- 150 grams water
- 80 grams butter, cut into pieces
- 1 pinch salt
- 2 tsp sugar
- 120 grams plain flour
- 3 eggs
- 300 grams Pure Cream (thin)
- 1 tsp Vanilla Paste
- 4 eggs
- 150 grams caster sugar
- 2 tablespoon plain flour
- 1 tablespoon cornflour
- 100 grams sugar
- 50 grams cornflour
- 2 eggs
- 500 grams full-cream milk
- 1 tsp vanilla
- 450 grams Caster Sugar (2 cups)
- 85 grams water
Prepare Vanilla Custard as per the EDC Cookbook or Basic Cookbook and once complete set aside to cool in Fridge. 3-4 Portions, Make as thick custard.
If you prefer Chocolate custard you can add 30grams of Cocoa for Chocolate Filling for the Profiteroles.
Add Sugar and yolks to bowl with butterful and whip till thick and pale. Set aside in a bowl.
Place milk, vanilla and cream to bowl 8mins/heat on 90 degrees/ sp 3. Add flous 5 sec/sp 3.
Then add in the set aside Yolk/sugar mixture. At this point join in the pre made custard mix 6secs/sp5.
place into a piping bag ready for filling the Profiteroles.
This is the tricky part
Placing a knife hole in each at the best location on your Profiteroles to fill with the Cream/Custard Patissiere cooled mixture. Fill all and set aside.
Prepare the Toffee in a pan...i have not converted this part as i like my bowl the way it is
So you heat the sugar and water in a saucepan on high with a stir at the begining to combine...then only stir a little every now and again for approx 7-15 mins...when the sides start to brown you are almost there, give a quick stir to a light brown colour...do not over cook to a dark colour as the heat will contine to cook the toffee while it is in the saucepan.
Being very very very careful as the Toffee burns on contact !!!! Spoon or dip each Profiterole in Toffee and begin your brush/tree.
Best method is to cover a cone in foil and place toffee Profiterols around the cone working your way up (for a larger Croquembouche...or if doing a small one just place in a tree shape.
You need to work quickly at this point to prevent the Toffee from going rock hard. Then with your spoon pull the toffee in long arm motion to create thin toffee strands and wrap around the bush, contine until desired effect is gained.
make as per the BCB Page 302 or EDC page 131.
Set aside to cool on a wire rack.
Cream Patissiere /Filling
Construction of Croquembough
Profiteroles/ Choux pastry
You will need a piping bag or plastic bag you can cut the corner off when ready to pipe onto a large 600 wide tray.
large 600 wide tray with Oven mat or Baking paper.
Wire racks x2
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