Скачать или смотреть Great British Bake Off: 2024 Bake Along | 1970s Week | Profiterole Stack/Croquembouche

It's 1970s week! The signature bake: Profiterole Stacks (also known as a Croquembouche). This was absolutely the most ambitious bake to date. Can I make profiteroles? Absolutely, no problem. Can I stack them into a tower using caramel? You'll just have to watch to find out!

Check out Dessert Week if you missed it:    • Great British Bake Off: 2024 Bake Along | ...  

EQUIPMENT:
Stand Mixer
Small Pot
Large Pot
Piping bags and tips
Sheet Pans
High powered blender or food processor
8 inch Cake round

INGREDIENTS:

Standard Choux
1 Cup Milk
6 Tbsp Unsalted butter cubed
2 tsp Sugar
½ tsp Salt
128 g Flour sifted
4 Eggs

Chocolate Choux
The above recipe halved plus 1 Tbsp of cocoa powder

Fillings

Espresso Whipped Cream
1 Cup Heavy Whipping Cream
Vanilla, Cocoa powder, Espresso powder, and Powdered sugar to taste

Hazelnut Mousseline
Creme Patissiere:
2 cups Whole milk
6 tbsp Sugar
Pinch of Salt
3 Tbsp Cornstarch
1 Tbsp Vanilla
4 Egg yolks
3 tbsp Unsalted butter, softened
1 Cup Hazelnut butter
150g Unsalted butter, softened

Caramel (2 Batches)
300g Sugar
85g Water

INSTRUCTIONS:

Prep the Hazelnut butter:
Roast off 1lb of hazelnuts (this will be more than you need) at 350℉ for 15 minutes, or until golden brown. Remove the skins and then blend in a high powered blender or food processor until completely smooth along with a pinch of salt. Store in an airtight container.

Prep the Creme Patissiere:
To a large pot, add the milk and heat until it reaches a simmer (do not boil).
While the milk heats, to a large bowl add the egg yolks, sugar, cornstarch, salt, and vanilla, whisking until well combined. Place on a kitchen towel and set aside.
Once the milk is ready, pour a thin stream into the egg mixture, whisking vigorously as you pour. You do not want to curdle the eggs.
Once the eggs have been tempered, return the mixture back to the sauce pan.
Heat over medium heat, whisking constantly until the mixture starts to thicken, about 1-2 minutes.
Let it come to a boil. This will look like big bubbles breaking the surface of the thickened custard. Let boil for about 1 minute and then remove from the heat.
Whisk in the butter and then pour the custard through a sieve and into a clean bowl.
Cover with plastic wrap, making sure it touches the surface of the hot custard so that a skin doesn't form, and then place in the fridge to chill for at least 4 hours.

Make the Choux:
Follow the method shown here to make your choux: https://www.whatsjueating.com/chouque...
Notes:
Add the cocoa powder in with the flour when making the chocolate choux.
Top with powdered sugar instead of the sugar pearls.
I made a half batch of chocolate choux and full batch of standard choux for this bake.

Make the Fillings:
Espresso Whipped Cream: Whip together the heavy cream, vanilla, cocoa powder, espresso powder, and powdered sugar until stiff peaks form. Transfer to a piping bag.
Hazelnut Mousseline: Add the butter to the bowl of a stand mixer. Whip until fluffy and then add the hazelnut butter. Finally, add in the creme patissiere gradually, mixing until smooth. Transfer to a piping bag.

Fill the Profiteroles:
Fill the standard choux with the hazelnut moussline and the chocolate choux with the espresso whipped cream. Set aside.

Make the caramel:
To a large clean pot, add the water and sugar. Heat on low, stirring with a clean spatula until the sugar has dissolved.
Increase the heat to medium. Once boiling *DO NOT TOUCH*. If you notice sugar crystalizing on the edges, take a pastry brush dipped in water and dissolve the sugar.
Heat until amber in color and then transfer to a heat safe bowl.
Dip the tops of all the profiteroles into the caramel, being very careful not to burn yourself, and then make a second batch to build the croquembouche.

Make the Croquembouche:
Select your profiteroles and organize into the number needed for each layer (1-7). Try to use the bigger profiteroles for the bottom layers.
Working one at a time, dip the edge of each profiterole into the caramel and then place on a 8 inch cake round. Tilt slightly towards the center to start to get the tower form. Continue dipping and sticking until you reach the top. For 2nd/1st layer, glue two profiteroles together and then place on top of layer 3.
Swirl the remaining caramel around the tower with a fork for a little extra sugar decoration.
Serve within two hours.

Enjoy!
Want to see what else I'm baking and eating? Check out: https://www.whatsjueating.com/
#recipe #baking #homemade #dessert #challenge #series