CROQUEMBOUCHE

This is one of my favorite treats for the Christmas Holidays. Soft custard dough with crispy crust, delicate cream, and bright berry filling. You just can’t stop eating these small cakes. I made them for the first time long ago when I was just starting baking, but they are still my favorites. On New Year’s Eve, I suggest you making a croquembouche along with me and my daughter Veronika. The recipe is not complicated. I’m sure I I’ll be able to make it! Merry Christmas and Happy New Year!

CRAQUELIN:

150g of butter
190g of sugar
190g of flour
Food colorant
Mix everything; add colorant if needed. Roll it out with a rolling pin, cut it into circles, and then freeze it.

PATE A CHOUX:

300g of milk
5g of salt
15g of sugar
135g of butter
195g of flour
338g of eggs
In a saucepan, bring milk with butter, sugar and salt to a boil. Sift the flour and add it to the boiling milk; mix everything very well, so there are no lumps in it and then dry it out a bit. Place it in a food processor cup with the spatula attachment. Mix eggs and then start gradually adding them to the food processor and keep mixing everything until homogeneous mass. Then place it in a pastry bag and squeeze this out on a baking tray. Place craquelin over the top. Bake it at 170-180C for 20-30 (until it’s done).

COULIS:

100g of berry purée (cherry, raspberry, currant etc)
10g of sugar
10g of corn starch
Place everything in a saucepan, heat it up and cook it until thickened. Then place it in a pastry bag and let it cool down.

CUSTARD CREAM:

415g of milk
310g of cream
2 vanilla pods
190g of egg yolks
200g of sugar
48g of corn starch
4g of gelatin
40g of white chocolate
In a saucepan, heat up milk, cream, and vanilla; then cover it and let it infuse. Mix egg yolks, sugar, and starch; soak gelatin in cold water. Heat up milk in the saucepan again and then pour it in the egg mass; then pour everything back in the saucepan and cook it until thickened. Then remove it from the stove, strain it; add gelatin and chocolate; beat it with a blender and cool it down quickly. Then place it in a pastry bag.

WHIPPED GANACHE:

65g of cream
65g of white chocolate
125g of cream
1g of gelatin
Heat up 65g of cream; mix it with white chocolate in a blender until it emulsifies. Mix it with 125g of cream and place it in the fridge overnight. Then beat it.

CARAMEL:

300g of sugar
60g of water
Melt sugar in water and boil it till the needed consistency over medium heat.

You can use different creams as a filling; you can add zest or spices and experiment with different combinations. I suggest using whipped ganache or custard.

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