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Croquembouche

Yield: 50 choux balls.

Compozitie gogosi

1 1/2 cups apa

Praf de sare

3/4 cup unt

4 lingurite zahar

1 1/2 cups faina

oua! usor batute

1 1/2 lingurite esenta "anilie

#apte pt glazura

Crema

2 cups lapte

1 pastaie de "anilie

galbenusuri

1/2 cup zahar

Praf de sare

1/3 cup faina

1/2 cup frisca batuta

Croquembouche

1 recipe pastr$ crea%

1 recipe ba&ed choux balls

3 cups sugar

1/2 cup 'ater

Gogoselele

1. (eat the o"en to 3)5 */1+0 ,.2. Put the 'ater! salt! butter! and sugar in a roo%$ saucepan! bring to a boil. -e%o"e fro% the

heat and add the flour all at once! beating until it for%s a ball and pulls a'a$ fro% the sides of

the pan. -eturn the pan to the heat for a %inute or t'o and beat to dr$ it out a little. -e%o"ing%oisture 'ill allo' the paste to absorb %ore egg! 'hich 'ill ulti%atel$ %a&e the puffs lighter.

3. -e%o"e the pan fro% the heat. eat in the eggs! the eui"alent of one at a ti%e! until full$

incorporated. o not tr$ to add the% at once because the$ cant be incorporated uic&l$enough! it %a&es a total %ess! and further%ore $ou %a$ not need all of the%. fter the third

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addition of egg! add onl$ enough to %a&e dough that 'ill fall! gloss$ and hea"$! fro% the

spoon. eat in the "anilla. poon the dough into a piping bag.

4. 6ix a bit of %il& into an$ re%aining egg if no egg left! use onl$ %il&. (a"e at the read$ 'itha pastr$ brush for glazing. Pipe the dough into e"enl$7sized about 17inch/2.5 c% balls on a

non7stic& ba&ing sheet! lea"ing a good 27inches/5 c% bet'een the% so the$ ha"e roo% to

expand. rush the tops 'ith the glaze and press the snouts do'n 'ith a fingertip. a&e untilpuffed up! light! dr$! and golden! 25 to 30 %inutes. ,ool on a 'ire rac&! so the$ can breathe all

around and 'ill &eep their shape and not go sogg$.

Pastry Cream

1. Put the %il& in a saucepan. crape the "anilla seeds into the %il& and thro' in the pod. ring8ust to a boil! re%o"e fro% the heat! co"er! and set aside to infuse for 10 to 15 %inutes.

2. eat the $ol&s and sugar to pale thic& ribbons. 9raduall$ beat in the flour. his& the %il& into

the egg %ixture in a thin strea%. dd the fla"ouring and bring to a boil o"er %ediu% heat!

stirring constantl$ until the %ixture thic&ens. train and set aside to cool 'ith a buttered piece

of 'axed paper on top to pre"ent a s&in fro% for%ing. hen cool! fold in the 'hipped crea%.

Croquembouche

1. Put the pastr$ crea% in a piping bag 'ith a sharp tip. Po&e the tip into the choux balls and fill

'ith pastr$ crea%.2. ,o%bine the sugar and 'ater in a saucepan! dissol"e! and boil to cara%el 340;*. ip the

choux balls into the cara%el and arrange in a circle. ,ontinue dipping and build the balls up

li&e a stone 'all! preferable around an oiled cone or flo'erpot to %a&e a big tree. pin so%eof the extra cara%el around the tree. et aside until read$ to ser"e.