Beautiful Jewelled Croquembouche

Subject: Beautiful Jewelled Croquembouche Mon Nov 10, 2008 6:00 pm

Beautiful Jewelled Croquembouche

Serves 20

Cream Puffs

1 cup milk

1/2 cup (1 stick) butter

1 cup all purpose flour

4 eggs

Cream Filling

1 cup sugar

1/2 cup cornstarch

4 eggs

4 cups milk, scalded

2 tablespoons chopped candied ginger

Caramel

1-1/2 cups sugar

1/2 cup water

1 tablespoon fresh lemon juice

Assorted Candied Fruit and Cherries

To make the cream puff, bring the milk and butter to boil in a heavy saucepan. Beat in the flour quickly until the dough pulls away from the sides of the pan. Remove from heat. Beat in the eggs, one at a time, until smooth. Preheat the oven to 425. Pipe the batter from a pastry bag or drop by teaspoonfuls onto a greased baking sheet (the shapes will be more rounded if piped) Bake 15 to 20 minutes, or until the puffs are dry to the touch and golden brown.

Remove the puffs from the oven and pierce the bottom of each with a knife, set aside to cool on racks.

To make the filling, combine the sugar and cornstarch in a heavy saucepan. Beat in the eggs, one at a time, until creamy. Whisk the hot milk into the egg mixture. Stirring, cook over medium heat until thick and bubbly. Add the ginger, cool and refrigerate. Spoon the filling into a pastry bag fitted with a star tip. To fill the puffs, insert the tip of the pastry bag into the pierced bottom of each puff.

Just before assembling, make the caramel. Place the sugar, water, and lemon juice in a heavy saucepan. Heat over medium heat, without stirring, until it comes to a boil. Reduce heat and cook until clear and light gold. Watch carefully, to prevent the caramel from burning.

Make a circle of puffs on a serving platter. Dip the bottom of one of the remaining puffs into the caramel. Quickly place on top of circle. Repeat with all the remaining puffs, gradually tapering toward the top to form a pointed tower. Like a Tree.

When the tower is formed, decorate it with fruit and cherries. Drizzle the remaining caramel glaze over the puffs.

Serve the same day as made.

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