Vertical Sweet

Vertical height always portrays the peak of success, the importance of being – in other words, celebration. Croquembouche, a French dessert, made of caramel-cohesive balls of paté choux, filled with crème diplomat or pastry cream with crème Chantilly, is also built up for occasions such as weddings, baptisms and first communions in the old days.

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PATÉ CHOUX

350 g Milk
170 g Butter
4 g Salt
300 g Bread Flour
6 Eggs

  1. In a pot, boil the milk, butter and salt.
  2. Off the heat, add the bread flour immediately and stir vigorously to combine.
  3. Bring back to the heat, keep stirring for one more minute, and make sure the dough can come off the side, forming a ball.
  4. Take the pot off the heat, let the dough cool down for a minute.
  5. Add one egg at a time. Use the mixer to blend it well or until the dough is not glistening any more, then add another egg, blending well for each, and so on.
  6. Add the dough into a piping bag with a big round tip.
  7. Pipe big mounds of dough onto a lined baking tray, about an inch apart, then bake in the oven at 185 C for 20 minutes, then bake at 100 C for five more minutes to dry them a little more.
  8. Fill the choux ball with diplomat cream, using a piping bag and piping tube. Keep refrigerated until served.

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CRÈME DIPLOMAT

2 c Milk
60 g Sugar
6 Egg Yolk
30 g Cornstarch
30 g Melted Butter
2 ts Vanilla Extract
2 c Heavy Cream
80 g Icing Sugar
1 ts Vanilla Extract

  1. Heat the milk and set aside.
  2. In a bowl, combine the egg yolk, cornstarch, butter, vanilla and sugar.
  3. Slowly pour the warm milk into the mixture and whisk to combine.
  4. Add the mixture back to the pot on the heat; keep whisking until the mixture is cooked.
  5. Pour the cooked mixture into a bowl, cover with plastic to prevent skinning, and let it cool down completely in the fridge.
  6. In another bowl, whip heavy cream with icing sugar and vanilla extract, until it reaches medium stiff peaks, then set aside.
  7. Bring the first mixture out of the fridge, whisk to break the lumps down until smooth.
  8. Add the whipped cream mixture into the first mixture, and fold them together. Refrigerate at least an hour before use.

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CARAMEL SUGAR

2 c Sugar
½ c Water
A big tub of water to stop heating
A buttered sheet pan

  1. In a pot, add the sugar and water, stir a little, then put on the heat.
  2. Bring to the boil, but do not stir. You can shake it very lightly, but keep watching, and let it boil and become caramel, getting to a darker amber shade, then take off the heat.
  3. Place on a tub of water to stop it heating or colouring. When you take it off, you can see that the colour is a lot darker than when you stopped the heat and the texture gets thicker as well, which means it is ready to use now!
  4. Dip the bottom of the cream-filled paté choux and start to build a cone shape, starting from the first layer of a big circle of choux, then getting smaller and smaller until you reach to the top with one last choux.
  5. Start making sugar thread with the caramel you have by dipping a spoon into the caramel and drizzle it on the croquembouche. Keep spinning it around so you stretch the sugar into thin threads of gold. Repeat until the croquembouche is all covered with sugar threads.
  6. If the sugar becomes hard, you can slowly heat to melt it down a little.
  7. You can create sugar thread decorations by drizzling it on a buttered sheet, peeling it off and shape how you prefer.

Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
See full article of this recipe in: http://digital.bookkurry.com/dishes/lt/lifestyle/issue_75#page/50
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