Croquembouche in Meringue Plate

Today we commemorate the birth of the source of my mitochondria. Happy bday mum!

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Croquembouche in Meringue Plate

For the choux pastry puffs (makes 50)

  • 300 ml water
  • 15 g sugar
  • pinch of salt
  • 120 g butter
  • 150 g plain flour
  • 4 eggs

An image (or a video in this case) is worth more than a thousand words, especially when you have to do something after you read it (and probably only have enough eggs in the fridge to try once).

Bake the puffs at 180°C fan for 15 to 20 min. He suggests going down to 150°C fan and leaving the door VERY SLIGHTLY open for 5 extra minutes when the puffs are golden.

Let cool!

For the Pastry Cream

  • 480 ml milk
  • 2 tsp vanilla extract
  • 4 egg yolks
  • 70 g sugar
  • 40 g cornstarch
  • 15 g butter

Again, let’s have a look

For the Meringue Base

  • 4 egg whites
  • 150 g caster sugar
  • 0.5 tsp vanilla extract
  • 1 tbsp cornflour

Preheat the oven to 130°C fan. Whisk the egg whites in a large until stiff but not dry. Now add the sugar, a bit at a time, whisking. Finally add the vanilla and cornflour and combine well.

Spoon the meringue on a baking sheet making a circle and shape with the back of a spoon. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. After 1 hour, turn the oven off and leave the meringue in for 1 more hour.

Remove from the oven and leave to cool completely.

For the Caramel Glue

  • 250 g sugar
  • 80 ml water

Put water and sugar in a pan at low heat and stir with a spoon until sugar dissolves. At this point stop stirring and increase the heat (swirl occasionally, but don’t you event think about putting the spoon inside again, it will start crystallising) . After 3-4 minutes of boiling, the caramel should turn light amber in colour. Remove from the heat by then.

To assemble

Fill the puffs with the vanilla pastry cream (make a little hole on the bottom and fill using  a piping bag, do it before making the caramel).

Dip the puff tops in caramel.

Assemble your cone using the caramel as glue (place puffs sidewise, dip the bottom side in caramel, biggest ones on the bottom, much easier than it seems). Ta-da! Let’s try a visual aid (minute 4:50).

 

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