Keith and the Girl (KATG) Make Croquembouche!
October 07, 2018
Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl (KATG), join Bert as he tries to make Croquembouche, AKA, Tower of Donuts. Bert couldn't even pronounce the name correctly so we'll see if he can cook this dish correctly.
A French dessert that’s often served at weddings and other special occasions.
- MAKE THE CUSTARD
- Preheat oven to 425˚F
- Separate out 18 egg yolks
- In a pot, heat 6 cups milk and 2 teaspoons vanilla over medium heat. Bring to a boil and then turn off heat.
- Using a hand mixer, beat the egg yolks and 2¼ cups sugar until light and fluffy, about 2 minutes.
- Add ¾ cup cornstarch and mix until fully incorporated.
- Add ½ cup 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 3 tablespoons butter, whisking to combine.
- Strain the custard into a bowl. Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hours.
- MAKE THE PUFFS (“PATE A CHOUX”)
- In a large pot, bring 4 cups water, 4 sticks butter, 2 teaspoons salt, and 6 tablespoons sugar to a boil over high heat.
- GET THESE INGREDIENTS READY WHILE BOILING:
- 4 cups flour
- 12 eggs
- 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 from heat and put in stand mixer.
- Mix in one egg at a time until fully incorporated.
- Using a piping bag with a 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.
- FILL THE CREAM PUFFS WITH CUSTARD
- MAKE THE CARAMEL
- Add 2 cups sugar, 2 tablespoons corn syrup, and ⅔ cup 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 ⅔ cup heavy cream, stirring vigorously.
- ASSEMBLE THE CROQUEMBOUCHE
- 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.