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 pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Special equipment needed:
- Piping bag
- Pastry tip
- Candy thermometer
- Parchment paper
- Large baking sheet
- Stand 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, combine the water, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously with a wooden spoon 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. Add the eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
6. Stir in the chopped pistachios.
7. Transfer the mixture to a piping bag fitted with a pastry tip.
8. Pipe small mounds of dough onto the prepared baking sheet, leaving about 1 inch of space between each one.
9. Bake for 20-25 minutes, or until the puffs are golden brown and crisp.
10. Remove from the oven and let cool completely.
11. In a medium saucepan, combine the sugar, water, and cream of tartar. Cook over medium heat, stirring occasionally, until the sugar dissolves.
12. Increase the heat to high and cook, without stirring, until the mixture reaches 240°F on a candy thermometer.
13. Remove from heat and let cool for 5 minutes.
14. In a stand mixer fitted with the whisk attachment, beat the heavy cream and vanilla extract until stiff peaks form.
15. With the mixer running on low speed, slowly pour the sugar syrup into the whipped cream.
16. Increase the speed to high and beat until the mixture is thick and glossy.
17. Transfer the cream to a piping bag fitted with a small round tip.
18. To assemble the croquembouche, pipe a small amount of cream onto the bottom of one puff and press it onto a large serving platter.
19. Continue piping cream onto each puff and stacking them into a cone shape, using the cream to hold them together.
20. Drizzle any remaining cream over the top of the croquembouche.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Sugar syrup temperature: 240°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 280
Fat: 20g
Carbohydrates: 22g
Protein: 5g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of pistachios.
- Margarine can be used instead of butter.
- Soy cream can be used instead of heavy cream.
Variations:
- Add a few drops of green food coloring to the cream for a pistachio color.
- Dip the tops of the puffs in melted chocolate before assembling the croquembouche.
- Add a layer of fruit or pastry cream between the puffs.
Tips and tricks:
- Make sure the dough is smooth and glossy before piping.
- Pipe the dough in small mounds to ensure even baking.
- Let the croquembouche sit for a few hours before serving to allow the cream to set.
Storage instructions:
Store the croquembouche in the refrigerator for up to 2 days.
Reheating instructions:
The croquembouche is best served at room temperature. Let it sit at room temperature for 30 minutes before serving.
Presentation ideas:
- Dust the croquembouche with powdered sugar before serving.
- Decorate the croquembouche with fresh flowers or fruit.
- Serve the croquembouche on a bed of spun sugar.
Garnishes:
- Chopped pistachios
- Fresh berries
- Edible flowers
Pairings:
- Champagne
- Sparkling wine
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Chocolate truffles
- Petit fours
Troubleshooting advice:
- If the dough is too thick, add a little more water.
- If the puffs are too soft, bake them for a few more minutes.
- If the cream is too thin, add a little more powdered sugar.
Food safety advice:
- Make sure to cook the sugar syrup to the correct temperature to ensure food safety.
- Store the croquembouche in the refrigerator to prevent bacterial growth.
Food history:
Croquembouche is a French dessert that is traditionally served at weddings and other special occasions. It is made by stacking cream-filled puffs into a cone shape and drizzling them with caramel.
Flavor profiles:
The pistachio croquembouche has a nutty, slightly sweet flavor from the pistachios and cream filling. The caramel drizzle adds a touch of bitterness and crunch.
Serving suggestions:
Serve the pistachio croquembouche as a show-stopping dessert at your next special occasion. It is perfect for weddings, birthdays, and other celebrations.
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Region: French