Croquembouche Recipe

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Recipe Category: Dessert

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Croquembouche Recipe

Ingredients

Makes 20 Servings

  • 4 batches of profiteroles, filled with creme patissiere

TOFFEE

  • 860g (4 cups) caster sugar
  • 330ml (1 1/3 cups) water
  • slivers of cashews (optional), to decorate

Method

  1. Place sheets of non-stick baking paper on a clean work surface
  2. Stir 645g (3 cups) of the sugar and 250ml (1 cup) of the water in a saucepan over medium heat until the sugar dissolves
  3. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 25 minutes or until light golden
  4. Learn how to make caster sugar from scratch at home usign white sugar and how to store it correctly
  5. Place the saucepan in a roasting pan on a heatproof surface
  6. Add enough hot water to the roasting pan to come halfway up the side of the saucepan
  7. Insert a fork into the base of 1 profiterole and dip the top in the toffee
  8. Place the profiterole, toffee-side up, on the baking paper
  9. Repeat with the remaining profiteroles and toffee
  10. Stir the remaining sugar and water in a saucepan over medium heat until sugar dissolves
  11. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until light golden
  12. Place saucepan in a roasting pan
  13. Add enough hot water to roasting pan to come halfway up the side of saucepan
  14. Use tongs to pick up 1 profiterole and dip the base in the toffee
  15. Place on a round serving platter
  16. Repeat with another 11 profiteroles and toffee, arranging side-by-side in a circle on the platter
  17. Repeat with another 6 profiteroles and toffee to fill the centre of the circle to create the base for your croquembouche
  18. Repeat with the remaining profiteroles and toffee, arranging them on top of each other to create layers, finishing with 1 profiterole on top
  19. Dip 2 forks into the remaining toffee
  20. Press the backs of the forks together and hold for 30 seconds
  21. Quickly pull forks apart to make thin strands
  22. Wrap the strands around the croquembouche and sprinkle with cashewus

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