Title: Croquembouche (1)
Categories: Dessert French
Yield: 12 Servings
| PUFFS |
| 1 1/4 | c | Water |
| 1/2 | c | Plus 2 Tbsp butter |
| 1 1/4 | c | Flour |
| 5 | | Eggs at room temperature |
| 2 | c | Cream whipped stiff |
| CARAMEL |
| 1 | c | Sugar |
| 1/3 | c | Water |
| CHOCOLATE |
| 6 | oz | Semi-sweet chocolate |
| 4 | tb | Butter |
Use cream whipped stiff with sugar and vanilla, to taste. Such a gorgeous
dessert - you say it "croak-em-boosh" - you'll need a pastry bag with a
1/4" tip to fill the tiny puffs with whipped cream. Preheat oven to 375.
Boil water and butter together. Remove from heat, ad flour all at once
beating rapidly till dough forms a ball. (If it doesn't, put it back over
medium heat and keep beating.) Cool 7 minutes. Add eggs, one at a time,
beating frantically after each till dough is smooth. Butter and flour
cookie sheets and drop by small teaspoonfuls 2" apart and bake 16 minutes
until brown and puffed. Put a little slit in each one, put them back in
oven for 10 minutes more. Cool completely. Fill them from bottom with
whipped cream. Refrigerate till ready to assemble. Make the caramel and
pile puffs into a pyramid using caramel as glue - dip bottoms. Make th
chocolate and dribble it over all. CARAMEL FILLING: Bring to a simmer -
swirl pan till sugar dissolves. Cover, bring to boil, when bubbles are
thick, uncover and swirl till light brown - remove from heat. CHOCOLATE
TOPPING: Stir constantly over low heat till melted. Sauce will harden as it
cools.