Three French Hens, Two Macarons, and Lovers in a Bakery: A Love Story Served With Indulgent French Desserts by Love Noelle & Pearl Little

Author:Love, Noelle & Pearl, Little [Love, Noelle]
Language: eng
Format: mobi
ISBN: 9781494354558
Publisher: Createspace
Published: 2013-12-02T08:00:00+00:00

Croquembouche

Serves 30

Ingredients

½ cup whole milk

½ cup lukewarm water

8 tablespoons unsalted butter

1 teaspoon kosher salt

1 cup all-purpose flour

5 large eggs

1 egg yolk

½ cup heavy cream

For the caramel cream

1 ½ cups granulated sugar

¼ cup water

2 cups heavy cream

¼ cup crème fraîche

½ teaspoon vanilla extract

1/8 teaspoon kosher salt

For the caramel

1 cup granulated sugar

2 ½ tablespoons water

¾ teaspoon freshly squeezed lemon juice

Directions

After creating an ice water bath in the sink and setting a bowl in the center, start the process of making the caramel cream. In a medium size saucepan combine the sugar and water. Heat the saucepan over medium-high heat and bring to a boil to dissolve the sugar. Lower the heat to medium and cook for another 5 minutes or until the mixture turns dark in color. Quickly remove it from the heat, add in half of the heavy cream, and whisk. Place the saucepan back over medium heat and bring to a boil again.

Once boiling, pour the sugar mixture (which is hopefully now caramel!) into the prepared ice water bath. Stir it as it cools for 10 to 12 minutes. Add in the crème fraîche, vanilla, and salt, stirring to combine. Cover the bowl with plastic wrap and place in the refrigerator for up to 2 hours (or up to 5 days) before using.

Set your oven’s temperature to 400 degrees F. Prepare two baking sheets by lining with parchment paper and set aside.

To prepare the cream puffs, combine the milk, water, butter, and salt in a medium-size saucepan. Heat the saucepan over medium-high heat, bringing the mixture to a boil. Take the saucepan off the heat and add the flour, whisking to combine. Place the saucepan back over the heat and cook for 4 to 5 minutes, stirring constantly. When finished the mixture should start to pull away from the sides of the saucepan. Pour the mixture into a mixing bowl and beat with an electric mixer for 1 minute on medium speed.

Continue beating as you add the eggs (not the single egg yolk) one at a time, mixing after each one is added. Use a spatula to transfer the dough into a pastry bag with a round tip. Use the bag to pipe the cream puffs into quarter-sized mounds on the prepared baking sheets.

In a clean mixing bowl, combine the egg yolk and heavy cream with a whisk. Brush the egg wash over the tops of the cream puff dough. Set the baking sheets in the preheated oven and bake for about 22 minutes or until the tops begin to turn golden brown. Allow the puffs to cool on the baking sheets set on top of cooling racks.

Once the puffs cool, place the remaining cup of heavy cream from the caramel cream recipe in a mixing bowl and beat with an electric mixer until it holds stiff peaks. Take the cooled caramel out of the refrigerator and fold in the whipped cream. Use a whisk if necessary to thicken the mixture, whisking for a minute or two. Transfer the caramel cream into a pastry bag with round tip.

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