Croquembouche Recipe (With images) Food network recipes from www.pinterest.com
Introduction
Croquembouche is a traditional French dessert that is perfect for special occasions. It consists of a tower of cream-filled profiteroles that are held together with caramel. It is a show-stopper dessert that is sure to impress your guests. The name croquembouche comes from the French words "croque en bouche," which means "crunch in the mouth." The crunchy caramel exterior and the soft cream-filled interior make it a delightful dessert.
Ingredients
To make croquembouche, you will need the following ingredients:
1 cup all-purpose flour
1 cup water
1/2 cup unsalted butter
1/2 teaspoon salt
4 large eggs
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 cup granulated sugar
1/4 cup water
Instructions
Step 1: Making the Profiteroles
1. Preheat the oven to 400 degrees F. 2. In a medium-sized saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/2 teaspoon of salt. Bring the mixture to a boil over medium heat. 3. Add 1 cup of all-purpose flour to the pan and stir vigorously until the mixture forms a ball. 4. Remove the pan from the heat and let it cool for a few minutes. 5. Add 4 large eggs, one at a time, stirring vigorously after each addition. The mixture should be smooth and glossy. 6. Line a baking sheet with parchment paper. 7. Using a pastry bag or a spoon, pipe or drop the dough onto the parchment paper. Each profiterole should be about the size of a walnut. 8. Bake the profiteroles in the preheated oven for 20-25 minutes, or until they are golden brown and puffed. 9. Remove the profiteroles from the oven and let them cool completely.
Step 2: Making the Cream Filling
1. In a medium-sized bowl, whip 2 cups of heavy cream until it forms stiff peaks. 2. In a small saucepan, combine 1/4 cup of granulated sugar, 1/4 cup of water, and 1 tablespoon of lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally. 3. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 5-7 minutes, or until it thickens and turns golden brown. 4. Remove the caramel from the heat and let it cool for a few minutes. 5. Slowly pour the caramel into the whipped cream, whisking constantly. 6. Continue whisking until the cream is smooth and the caramel is fully incorporated. 7. Transfer the cream filling to a pastry bag fitted with a small round tip.
Step 3: Assembling the Croquembouche
1. To assemble the croquembouche, you will need to make caramel to glue the profiteroles together. 2. In a medium-sized saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally. 3. Once the mixture comes to a boil, reduce the heat to low and let it simmer for 5-7 minutes, or until it turns golden brown. 4. Remove the caramel from the heat and let it cool for a few minutes. 5. Dip the bottom of each profiterole into the caramel and place it on a serving platter in a circle, forming a base layer. 6. Pipe the cream filling into each profiterole. 7. Dip the top of each profiterole into the caramel and place it on top of the cream-filled profiterole below it. 8. Continue layering the profiteroles and filling until you have formed a tall tower. 9. Drizzle the remaining caramel over the top of the croquembouche.
Nutrition
One serving of croquembouche (1/8 of the recipe) contains approximately:
Calories: 440
Carbohydrates: 51g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 165mg
Sodium: 190mg
Potassium: 123mg
Fiber: 0g
Sugar: 37g
Vitamin A: 1056IU
Vitamin C: 1mg
Calcium: 73mg
Iron: 1mg
Conclusion
Croquembouche is a delicious French dessert that is perfect for special occasions. Follow the instructions carefully to create a tower of cream-filled profiteroles that are held together with crunchy caramel. It may take some time and effort to make, but the end result is worth it. Serve it to your guests and watch as they marvel at your culinary skills.