Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/4 cup corn syrup
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds
Special equipment needed:
- Piping bag
- Pastry tip
- Candy thermometer
- Parchment paper
- Large baking sheet
- Cooling rack
- Large serving platter
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs, one at a time, until the mixture is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a pastry tip.
7. Pipe small mounds of dough onto the prepared baking sheet.
8. Bake for 20-25 minutes, or until golden brown and puffed.
9. Remove from the oven and let cool on a wire rack.
10. In a medium saucepan, combine sugar, water, corn syrup, and cream of tartar. Cook over medium heat until the mixture reaches 240°F on a candy thermometer.
11. Remove from heat and stir in vanilla and almond extract.
12. Dip the top of each puff into the caramel and stack them into a cone shape on a large serving platter.
13. Drizzle the remaining caramel over the croquembouche and sprinkle with sliced almonds.
14. Let cool and serve.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Almond extract can be omitted if preferred.
- Sliced almonds can be substituted with chopped hazelnuts or pistachios.
Variations:
- Croquembouche can be filled with pastry cream, chocolate ganache, or whipped cream.
- The caramel can be flavored with coffee, orange zest, or cinnamon.
Tips and tricks:
- Make sure to pipe the dough into small mounds to ensure even baking and puffing.
- Use a candy thermometer to ensure the caramel reaches the correct temperature.
- Let the croquembouche cool completely before serving to allow the caramel to harden.
Storage instructions:
Croquembouche can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Croquembouche should not be reheated as it will cause the caramel to melt.
Presentation ideas:
Croquembouche can be decorated with fresh flowers, edible gold leaf, or a dusting of powdered sugar.
Garnishes:
Sliced almonds can be sprinkled over the croquembouche for added texture and flavor.
Pairings:
Croquembouche pairs well with champagne or sparkling wine.
Suggested side dishes:
Croquembouche can be served as a standalone dessert.
Troubleshooting advice:
- If the dough is too runny, add more flour until it forms a ball.
- If the caramel is too thick, add a splash of water to thin it out.
Food safety advice:
- Use caution when working with hot caramel as it can cause burns.
- Store croquembouche in an airtight container to prevent contamination.
Food history:
Croquembouche is a classic French dessert that originated in the 18th century. It is traditionally served at weddings and other special occasions.
Flavor profiles:
Croquembouche is sweet and crunchy with a hint of caramel and almond flavor.
Serving suggestions:
Serve croquembouche as a centerpiece dessert at a special occasion or holiday gathering.
Related Categories
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Region: French
Taste: Sweet, Creamy, Nutty, Caramelized, Rich