Croquembouche
20 min·French
Croquembouche
Ingredients
Choux pastry
- 150ml whole milk
- 75g unsalted butter, plus extra for greasing
- 75g plain flour
- 2 large eggs
Crème pâtissière
- 600ml whole milk
- 4 large egg yolks
- 100g caster sugar
- 40g cornflour
- 1 vanilla bean
- 50g unsalted butter
Caramel
- 200g caster sugar
- 3 tbsp water
To decorate
- 100g flaked almonds
- 100g icing sugar, sifted
Instructions
4 steps
- 1
Pipe onto 2 large non-stick baking trays in dollops the size of large walnuts, leaving a gap between them so they can rise. You should get about 40.
- 2
Wet your finger and gently squash the peak on each so they don't burn, then bake for 15 to 20 minutes, or until puffed and golden.
20 min - 3
Remove from the oven and cool on a wire rack, then use a small sharp knife to pierce a little hole in each.
- 4
Wash out the piping bag and nozzle, then spoon in the dulce de leche.
Progress
0 / 4 steps