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Petit croquembouche
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Prep Time:
100 minutes
Cook Time:
35 minutes
Total Time:
135 minutes
Impress with a showstopping croquembouche masterpiece.
Ingredients:
  • 125g plain flour
  • 7.50 gm caster sugar
  • 60g unsalted butter
  • 250ml milk
  • 300ml pure (thin) cream
  • 1 vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 150g caster sugar
  • 40.00 ml plain flour, sifted
  • 10.00 gm cornflour, sifted
  • 500g caster sugar
  • 175g glucose syrup
Instructions:
  • To make the creme patissiere, combine milk, cream, and vanilla in a saucepan over medium heat until almost boiling. Remove from heat, discard vanilla pod. In a bowl, whisk yolks and sugar until pale. Mix in flours, then slowly add the cream mixture. Cook on low heat for 3-4 minutes, whisking continuously until thick. Transfer to a clean bowl, cover with parchment paper touching the surface. Cool to room temperature, then chill.
  • - Preheat your oven to 180°C and line 2 baking trays with baking paper. - In a bowl, sift together flour, sugar, and 1/2 teaspoon of salt. - In a pan over low heat, melt butter with 150ml of water, stirring until well combined. - Increase heat to medium-high, then add the flour mixture and stir with a wooden spoon until a smooth paste forms and the mixture pulls away from the sides of the pan. - Allow the mixture to cool slightly before transferring it to an electric mixer. - Beat in the eggs, one at a time, ensuring each addition is well incorporated until the mixture is smooth and glossy.
  • Fill a piping bag with the dough using a 1cm plain nozzle. Pipe 36 1cm balls onto trays spaced 3cm apart. Bake for 20 minutes until puffed and golden. Make a small hole on the side of each choux bun with a knife tip, then bake for an additional 2 minutes to dry out. Place on a wire rack to cool completely.
  • To make the toffee, combine sugar, glucose, and 1 cup (250ml) water in a pan over low heat, stirring until sugar dissolves. Simmer for 5-6 minutes until light golden. Remove from heat and cool slightly by placing the pan in a bowl of iced water.
  • Fill each choux puff with creme patissiere using a piping bag. Dip one side of each profiterole in the toffee. Stick the profiteroles together around a polystyrene cone using the toffee. Decorate with spun sugar and serve.

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