קרוקנבוש

Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person.

Croquembouche

Special Equipment:

Pastry bag fitted with 1/4-inch round tip, 1-inch round cutter

Craquelin

1 stick unsalted butter (4 oz /113g), at room temperature

3/4 cup packed light brown sugar (5.3 oz / 150g)

1 cup all-purpose flour (4.6 oz / 130g)

Pinch of kosher salt

Assembly

Pâte à choux (page 346), transferred to a pastry bag

Pastry Cream, Chocolate Variation (page 322)

1 cup crème fraîche (8.5 oz / 240g)

3 1/4 cups granulated sugar (23 oz / 650g)

Video Breakdown:

0:00​​ Start

0:06​​​ Intro to Claire Makes Croquembouche

0:11​​​ Nick San Filippo

0:36​​​ Dessert Person Intro Animation

0:54​​​ Explanation of Croquembouche / Brother-In-Law

2:17​​​ Ingredients & Special Equipment

3:08​​​ Make The Craquelin

5:33​​​ Roll out The Craquelin

7:07 Make The ​ Pâte à Choux

11:06​ Pipe The Cream Puffs

14:04​​​ Make Holes & Fill The Cream Puffs

16:32 Special Guest

17:25​​ Make The Caramel

18:51​ Dip Cream Puffs in Caramel

20:42 Build The Croquembouche

22:18 Outro/Recap

24:08 Milk & Brownies In A Tree

Thanks for watching!