Friday, May 28, 2010

Croquembouche


This month’s challenge recipe is for a Piece Montée, which means literally “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). I prefer to go by the later....(Croak-em-buche), just because that is the most widely known. Most Americans will find this only during Holiday time. Perhaps at a hotel party or brunch. But others around the world will use this at a ceremonial feast such as a wedding or baptism.

The small balls are made from Pate choux, baked and then filled with a custard lightened with whip topping. Then you cook up some sugar to use to glue them together. With remanding sugar you can make spun sugar to go around your dessert. It is important to be very careful when using the hot sugar. You can get a pretty nasty burn. Poly gloves are best to wear when working with spun sugar.





The May 2010 Daring Bakers’ challenge was hosted by Cat of
Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
You can go to here site for the recipe. But most Pate Choux recipe are pretty standard and you can find them in most baking books. I made small dessert size ones, just because I thought the would go better with my family. I used a shortbread cookie bottom to hold the on to.
Once you have conquered making these profiteroles, which are what the small ball shapes are called. You can accomplish any dessert using the Pate Choux recipe. Such as eclairs, cream puffs, Zeppoles, or any other dessert where this base is used. They are great small pastry trays.
Give them a try,
you will be delighted with your achievement!

1 Others Say::

suburbangrandma said...

Suzy, my hat off to you!
You sure enjoy challenge, don't you?
This looks wonderful, but I will leave this one to the experts.