Croquembouche

 

I have wanted to do this recipe in a long time, but didn’t have the confidence to start. I’m so glad I made it though as it was actually much easier than I imagined. The stacking the tower bit is still tricky, but you can always arrange a slightly more informal tower if its shared between friends! So the ingredients are:

1 quantity of crème patissiere (ingredients below)
1 quantity of Choux pastry (ingredients below)
For the caramel:
200g caster sugar
3 tbsp. water

You will need:
Piping bags
2 baking sheets – greased with butter
Large bowl of ice water
1 label free greased can of beans (to stack your tower)

1. Pre-heat the oven to 220C/Gas 7
2. Make the crème pat according to the recipe and spread on a plate or in a bowl and cover with cling film. Allow to cool fully.
3. Make the choux pastry and fill a piping bag with it. Pipe small blobs of pastry onto the sheets.
4. Bake for 30-40 minutes or until puffed and golden. When cool enough to handle pierce a hole in the base of each bun and pipe in the crème pet.
5. Put the sugar and water into a sauce pan and let it dissolve. Then set it over a high heat and do not stir again. Allow the sugar to turn a ark amber then remove from the heat and plunge into the ice water. Let the caramel thicken slightly.
6. Place the can of beans on a serving place and dip the choux buns into the caramel using metal tongs. Stick them one by one up the bean tin and carefully remove once the last remaining buns are to be stacked.
7. Drizzle the caramel on top using a fork and enjoy!

(Crème Pat)

4 egg yolks
125g caster sugar
40g cornflour
500ml milk
1 tsp vanilla extract
40g unsalted butter

(Choux Pastry)
220ml water
80g butter
Pinch of salt
Generous pinch of sugar
125g plain flour
220g beaten egg

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