Croquembouche Puff Christmas Tree Food

CROQUEMBOUCHE

Steps:

• For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.
• Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.
• Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.
• Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.
• Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.
• Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.
• Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.
• Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.
• When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.
• Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)
• For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.
• While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.
• Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.
• Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.
• Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).
• Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.
• To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.
• Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.
• Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.
• Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot!
• Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.
• Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy.
• Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.
• To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.

HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF TOWER) RECIPE BY TASTY

Steps:

• In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
• Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
• Add the cornstarch and mix until fully incorporated.
• Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
• Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
• Remove from the heat and add the butter, whisking to combine.
• Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
• Preheat oven to 425˚F (220˚C).
• In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
• Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
• Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
• Using a piping bag with a standard round tip, fill the bag with the batter.
• Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
• Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
• Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
• Let puffs cool completely.
• Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
• Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
• Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
• Remove the pan from the heat and add the heavy cream, stirring vigorously.
• Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
• Continue to stack caramel-dipped cream puffs in a tower shape.
• Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
• Enjoy!

MARTHA'S FAMOUS CROQUEMBOUCHE

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
• Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
• Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
• Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
• Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
• Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
• Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
• To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.

CROQUEMBOUCHE

Steps:

• Heat oven to 425 degrees. To make the puffs: In a medium saucepan, melt butter in 1 1/2 cups water with salt and sugar. Remove pan from heat, and add flour. Return pan to heat and, using a wooden spoon, beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add 6 eggs, one at a time, beating vigorously.
• Make a glaze by beating the remaining egg with 1 teaspoon water, and set aside. Using a pastry bag fitted with a coupler and a 1/2-inch-wide plain tip, pipe out mounds that are 1 inch high and 3/4 inch in diameter on a parchment-lined baking sheet. Brush with egg glaze, and smooth the tops. Bake until puffed and golden, 20 to 25 minutes. Cool on racks. (The puffs can be made ahead and frozen until ready to assemble.)
• Make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow. Beat in flour. Scald milk, and add in dribbles to egg mixture, reserving 1/2 cup. Place mixture in a clean pot over high heat, and stir vigorously until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Using a hand whisk, beat butter into egg mixture, one tablespoon at a time.
• In a double boiler or heatproof bowl set over simmering water, melt chocolate and espresso together until smooth. Add chocolate mixture to the pastry cream; let cool completely. Just before assembling croquembouche, fill a pastry tube fitted with a 1/4-inch-wide tip with pastry cream, insert tip into puffs, and pipe in cream to fill.
• To make the caramel: In a medium saucepan, combine 2/3 cup water, sugar, and corn syrup, and bring to a boil over high heat. Do not stir. Cover pan, and boil until steam dissolves any crystals. Uncover, and boil 5 more minutes, or until syrup is amber in color. Remove from heat. Dip the bottom of each puff into the caramel, and arrange puffs in a pyramid.
• To make a spun-sugar web to wrap around the croquembouche: Cut the looped ends of a wire whisk with wire cutters, or use 2 forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Serve.

CROQUEMBOUCHE (FRENCH CREME PUFFS) UNTRIED

Steps:

• 1. This impressive tower of small cream puffs (profiteroles) and caramelized sugar is well worth the effort. Be sure to start the dessert well in advance, taking advantage of all the useful do-aheads. Last minute assembly is a must for the caramelized sugar so allow several hours and have all ingredients ready
• 2. CREAM PUFF CHOUX PASTRY Bring water and butter to boil in heavy large saucepan over medium heat. Add flour and salt all at once and stir until mixture pulls away from sides forming mass, about 2 minutes. Transfer mixture to heavy duty mixer fitted with wire beater. With mixer running at medium speed, beat in eggs, one at a time, beating well after each addition. Beat until smooth. Cover loosely with plastic and let stand until cool. Preheat oven to 400 degrees F. Spoon half of dough into large pastry bag fitted with plain 1/2-inch round tip. Pipe 3/4 to 1-inch mounds onto baking sheets, spacing apart. Press peaks down onto mounds using moistened fingertip. Bake until golden and puffed, about 20 minutes. Turn off oven. Pierce side of each puff with small sharp knife or a toothpick to allow steam to escape. Return puff to oven for 10 minutes to dry interior. Repeat with remaining pastry. (Puffs can be prepared ahead. Store in freezer bags at room temperature up to 2 days or freeze up to 2 weeks. If frozen, thaw carefully in single layer on paper towel lined baking sheets to avoid any moist spots.)
• 3. VANILLA PASTRY CREAM: Bring cream, milk and vanilla bean to boil in heavy large saucepan. Whisk egg yolks, sugar, flour and salt to blend in large bowl. Gradually beat in hot cream mixture. Return mixture to saucepan and whisk over medium heat until mixture becomes very thick and boils. Transfer to bowl and remove vanilla bean. Cool completely, stirring occasionally. Cover with plastic and refrigerate until well chilled. (Can be made up to 4 days ahead.) Spoon some of pastry cream into pastry bag fitted with plain 1/4-inch tip. Insert tip into score on each puff and fill with cream. Repeat until all puffs are filled.
• 4. CARAMELIZED SUGAR: CARAMELIZED SUGAR AND ASSEMBLY: Select a croquembouche pastry cone available at pastry supply stores (see picture below) for assembly of cream-puff balls into a croquembouche pyramid. Combine 1 cup sugar, 1/4 cup corn syrup and 1/4 cup water in heavy medium saucepan. Boil without stirring until mixture turns amber in color, brushing down any crystals that form on sides of pan with moist pastry brush, about 8 minutes. Remove from heat and place on cold surface to stop cooking. Using tongs, carefully dip cream puff into caramel and place around base of cone. Repeat dipping and placing puffs on cone's surface fitting puffs evenly onto sides. forming concentric circles until caramel is used. Cut the tip from balloon whisk, dip into caramel, and whirl strands of caramel around croquembouche to form a spun sugar web. If caramel begins to harden, reheat briefly over medium heat to liquefy. Croquembouche will hold up several hours at room temperature. Serve by cracking caramel with back of sharp knife and removing individual cream puffs.

