Croquembouche

Paté a choux / cream puffs / profiteroles

Ingredients:

1 /2 Cup water

1/2 cup milk

1 stick butter (6 tablespoons)

1/8 teaspoon salt (for sweet)

 (for savory)

1. Cup all purpose flour

4 large eggs 

Directions

Preheat oven to 400 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 20minutes, or until golden brown. Once they are removed from the oven pierce with a barbeque stick immediately to release steam.  Put them back in the oven to dry in a turned off oven and leave the oven door ajar by placing a wooden spoon in between the door.

A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Wikipedia

Place of origin:

France

Main ingredients:

Profiterole, Chocolate, Caramel

History

A croquembouche or in French- croquenbouche is a type of pièce montée and is generally served at baptisms and weddings as well as at first communions. This high cone made of profiteroles (choux that is filled with delicious pastry cream), is sometimes also dipped in chocolate & bound with caramel.

Typically, this entire creation is elaborately decorated with fine-spun threads of caramel, flowers, sugared almonds, chocolate and even ribbons. At times the cone may also be covered with macaroons. Its name is derived from the 2 French words "croquet" en "bouche", which means ‘crunch in the mouth’. The Croquembouche is designed to be the centrepiece at a table. Outside of France, it is used to add a dash of flair to any event.

The croquembouche has a very ancient lineage and illustrates the extensive history of these fine pastries in the country. A variation of the croquembouche, which is a very fanciful and edible architectural creation, was also seen displayed on the tables of the royals and noblemen in France, way back in the 1500’s.

Ingredients such as the cream puffs that are used in this creations date back to this period. Antoine Careme (1783-1833), the French chef seems to have invented the actual version that we see today, only in the late 1700’s. It was at this time that it became very popularly used as a wedding cake. He was one of the most-famous French chefs of his time and this dessert was popularized by him.

watch how its done:

#Croquembouche

#PateAChoux

#Profiteroles

#ChouxPastry

#CreamPuff

Blueberry cheese cake

It's Summer time! Berries are in season and i can't help but grab some of these blueberries in the grocery as they are on sale.  DH loves cheesecake and here is the latest one, using fresh blueberries.  I often use bueberry toppings in tin can, but this time, there is no excuse not to use the fresh fruit in season.

Ooozing Fresh blueberries, some crushed and some I've kept whole to have some bits and pieces every bite. The good thing of making your own topping is, you have the control of its sweetness.

My cheesecake has evolved, from that of a densed custard texture to this which is a little bit airy and light but still have the same tang to it.  For this, I just trusted my gut feeling as to how much to use and it was perfect, just the way i wanted.   I am so happy with the result of my experiment, hence, blogging comes in handy to document it.  I am sure i wouldn't remember it after some time.

Ingredients:

blueberry topping:

2 packs of blueberries (about 2 cups)

3 T sugar

3 C. water

Cheesecake:

2 packs philadelphia cream cheese (must be at room temperature)

1/2 C. All purpose flour

2T cornstarch

3 eggs (separated)

4T. Sugar ( half for cheese mixture and half for eggwhite) 

Juice of 1/2 lemon

base

1 pack digestive biscuit (wheat biscuit)

1 stick butter (softened at room temperature)

Procedure:

1. Make the topping by putting the blueberries in a saucepan, add water and sugar, bring to a boil, turn the heat to low and let it simmer for about 20 minutes until the bueberries are wilted and liquid has reduced. Crush some of it with a fork and leave some as whole. It should be a thick syrup consistency with bits and pieces. Remove from heat and set aside to cool down.

2. Make the crust by crushing the biscuits in a food processor. If not using food processor, place the biscuits in a bag and crush it until fine with bottle or rolling pin. Mix the melted butter by hand by rolling the butter in the finely crushed biscuits and pressing it as you go. Mix thoroughly until well combined.  Texture should be a little damp.  

Using a springform pan, press the butter and cookie mixture into the base.  Finish it up by using the bottom of a glass to tamper.  Make sure it is evenly distributed. Place in the fridge to let it set. About 30 minutes.

4. Preheat of 280 degrees C. Prepare 2 mixing bowls. One for the eggwhite mixture and the other for the yolk mixture. Separate the eggs, make sure the bowl you used for eggwhite is clean and grease free, otherwise the egg won't rise accordingly. Place the eggyolk in a cup. Set aside the  eggwhite and prepare the other ingredients. 

Using an electric mixer, beat cream cheese until soft and creamy, add eggyolks one at a time whilst continue mixing, 2 T sugar, flour, cornstarch and lastly the lemon juice. Set aside. Wash the beaters of the electric mixer and wipe clean and dry.

5. Beat eggwhites until soft peak. Add 2 Tablespoons sugar slowly while mixing until stiff. Do not overbeat.

6. Fold in the flour mixture to the eggwhite until well mixed. Keepin it just until you dont see lumps and bumps. Do not overmix as the air in the eggwhites gives it the light and airy texture of the cake..

7. Add the mixture to the prepared base in a springform pan. Make it flat and smooth and tap a few times to get rid of air bubbles.  Cover with a foil sealing the edges.  Bake for 1 hour.  To check doneness, tap the top of the cake, if it doesnt stick to your fingers, and is completely set, it should be done.

8. Let it cool down at room temperature.  Add the prepared blueberry topping, spreading evenly on top.  Chill for atleast an hour.