Skip to main content

Cream Puffs for the daring kind

Wow, it is amazing how last minute things can get but lucky for me this daring baker's challenge was not only super fun, it was fairly easy (if you discount my 2 tries before this one-and I knew exactly what went wrong both times) and super delicious.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

For Cream Cheese-almond butter filling
1/2 cup softened cream cheese (I uesd whipped cream cheese)
1/2 almond butter
1/4 cup powdered sugar

Mix these ingredients well and then fold in 1/3 cup whipped cream. Chill until it is ready to use

For Nutella-Whipped cream filling

Fold 2/3 cup whipped cream into 1/2 cup Nutella and chill until use

For Pate a Choux (Yield: About 14)
1/2 cup all purpose flour
2 large eggs
1/4 cup +2 tbsp water
3 Tbsp Organic unsalted butter
1/8 Tsp salt
1/2 Tbsp sugar

1 egg white+ 1 tbsp water+a pinch salt- whisk lightly, this for brushing the choux so that they get nicely browned

Method
Pre-heat oven to 425F/220C degrees. Line a big baking sheets with parchment paper.

Preparing batter
 
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg.

Brush with the egg mixture

Piping
 
Transfer batter to a pastry bag fitted with a large open tip or use a ziploc and snip off the tip. Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Baking
 
Bake the choux at 425F/220C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350F/180C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling
 
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.


For Chocolate Glaze
 
4 ounces/100 g. finely chopped best quality Dark chocolate(with at least 60% cocoa)

Method
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

To assembly of your Piece Montée
 
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.

When you have finished the design of your piece montée,dip the berries in chocolate and fill in along the gaps, you may drizzle with remaining glaze and use ribbons,almonds, flowers, etc. to decorate. 


Judegement

Even though I was disappointed that my vegan version failed to puff up nicely, I am glad I gave the original recipe a try- its simplicity puts it on the list of things-I-can-definitely-make-often. The best part one can go crazy on the filling- you can start by browsing the DB page, do check it out and you too go crazy, eh!!

Comments

Post a Comment

Popular posts from this blog

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli

Noel Nut balls

Oops, I forgot to post my day 4 recipe for the marathon, I did post day 5 with the chocolate cake! Anyway barring that mistake, this would be the day 6 of the marathon and the 11th in my books (confusing numbers eh?!) Well these are yet another batch of cookies that I made to be sent to friends this year- absolutely delicious people! A success story modified from the Martha Stewart recipe for Noel Nut balls , I am beginning to like her cookie recipes... Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening 2 tbsp honey 1 tsp orange juice 2 1/4 cups sifted all-purpose flour 3/4 cup chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners' sugar, plus more for rolling 1/4 tsp salt 1/2 tsp freshly grated nutmeg 1/2 tsp clove powder Method Cream butter and honey until fluffy. Add orange juice, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt, nutmeg, clove powder. Add

Cookies galore for friends- Lime Meltaways

All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion and desire- Aristotle You do understand that I had to do this, don't you? The 7 day-7 recipe marathon that a lot of us have signed up for, check Nupur's blog to check about rest of the players. This year, just like the last, I am making a bunch of cookies for friends. Lime meltaways as Martha Stewart calls them are the first of the lot. They have the very refreshing, very familiar citrus flavor and they were so delicate that I decided not to ship them. Ingredients 12 tbsp (1 1/2 sticks) unsalted butter, room temperature (I did half butter and half crisco vegetable shortening) 1 cup confectioners' sugar Grated zest of 2 limes 2 tbsp freshly squeezed lime juice 1 tbsp pure vanilla extract 1 3/4 cups plus 2 tbsp all-purpose flour 2 tbsp cornstarch 1 tsp freshly grated nutmeg 1 tsp ginger powder 1/4 teaspoon salt Method Cream butter and 1/3 c