Recipe Mini croquembouches : Practical and Delicious

Recipe Mini croquembouches : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mini croquembouches. You are currently reading Recipe Mini croquembouches : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Mini croquembouches requires 3h 20m, cook 1h and serve 12. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Golden profiterole puffs of perfection are not as difficult as you think, so enjoy and indulge your tastebuds!

Ingredients:

6 Ingredients

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  300ml thickened cream
  
  
  


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  180g block dark chocolate, melted, cooled
  
  
  


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  2 cups caster sugar
  
  
  



• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 5
  
  
  
  
  Spoon dough into a piping bag fitted with a 5mm plain nozzle. Pipe dough, 2cm apart, into 1.5cm rounds. Brush with reserved egg.
  
  
  


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  Step 6
  
  
  
  
  Bake 1 tray of profiteroles for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 3 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
  
  
  


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  Step 7
  
  
  
  
  Using an electric mixer, beat cream until soft peaks. Gradually beat in cooled chocolate until well combined. Spoon cream into a piping bag fitted with a 5mm plain nozzle. Pipe cream into profiteroles.
  
  
  


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  Step 8
  
  
  
  
  Place sugar and 2 cups cold water in a heavy-based saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar is dissolved. Bring to the boil. Boil, without stirring, for 18 to 20 minutes or until golden. Arrange profiteroles into 12 pyramid shapes on 2 trays lined with baking paper. Drizzle with toffee to secure. Dip a fork into remaining toffee. Drizzle thin strands around profiteroles. Set aside for 10 minutes to set. Serve.
  
  
  

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