Croquembouche
From hottamale 17 years agoIngredients
- PUFFS: shopping list
- 1&1/4c. water shopping list
- 1/2c. + 2T. butter shopping list
- 1&1/4c. flour shopping list
- 5 eggs; room temperture shopping list
- 2c. cream; whipped to stiff peaks with sugar & vanilla to taste shopping list
- CARAMEL: shopping list
- 1c. sugar shopping list
- 1/3c. water shopping list
- chocolate SAUCE: shopping list
- 6 oz. semi-sweet chocolate shopping list
- 4T. butter shopping list
How to make it
- Preheat over to 375F.
- FOR PUFFS:
- Boil butter & water together.
- 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.)
- Cool 7 min.
- Add eggs, one at a time, beating frantically after each till dough is smooth.
- Butter & flour cookie sheest & drop by small teaspoonfuls 2" apart.
- Bake 16 min. til brown & puffed.
- Put a small slit in the bottom of each one & put back in the oven for 10 minutes more.
- Cool completely.
- Fill from the bottom with whipped cream.
- Refrigerate until ready to assemble.
- FOR CARAMEL:
- Bring sugar & water to a simmer.
- Swirl pan til sugar dissolves.
- Cover, bring to boil.
- When bubbles are thick, uncover & swirl till light brown.
- Remove from heat.
- FOR CHOCOLATE SAUCE:
- Stir chocolate & butter constantly over low heat until melted.
- Sauce will harden as it cools.
- ASSEMBLY:
- Dip bottoms of puffs in caramel & using as a "glue" pile puffs into a pyramid shape.
- Drizzle chocolate sauce over the entire croquembouche.
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