How to make Mini Croquembouche -

It is a tower made of profitroles filled with pastry cream and decorated with spun sugar.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Milk (दूध)

Cuisine : French

Course : Desserts

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For more recipes related to Mini Croquembouche checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Beetroot Cake . You can also find more Desserts recipes like Mango halwa, Rosemary Ice Cream, Kada Parshad, Nougat Icecream.

Mini Croquembouche

Mini Croquembouche Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 11-15 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mini Croquembouche Recipe

  • Refined flour (maida) Choux paste 3/4 cup

  • Milk 1/2 cup

  • Butter (70 grams) 5 tablespoons

  • Eggs 3

  • Pastry cream filling

  • Eggs 2

  • Fresh cream 75 millilitres

  • Milk 50 millilitres

  • Castor sugar (caster sugar) 3 1/2 tablespoons

  • Vanilla pod 1

  • Refined flour (maida) 1 tablespoon

  • Cornstarch 1/2 tablespoon

  • Caramel

  • Castor sugar (caster sugar) 3/4 cup

Method

Step 1

To make choux paste, preheat oven at 180ºC. Line a baking tray with a silicon mat.

Step 2

Combine milk with ½ cup water and transfer in a deep non-stick pan on heat. Bring to a boil.

Step 3

Add butter and let it melt completely. Remove from heat, add flour and fold well.

Step 4

Place the pan back on heat and cook till everything comes together. Transfer into a bowl and let it cool.

Step 5

Add eggs, one by one, and beat with an electric beater. Put the choux paste into a piping bag fitted with a nozzle.

Step 6

Pipe out small portions onto the silicon mat. Dip your finger in water and press the tip of each portion. These are profiteroles. Place the tray in the preheated oven and bake for 10-15 minutes. Remove from heat and cool to room temperature.

Step 7

To make pastry cream filling, separate the egg yolks from the whites and take the yolks into a bowl.

Step 8

Combine cream and milk in a non-stick pan on heat and bring to a boil.

Step 9

Add castor sugar to the egg yolks.

Step 10

Slit vanilla pod, scrape of the beans and add to the egg yolk mixture. Whisk well.

Step 11

Add flour and cornstarch and whisk well. Add some of the cream-milk mixture and whisk. Add the remaining cream-milk mixture and whisk well.

Step 12

Pour the flour-cream mixture back in the pan and cook on low heat till it thickens. Transfer in a bowl and refrigerate to chill.

Step 13

To make caramel, heat castor sugar in a non-stick pan. Add a drop of water and let it caramelize.

Step 14

Place the chilled pastry cream filling in a piping bag fitted with a nozzle. Pipe the pastry cream filling inside the profiteroles.

Step 15

To assemble the croquembouche, dip the sides of a few profiteroles in caramel and stick them together to make a circle base on a serving plate. Make a smaller second row similarly and stick onto the base with the caramel. Similarly create rows smaller than the previous until all the profiteroles are used and stick them on top of one another.

Step 16

Cool the remaining caramel and create thin strips of caramel to create spun sugar. Decorate the croquembouche with the spun sugar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.