Croquembouche

Croquembouche might be a good recipe to expand your side dish repertoire. This recipe makes 10 servings with 352 calories, 7g of protein, and 18g of fat each. For $1.29 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 326 people were impressed by this recipe. Head to the store and pick up white chocolate, salt, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 21%, this dish is not so excellent. Similar recipes include Croquembouche, Croquembouche, and Croquembouche.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 80 minutes

 

Ingredients:

Pinch cream of tartar

4 large egg whites

4 large eggs

1 cup all-purpose flour, sifted

Food coloring, optional

Grated zest from 1 lemon plus 1 teaspoon lemon juice

1/4 teaspoon fine salt

Pinch fine salt

2/3 cup sugar

1 teaspoon sugar

6 tablespoons unsalted butter

10 ounces white chocolate

Equipment:

pastry bag

baking paper

baking sheet

oven

sauce pan

wooden spoon

frying pan

bowl

knife

mixing bowl

whisk

stand mixer

microwave

pot

Cooking instruction summary:

Watch how to make this recipe. Special equipment: 2 pastry bags, an open tip and 1/4-inch round tip For the croquembouche: Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. In a medium saucepan, combine the butter, sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove from the heat and dump the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes. Transfer the paste to a medium bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the eggs one at a time, incorporating each one thoroughly before adding the next. Before adding the last egg, beat it in a small bowl. Add it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg. Fill a large pastry bag fitted with an open tip with the batter. Pipe twelve 1-inch circular mounds about 2 inches apart onto the baking sheet. (Alternatively, use a large spoon to form the dough into mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth. Bake in the middle of the oven for 20 minutes. Remove the puffs from the oven and use a sharp paring knife to pierce each side. Return the puffs to the oven until dry and crisp, another 5 minutes. Let cool on a rack. Repeat with the remaining batter. For the meringue frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixing bowl above the water. Whisk the sugar, lemon zest and juice, egg whites, cream of tarter and salt by hand in the mixing bowl. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, 1 to 2 minutes. Transfer the mixture to a stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring if using and continue beating until it holds stiff peaks. To assemble: Fit a pastry bag with a 1/4-inch round tip (a long eclair filling tip works great for this) and add the frosting to the bag. Insert the tip into the slit in the side of each puff and fill with frosting. Melt the white chocolate in a bowl over a pot of simmering water or in a microwave. Start by dipping a small bit of each puff into the melted white chocolate. Create an even round layer with the puffs on a 12- to 14-inch serving platter, using the chocolate to adhere. Place the platter in the refrigerator and allow to set for 10 minutes. Repeat with additional layer of puffs on top of the first, decreasing in size to create a "tower" effect and reheating the white chocolate to melt as needed. In between each layer, place the plate back in the fridge and allow to set for 10 minutes. When you reach the top, use the remaining white chocolate to drizzle over the top of the tower. Return the platter to the fridge and remove 20 minutes before you are ready to serve.

 

Step by step:


1. Watch how to make this recipe.

2. Special equipment: 2 pastry bags, an open tip and 1/4-inch round tip


For the croquembouche

1. Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

2. In a medium saucepan, combine the butter, sugar, salt and 1 cup water. Bring to a boil over medium heat.

3. Remove from the heat and dump the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

4. Transfer the paste to a medium bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes.

5. Add the eggs one at a time, incorporating each one thoroughly before adding the next. Before adding the last egg, beat it in a small bowl.

6. Add it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.

7. Fill a large pastry bag fitted with an open tip with the batter. Pipe twelve 1-inch circular mounds about 2 inches apart onto the baking sheet. (Alternatively, use a large spoon to form the dough into mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth.

8. Bake in the middle of the oven for 20 minutes.

9. Remove the puffs from the oven and use a sharp paring knife to pierce each side. Return the puffs to the oven until dry and crisp, another 5 minutes.

10. Let cool on a rack. Repeat with the remaining batter.

11. For the meringue frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixing bowl above the water.

12. Whisk the sugar, lemon zest and juice, egg whites, cream of tarter and salt by hand in the mixing bowl. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, 1 to 2 minutes.

13. Transfer the mixture to a stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes.

14. Add a few drops of desired food coloring if using and continue beating until it holds stiff peaks.

15. To assemble: Fit a pastry bag with a 1/4-inch round tip (a long eclair filling tip works great for this) and add the frosting to the bag. Insert the tip into the slit in the side of each puff and fill with frosting.

16. Melt the white chocolate in a bowl over a pot of simmering water or in a microwave. Start by dipping a small bit of each puff into the melted white chocolate. Create an even round layer with the puffs on a 12- to 14-inch serving platter, using the chocolate to adhere.

17. Place the platter in the refrigerator and allow to set for 10 minutes. Repeat with additional layer of puffs on top of the first, decreasing in size to create a "tower" effect and reheating the white chocolate to melt as needed. In between each layer, place the plate back in the fridge and allow to set for 10 minutes. When you reach the top, use the remaining white chocolate to drizzle over the top of the tower. Return the platter to the fridge and remove 20 minutes before you are ready to serve.


Nutrition Information:

Quickview
347k Calories
6g Protein
17g Total Fat
40g Carbs
1% Health Score
Limit These
Calories
347k
17%

Fat
17g
28%

  Saturated Fat
10g
65%

Carbohydrates
40g
13%

  Sugar
30g
34%

Cholesterol
98mg
33%

Sodium
139mg
6%

Get Enough Of These
Protein
6g
14%

Selenium
14µg
21%

Vitamin B2
0.3mg
17%

Phosphorus
107mg
11%

Folate
35µg
9%

Vitamin B1
0.13mg
8%

Calcium
73mg
7%

Vitamin A
326IU
7%

Vitamin B12
0.36µg
6%

Vitamin B5
0.57mg
6%

Iron
1mg
6%

Vitamin B3
0.98mg
5%

Manganese
0.1mg
5%

Potassium
163mg
5%

Vitamin E
0.69mg
5%

Zinc
0.57mg
4%

Vitamin D
0.53µg
4%

Vitamin K
3µg
3%

Vitamin B6
0.06mg
3%

Copper
0.06mg
3%

Magnesium
10mg
3%

Fiber
0.46g
2%

Vitamin C
0.92mg
1%

covered percent of daily need
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