Recipe: Croquembouche | Verve Magazine
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Wine & Dine
January 05, 2015

Recipe: Croquembouche

Recipe courtesy Tilt All Day, Lower Parel, Mumbai

You’ve seen them attempt this on MasterChef, now try to do it yourself


For the profiteroles: Flour, 300 gms; Margerine, 200 gms; Water, 500 ml; Eggs, 10 ea; Vanilla Essence, 10 ml.
For the mousse: Chocolate, 500 gms; Milk, 300 ml; Whipping cream, 400 gms.
For the caramel: Sugar, 200 gms.

For the profiteroles: In a saucepan boil water and add butter. Add flour and stir well. Cook till it starts leaving the sides of the pan. Remove from fire and keep it aside for cooling. Whisk egg yolk in the mixture and add the vanilla essence. On a tray dust flour and pipe the mixture in a round shape. In a pre heated oven bake the profiteroles for 40 minutes, remove when done.

For the mousse Boil milk and chocolate in a bowl and cool the mixture. Whip the cream in a mixing bowl and add the chocolate mixture gradually. Keep aside.

For the caramel In a sauce pan, melt sugar till you get the desired consistency and colour.

To assemble Make small openings in the profiterols and fill in the chocolate mousse with a piping bag. Arrange them on the plate one on top of the other. Drizzle the caramel sugar on top in such a way that the strings cover the profiteroles. Make it pretty!

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