adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Croque en bouche
0 Likes
Prep Time:
180 minutes
Cook Time:
Total Time:
180 minutes
Delicious, untested member recipe.
Ingredients:
  • 1L milk
  • 4 eggs
  • 250g caster sugar
  • 100g plain flour
  • 240.00 ml rum
  • 300g plain flour
  • 200g butter
  • 500ml water
  • 8 eggs
  • 8g salt
  • 400g caster sugar
  • Water
  • 200g sugared almonds
Instructions:
  • Heat the milk until it reaches a gentle boil.
  • In a clean bowl, whisk eggs and sugar until thick and pale. Mix in flour. Gradually pour in hot milk while beating continuously until well combined.
  • Transfer the mixture into a saucepan and gently stir over low heat using a wooden spoon until it thickens, about 10-15 minutes.
  • Incorporate the rum, transfer to a bowl, cover, and refrigerate.
  • Preheat your oven to 175°C for the perfect cooking temperature.
  • Combine the butter, water, and salt in a saucepan and bring to a boil. Add the flour all at once and stir with a wooden spoon until the mixture is smooth and doesn't stick to the saucepan or spoon.
  • Pour the mixture into a spacious bowl and whip it, gently adding one egg at a time, until the mixture is luxuriously thick and glossy.
  • Transfer the mixture into a piping bag fitted with a large nozzle and pipe 3cm rounds onto the baking sheet, leaving 3cm space between each round. Bake in the oven for approximately 45 minutes.
  • After the choux has been cooked and cooled, go ahead and generously fill them with the delicious crème pâtissière.
  • In a saucepan, combine sugar with enough water to cover and stir until sugar dissolves. Let it boil without stirring until a golden color forms. Remove from heat.
  • Using tongs, coat each choux in toffee and stack to build a tower. Once assembled, sprinkle sugared almonds over the cake.

Similar Recipes