Mastering the Art of Croquembouche: A Daring Bakers’ Challenge with an Almond Twist
The announcement of May’s Daring Bakers’ challenge sent a wave of excitement through me! The task? To create a Croquembouche – a magnificent French dessert tower that I had admired from afar but never dared to attempt myself. The very name, “Croquembouche,” literally translates from French as “crunch in the mouth,” a perfect description for this impressive confection. It’s an architectural marvel of culinary art, composed of delicate, cream-filled puff pastries, known as profiteroles or choux puffs, meticulously stacked into a cone shape and then bound together with a glistening, golden caramel glaze. This isn’t just a dessert; it’s a showstopper, a centerpiece designed to impress at any grand celebration or special occasion.
And let me assure you, they are undeniably yummy! The combination of airy choux pastry, rich, creamy filling, and the brittle sweetness of caramel creates a symphony of textures and flavors that is truly unforgettable. Diving into this challenge was not only a test of my baking skills but also an incredibly rewarding experience, resulting in a dessert that was as beautiful to behold as it was delicious to devour.
Crafting this mounted work of art, a true pièce montée, required the successful execution of three distinct yet interconnected recipes: the delicate pate a choux for the airy puff pastry shells, a luscious pastry cream to fill each profiterole, and the crucial caramel glaze that would bind it all into a stunning tower. Each component presented its own unique charm and challenge, making the entire process a delightful journey of culinary discovery.
The journey began with the pate a choux, a fundamental dough in French patisserie. This part of the process was surprisingly enjoyable and fascinating. The initial dough doesn’t look like much – in fact, my husband even commented on how flat and unpromising they appeared before baking, expecting something more spherical from the outset. “Just you wait,” I told him with a knowing smile. And sure enough, as if by magic, they transformed in the oven, puffing up beautifully into hollow, golden-brown spheres. This magical transformation from a humble dough to light, airy pastry shells is always a source of immense satisfaction for any baker. The key lies in the steam generated during baking, which inflates the dough, creating those signature hollow interiors perfect for filling.
For my Croquembouche, I decided to infuse it with an elegant almond theme, a flavor that pairs exquisitely with rich pastry. Therefore, I meticulously flavored my homemade pastry cream with a generous splash of almond extract. The result was a velvety smooth, incredibly aromatic, and utterly irresistible custard. Honestly, piping this delectable filling into the perfectly baked choux puffs proved to be a formidable test of self-control; I had a genuinely hard time resisting the urge to spoon it directly into my mouth rather than into the pastries! This almond pastry cream became the soul of my croquembouche, providing a delicate sweetness and a nutty depth that complemented the crispness of the choux pastry and the caramel beautifully.
The creation of a Croquembouche often carries an aura of complexity and sophistication, making it seem like an endeavor reserved only for professional pastry chefs. I too approached this challenge with a certain level of apprehension, expecting it to be quite difficult. However, I was pleasantly surprised by how smoothly everything came together. While there were indeed many steps involved in preparing the pate a choux, the pastry cream, and the caramel glaze, each individual step was definitely manageable and enjoyable. It taught me that even the most elaborate desserts are simply a series of well-executed smaller tasks.
My only real struggle arose during the final assembly phase, specifically with the caramel glaze. Caramel, with its delicate balance between liquid and brittle, can be notoriously fickle. It hardened completely in the pan before I had finished constructing my magnificent tower of profiteroles. But as any baker knows, minor setbacks are just opportunities for a quick re-evaluation and a fresh start. No worries at all! I simply made some more, working quickly and with renewed focus, and carried on building my masterpiece. This experience taught me valuable lessons about the importance of preparation, speed, and having all components ready when working with caramel.
The final result was truly something beautiful and incredibly delicious! Standing tall and proud, my almond-themed Croquembouche was an elegant centerpiece. The satisfaction of seeing the completed tower was immense, but as much fun as it was to meticulously put it all together, it was arguably even more delightful to take it apart. Each profiterole, encased in its brittle caramel shell, offered a unique experience as I popped the little puffs into my mouth, savoring the delightful explosion of the rich, almond-infused pastry cream and the subtle, satisfying crunch from the perfectly glazed caramel. This dessert is an experience for all the senses – a visual feast, an aromatic delight, and a symphony of textures and flavors.
Historically, the Croquembouche has been a traditional French wedding cake or celebratory dessert for baptisms and other significant events. Its towering structure symbolizes prosperity and good fortune, making it a perfect grand finale for any special occasion. The artistry involved in its construction elevates it beyond a mere dessert; it becomes an edible sculpture, a testament to the skill and dedication of the baker. For those new to advanced baking, tackling a Croquembouche might seem daunting, but it’s a truly rewarding challenge that builds confidence and offers a tangible, impressive result.
