Recipe

Croquembouche Recipe


Croquembouche Recipe Hottamale / All my dishes
2 years, 8 months ago
TDF!!! I make this every year on Christmas Eve. It is truly an incredibly gorgeous, supremely decadent, totally worth the calories, special occasion dessert.
Prep:30m Cook:40m Servings:12

Hottamale

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Ingredients
  • PUFFS:
  • 1&1/4c. water
  • 1/2c. + 2T. butter
  • 1&1/4c. flour
  • 5 eggs; room temperture
  • 2c. cream; whipped to stiff peaks with sugar & vanilla to taste
  • CARAMEL:
  • 1c. sugar
  • 1/3c. water
  • CHOCOLATE SAUCE:
  • 6 oz. semi-sweet chocolate
  • 4T. butter

Directions
  1. Preheat over to 375F.
  2. FOR PUFFS:
  3. Boil butter & water together.
  4. Remove from heat & add flour all at once, beating rapidly until dough forms a ball. (If it doesn't; put mixture back over med. heat & keep beating.)
  5. Cool 7 min.
  6. Add eggs, one at a time, beating frantically after each till dough is smooth.
  7. Butter & flour cookie sheest & drop by small teaspoonfuls 2" apart.
  8. Bake 16 min. til brown & puffed.
  9. Put a small slit in the bottom of each one & put back in the oven for 10 minutes more.
  10. Cool completely.
  11. Fill from the bottom with whipped cream.
  12. Refrigerate until ready to assemble.
  13. FOR CARAMEL:
  14. Bring sugar & water to a simmer.
  15. Swirl pan til sugar dissolves.
  16. Cover, bring to boil.
  17. When bubbles are thick, uncover & swirl till light brown.
  18. Remove from heat.
  19. FOR CHOCOLATE SAUCE:
  20. Stir chocolate & butter constantly over low heat until melted.
  21. Sauce will harden as it cools.
  22. ASSEMBLY:
  23. Dip bottoms of puffs in caramel & using as a "glue" pile puffs into a pyramid shape.
  24. Drizzle chocolate sauce over the entire croquembouche.

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