Cookbookmaniac
  • Mini Croquembouche – Not for the Faint-Hearted
    Baking Recipes
    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 heat and add the flour mixture all at once. Using a sturdy spoon, stir vigorously to combine. 3/ Return the mixture to medium heat and store constantly in figure eights. Cook for at least 4 minutes, or until the mixture has a smooth, mashed-potato-like appearance. This helps to brak down the starch and develop the gluten, Remove it from the heat. 4/ Transfer the hot mixture tot he bowl of a standing mixier fitted with a paddle attachment or use a hand mixer. Mix on low speed for 1 or 2 minutes. Add the eggs on at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding…