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Home Lobster Tail With Dry Sherry

Croquembouche Recipe

Ingredients

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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The Cook

hottamale Canton, OH

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