opening, form 1-inch-high mounds, 3/4 inch in diameter, on parchment-lined baking sheet. Glaze and smooth the tops. Bake for 20 to 25 minutes, until puffed and golden. Cool on racks.

To make the mocha cream, beat the egg yolks, gradually adding the sugar, until mixture is thick and pale yellow. Beat in the flour, Scald the milk and add in dribbles, reserving 1/2 cup for thinning.

Return to clean pot and stir vigorously over high heat until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Add the butter, 1 Tbsp at a time. Melt the chocolate and add to mixture with the expresso. Just before assembling croquembouche, inject the crea m into the puffs with a 1/4-inch pastry tip.

To make the caramel, bring sugar, water, and corn syrup to a boil over high heat. Do not stir. Cover pan until steam dissolves any crystals. Uncover and boil 5 minutes, or until syrup is amber.

Remove from heat. Dip the bottoms of the puffs, one by one, into the caramel and arrange in a pyramid Cut the tip from a balloon whisk, dip into caramel, and whirl strands of caramel around croquembouche to form a spun sugar web.

Source:
Catherine Guy

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