Mini croquembouches
Indulge in a delightful dessert with these Mini Croquembouches! Made with rich dark chocolate, creamy heavy whipping cream, and buttery pâte à choux, these bite-sized treats are perfect for any occasion. Try this elegant and irresistible recipe to impress your guests with your baking skills!
- 28 Mar 2024
- Cook time 60 min
- Prep time 200 min
- 8 Servings
- 6 Ingredients
Mini croquembouches are delightful bite-sized versions of the classic French dessert 'croquembouche.' These delectable towers made up of cream-filled profiteroles are perfect for any festive occasion or as an impressive dessert to end a special meal. This recipe will guide you through creating these mini masterpieces with ease, ensuring they are both delicious and visually stunning.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine 1 cup (240ml) water, 1/4 cup (54g) unsalted butter, and 2 tablespoons of the sugar.
- Bring the mixture to a rolling boil over medium-high heat.
- Remove the saucepan from heat and add the 2/3 cup (80g) all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to the heat and cook for 2-3 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a mixing bowl. Let it cool for a few minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Transfer the choux dough to a piping bag fitted with a round tip.
- Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Dip your finger in water and gently press down any peaks on the rounds to smooth them.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and feel light.
- Turn off the oven and let the puffs cool inside with the door slightly ajar to prevent them from collapsing due to temperature shock.
- While the choux puffs are cooling, heat the heavy whipping cream in a saucepan over medium heat until it just begins to steam.
- Place the finely chopped dark chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit for about 2 minutes.
- Stir the mixture gently until the chocolate is fully melted and the ganache is smooth.
- Allow the ganache to cool slightly before using.
- Once the choux puffs are completely cool, use a small knife to make a small hole in the bottom of each puff.
- Transfer the ganache to a piping bag fitted with a small round tip.
- Pipe the ganache into the center of each puff until filled.
- In a clean, dry saucepan, melt the remaining sugar over medium heat. Do not stir, but occasionally swirl the pan gently to ensure even melting.
- Cook the sugar until it turns a light amber color, then remove from heat immediately.
- Dip the top of each filled puff into the caramel. Place each dipped puff on a parchment-lined tray to cool and harden.
- If desired, stack the puffs into small pyramid shapes to form mini croquembouches.
Tips:
- Make sure to sift the flour to avoid lumps and ensure a smooth pastry dough.
- Use a piping bag to fill the profiteroles with cream for a professional finish.
- Allow the caramel to cool slightly before working with it to avoid burns, but not too much as it can harden quickly.
- Work quickly and carefully when assembling the croquembouche to ensure the caramel doesn't set before you are done.
- Chill the heavy whipping cream and the bowl before whipping to achieve a light and fluffy texture.
With these steps, you can create an impressive mini croquembouche that will wow your guests. These little cream-filled delights, held together with caramel, are as beautiful to look at as they are delicious to eat. Enjoy your creation and savor the sweet, crispy, and creamy textures all in one amazing bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 410kcal | 17% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 3.48g | 9% |
| Sugar 60g | 58% |
| Fat | |
| Fat 30g | 36% |
| Saturated 10g | 35% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 200ug | 23% |
| Choline 70mg | 13% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.18mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 0.17mg | 0% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 1.49ug | 1% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 3.94mg | 36% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 70mg | 2% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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