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| This is Martha Stewart's croquembouche |
After Ax told me about the chocolate profiteroles, I planned to make some one day, sometime, vaguely in the near future...But it was only when Elizabeth Bard described her wedding cake, a traditional French croquembouche (profiteroles, crème patisserie, and crunchy toffee), in her novel Lunch in Paris, that I started looking at recipes.
Making a croquembouche seemed a tad over ambitious, so I decided to try my hand at profiteroles filled with crème patisserie, and drizzled with chocolate.
Ax found this recipe for the choux pastry on his iPhone!
To make the choux pastry, you will need:
1 cup water
1/2 cup unsalted butter (chopped)
1 cup plain flour
1/4 tsp salt
4 large eggs
Bring water and butter to boil in medium saucepan
Reduce heat, add flour and salt and stir until a smooth ball forms
Transfer to a large bowl and beat in eggs one at a time with an electric mixer
After the fourth egg is integrated, the mixture will look smooth and silky. Cover with gladwrap and let stand for about an hour.
To make the crème patisserie, you will need:
1 cup milk
75g castor sugar
3 egg yolks
25g plain flour
1 vanilla bean, split length ways
Heat the milk with 50g of sugar in a small saucepan, add the scrapings from the vanilla bean and bring to a gentle boil.
In a separate bowl, whisk the egg yolks with the remaining 25g of sugar.When the yolk mix is pale and frothy, add the flour and whisk to combine.
Add the hot milk slowly to the egg mixture, whisking as you go.
Return mixture to saucepan and whisk over heat until it thickens.
Remove from heat and allow to come to room temperature.
To make the profiteroles, preheat the oven to 215C
Transfer the pastry mixture to piping bag. Use a 1/2" tip to pipe 1" rounds onto a lightly greased tray leaving puffing room between each round. If you want smooth profiteroles, use a moistened finger to smooth the piping ridges.
Bake until golden brown puffed (about 23 minutes). Remove from oven and turn off heat.
Use a small knife to make a small slit in the side of each puff. Return the puffs to the oven, with the door slightly ajar for a further 10 minutes. Remove puff from oven and allow to cool completely.
When the profiterole are cool, use a 1/4" piping tip to pipe a bit of the crème patisserie into each puff, through the slit you made earlier. Once filled, the profiteroles are ready to be served, with your choice of sauce.
Transfer the pastry mixture to piping bag. Use a 1/2" tip to pipe 1" rounds onto a lightly greased tray leaving puffing room between each round. If you want smooth profiteroles, use a moistened finger to smooth the piping ridges.
Bake until golden brown puffed (about 23 minutes). Remove from oven and turn off heat.
Use a small knife to make a small slit in the side of each puff. Return the puffs to the oven, with the door slightly ajar for a further 10 minutes. Remove puff from oven and allow to cool completely.
When the profiterole are cool, use a 1/4" piping tip to pipe a bit of the crème patisserie into each puff, through the slit you made earlier. Once filled, the profiteroles are ready to be served, with your choice of sauce.
I made a chocolate sauce, by melting down a milk chocolate Easter rabbit, with a splosh of milk and a shot of Kahlua. Yum!
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| The shapes are a little rustic but who cares! |
The profiteroles were so good, that Ax and I polished off about four before they even made it to the plate, we didn't have much room for dinner afterwards though!
Happy baking...
