CROQUEMBOUCHE RECIPE | BON APPÉTIT
Provided by: Bon Appétit
Yield: Makes 40 to 50 filled puffs
|½ cup whole milk|
|6 tablespoons unsalted butter, cut into pieces|
|1 tablespoon granulated sugar|
|½ teaspoon kosher salt|
|1 cup all-purpose flour|
|6 large eggs, room temperature|
|2 cups whole milk|
|4 tablespoons unsalted butter, cut into pieces|
|½ teaspoon kosher salt|
|½ vanilla bean, split lengthwise|
|5 large egg yolks|
|½ cup granulated sugar|
|¼ cup cornstarch|
|Powdered sugar (for dusting)|
|2½ cups granulated sugar|
|2 tablespoons light corn syrup|
|Two pastry bags; ½”-diameter pastry tip and a small star tip|
- Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass. Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough). Transfer to a medium bowl and let rest 3 minutes.
- Using a wooden spoon, mix 5 eggs into dough one at a time, making sure to completely incorporate each egg before adding the next. Dough will look broken when eggs are added, but will come back together as you stir. The final texture should be smooth, glossy, and somewhat stretchy.
- Fit pastry bag with round tip. Spoon dough into bag. Holding bag at an angle so the tip is just touching prepared baking sheet on one side, gently start to squeeze out dough. Without moving the tip (this will help you make a perfect circle), pipe dough until you have a 1½” round (you can trace circles on the back of the parchment for extra accuracy). Repeat, staggering rounds and spacing 2″ apart.
- Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 10–15 minutes.
- Do Ahead: Dough can be made 1 day ahead; transfer to pastry bag and chill. Puffs can be baked 2 days ahead; store airtight at room temperature. Reheat at 350° for 5 minutes to crisp; puffs are easier to fill when firm.
- Place milk, butter, and salt in a medium saucepan, then scrape in vanilla seeds and add pod. Bring to a simmer over medium heat.
- Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.
- Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.
- Fit pastry bag with star tip. Transfer chilled pastry cream to bag. Working one at a time, poke a hole into the bottom of each puff with a paring knife. Gently pipe in pastry cream to fill. Puffs will begin to get soggy as soon as they are filled, so wait until just before serving to add pastry cream.
- Do Ahead: Pastry cream can be made 3 days ahead. Transfer to pastry bag and chill.
- Line a rimmed baking sheet with parchment paper and trace an 8″ circle on parchment; turn it over (the circle will still be visible; this is just a guide).
- Fill a large bowl with ice water. Bring sugar, corn syrup, and ½ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp pastry brush and swirling pan occasionally (do not stir), until caramel turns a light amber color. Set bottom of saucepan in ice water to stop the cooking and firm caramel slightly (if caramel is too thin, it will be runny and drip too much).
- Carefully dip tops of filled puffs in caramel and place, caramel side up, on an unlined rimmed baking sheet; let sit until caramel is set. (If caramel becomes too hard before all puffs are dipped, reheat over medium-low to loosen.)
- Use the 12 largest puffs for the bottom layer of your croquembouche. Working quickly, dip the side of 1 puff into caramel (you want just enough caramel to allow you to “glue” puffs together) and stick hot caramel side down onto parchment just inside the 8″ circle; the top of the puff should be facing out. Dip another puff in caramel on the side in two places (at 9 o’clock and 6 o’clock) and position on parchment so that 1 spot of hot caramel will adhere to the side of the first puff and the other spot is on the parchment (again, top of puff should be facing out). Using the circle as your guide, repeat with remaining 10 puffs to complete your bottom layer.
- Set out 11 puffs to make the second layer (you may not need all of them) and use caramel to stick them together the same way as the first layer, doing your best to anchor puffs in the spaces in between the bottom puffs (this will make the croquembouche more sturdy).
- Continue to build croquembouche, making slightly smaller circles for each layer and reheating caramel as needed. Finish tower with a single puff; you should have about 8 layers total.
