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    Dulciuri Laura Calder

    Uploaded by

    mateimadk
    This document provides recipes for choux pastry balls, pastry cream, and croquembouche, a traditional French dessert tower made by stacking caramel-coated choux balls. The choux pastry recipe instructs how to make puff pastry dough using water, butter, sugar, flour and eggs, which is piped into balls and baked. The pastry cream recipe mixes milk, yolks, sugar and flour into a custard. Finally, the croquembouche recipe details how to fill the choux balls with pastry cream, dip them in caramel, and stack them in a cone shape to form the tower, coating it with extra caramel.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Dulciuri Laura Calder

    Uploaded by

    mateimadk
    101 views2 pages
    This document provides recipes for choux pastry balls, pastry cream, and croquembouche, a traditional French dessert tower made by stacking caramel-coated choux balls. The choux pastry recipe instructs how to make puff pastry dough using water, butter, sugar, flour and eggs, which is piped into balls and baked. The pastry cream recipe mixes milk, yolks, sugar and flour into a custard. Finally, the croquembouche recipe details how to fill the choux balls with pastry cream, dip them in caramel, and stack them in a cone shape to form the tower, coating it with extra caramel.

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    Laura Calder

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    This document provides recipes for choux pastry balls, pastry cream, and croquembouche, a traditional French dessert tower made by stacking caramel-coated choux balls. The choux pastry recipe instructs how to make puff pastry dough using water, butter, sugar, flour and eggs, which is piped into balls and baked. The pastry cream recipe mixes milk, yolks, sugar and flour into a custard. Finally, the croquembouche recipe details how to fill the choux balls with pastry cream, dip them in caramel, and stack them in a cone shape to form the tower, coating it with extra caramel.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    101 views2 pages

    Dulciuri Laura Calder

    Uploaded by

    mateimadk
    This document provides recipes for choux pastry balls, pastry cream, and croquembouche, a traditional French dessert tower made by stacking caramel-coated choux balls. The choux pastry recipe instructs how to make puff pastry dough using water, butter, sugar, flour and eggs, which is piped into balls and baked. The pastry cream recipe mixes milk, yolks, sugar and flour into a custard. Finally, the croquembouche recipe details how to fill the choux balls with pastry cream, dip them in caramel, and stack them in a cone shape to form the tower, coating it with extra caramel.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Croquembouche

    Yield: 50 choux balls.


    Compozitie gogosi

    1 1/2 cups apa


    Praf de sare
    3/4 cup unt
    4 lingurite zahar
    1 1/2 cups faina
    6 oua, usor batute
    1 1/2 lingurite esenta vanilie
    Lapte pt glazura

    Crema

    2 cups lapte
    1 pastaie de vanilie
    6 galbenusuri
    1/2 cup zahar
    Praf de sare
    1/3 cup faina
    1/2 cup frisca batuta

    Croquembouche

    1 recipe pastry cream


    1 recipe baked choux balls
    3 cups sugar
    1/2 cup water

    Gogoselele
    1. Heat the oven to 375 F/190 C.
    2. Put the water, salt, butter, and sugar in a roomy saucepan, bring to a boil. Remove from the
    heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of
    the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing
    moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
    3. Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully
    incorporated. (Do not try to add them at once because they cant be incorporated quickly
    enough, it makes a total mess, and furthermore you may not need all of them.) After the third

    addition of egg, add only enough to make dough that will fall, glossy and heavy, from the
    spoon. Beat in the vanilla. Spoon the dough into a piping bag.
    4. Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with
    a pastry brush for glazing. Pipe the dough into evenly-sized (about 1-inch/2.5 cm) balls on a
    non-stick baking sheet, leaving a good 2-inches/5 cm between them so they have room to
    expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until
    puffed up, light, dry, and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all
    around and will keep their shape and not go soggy.
    Pastry Cream
    1. Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring
    just to a boil, remove from the heat, cover, and set aside to infuse for 10 to 15 minutes.
    2. Beat the yolks and sugar to pale thick ribbons. Gradually beat in the flour. Whisk the milk into
    the egg mixture in a thin stream. Add the flavouring and bring to a boil over medium heat,
    stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece
    of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.
    Croquembouche
    1. Put the pastry cream in a piping bag with a sharp tip. Poke the tip into the choux balls and fill
    with pastry cream.
    2. Combine the sugar and water in a saucepan, dissolve, and boil to caramel (340F). Dip the
    choux balls into the caramel and arrange in a circle. Continue dipping and build the balls up
    like a stone wall, preferable around an oiled cone (or flowerpot) to make a big tree. Spin some
    of the extra caramel around the tree. Set aside until ready to serve.

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