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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huzaifa tariq
[email protected]This croquembouche is a must-try for any baker. It's a bit challenging, but it's so worth the effort.
Sameer Brohi
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
M Shakeel Sharif
[email protected]This croquembouche is a showstopper! It's perfect for a special occasion.
R P
[email protected]I'm so glad I found this recipe. It's the best croquembouche recipe I've ever tried.
Handsome Paulo
[email protected]This croquembouche was a labor of love, but it was worth it. It was the most beautiful and delicious dessert I've ever made.
Beatriz Vargas
[email protected]I followed the recipe exactly, and my croquembouche turned out perfectly. It was the perfect dessert for a special occasion.
Gabriel Tsikarishvili
[email protected]This croquembouche is a work of art! It's almost too pretty to eat. But when you do, you're in for a treat. The choux pastry is light and fluffy, and the caramel is rich and decadent.
Delano Foster
[email protected]I'm a novice baker, and this was my first time making a croquembouche. It was a bit challenging, but I'm so glad I tried it. The finished product was beautiful and delicious.
Opatoye Shimeon
[email protected]This recipe is a keeper! The croquembouche turned out even better than I expected. It was a huge hit at my party, and everyone raved about it.
Joby Winfrey
[email protected]I've made this croquembouche twice now, and it's always a hit. It's a bit time-consuming, but it's worth the effort. The choux pastry is light and airy, and the caramel is perfectly balanced.
Leon James
[email protected]I've been wanting to try making a croquembouche for years, and this recipe made it possible. The instructions were clear and easy to follow, and the results were incredible. My guests were amazed!
Venus Bloodflow
[email protected]This croquembouche recipe is a true masterpiece! The result was stunning and tasted divine. It was the perfect centerpiece for my holiday table.