I was excited this month to see that the Daring Bakers' challenge was to make a croquembouche. I've made cream puffs and eclairs using Pate-a-Choux dough before, but hadn't made a croquembouche. We had a surprise birthday party to attend on May 8th and I was in charge of dessert. I decided to make a french entremet cake as the birthday cake, but was afraid it wouldn't be enough for the 30 people invited. I thought this month's challenge would be perfect as a second dessert for the party.
I decided to spread the work out over 2 days. I made the chocolate creme patisserie on Friday evening and refrigerated it. Saturday morning, I gathered the ingredients for the pate a choux. The batter came together quickly and the resulting choux were delicious. A few hours before we were scheduled to leave party I filled them and refrigerated them while I started working on the caramel glaze. The birthday cake I had made had an orange and vanilla flavor so I had decided to use the chocolate and caramel combination for the croquembouche. I burned the first batch of caramel (I always do that when using a dry caramel method) so I made the second batch using a little water and a few drops of lemon juice (to prevent crystallization) along with the sugar. The glaze hardens pretty fast so I had my husband help me with the dipping and assembling. We were running short on time so we didn't glaze the top of the choux. We then tried to do the spun sugar decoration, but the glaze had become too hard. So, I made a third batch of caramel and we used that to make the spun sugar decoration. At the party, I dusted the croquembouche with a little powdered sugar (forgot to take a photo of that!). The croquembouche was well received at the party and was devoured along with the cake.
{CROQUEMBOUCHE}
{Creme Patisserie}
{For the Vanilla Crème Patissiere}
1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.
Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.
{For Chocolate Pastry Cream}
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.
{For Coffee Pastry Cream}
Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.
{Pate-a-Choux}
Yield: About 28
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs
{For Egg Wash}
1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny.
As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
Piping:
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.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top
Brush tops with egg wash (1 egg lightly beaten with pinch of salt).
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.
Can be stored in a airtight box overnight.
{Filling}
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
Use one of these to top your choux and assemble your piece montée.
{Chocolate Glaze}
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.
{Hard Caramel Glaze}
1 cup (225 g.) sugar
½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.
{Assembly of your Piece Montée}
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate.
{Notes}
The croquembouche was fun to make and impressive to display. I would definitely make it again, but would probably stick to my preferred pate-a-choux recipe. The choux come out crispier with my preferred recipe. Next time I would glaze the top of the filled choux as well and spend more time decorating the final croquembouche.
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