Croquembouche with Crème Patissiere filling
Choux Pastry for Profiteroles
250 ml water
75 g butter
150 g flour
approximately 3½ eggs
Crème Patissiere Recipe
Makes roughly 700 ml
360 ml milk
113 g sugar
55 g flour
1 vanilla pod
1 ml vanilla essence
15 ml cream
In a saucepan, bring the milk to the boil with the vanilla pod and the vanilla essence.
Mix the yolks, the flour and the sugar.
Remove the saucepan from the heat and add some of the hot liquid to the yolk mixture to temper.
Return the saucepan to the heat and cook until the mixture starts thickening. Add the cream and continue cooking until thick and until the flour is cooked out.
If the mixture still tastes floury, add extra milk and continue cooking until thick.
Sprinkle with castor-sugar to prevent a skin from forming.
Use the bottom of a wooden skewer to create an opening in the bottom of the profiterole, just big enough for a piping tip to be inserted.
Fill a piping bag fitting with a small round tip with the crème patisserie. Gently fill the profiterole with the crème patisserie.
Working quickly, dip the profiteroles into the caramel and arrange on a serving platter in a circular pattern.
Continue to stack caramel-dipped profiteroles in a tower shape.
Once the tower is completed, dip a fork into the caramel sauce and drizzle it round the tower.
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