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Crocumbouche




Source of Recipe


French


Recipe Introduction


This pastry is a traditional wedding cake in France. Cream puffs are held together with caramel.


List of Ingredients




60-70. Small Puff Shells
18 oz Kirsch Pastry Cream
1 recipe sugar dough
1 C Sugar
3 tsp Vinegar
3 T Water


Process Instructions
1. PreBake Roll out sugar dough to 1/4" - 3/8" thick. Cut a flat disk out of it to create a base to build the Crocumbouche on. Bake fully.
Make a batch of Pate au Choux, bag it out into small puffs, bake fully.
2. Fill, Using a pastry bag with a pastry filling tip, inject each puff through its bottom with the flavored pastry cream
3. Prepare, Boil - sugar, water and vinegar to form a golden amber caramel. Be careful the caramel is very hot and will BURN you. Dip the top of all the puffs. Set the puffs back onto a pan to cool.
4. Cover, Cover your mold completely with aluminum foil. Spray very lightly with a spray lubricant.
5. Reheat, Reheat the caramel as needed to continue. Dip the bottom of your first puff in the caramel and stick the puff onto the mold to start making the lowest level of puffs. From now on dip the side of the puffs and glue them from side to side around the mold. Complete the ring by finding the right shaped puff to fill the last hole (dip this last puff on both sides, to complete the circle). Repeat the above to build the second, third, forth and so on until you finally glue one puff on the very top center
6. Remove, Pick up the mold and open the foil so that you can remove the mold from the inside of Crocumbouche. Gently hold the Crocumbouche on its side as you work the foil loose and twist it out from inside the puffs. Pour a stream of caramel onto the baked flat tart shell (near the edge) Set the hollow Crocumbuche down onto the sticky caramel to attach it to the disc of sugar dough.
Additional Comments: As the caramel cools in the saucepan it will get to a temperature at which it strings into fine "Angel Hair". Dip the tines of a fork into the caramel, lift out of the saucepan and hold it there until it strings out really evenly. Now in a swirling motion go around and around the Crocumbouche depositing the fine angle hair sugar onto the sides of the towering pastry. Continue spinning the angel hair sugar to obtain the desired results. Serve soon after, or store chilled until needed


Recipe