Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl, join Me as I try to make Croquembouche, AKA, Tower of Donuts.
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.
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