CROQUEMBOUCHE (PUFF, CHRISTMAS TREE)

Steps:

• To make Puffs:preheat oven 400f.
• Bring water, butter,sugar & salt to a roiling boil in a large saucepan.
• Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat.
• Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden.
• Cool on a wire rack.
• Prepare carmelized sugar:.
• Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown.
• Do not let it burn Remove from heat.
• Putting it together:.
• Place 14 puffs in a 9" circle on a platter.
• Fill in the center of the circle with about 5 more puffs.
• Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs.
• Continue making each circle smaller to form a tree shape.
• Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.

HERSHEY KISS CHRISTMAS TREES

Steps:

• Brush a small amount of corn syrup on the top of a gold or red-foil peanut butter cup (don't unwrap). Place an inverted (top side down) green-foil peanut butter cup on top of the first one. The bottom peanut butter cup is the pot/planter and the top peanut butter cup is the bottom/base the tree.
• Brush some corn syrup on top of the tree base. Top with a green-foil hershey kiss.
• Brush corn syrup on the tree and sprinkle non-pareils over the tree.
• You could use a spray glue or hot glue instead of corn syrup, but I use corn syrup just in case it gets into someone's mouth when the tree is unwrapped and eaten.

CHRISTMAS CROQUEMBOUCHE

Steps:

• Make cream puffs
• Preheat oven to 425°F. and butter and flour 2 baking sheets. Spoon pâte à chou into a large pastry bag fitted with a 1/2-inch plain tip and pipe about 55 mounds onto baking sheets, each about 1 1/2 inches in diameter, leaving 1 1/2 inches between mounds. With a finger dipped in water gently smooth pointed tip of each mound to round puffs. Bake puffs in upper third of oven 10 minutes, switching position of sheets in oven halfway through baking if necessary. Reduce temperature to 400°F. and bake puffs 20 minutes more, or until puffed and golden. Let puffs stand in turned-off oven 30 minutes. Transfer puffs to racks to cool. With a skewer poke a 1/4-inch hole in bottom of each puff. Puffs may be made 2 days ahead and kept in an airtight container. Recrisp puffs in 400°F. oven 5 minutes and cool before filling.
• Make filling
• In bowl of a standing electric mixer beat pastry cream until just smooth and soft enough to fold in heavy cream (do not overbeat). In a chilled bowl with cleaned beaters beat heavy cream until it holds soft peaks. Fold whipped cream into pastry cream. Chill filling, covered, about 1 hour, or until cold.
• Fill cream puffs
• Transfer filling to a large pastry bag fitted with a 1/4-inch plain top and barely fill each puff (do not overfill), putting filled puffs in a shallow baking pan.
• Assemble croquembouche
• Using tape, cover cone with parchment paper. Place cone on turntable if using.
• Line a tray with wax paper. Working with 1 cream puff at a time, dip bottom in chocolate sauce, leaving top 1/3 inch uncoated and letting excess drip off, then arrange 1 ring of puffs around base of cone, placing as closely together as possible. Insert toothpick through each puff into cone to attach puff to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
• Attach second ring of puffs above first, again packing tightly and staggering so puffs in second ring are not directly above puffs in first ring. Continue in same manner to dip and attach remaining puffs. Finish covering cone with 1 puff attached to top of cone.
• Using thimble, push in toothpicks until not visible.
• Decorate by pushing candies and leaves into gaps between doughnut holes.
• To serve croquembouche, dismantle, 1 puff at a time.