JOHN BARRICELLI'S CROQUEMBOUCHE
Steps:
- Place pastry cream in a pastry bag fitted with a 1/4-inch plain tip; pipe cream into puffs, inserting the tip into the bottom of each. Set aside.
- Prepare an ice water bath. In a small saucepan, combine 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water; bring to a boil over medium heat. Wash down the sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking without stirring until sugar has dissolved, 5 to 6 minutes. Raise heat to high, and cook until syrup is amber-colored, about 5 minutes, swirling pan to brown evenly. Remove from heat, and dip bottom of pan in the ice bath 3 seconds to stop the cooking. Transfer pan to a heatproof surface.
- Dip bottom half of each filled puff into caramel, letting excess drip back into pan. Place puffs, dipped side down, on a serving platter. Make sure the puffs are touching and adhere to one another. Once ring is complete, make another one on top of the first ring, forming a pyramid shape. If at any point the caramel begins to harden in the pan, reheat briefly over a low flame.
- For the spun sugar, make a second batch of caramel with remaining 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Let cool slightly. Test by dipping a handheld whisk with the top cut off into the caramel and holding it over the pan; the caramel should fall back into pan in long golden threads. Dip whisk into caramel, and spin caramel threads over a large piece of parchment paper or onto a wooden rack. Transfer spun-sugar to croquembouche, swirling to cover.
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Shaibu Abdul rasheed
[email protected]This recipe is a work of art. I'm amazed by the skill and creativity involved in making a croquembouche.
jonathan and riley
[email protected]I can't wait to try this recipe! It looks so delicious.
Md jihad Hossen MdjihadHossen
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
nesma mostafa
[email protected]I'm allergic to nuts, so I can't make this croquembouche. I wish there was a nut-free version of the recipe.
MdEmon Emo
[email protected]I'm intimidated by this recipe. It looks like it would be really difficult to make.
Nadir ali Soomro
[email protected]This recipe is too complicated for me. I'm not a skilled baker, so I don't think I could make this croquembouche.
Public News 24
[email protected]I'm not sure what went wrong with my croquembouche. I followed the recipe carefully, but it just didn't turn out right.
Nands Foslara
[email protected]I was so excited to try this recipe, but it didn't turn out as well as I hoped. The choux pastry was too dry, and the caramel was too thick.
Amen Yonas
[email protected]This recipe is a keeper! I'll definitely be making this croquembouche again.
Junaid jan302
[email protected]I'm not a professional baker, but this recipe made me feel like one. The croquembouche was beautiful and delicious.
rabbitsniper 695
[email protected]This croquembouche was a bit time-consuming to make, but it was worth the effort. It was a showstopper at my party.
waylords storys
[email protected]I followed the recipe exactly, and it turned out perfectly. I'm so glad I tried this recipe!
fortnite x sonic fan 2190
[email protected]The choux pastry was light and airy, and the caramel was perfectly balanced.
Md shamim Hosen
[email protected]I've always wanted to try making a croquembouche, and this recipe was perfect. It was challenging, but so worth it. The end result was stunning and tasted amazing.
Rakhil Shahzad
[email protected]This croquembouche was a hit at my party! It was so delicious and looked so impressive.