To ensure success when making your own Croquembouche, meticulous preparation is paramount. Have all your ingredients measured and your workspace organized (mise en place) before you even begin. When working with pate a choux, remember that consistency is key; the dough should be shiny but firm enough to hold its shape when piped. For the pastry cream, constant whisking prevents lumps and ensures a smooth, creamy texture. And for the caramel, speed and confidence are your best allies. Don’t be afraid to re-melt it if it hardens too quickly; a slight re-warming on low heat can often bring it back to a workable consistency. Practicing the stacking without caramel first can also help visualize the structure before the pressure of the hardening caramel sets in.
This particular May 2010 Daring Bakers’ challenge was masterfully hosted by Cat of Little Miss Cupcake. Cat challenged everyone in the Daring Bakers community to create a piece montee, or croquembouche, drawing inspiration from classic recipes by renowned culinary institutions and chefs, specifically Peter Kump’s Baking School in Manhattan and the esteemed Nick Malgieri. It was a fantastic opportunity to push my baking boundaries and connect with a community of enthusiastic bakers who share a passion for creating delicious and challenging desserts.
Embracing a challenge like the Croquembouche is not just about the final product; it’s about the learning process, the small victories in each step, and the sheer joy of creating something extraordinary with your own hands. Whether for a special event or simply to test your baking prowess, I highly recommend trying your hand at this iconic French dessert. The combination of textures, from the crisp choux to the smooth cream and the brittle caramel, makes every bite a memorable experience.
Almond Croquembouche
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Ingredients
For the pate a choux:
- ¾ cup water
- 6 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- Egg wash (1 egg lightly beaten)
For the almond pastry cream:
- 1 cup whole milk
- 2 tablespoons whole milk
- 2 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon almond extract
For the caramel glaze:
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
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To make the pate a choux, preheat oven to 425°F and line a sheen pan with parchment paper.
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In a saucepan over medium heat, bring to a boil the butter, water and salt, stirring occasionally. Add the flour and stir to combine. Cook the mixture, stirring constantly, until it starts coming away from the sides of the pan and leaves a film on the bottom of the pan. Remove from heat and let cool slightly for a minute or so.
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Add the eggs one at a time, stirring to combine. The dough will be loose and shiny at first after each addition, but keep stirring and it will come together and appear to dry out. Transfer the dough to a pastry bag and pipe in one inch circles onto the parchment lined baking sheet. Wet your fingers and gently press down on any tips that have formed, you want the tops to be relatively smooth. Brush with egg wash.
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Bake for about 10 minutes until well-puffed and just starting to turn golden in color. Turn the oven down to 350°F and bake for an additional 20 minutes. Cool completely on a wire rack.
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To make the almond pastry cream, bring ¾ cup of milk and the sugar to a boil in a saucepan over medium heat. Meanwhile, whisk together the ¼ cup of milk and cornstarch together. Whisk the egg and egg yolks together in a medium bowl and add the cornstarch mixture.
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When the milk and sugar comes to a boil, slowly add it to the egg mixture in a small steady stream, whisking continuously. When fully combined, return the mixture to the saucepan and continue to cook over medium heat, stirring constantly, until thickened. Remove from heat and sttir in the butter and almond extract until smooth. Pour into a shallow dish, cover with plastic wrap and chill completely.
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Transfer the pastry cream to a piping bag and fill the puffs. Using a small tip in your pastry bag, lightly pierce the bottom of each puff and fill. It doesn’t take much, and be sure not to overfill and burst the puff.
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When ready to assemble the croquembouche, make the caramel glaze and have the filled puffs and the dish you will mount them on ready. It’s also helpful to practice making a pyramid without the glaze, just to see how you want everything to be assembled.
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Place the sugar and lemon juice in a small saucepan. Stir until the mixture resembles wet sand. Place the saucepan over medium heat and wait for it to become amber in color. Do not stir the sugar, but swirl it around if needed to encourage even cooking. If it appears to be cooking to quickly, turn the heat down. When the caramel is ready, remove from heat and immediately start building your croquembouche.
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Working quickly dip the bottoms of each puff into the caramel glaze and assemble them on your dish, stacking them on top of each other. The caramel hardens fairly quickly, but sometimes it helps to hold the puff in place for a few moments until it’s hard enough to stand up on its own. When finished, wrap some sugar strands around the croquembouche and decorate as desired.