Description
A stunning Croquembouche: delicate choux pastry filled with creamy vanilla pastry cream and drizzled with rich chocolate ganache.
Ingredients
Scale
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 4 large eggs, at room temperature
- 2 cups (480ml) whole milk
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter, cut into cubes
- Pinch of salt
- 8 ounces (227g) semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon (14g) unsalted butter
- Powdered sugar (optional)
Instructions
- Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to puff up properly.
- Add Flour and Cook: Remove the saucepan from the heat and immediately add all of the flour at once. Using a wooden spoon, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important for developing the gluten in the flour, which will give the pastry its structure.
- Cool the Dough Slightly: Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This helps to dry out the dough slightly, which will allow it to absorb the eggs better. Remove the saucepan from the heat and transfer the dough to a mixing bowl. Let it cool for about 5-10 minutes, or until it is just warm to the touch. This is important because if the dough is too hot, it will cook the eggs.
- Add Eggs One at a Time: Using an electric mixer (either a stand mixer or a hand mixer), beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will initially look curdled, but as you continue to beat, it will come together into a smooth, glossy paste. The consistency of the dough is key. It should be thick enough to hold its shape but soft enough to pipe. If the dough is too stiff, add a tablespoon of water at a time until it reaches the desired consistency.
- Pipe the Choux Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip (or just use a ziplock bag and cut off a corner). Pipe about 12-15 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The size of each mound will determine the size of your cream puffs. I usually aim for about 2 inches in diameter.
- Bake the Choux Pastry: Bake the choux pastry for 25-30 minutes, or until they are puffed up and golden brown. Do not open the oven door during the first 20 minutes of baking, as this can cause the puffs to collapse. After 20 minutes, you can peek through the oven door to check on them. If they are browning too quickly, you can lower the oven temperature slightly.
- Cool the Choux Pastry: Once the choux pastry is baked, turn off the oven and crack the oven door open slightly. Let the puffs cool in the oven for about 30 minutes. This helps to prevent them from collapsing as they cool. After 30 minutes, remove the puffs from the oven and transfer them to a wire rack to cool completely.
- Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). If using a vanilla bean, scrape the seeds into the milk and add the pod as well. Place the saucepan over medium heat and bring the mixture to a simmer. Remove from heat and let steep for 30 minutes to infuse the milk with vanilla flavor. If using vanilla extract, you’ll add it later.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. This usually takes about 2-3 minutes.
- Add Cornstarch: Whisk in the cornstarch until smooth. Make sure there are no lumps.
- Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This process is called tempering.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Place the saucepan over medium heat and cook, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked. The pastry cream should be very thick and smooth.
- Remove from Heat and Finish: Remove the saucepan from the heat and stir in the butter and salt. If you used a vanilla bean, remove the pod. If you’re using vanilla extract, stir it in now.
- Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.
- Heat the Cream: Place the heavy cream in a small saucepan and bring it to a simmer over medium heat. Do not let it boil.
- Pour over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the butter until it is melted and incorporated into the ganache. This will give the ganache a richer flavor and a shinier appearance.
- Cool Slightly: Let the ganache cool slightly before using it to assemble the cream puff cake. It should be thick enough to spread but still pourable.
- Cut the Choux Puffs: Using a serrated knife, carefully cut each choux puff in half horizontally.
- Fill with Pastry Cream: Fill the bottom half of each choux puff with a generous amount of pastry cream. You can use a spoon or a piping bag to do this.
- Arrange the Puffs: On a serving platter or cake stand, arrange the filled choux puffs in a circle, forming the base of the cake. You can use a small amount of pastry cream to help hold the puffs in place.
- Continue Layering: Continue layering the filled choux puffs on top of each other, forming a cone shape. The number of layers will depend on the size of your puffs and the desired height of your cake.
- Pour the Ganache: Once you have assembled the cake, pour the chocolate ganache over the top, allowing it to drip down the sides. Make sure to cover all of the choux puffs with ganache.
- Chill (Optional): If you prefer a firmer ganache, you can chill the cake in the refrigerator for about 30 minutes before serving.
- Dust with Powdered Sugar (Optional): Just before serving, dust the cream puff cake with powdered sugar for a beautiful finishing touch.
- Serve and Enjoy: Slice the cream puff cake with a serrated knife and serve immediately. This cake is best enjoyed fresh, as the choux puffs can become soggy if stored for too long. Enjoy!
Notes
- The most important part of making choux pastry is to not open the oven door during the first 20 minutes of baking. This can cause the puffs to collapse.
- Make sure the butter is completely melted before the water boils when making the choux pastry
- Prep Time: 45 minutes
- Cook Time: 25 minutes