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In this video Christophe Rull demonstrates how to turn cream puffs into an elegant bridal croquembouche! Made up of delicious cream puffs, filled with pastry cream and dipped in caramel, this dessert is sure to impress guests at your next big event.
RECIPE (Makes 64 cream puffs) ►
Pate A Choux
320 grams Milk
320 grams Water
12 grams Salt
12 grams Sugar
280 grams Unsalted Butter, European
360 grams all purpose Flour
200 grams Large Eggs
Pastry Cream
300 grams whole milk
2 vanilla beans
100 gram egg yolk
80 gram of sugar
40 gram cornstarch
Caramel
300 grams of water
100 grams of glucose
1000 grams of sugar
CHAPTERS ►
0:00 Intro
0:07 Making the pastry cream
1:07 Making the pate a choux
2:25 Drying the pate a choux
3:36 Piping the pate a choux
5:25 Filling the cream puffs
6:14 Making the caramel
7:45 Dipping the cream puffs
8:24 Attaching the cream puffs
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