Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Special Equipment Needed:
- Piping bag
- Pastry tip
- Candy thermometer
- Large baking sheet
- Parchment paper
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 water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.
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 the pan from heat and let the mixture 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. Transfer the mixture to a piping bag fitted with a pastry tip.
7. Pipe small mounds of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each mound.
8. Bake for 20-25 minutes, or until the puffs are golden brown and crisp.
9. Remove from the oven and let cool completely.
10. In a small saucepan, heat the white chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
11. Remove from heat and let cool for 5 minutes.
12. Dip the top of each puff into the white chocolate mixture and stack them in a cone shape to form a croquembouche.
13. Sprinkle powdered sugar over the croquembouche.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Serves 8-10 people
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 29g
Protein: 5g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of white chocolate chips.
- Whipped cream can be used instead of heavy cream.
Variations:
- Add chopped nuts or dried fruits to the white chocolate mixture for added texture and flavor.
- Drizzle caramel sauce over the croquembouche for a sweet and salty twist.
Tips and Tricks:
- Make sure to beat the eggs well after each addition to ensure a smooth and glossy mixture.
- Pipe the mixture onto the baking sheet in small mounds to ensure even baking and crispiness.
- Let the croquembouche cool completely before stacking to prevent it from collapsing.
Storage Instructions:
Store the croquembouche in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the croquembouche in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation Ideas:
Place the croquembouche on a cake stand or platter and decorate with fresh flowers or fruit.
Garnishes:
Sprinkle powdered sugar or cocoa powder over the croquembouche for added sweetness.
Pairings:
Serve with a glass of champagne or sparkling wine for a festive touch.
Suggested Side Dishes:
Serve with fresh fruit or a light salad for a refreshing contrast to the rich croquembouche.
Troubleshooting Advice:
- If the mixture is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the croquembouche collapses, it may be due to underbaking or not letting it cool completely before stacking.
Food Safety Advice:
Make sure to use a candy thermometer to ensure the white chocolate mixture reaches a safe temperature before dipping the puffs.
Food History:
Croquembouche is a traditional French dessert that is often served at weddings and other special occasions.
Flavor Profiles:
This white chocolate croquembouche is sweet and creamy with a crisp and airy texture.
Serving Suggestions:
Serve the croquembouche as a show-stopping centerpiece at your next special occasion.
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Region: French