Croquembouche
Directions
- 1Crack six eggs into a glass.
- 2Crack six eggs into a glass.
- 3Crack six eggs into a glass.
- 4Whisk the eggs with a mixer.
- 5Whisk the eggs with a mixer.
- 6Whisk the eggs with a mixer.
- 7Pour the egg mixture into a saucepan with one cup of milk and 100g of butter.
- 8Pour the egg mixture into a saucepan with one cup of milk and 100g of butter.
- 9Pour the egg mixture into a saucepan with one cup of milk and 100g of butter.
- 10Stir until the mixture becomes thick.
- 11Stir until the mixture becomes thick.
- 12Stir until the mixture becomes thick.
- 13Transfer the mixture to a bowl and mix with a mixer.
- 14Transfer the mixture to a bowl and mix with a mixer.
- 15Transfer the mixture to a bowl and mix with a mixer.
- 16Fill a pastry bag with the mixture and pipe small mounds onto a baking sheet.
- 17Fill a pastry bag with the mixture and pipe small mounds onto a baking sheet.
- 18Fill a pastry bag with the mixture and pipe small mounds onto a baking sheet.
- 19Bake the small mounds until golden brown.
- 20Bake the small mounds until golden brown.
- 21Bake the small mounds until golden brown.
- 22Prepare a caramel by cooking 200g of sugar in a small saucepan.
- 23Prepare a caramel by cooking 200g of sugar in a small saucepan.
- 24Prepare a caramel by cooking 200g of sugar in a small saucepan.
- 25Dip the baked puffs in the caramel one by one.
- 26Dip the baked puffs in the caramel one by one.
- 27Dip the baked puffs in the caramel one by one.
- 28Arrange the puffs into a croquembouche shape.
- 29Arrange the puffs into a croquembouche shape.
- 30Arrange the puffs into a croquembouche shape.
- 31Decorate with gold leaf.
- 32Decorate with gold leaf.
- 33Decorate with gold leaf.
Ingredients
- 6 eggs
- 6 eggs
- 6 eggs
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 100 g butter
- 100 g butter
- 100 g butter
- 200 g sugar
- 200 g sugar
- 200 g sugar
- 1 sheet gold leaf
- 1 sheet gold leaf
- 1 sheet gold leaf
Equipment
mixerwhisksmall bowlpotbaking sheetpastry bagsmall saucepantongs