Croquembouche (Profiteroles)
Baking and Desserts • World
Description
Croquembouche (Profiteroles)
Ingredients
- Butter 5 oz
- Brown Sugar 1 teaspoon
- Farm fresh eggs 14 pieces
- Water 10 fl oz
- Liquid dark chocolate 5 oz
- 10% cream 10 fl oz
- Salt a pinch
- Milk 0 qt
- Sugar 2.5 cups
- Wheat Flour 5 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. In a deep saucepan, combine the butter, brown sugar, and salt, then add 325 ml of water. Bring to a boil and remove from heat. Stir in 200 grams of flour and mix until a smooth paste forms. Gradually add 4 eggs, mixing until the dough is smooth and uniform. Place the dough in a piping bag fitted with a plain nozzle. Pipe the dough into walnut-sized balls onto a baking sheet lined with non-stick coating. You should get about 40 balls. Wet your fingers and gently press down the tips of each pastry to prevent burning. Bake for 20-30 minutes until golden brown — the balls should rise well and turn into hollow profiteroles. Remove and let them cool.
Step 2
Prepare the custard. For this, beat 10 eggs with 2.5 cups of sugar, add 5 tablespoons of flour, and mix well. Pour in cold milk, then place on the heat and cook, stirring with a whisk. Remove from heat as soon as it boils and thickens.
Step 3
Once the profiteroles have cooled, fill each one with custard using a piping bag.
Step 4
For the chocolate sauce, break the chocolate into small pieces and place them in a heatproof glass bowl along with the cream and salt. Set it over a water bath and let the chocolate melt, stirring occasionally.
Step 5
Arrange the profiteroles on a large plate in a pyramid shape and drizzle with chocolate sauce.
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