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Croquembouche wreath
Croquembouche wreath
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Top this heavenly dessert with a delicate sugary halo.
Ingredients:
  • Melted butter, to grease
  • 560ml (2 1/4 cups) cold water
  • 80g butter, at room temperature, cut into 1cm pieces
  • 100g (2/3 cup) plain flour, sifted
  • 4 eggs, at room temperature
  • 645g (3 cups) caster sugar
  • 625ml (2 1/2 cups) milk
  • 1 tsp vanilla bean paste
  • 6 egg yolks
  • 100g (1/2 cup) caster sugar
  • 25.00 gm cornflour
  • 50.00 ml plain flour
Instructions:
  • In a medium saucepan over medium heat, gently bring the milk and vanilla to a simmer for the creme patissiere.
  • In a medium heatproof bowl, use an electric beater to beat the egg yolks and sugar until thick and pale. Sift in the combined flour and beat until well combined.
  • Combine the milk mixture with the egg mixture and pour back into the pan over gentle heat. Stir constantly with a metal spoon for 5 minutes until the mixture thickens and simmers (switch to a whisk if it becomes lumpy). Transfer to a bowl, cover with plastic wrap, let it cool briefly, then refrigerate to chill.
  • Preheat the oven to 200°C. Grease 2 large baking trays with melted butter. In a medium saucepan over medium heat, stir together 160ml (2/3 cup) water and butter for 2 minutes until the butter melts and the mixture just boils. Remove from heat and quickly add the flour. Stir with a wooden spoon until well combined. Cook over low heat, stirring constantly, for 1 minute until the mixture forms a ball and starts to come away from the pan's side. Let it cool for 5 minutes before using.
  • In a bowl, whisk 3 eggs. Add to the flour mixture and beat vigorously with a wooden spoon. In a separate small bowl, whisk the remaining egg. Slowly add the egg to the flour mixture a little at a time, whisking well after each addition until the mixture just falls from the spoon while still holding its shape (you may not need to use all the egg). Save the extra egg for later.
  • Spoon 40 heaping teaspoonfuls of the mixture onto the trays, spacing them 3cm apart. Lightly brush with the reserved egg. Bake for 25 minutes, or until puffed and golden.
  • Pierce the base of each profiterole with a small sharp knife. Let the profiteroles sit in the cooling oven with the door slightly ajar for 15 minutes to dry out. Then, transfer them to a wire rack to cool completely.
  • Fill a piping bag with creme patissiere using a 1cm nozzle, then inject the creme patissiere into the base of each profiterole.
  • In a small saucepan over medium heat, stir sugar and remaining water until the sugar dissolves. Let it cook undisturbed for 8 minutes or until it turns a light golden color, occasionally brushing down the sides of the pan with a water-dipped pastry brush.
  • Place the saucepan in a large bowl of hot water on a stable heatproof surface so the water reaches halfway up the pan's side to prevent the toffee from setting too quickly. Using a fork, dip the top of 1 profiterole into the toffee, then delicately place it on a 28cm round serving platter or cake stand. Repeat with the rest of the profiteroles and toffee, arranging them in a wreath shape on the platter with 2 circles on the outside and 1 circle on top.

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