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Croquembouche cake recipe by Avijit Ghosh
Ingredients:
For Saffron and Pistachio Coconut Cream
1 litre: Amul Milk
1 nos: Vanilla pods
10 nos: Egg yolks
200gm: Sugar
100 gm: Cornflour
200 gm: Unsalted Butter
A few strands: Saffron
100 ml: Coconut milk
180 gms: Coconut (freshly grated)
For Choux paste
1 litre: Water
400gm: Amul Butter
Pinch of Salt
600 gm: Refined Flour
12 nos. Eggs (lightly beaten)
For Royal Icing
1 nos. Egg
300 gms: Icing Sugar
1 nos. Lemon (juice extracted)
Caramel sauce
400gm: Castor Sugar
200gm: Liquid Glucose
40 ml: Water
Caramel for spun sugar
400gm: Castor Sugar
200gm: Liquid Glucose
40gm: Water
For Garnish
Fondant flowers
Gold and silver leaf
Method:
Pastry Cream
1. Slit the vanilla pod lengthwise, add to milk and bring it to a boil in a pan.
2. In a bowl whisk the egg yolks with sugar and cornflour. When milk comes to a boil, mix in the egg yolk mixture gradually, whisking continuously till mixture thickens. Mix in the butter while custard is still warm.
3. In a separate bowl combine saffron with coconut milk and heat till warm. Mix in fresh coconut and combine with prepared pastry cream. Keep aside to cool.
Choux Pastry
1. Boil water with butter and salt in the large stock pot. Sift in the flour and whisk thoroughly till it forms a soft dough. Remove dough into steel bowl and beat using electric whisk.
2. While the dough is still warm, add lightly beaten eggs gradually at regular intervals. Continue beating till mixture is smooth. (Reserve about 3 tbsp beaten egg for egg wash.)
3. Preheat oven at 220'C.
4. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the provided greased and dusted baking trays.
5. Brush profiteroles with egg wash and bake at 220*C for 20 minutes. Reduce temperature to 160*C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.
Royal Icing
6. Prepare royal icing by separating the egg yolks from the white and placing the whites in a glass bowl. Gently which the whites then gradually sift in icing sugar, add lemon juice and whisk well till very smooth and bright. When you get your desired consistency immediately fill into a piping bag.
Setting
7. Place the provided cake on the bottom tier of cake stand. Garnish with royal icing and fondant flowers. Attach top tier of cake stand.
8. Remove profiteroles from the oven and keep aside to cool. Grease mould.
9. Using the tip of a small knife, pierce a small hole in the base of the cooled profiteroles. Whisk prepared pastry cream again to smoothen it and fill into piping bags.
10. Start to prepare caramel sauce. Combine caster sugar with glucose and water and cook on a medium-high flame, stirring at regular intervals, till temperature of the syrup reaches 160-170*C.
11. Meanwhile, pipe pastry cream into prepared profiteroles.
12. Dip the top of a profiterole in prepared caramel and place with base side up inside the greased mould. Repeat the procedure for the remaining profiteroles till the mould gets filled completely without any gaps. The placement of profiteroles should follow a circular pattern.
13. Demould onto the top tier of the cake stand.
14. Start making spun sugar by combining sugar with glucose and water and cooking it on a high flame till the temperature of the caramel reaches 150-160*C.
15. Place two steel ladles with long handles on the table, with the handle part protruding out. Grease the handles with oil. Dip fork in caramel and sprinkle over the handles. Do this process twice or thrice. Once done, remove using both hands and shape as required. Use within 10 minutes.
16. Garnish the croquembouche with spun sugar and gold and silver leaves as shown.
Ingredients:
For Saffron and Pistachio Coconut Cream
1 litre: Amul Milk
1 nos: Vanilla pods
10 nos: Egg yolks
200gm: Sugar
100 gm: Cornflour
200 gm: Unsalted Butter
A few strands: Saffron
100 ml: Coconut milk
180 gms: Coconut (freshly grated)
For Choux paste
1 litre: Water
400gm: Amul Butter
Pinch of Salt
600 gm: Refined Flour
12 nos. Eggs (lightly beaten)
For Royal Icing
1 nos. Egg
300 gms: Icing Sugar
1 nos. Lemon (juice extracted)
Caramel sauce
400gm: Castor Sugar
200gm: Liquid Glucose
40 ml: Water
Caramel for spun sugar
400gm: Castor Sugar
200gm: Liquid Glucose
40gm: Water
For Garnish
Fondant flowers
Gold and silver leaf
Method:
Pastry Cream
1. Slit the vanilla pod lengthwise, add to milk and bring it to a boil in a pan.
2. In a bowl whisk the egg yolks with sugar and cornflour. When milk comes to a boil, mix in the egg yolk mixture gradually, whisking continuously till mixture thickens. Mix in the butter while custard is still warm.
3. In a separate bowl combine saffron with coconut milk and heat till warm. Mix in fresh coconut and combine with prepared pastry cream. Keep aside to cool.
Choux Pastry
1. Boil water with butter and salt in the large stock pot. Sift in the flour and whisk thoroughly till it forms a soft dough. Remove dough into steel bowl and beat using electric whisk.
2. While the dough is still warm, add lightly beaten eggs gradually at regular intervals. Continue beating till mixture is smooth. (Reserve about 3 tbsp beaten egg for egg wash.)
3. Preheat oven at 220'C.
4. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the provided greased and dusted baking trays.
5. Brush profiteroles with egg wash and bake at 220*C for 20 minutes. Reduce temperature to 160*C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.
Royal Icing
6. Prepare royal icing by separating the egg yolks from the white and placing the whites in a glass bowl. Gently which the whites then gradually sift in icing sugar, add lemon juice and whisk well till very smooth and bright. When you get your desired consistency immediately fill into a piping bag.
Setting
7. Place the provided cake on the bottom tier of cake stand. Garnish with royal icing and fondant flowers. Attach top tier of cake stand.
8. Remove profiteroles from the oven and keep aside to cool. Grease mould.
9. Using the tip of a small knife, pierce a small hole in the base of the cooled profiteroles. Whisk prepared pastry cream again to smoothen it and fill into piping bags.
10. Start to prepare caramel sauce. Combine caster sugar with glucose and water and cook on a medium-high flame, stirring at regular intervals, till temperature of the syrup reaches 160-170*C.
11. Meanwhile, pipe pastry cream into prepared profiteroles.
12. Dip the top of a profiterole in prepared caramel and place with base side up inside the greased mould. Repeat the procedure for the remaining profiteroles till the mould gets filled completely without any gaps. The placement of profiteroles should follow a circular pattern.
13. Demould onto the top tier of the cake stand.
14. Start making spun sugar by combining sugar with glucose and water and cooking it on a high flame till the temperature of the caramel reaches 150-160*C.
15. Place two steel ladles with long handles on the table, with the handle part protruding out. Grease the handles with oil. Dip fork in caramel and sprinkle over the handles. Do this process twice or thrice. Once done, remove using both hands and shape as required. Use within 10 minutes.
16. Garnish the croquembouche with spun sugar and gold and silver leaves as shown.