Croquembouche

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Croquembouche
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Debbie

Joined: 04 Dec 2004
Posts: 160
Location: Exmoor Devon

Posted: Wed Mar 30, 11 10:36 am Post subject:
you can make the profiteroles in advance and freeze them and you can make the creme pat in advance and keep it in the fridge I think its the assembly that has to be done on the day. I am pleased I am not going to have to move mine further than about 3 feet!

yummersetter

Joined: 26 Jan 2008
Posts: 3241
Location: Somerset

Posted: Wed Mar 30, 11 12:48 pm Post subject:

astra wrote:

What we've decided to do is have a trial run with a 100 one. Take it for a ride of the appropriate length and see what happens!

If you should see two or three women sitting in a field stuffing themselves with profiteroles it'll be us!

We have a field 20 miles from Taunton if you want a trial destination - it's already got a table and chairs in it so you won't need to bring any furniture

Kenworth

Joined: 04 Apr 2011
Posts: 855
Location: Michigan

Posted: Tue Apr 05, 11 6:08 am Post subject:
Oh this looks so yummy on Google. :drool: LOL

Debbie

Joined: 04 Dec 2004
Posts: 160
Location: Exmoor Devon

Posted: Tue Apr 05, 11 9:57 am Post subject:
This is an interesting link - might have a go with a mini one and see what happens https://lacerise.blogspot.com/2009/02/croquembouche-project.html

bernie-woman

Joined: 28 Oct 2004
Posts: 7824
Location: shropshire

Posted: Tue Apr 05, 11 12:49 pm Post subject:

joanne wrote:

The moulds aren't exactly cheap to buy though https://www.divertimenti.co.uk/Tastes/French/croquembouche-mould.html - Maybe you could hire one from a local cake decorating place?

A friend of mine used a traffic cone as a mould

Debbie

Joined: 04 Dec 2004
Posts: 160
Location: Exmoor Devon

Posted: Tue Apr 05, 11 1:02 pm Post subject:
the above link used a paper card cone

bernie-woman

Joined: 28 Oct 2004
Posts: 7824
Location: shropshire

Posted: Tue Apr 05, 11 1:10 pm Post subject:
Raymond Blancs recipe doesn't use a mould but his recipe is complicated to say the least https://www.bbc.co.uk/food/recipes/piece_monte_84023

astra

Joined: 05 Apr 2010
Posts: 1243
Location: Somerset

Posted: Tue Apr 05, 11 6:21 pm Post subject:
that's a really interesting link Debbie. I hadn't thought of building it up upside down. No reason why it couldn't be transported that way as well. It's a real bit of lateral thinking! Going to start experimintin with cone sizes now........ Might not need to borrow your field after all yummers

Debbie

Joined: 04 Dec 2004
Posts: 160
Location: Exmoor Devon

Posted: Thu Apr 07, 11 10:58 am Post subject:
I start on the profiterolles next week then am going to freeze them....let me know how you get on too?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Apr 07, 11 11:00 am Post subject:
I think they're making this on Masterchef in the next episode.

hots

Joined: 23 Sep 2010
Posts: 397
Location: Suffolk

Posted: Wed Apr 13, 11 8:07 pm Post subject:
Michel Roux is doing it on Masterchef right now. It looks really easy.......... NOT.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Wed Apr 13, 11 8:13 pm Post subject:
If I can do it (and I can) it is easy. You don't need a mould by the way, an unnecessary faff. It would be like buying an easter egg and realising it's hollow. Just pile them up yourself. Choux pastry is one of my quickie standbys. It probably wouldn't get me onto Masterchef though.

Katieowl

Joined: 01 Jun 2006
Posts: 4317
Location: West Wales

Posted: Wed Apr 13, 11 9:38 pm Post subject:
I've not made the choux pastry buns thingy, but I have had a go at the spun sugar, and it doesn't keep well. Any humidity in the air and it reverts to syrup! Kate

Debbie

Joined: 04 Dec 2004
Posts: 160
Location: Exmoor Devon

Posted: Fri Apr 22, 11 11:30 am Post subject:

I would just like to say, for the record, that I would not be upset if I never ever saw another profitterole for the rest of my life...Not building till tomorrow but making the buns today..first bach were the size of tennis balls! OH appreciates them though - just had some stuffed with cream cheese

Now making them a third of the size - 40 in the oven as we speak - reckon I will need to make at least three batches possibly 4..the dough was dead easy to make though - made enough for 120 in one go.

Debbie

Joined: 04 Dec 2004
Posts: 160
Location: Exmoor Devon

Posted: Wed Apr 27, 11 11:48 am Post subject:

Well, his is how it turned out. I used an up turned jelly mold that is conical but wih a fla top as a guide for the first 5 or 6 inches. The profiterolles were "glued" to it with caramel then the top done freehand. The spun sugar was fun but messy - you only get a short time to use the caramel before it hardens and it cannot be resofted with heating. I was an incredibly hot day when I did it and the spun sugar only lasted about 2 hours before starting to melt but he croquembouche itself was really robust. When I served it - about 6 hours after decorating and the whole presentation happy birthday bit - the spun sugar had melted forming a crust over the profitteroles and I poured hot chocolate sauce over the top so it cascaded down the sides. Absolutely delicious and it really did "crack in the mouth"

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