Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup sliced almonds
- 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- 2 tbsp orange zest
- 1 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- Piping bag with a small round tip
- Pastry brush
- Candy thermometer
- Parchment paper
- Large baking sheet
- Medium saucepan
- Stand mixer or hand mixer
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. In a medium saucepan, bring water, butter, and salt to a boil over medium heat. Add flour and stir until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove the pan from the heat and let it cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
4. Transfer the dough to a piping bag fitted with a small round tip. Pipe small mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound. Sprinkle sliced almonds over the mounds.
5. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool completely.
6. In a medium saucepan, combine granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring constantly until the sugar dissolves. Increase the heat to high and cook without stirring until the mixture reaches 240°F on a candy thermometer.
7. Remove the pan from the heat and let it cool for 5 minutes. Dip the top of each puff into the orange syrup and let them dry on a wire rack.
8. In a stand mixer or with a hand mixer, whip heavy cream and powdered sugar until stiff peaks form.
9. Fill a piping bag fitted with a small round tip with whipped cream. Pipe the cream into each puff.
10. Arrange the puffs in a cone shape on a serving platter, using the remaining whipped cream to hold them together.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Orange syrup temperature: 240°F
Serving size:
Makes 12 servings
Nutritional information:
Calories: 285
Fat: 21g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or pistachios.
- Orange juice and zest can be substituted with lemon or lime juice and zest.
Variations:
- Instead of filling the puffs with whipped cream, they can be filled with pastry cream or chocolate ganache.
- The orange syrup can be flavored with different extracts such as vanilla or almond.
Tips and tricks:
- Make sure to let the dough cool before adding the eggs to prevent them from cooking.
- Dip the puffs in the orange syrup while it's still warm to ensure they absorb the syrup.
- Use a toothpick to make a small hole in the bottom of each puff to fill them with cream.
Storage instructions:
Store the croquembouche in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the croquembouche in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the croquembouche with powdered sugar before serving.
- Drizzle melted chocolate over the croquembouche for a decadent touch.
Garnishes:
- Fresh orange slices or zest
- Candied almonds or other nuts
- Edible flowers
Pairings:
- Serve with a glass of champagne or sparkling wine for a special occasion.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the dough is too thick, add a little bit of water to thin it out.
- If the puffs are not rising, make sure the oven temperature is correct and the dough is not too thick.
Food safety advice:
- Make sure to cook the orange syrup to the correct temperature to ensure it's safe to consume.
- Store the croquembouche in the refrigerator to prevent bacterial growth.
Food history:
- Croquembouche is a French dessert traditionally served at weddings and other special occasions.
Flavor profiles:
- The croquembouche has a light and airy texture with a sweet and nutty flavor from the almonds and orange syrup.
Serving suggestions:
- Serve the croquembouche as a centerpiece dessert for a special occasion or holiday celebration.
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Region: French