Croquembouche with salted caramel filling
Choux Pastry for the Profiteroles
250 ml water
75 g butter
150 g flour
approximately 3½ eggs
Salted Caramel (Filling)
260 g white chocolate
70 g sugar
30 g water
180 g cream
14 g glucose
8 g salt
40 g butter
Place the cream and salt into a saucepan, bring to the boil and remove from the heat.
In a deep saucepan, place the sugar, glucose and water and cook to a dark caramel.
Add the warm cream to the caramel in three additions, turn down the heat and stir until all the caramel has dissolved.
Pour the caramel mixture over the white chocolate, leave to stand for a few minutes and stir until all the chocolate has dissolved.
Cover the caramel with plastic and allow to cool. When the caramel temperature is around 40 – 45 ˚C, stir in the soft butter.
Fold the salted caramel into a basic batch of pastry cream. Place into the fridge and leave to firm up.
Place inside a piping bag and pipe into the profiteroles.
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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