Ingredients with Measurements:
- 1 batch of choux pastry (recipe below)
- 1 batch of lemon curd (recipe below)
- 1 batch of Italian meringue (recipe below)
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/4 teaspoon of cream of tartar
Special equipment needed:
- Piping bags
- Pastry tips
- Candy thermometer
- Large baking sheet
- Parchment paper
- Stand mixer or hand mixer
- Kitchen torch (optional)
Step-by-step instructions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the choux pastry according to the recipe below. Transfer the dough to a piping bag fitted with a large round tip.
3. Pipe small rounds of dough onto the prepared baking sheet, leaving about 1 inch of space between each one.
4. Bake the choux pastry for 20-25 minutes, or until golden brown and puffed up. Remove from the oven and let cool completely.
5. Prepare the lemon curd according to the recipe below. Transfer the curd to a piping bag fitted with a small round tip.
6. Using a sharp knife, make a small hole in the bottom of each choux pastry puff. Pipe a small amount of lemon curd into each one.
7. Prepare the Italian meringue according to the recipe below. Transfer the meringue to a piping bag fitted with a large star tip.
8. Pipe the meringue onto the top of each choux pastry puff, creating a tall tower of meringue. Use a kitchen torch to lightly brown the meringue, if desired.
9. To make the caramel, combine the granulated sugar, water, and cream of tartar in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar has dissolved.
10. Increase the heat to high and cook the sugar mixture, without stirring, until it turns a deep amber color. Remove from the heat.
11. Carefully dip the bottom of each choux pastry puff into the caramel, then stack them on top of each other to create a croquembouche tower.
12. Use any remaining caramel to drizzle over the top of the croquembouche. Let the caramel cool and harden before serving.
- Time:
Preparation time: 1 hour
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- Makes 1 croquembouche tower, serves 8-10 people
Nutritional information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- You can use store-bought lemon curd instead of making your own.
- You can use a different type of meringue, such as Swiss or French, instead of Italian meringue.
Variations:
- You can add a layer of whipped cream or pastry cream between the choux pastry puffs for added flavor and texture.
- You can use a different type of citrus curd, such as lime or orange, instead of lemon curd.
Tips and tricks:
- Make sure to let the choux pastry puffs cool completely before filling them with the lemon curd.
- Use a kitchen torch to lightly brown the meringue, but be careful not to burn it.
- Dip the choux pastry puffs into the caramel quickly and carefully, as the caramel can harden very fast.
Storage instructions:
- Store the croquembouche in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the croquembouche, place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Place the croquembouche on a cake stand or platter for an elegant presentation.
- Dust the top of the croquembouche with powdered sugar for a festive touch.
Garnishes:
- Fresh berries or edible flowers can be used to garnish the croquembouche.
Pairings:
- Serve the croquembouche with a cup of hot tea or coffee for a delicious dessert pairing.
Suggested side dishes:
- No side dishes are needed for this dessert.
Troubleshooting advice:
- If the choux pastry puffs are too small or flat, the dough may have been too runny. Make sure to measure your ingredients carefully and follow the recipe instructions closely.
- If the meringue is too runny or doesn't hold its shape, the sugar syrup may not have been cooked to the correct temperature. Use a candy thermometer to ensure the syrup reaches 240°F (115°C) before adding it to the egg whites.
Food safety advice:
- Make sure to use pasteurized egg whites for the meringue to avoid the risk of salmonella.
Food history:
- Croquembouche is a traditional French dessert that is often served at weddings and other special occasions.
Flavor profiles:
- This dessert is sweet, tangy, and creamy, with a crunchy caramel coating.
Serving suggestions:
- Serve the croquembouche as a show-stopping dessert at your next dinner party or special occasion.
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Region: French