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Mini croquembouches
Mini croquembouches
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Prep Time:
200 minutes
Cook Time:
60 minutes
Total Time:
260 minutes
Make easy and delicious golden profiterole puffs to treat your taste buds!
Ingredients:
  • 300ml thickened cream
  • 180g block dark chocolate, melted, cooled
  • 430.00 gm caster sugar
  • 60g butter, chopped
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced and prepare 2 large baking trays with baking paper.
  • In a saucepan over medium heat, melt butter in 2/3 cup of cold water until just starting to boil, about 3 to 4 minutes.
  • Lower the heat to a gentle flame and gently incorporate the flour. Stir and cook for 2 to 3 minutes, until the mixture cleanly pulls away from the sides of the pan and forms a cohesive ball. Allow it to rest for 5 minutes to cool slightly before proceeding.
  • Set aside 2 teaspoons of egg. Gradually mix in the rest of the egg using a wooden spoon until well combined and the mixture forms a glossy dough that easily drops from the spoon.
  • Transfer the dough into a piping bag with a 5mm plain nozzle attached. Pipe out 1.5cm rounds of dough onto a baking sheet, spacing them 2cm apart. Finally, brush the dough rounds with the reserved egg wash.
  • Bake 1 tray of profiteroles for 5 minutes. Then, reduce the heat and bake for another 8 to 10 minutes until golden and puffed. Cut a slit in the base of each profiterole and return them to the oven, cut-side up, for 3 minutes to dry out the centers. Cool on the tray. Increase the temperature and repeat with the remaining tray.
  • With an electric mixer, whip the cream until soft peaks form. Slowly incorporate the cooled chocolate until fully combined. Transfer the cream mixture into a piping bag fitted with a 5mm plain nozzle. Fill the profiteroles by piping the cream inside.
  • In a heavy-based saucepan over medium heat, combine sugar and 2 cups of cold water. Stir until the sugar is dissolved, avoiding boiling, for about 5 minutes. Once dissolved, bring it to a boil. Let it boil without stirring for 18 to 20 minutes until it turns golden. Next, arrange profiteroles into 12 pyramid shapes on 2 trays lined with baking paper. Secure them by drizzling with the toffee. Using a fork, create thin toffee strands around the profiteroles. Allow them to set for 10 minutes before serving.

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