Chocolate Croquembouches

Name: Chocolate Croquembouches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters all purpose flour; 4 larges egg yolks; 4 larges eggs; 0 teaspoons salt; 283 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 Tbsps sugar; 59 milliliters (1/2 stick) unsalted butter; 2 Tbsps unsweetened cocoa powder; 118 milliliters water; 59 milliliters whole milk

You can never have too many side dish recipes, so give Chocolate Croquembouches a try. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 24g of fat, and a total of 378 calories. This recipe serves 8. If you have salt, cocoa powder, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks.

Ingredients you will need

Egg Yolk

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes.

Ingredients you will need

Cream

Equipment you will use

Whisk

Remove from heat.

Add chocolate and whisk until melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts.

Ingredients you will need

Butter

Sugar

Equipment you will use

Whisk

Sauce Pan

Remove from heat.

Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes.

Ingredients you will need

Cocoa Powder

Dough

All Purpose Flour

Equipment you will use

Whisk

Frying Pan

Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.

Ingredients you will need

Dough

Egg

Equipment you will use

Hand Mixer

Bowl

Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

Bake puffs 20 minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer.

Equipment you will use

Oven

Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.

Equipment you will use

Chopsticks

Knife

Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.

Ingredients you will need

Pastry Cream

Equipment you will use

Pastry Bag

Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.

Ingredients you will need

Chocolate

Glaze

Equipment you will use

Microwave

Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top.

Ingredients you will need

Cream

Dip

Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.

Ingredients you will need

Cream

Glaze