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Put the butter cut into pieces and the water in a thick-bottomed saucepan
Cook over medium heat and as soon as it boils, remove the saucepan from the heat and add the flour and sugar.
Stir with a wooden spoon until a homogeneous mixture is created.
Put the mixture back on the heat and continue stirring until the mixture comes off the walls and creates a white patina.
Remove from heat, allow the choux pastry to cool then add the eggs one at a time, incorporating each egg well before adding the next egg.
Continue stirring until the choux pastry becomes full-bodied and does not fall off the spoon if shaken
Line the trays with parchment paper and form the cream puffs using a spoon or a piping bag with a smooth spout
Bake the puffs in a preheated oven at 200 ° for about 20 minutes
Turn off the oven and let them dry and in the meantime prepare the filling
In a saucepan, simmer a vanilla bean engraved in the milk, then turn off the heat and let it cool;
In a separate bowl, whip the egg yolks with the sugar, add the flour until the mixture is smooth
now pour the milk into the egg and sugar mixture
put everything on the fire and mix until you get a thick cream.
Remove the cream from the heat and let it cool by stirring it occasionally, or by covering it with a layer of cling film to avoid the formation of a skin.
Whip the cream and add it to the now cold custard, then mix until you get a smooth cream
Put the cream in a pastry bag equipped with a smooth nozzle Pierce all the puffs at the base and fill them with the cream obtained.
Now prepare the caramel
Melt the sugar with the water by cooking over medium heat and, stirring, let it melt until you get an amber-colored caramel
Then remove from the heat
Let's go now to assemble the croquembouche
Start taking the cream puffs, dip them in the caramel and place them on a serving dish. It is good to know that once they are dipped in the caramel and placed on the plate, you will no longer be able to move the cream puffs as the caramel will have a glue action.
Make a first layer of cream puffs, then continue arranging a second floor and continue until you get a pyramid of puffs
When you have finished whipping the Croquembouche, dip a fork or spoon with the tip into the caramel which must be quite thick (If during the assembly of the cone, the caramel should solidify, put it to melt on low heat, turning it with a ladle until it reaches the desired fluidity) lifting them from the pan you will notice that thin threads will form with which you will have to decorate the Croquembouche to your liking.
Finish the decoration by placing candied cherries on the cake