Karen Blanché – Croquembouche
Karen Blanché – Croquembouche (Cream Puffs)
1/2 cup whole milk
½ cup water
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon plus
2 tablespoons sugar
1 teaspoon kosher salt
1 cup all-purpose flour
6 large eggs
2 1/2 cups heavy cream
Powdered sugar (for dusting)
- Line 2 baking sheets with parchment paper.
- Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip.
- Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup water to a boil in a medium sauce- pan over medium heat, stirring occasionally.
- Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough
- forms and pulls away from sides of pan, 1–2 minutes.
- Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute.
- Transfer to a bowl.
- Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes.
- Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next.
- Dough should be smooth, shiny, and thickened.
- Spoon dough into prepared pastry bag;
- Pipe out 2 1/2-inch-diameter rounds on prepared sheets, leaving 2 inches between rounds.
- DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and
freeze for up to 1 month.
- Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
- Arrange racks in upper and middle thirds of oven and preheat to 450°.
- Whisk remaining egg with 2 tsp. water and brush dough rounds all over with egg wash.
- Transfer baking sheets to oven; turn oven off.
- After 10 minutes, heat oven to 350° and bake for 10 minutes.
- Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked).
- Transfer puffs to a wire rack and let cool completely.
- Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate.
- With your finger, gently push down the soft film of cooked dough inside each puff.
- Prepare a second pastry bag (or freezer bag) with 1/2-inch open-star tip.
- Beat heavy cream and remaining 2 Tbsp. sugar in a large bowl until soft peaks form.
- Spoon whipped cream into prepared pastry bag.
- Fill each puff with cream, finishing with a generous ring of cream on top.
- Dust tops of cream puffs with powdered sugar; place atop puffs.