Title: Croque-En-Bouche (3)
Categories: Dessert French
Yield: 10 Servings
| 2 | c | Cold milk |
| 1/2 | lb | Unsalted butter |
| 2 | ts | Salt |
| 1 1/2 | tb | Sugar |
| 3 | c | Flour |
| 12 | | Eggs |
| 1 | | Vanilla bean |
| 1 | ds | Salt |
| 4 1/2 | c | Milk |
| 8 | | Egg yolks |
| 3 | c | Sugar |
| 2/3 | c | Flour |
| 1 | | Caramelized almonds |
| 1 | | Caramelized orange slices |
From Paul Bocuse's French Cooking. Pastry that crumbles in your mouth.
Method: Place milk, butter, salt, and sugar in a saucepan. Bring to a
boil, add the flour, dry the dough on the heat for about 4 minutes, beat in
the eggs, one at a time. Butter the pastry sheets, put the dough into a
pastry bag, and pipe 60 small puffs onto the sheets. Bake in a 400 degree
oven for about 20 minutes. Cream Filling: Steep a vanilla bean with a pinch
of salt in 4 1/2 cups milk; in a bowl, mix the egg yolks with 1 1/2 cups
sugar and then add the flour; stir into the milk with a whisk and cook over
a low flame for a good 5 minutes; use to fill the puffs. Heat 1 1/2 cups
sugar until it melts and turns caramel color. Oil the inside of a
cone-shaped mold. Dip the puffs into the caramel. Starting from the
point, stuff the whole mold with puffs, each one dipped into caramel. Let
cool. Unmold. Decorate with caramelized almonds and caramelized orange
slices.