{"id":3772,"date":"2013-09-13T19:33:12","date_gmt":"2013-09-13T09:33:12","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3772"},"modified":"2017-10-12T11:46:46","modified_gmt":"2017-10-12T01:46:46","slug":"croquembouche-recipe-crockenbush","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/croquembouche-recipe-crockenbush\/","title":{"rendered":"Croquembouche recipe Profiterole Tower"},"content":{"rendered":"
\n\"croquembouche<\/p>\n

Croquembouche (crockenbush) are beautiful towers of custard filled profiteroles held together with caramelised sugar. This one is then wrapped in fine strands of pulled sugar. It looks impressive as a dessert centrepiece but is surprisingly easy to make.<\/p>\n

Croquembouche Profiterole Recipe Ingredients<\/strong>
\nThis recipe makes enough to make a croquembouche that is 27cm (10.63 inches) tall and 10cm (3.94 inches) in diameter at the base.<\/p>\n

For the Choux Pastry Recipe<\/strong>
\n1 cup or 250millilitres (8.45 fluid ounces) Water
\n75g (2.65 ounces) or 1\/3 cup Butter
\n160g (5.64 ounces) or 1 cup plain all purpose Flour
\n4 Eggs<\/p>\n

\"croquembouche<\/p>\n

Heat the oven to 428\u00baF (220\u00baC)<\/p>\n

Place the water and butter into a saucepan and heat until the butter is melted. Add the flour all at once and stir until it thickens and leaves the sides of the pan, continue to stir and heat for another minute until it forms a really stiff ball.
\nRemove it from the heat and add in the eggs one at a time mixing really well after each addition.<\/p>\n

Place into a piping bag and pipe dollops onto the baking tray.
\nBake for 20 minutes at 428\u00baF (220\u00baC) or until crisp.<\/p>\n