You can do this Gayle ......
This recipe ( was printed in the hearld sun today 1 st Nov ) will allow anyone to make a croquembouche , and you don`t need a cone to assemble.
Here`s the recipe
Preheat your oven to 200deg C
Place in a saucepan ....
100 gm of butter / margarine
1 tbs of raw sugar ....with a tsp of salt
325 ml of water ..
Bring these to the boil ...
Remove from the heat and add
200gm of plain flour and beat into a paste .
Beat in 4 eggs , one by one till smooth and combined .
You will need 2 baking trays lined with baking paper...... and the mixture transferred to a piping bag fitted with a plain nozzle .
Pipe dollops of the mix on to the prepared trays , ( leaving a gap allowing for them to arise ) You should yield 40 from the mix .
With a wet finger squash the peak on each dollop so they don`t burn.
bake for 20 minutes , or until they they are puffed and golden.
Remove and cool on a wire rack .
Now cooled ..... pierce the puffs and fill them with a piping bag that is filled with condensed milk caramel .
Now set them aside .
And work on making your toffee......
Add 300gm of brown granulated sugar to a pan with 50 ml of water.
Place over a high heat and let bubble for 5 minutes but do not let it burn..
Leave the toffee to cool slightly .
Using tongs , lightly dip each puff into the toffee , just enough to stick them together.
Build the puffs upwards into a pyramid shape , using a dinner plate for the base.
No need for that messy sugary web , the croquembouche can be served with a strawberry coulis.
This recipe ( was printed in the hearld sun today 1 st Nov ) will allow anyone to make a croquembouche , and you don`t need a cone to assemble.
Here`s the recipe
Preheat your oven to 200deg C
Place in a saucepan ....
100 gm of butter / margarine
1 tbs of raw sugar ....with a tsp of salt
325 ml of water ..
Bring these to the boil ...
Remove from the heat and add
200gm of plain flour and beat into a paste .
Beat in 4 eggs , one by one till smooth and combined .
You will need 2 baking trays lined with baking paper...... and the mixture transferred to a piping bag fitted with a plain nozzle .
Pipe dollops of the mix on to the prepared trays , ( leaving a gap allowing for them to arise ) You should yield 40 from the mix .
With a wet finger squash the peak on each dollop so they don`t burn.
bake for 20 minutes , or until they they are puffed and golden.
Remove and cool on a wire rack .
Now cooled ..... pierce the puffs and fill them with a piping bag that is filled with condensed milk caramel .
Now set them aside .
And work on making your toffee......
Add 300gm of brown granulated sugar to a pan with 50 ml of water.
Place over a high heat and let bubble for 5 minutes but do not let it burn..
Leave the toffee to cool slightly .
Using tongs , lightly dip each puff into the toffee , just enough to stick them together.
Build the puffs upwards into a pyramid shape , using a dinner plate for the base.
No need for that messy sugary web , the croquembouche can be served with a strawberry coulis.
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