Croquembouche or Pièce Montée

Baked this for our 17th wedding anniversary. I wanted to make it a surprise to him...and he will definitely be.

We decided that we won't buying any present as we are going to Seoul next week to do some damage on our (more to his) wallet. And he agree with me. Anyway, what would you get for someone who have (almost) everything? I'm scratching my head..so baking and cooking something that he loves would be an easier tasks for me.

Definitely I need to practice more for the spun sugar..

Choux pastry

Ingredients:

250 ml water

100 g butter

150 g flour

4 eggs

4 g salt

4 tbsp. sugar

Pre-heat oven at 200◦C. Line two baking tray with parchment paper.

Combine water, sugar, salt and butter in a saucepan over a medium heat. Bring to boil and stir occasionally. At boil, remove from hear and add in flour, stir to combine completely.

Return the saucepan to heat, stir constantly until batter dries and begin to pull away from the  sides of the pan. 

Transfer to a stand mixer bowl, let it cool slightly.

Attach paddle to the mixer, add 1 egg at a time and mix it, Making sure each egg is completely incorporated before adding the next. Dough will be thick, shiny and smooth.

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Bake the choux at 200◦C until well puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 180◦C and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. It can be stored in a airtight box overnight.


Creme Patissiere

500 ml milk
4 tbsp. flour
200 g sugar
2 large eggs
1 tsp. vanilla extract

Combine flour, eggs, flour, sugar and milk in a saucepan, bring to boil over a medium heat, whisk continuously until cream thickens. Let it cool.


Caramel Glaze
1 cup sugar
1 tbsp sugar

Combine sugar and water in a saucepan, cook over medium heat until sugar turns light amber. Remove from heat.

Assembly the Croquembouche:
To fill the choux, make a small slit in the side of the choux and pipe in the cream.

Dip the top of each choux in caramel (be careful, it's hot!) and start assembling on you plate. 

Drizzle with the remaining caramel for the finishing touch.

Recipe from : Sprinkle Bakes Croquembouche