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Desserts - Croquembouch

Desserts - Croquembouch

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Published by Wendy Jackson
Desserts - Croquembouch
Desserts - Croquembouch

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Categories:Types, Recipes/Menus
Published by: Wendy Jackson on Mar 15, 2013
Copyright:Attribution Non-commercial


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Limoncello chocolate Croquembouche
Plain flour 185gUnsalted butter 175gEggs beaten 6Water 450ml
Limoncello cream
Egg yolks 9Caster sugar 150gPlain flour 50gFull fat milk 500 mlsGrated lemon zest 2Lemon juice 4 Tbsp.Limoncello 7tbsp
White chocolate 400gCaster sugar 200gSugared almonds 175gCrystallised roses
Preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Siftthe flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based
saucepan with 450ml/3⁄4pint water and gently heat until the butter has melted. Bring to
the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon untilthe mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5minutes.2.
Beat in the eggs, a little at a time, beating well between each addition, until the mixture isglossy and only just holding its shape. You may not need to add all the beaten egg. Spooninto a piping bag using a 1cm plain nozzle.
Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the pastefrom the bag with a knife. Leave room between them to allow for spreading. You shouldend up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending onhow many baking sheets you have, until well risen and golden, rotating the baking sheetshalf way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return tothe oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Storein an airtight container (or freeze).
Make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in abowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan.As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to thesaucepan and cook over a low heat, stirring constantly until the sauce is very thick andbubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of 
greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerateuntil ready to use.
If the buns are a bit soft when you take them out of the container, lay them in a singlelayer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparinglywith the limoncello cream by piping as before. You can always pipe in a little extra if youhave any mixture leftover.
Break the chocolate into a heatproof bowl and melt over a bowl of gently simmeringwater. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate anoccasional stir until it has just melted. Turn off the heat.
Rest the cone inside a vase or jug for support. Put a small bun into the point of the conewith the bun's base face up. Spoon 1 tsp of melted chocolate onto the base and secure twosmall buns over the first, again with base up. Spoon over another teaspoon of chocolate.It's a little difficult working at the tip of the cone but it gets much easier as the cone getswider.
Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) andworking in horizontal layers until the cone is filled. Make sure that each bun is firmlysecured in place with chocolate before proceeding to the next layer and make sure the lastlayer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
On the day: carefully invert the cone on to a flat serving plate and lift away the cone.Gently peel away the foil if it hasn't come away already. Put the remaining 100g/4ozsugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirringslowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup upthe sides of the pan or it may crystallise and solidify.
Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a richgolden colour. Take off the heat and dip the base of the pan in cold water to preventfurther cooking. Stand back as the pan will splutternoisily. Carefully dip the ends of the sugaredalmonds and roses in caramel and secure around thecake, scattering a few on the plate.
Using a teaspoon, drizzle more caramel around thebuns so that it falls in fine threads. If the caramelhardens before you've finished decorating, gentlyreheat it, taking care not to burn it. Finish with adusting of icing sugar. To serve the cake, it is easiestif you have one server to break pieces off for theguests, starting from the top and working down.
To make the cone
Make the cone. Make a pencil mark halfway along along edge of the A1 card. Mark the halfway positionalong both short edges and draw a line from each pointto the mark on the long edge. Attach one end of thestring to the pencil and holding the other end at the pointon the long edge, draw a curve from the point on oneshort side to the point on the opposite side. Cut out the card shape and use as a template to cut
out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping thestraight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip10cm off the point of the cone.
Orange and praline croquembouche with cardamom caramel
Plain flour 330gsalted butter 225gEggs beaten 8Water 300mlMilk 240ml
Nougatine base
Flaked almonds 350gFondant icing 500gLiquid glucose 320mlUnsalted butter cut into cubes 40g
Pastry cream
Vanilla pod 1Full fat milk 900mlSugar 225gEgg yolks 12Cornflour 60g
Granulated sugar 300gCardamom seeds 1tspWater 300ml
Crystallised mimosaMarzipan flowers
For the nougatine base, line a baking tray with a silicone mat. Lightly grease a 25cm/10in flantin.2.
Sprinkle the flaked almonds onto a baking tray and bake in the oven for 7-8 minutes.3.
Heat the fondant icing and glucose in a large saucepan over a medium heat and boil for 10-15minutes, or until a pale caramel colour. Stir in the toasted almonds and butter and pour onto thelined baking tray. Place another silicone mat on top, then roll out the nougatine to a thickness of 5mm/¼in then remove the top mat and carefully lift the nougatine into the greased flan tin,pressing it into the sides. Trim off the excess with scissors then set aside to cool.4.
For the choux buns, increase the oven to 200C/400F/Gas 6. Grease several large baking trays.5.
Put the water, milk, butter, condensed milk and salt into a large saucepan and bring to a rollingboil. Tip in the flour and beat with a wooden spoon until smooth.6.
Continue cooking, stirring constantly over a moderate heat for about 3-4 minutes or until there isa thin film of dried dough on the sides and bottom of the pan.

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