I have made desserts with the pastry but have never ever had the courage to do a Croquembouche.
I have seen them in various Dessert book I have and I have heard from my MIL that when her kids were younger this Croquembouche was the In thing for parties etc....
While taking pictures , I decorated with some fresh flowers, and then I got this idea to make it more festive, I made flowers ( well they don't look like flowers but it is my first try to make them) with Marzipaan and then decorated with Orange chocolate drops and dusted with glitter :-) hey I am a bollywodd lady so I like my glitter :-)
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
For the Vanilla Crème Patissiere (Half Batch)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
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.
Preparing batter: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).
Baking: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.
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.
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. Have fun and enjoy! Bon appétit.