• Mini Croquembouche – Not for the Faint-Hearted
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    Mini Croquembouche – Not for the Faint-Hearted

    Inspiration taken from Delicious Magazine Dec/Jan Issue Recipe for Pate a Choux adapted from Secrets of Baking by Sherry Yard Recipe for Caramel Sugar from Delicious Magazine Dec/Jan Issue Pate a choux 1 cup of bread flour or plain flour 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup water 1/2 cup of full-fat milk 85g unsalted butter 4 large eggs 1 large egg for egg wash Caramel Sugar 250g caster sugar 100ml water 2 tablespoons glucose syrup A tub of good-quality vanilla ice cream To make pate a choux 1/ Sift together the flour, sugar and salt in a large bowl. Set aside. 2/ Bring the water, milk and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the…

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