This is for my profiterole tower all has to be done on the day so can be quite nervracking and the recipe does sound more complicated than it actually is so be brave and have a go it is all very much worth it!!
- Hi there he we go:
- choux pastry:each batch makes about 25 profiteroles so we multiply the recipe to make massive batches but this is the initial recipe to work with:
- 3/4 cup Flour
- 3/4 cup water
- 1/4 cup butter
- you need two quantities of this to fill one quantity of puffs
- 40g butter
- 40g flour
- 3/4 cup milk
- 2 egg yols beaten
- 40g sugar
- 1/2 tsp vanlilla
- Hi there he we go:
- choux pastry:
- sift flour onto a piece of paper
- put water and butter in a saucepan stir and bring to boil
- remove from heat imediatly and add all flour
- stir vigerously with a wooden spoon till mixture leaves sides of saucepan and forms a smooth ball
- Allow to cool for two mins
- add eggs one at a time beating thoroughly after each addittion, beat until smooth and glossy
- cool thoroughly (may be refrigerated)
- set oven at 220 degrees celcius (you may need to convert to ferinheight)
- fill a pipping bag with a large nozzle with cooled mix and pipe onto trays that have been oiled and wet (very important to have damp trays to create steam) pipe out 25 small puffs as they double to tripple in size.
- bake at 220 degrees celcius reducing to 180 after 15 mins.
- puffs are cooked when they are golden brown and have no moisture on them (usually about 40-45 mins)
- place a hole in each puff using a skewer to release steam and scoop out any moist mix or your puffs will sink (very important!)
- puffs can be made up to two days prior to event (cannot be filled and assembled until day of function) must be kept in an airtight container and then will need to be re heated to recrisp in a hot oven on the day.
- melt butter in saucepan add flour and stir into a rough
- add milk and stir until boiling cook for one minute
- cool slighlty
- add yolks and beat well add vanilla
- if making a very tall tower i recomend using a cardboard sheet made into
- a cone, i then wrap this in cling wrap and cover in melted chocolate place this on your cake board.
- fill a pipping bag (with a filling nozzle) with custard
- push nozzle in hole in profiterole made by skewer when you skooped out uncooked mix and fill with custard
- fill multiple balls then go to your cone. armed with a bowl of melted chocolate its time to get messy!
- dip each puff in the chocoalte then ;ay at the base of the cone winding your way up to the top once finished allow to harden then place tower above a basin or on a large plastic sheet and pour over melted chocolate
- and there you have your croquembouche tower!!! lots of hard work and it all has to be done on the day or they can go soggy but it is all well worth it!!!
full of yumy fat!