CROQUEMBOUCHE
Ingredients for the pate a choux:
1 cup water
1/2 cup butter
1/4 tsp. Salt
1 1/2 cups bread flour
4 eggs
Directions:
1. Place water and butter in a saucepan. Let this boil.
2. Lower the heat and add the bread flour and salt. Stir until it forms a ball.
3. Transfer the mixture to a mixer bowl and mix until there is no more steam.
4. Add eggs one at a time using medium speed only.
5. Pipe onto a cookie sheet lined with greaseproof paper or silicon mat.
6. Bake at 400F for 30 minutes, lower the heat to 350F and dry the puffs for another 30 minutes.
Ingredients for the pastry cream:
2 cups fresh milk
1 1/4 cup sugar
1/3 cup cornstarch
5 egg yolks
3/4 tbsp. Gelatin
3 tbsps. water
Directions:
1. In a saucepan, scald the milk and 1 cup sugar.
2. Bloom the gelatin in cold water.
3. Mix together 1/4 cup sugar, starch and egg yolks.
4. Temper the milk into the egg yolks and put the mixture back into the saucepan.
5. Cook over very low heat while constantly mixing until thick.
6. Mix in the gelatin and stir until it melts.
7. Strain the mixture and cover with plastic wrap. Make sure the wrap touches the surface of the mixture. Cool completely and chill until gelatin is set.
8. Pipe this into the cream puff shells
Ingredients for the topping: 2 cups sugar, white chocolate, red and green colored chocolate, silver dragees
Directions:
1. Melt the sugar in a saucepan until it turns golden caramel.
2. Make sure your wooden spoon and your saucepan is completely clean.
3. Dip the tops of the cream puffs into the caramel.
4. Let this sit on a rack.
5. For Cream puffs with a Christmas theme, you can dip in white chocolate and decorate it red and green chocolate and sprinkle with silver dragees.
1 cup water
1/2 cup butter
1/4 tsp. Salt
1 1/2 cups bread flour
4 eggs
Directions:
1. Place water and butter in a saucepan. Let this boil.
2. Lower the heat and add the bread flour and salt. Stir until it forms a ball.
3. Transfer the mixture to a mixer bowl and mix until there is no more steam.
4. Add eggs one at a time using medium speed only.
5. Pipe onto a cookie sheet lined with greaseproof paper or silicon mat.
6. Bake at 400F for 30 minutes, lower the heat to 350F and dry the puffs for another 30 minutes.
Ingredients for the pastry cream:
2 cups fresh milk
1 1/4 cup sugar
1/3 cup cornstarch
5 egg yolks
3/4 tbsp. Gelatin
3 tbsps. water
Directions:
1. In a saucepan, scald the milk and 1 cup sugar.
2. Bloom the gelatin in cold water.
3. Mix together 1/4 cup sugar, starch and egg yolks.
4. Temper the milk into the egg yolks and put the mixture back into the saucepan.
5. Cook over very low heat while constantly mixing until thick.
6. Mix in the gelatin and stir until it melts.
7. Strain the mixture and cover with plastic wrap. Make sure the wrap touches the surface of the mixture. Cool completely and chill until gelatin is set.
8. Pipe this into the cream puff shells
Ingredients for the topping: 2 cups sugar, white chocolate, red and green colored chocolate, silver dragees
Directions:
1. Melt the sugar in a saucepan until it turns golden caramel.
2. Make sure your wooden spoon and your saucepan is completely clean.
3. Dip the tops of the cream puffs into the caramel.
4. Let this sit on a rack.
5. For Cream puffs with a Christmas theme, you can dip in white chocolate and decorate it red and green chocolate and sprinkle with silver dragees.
No comments:
Post a Comment