- Once croquembouche is assembled, let caramel in pan cool until it just begins to form a thread when you lift it from the pot with a fork. (The cooler it gets, the faster it will harden until it hardens mid-air.) Dip fork in caramel and quickly circle over and around croquembouche, letting caramel fall where it may (puffs should be encased in airy strings of caramel when you are done). Let caramel cool to harden.
- Do Ahead: Croquembouche can be assembled 8 hours ahead. Chill until ready to serve.
CROQUEMBOUCHE RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Pie & Tarts Recipes
Yield: Makes 1
|12 tablespoons (1 1/2 sticks) unsalted butter|
|1/4 teaspoon salt|
|1 teaspoon sugar|
|1 1/2 cups sifted all-purpose flour|
|7 large eggs|
|6 large egg yolks|
|1/2 cup sugar|
|1/2 cup sifted all-purpose flour|
|2 cups milk|
|3 tablespoons unsalted butter|
|2 ounces semisweet chocolate|
|2 teaspoons instant espresso powder, mixed with 2 teaspoons hot water|
|2 cups sugar|
|2 tablespoons corn syrup|
- Heat oven to 425 degrees. To make the puffs: In a medium saucepan, melt butter in 1 1/2 cups water with salt and sugar. Remove pan from heat, and add flour. Return pan to heat and, using a wooden spoon, beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add 6 eggs, one at a time, beating vigorously.
- Make a glaze by beating the remaining egg with 1 teaspoon water, and set aside. Using a pastry bag fitted with a coupler and a 1/2-inch-wide plain tip, pipe out mounds that are 1 inch high and 3/4 inch in diameter on a parchment-lined baking sheet. Brush with egg glaze, and smooth the tops. Bake until puffed and golden, 20 to 25 minutes. Cool on racks. (The puffs can be made ahead and frozen until ready to assemble.)
- Make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow. Beat in flour. Scald milk, and add in dribbles to egg mixture, reserving 1/2 cup. Place mixture in a clean pot over high heat, and stir vigorously until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Using a hand whisk, beat butter into egg mixture, one tablespoon at a time.
- In a double boiler or heatproof bowl set over simmering water, melt chocolate and espresso together until smooth. Add chocolate mixture to the pastry cream; let cool completely. Just before assembling croquembouche, fill a pastry tube fitted with a 1/4-inch-wide tip with pastry cream, insert tip into puffs, and pipe in cream to fill.
- To make the caramel: In a medium saucepan, combine 2/3 cup water, sugar, and corn syrup, and bring to a boil over high heat. Do not stir. Cover pan, and boil until steam dissolves any crystals. Uncover, and boil 5 more minutes, or until syrup is amber in color. Remove from heat. Dip the bottom of each puff into the caramel, and arrange puffs in a pyramid.
- To make a spun-sugar web to wrap around the croquembouche: Cut the looped ends of a wire whisk with wire cutters, or use 2 forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Serve.
BUFFALO CAULIFLOWER RECIPE | ALLRECIPES
Provided by: ddmama
Categories: Spicy Appetizers
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 30 minutes
|olive oil cooking spray|
|1 cup water|
|¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)|
|½ teaspoon garlic powder, or to taste|
|salt and ground black pepper to taste|
|2 heads cauliflower, cut into bite-size pieces|
|2 tablespoons butter|
|½ cup hot pepper sauce (such as Frank’s RedHot®)|
|1 teaspoon honey|
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
- Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny. Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside.
- Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth. Brush hot sauce mixture over each cauliflower piece, repeating until all is used.
- Return to the oven and bake until cauliflower is browned, about 10 minutes. Let cool for 10 to 15 minutes before serving.
Calories 218.3 calories, CarbohydrateContent 36.2 g, CholesterolContent 15.3 mg, FatContent 7.1 g, FiberContent 9.9 g, ProteinContent 8.5 g, SaturatedFatContent 3.7 g, SodiumContent 907 mg, SugarContent 9.7 g