Coffee Croquembouche | Full Recipe | Kirsten Tibballs

Coffee cravings? Look no further! My Coffee Croquembouche is a dream come true ☕️

Featuring delicate choux buns, generously filled with luscious coffee and chocolate crème pâtissière (thanks to @jura_au espresso!), and coated in a satisfying crunch of toffee, It’s fun to put together, and absolutely delicious!

You can find the recipe below, or find it here: https://savourschool.com.au/recipes/c...

Ingredients

* Choux Pastry:
* 660g water
* 12g caster sugar
* 1 tsp salt
* 260g unsalted butter
* 400g plain flour
* 11 whole eggs

* Coffee & Chocolate Crème Pâtissière:
* 700ml full cream milk
* 1 tsp vanilla bean paste
* 57g cornstarch
* 190g caster sugar
* 7 egg yolks
* 180g unsalted butter, room temperature and cubed
* 150g good-quality dark chocolate
* 25ml coffee, Jura Espresso Cold Brew

* Toffee (Make in 2 batches):
* 600ml water per batch
* 1500g caster sugar total (split between batches)
* 300g liquid glucose total (split between batches)

* Spun Sugar:
* Vegetable oil spray
* 200ml water
* 500g caster sugar
* 100g liquid glucose

Method

Choux Pastry:
1. Heat oven to 170°C (fan-forced).
2. In a saucepan, bring water, sugar, salt, and butter to a boil.
3. Remove from heat, add flour, and stir vigorously into a paste.
4. Return to heat and cook, stirring constantly, until dough develops an oily sheen.
5. Transfer dough to mixer and gradually beat in eggs, one at a time, until dough becomes glossy and holds its shape.
6. Transfer to piping bag and pipe 3cm rosettes onto a baking sheet and bake for 12 mins, then reduce heat to 150°C and bake for another 15 minutes, or until golden-brown.
7. Turn off oven, open door slightly, and let puffs cool for 10 mins to dry.

Coffee & Chocolate Crème Pâtissière:
1. Boil milk with vanilla.
2. Whisk cornstarch, sugar, and egg yolks.
3. Gradually whisk hot milk into yolk mixture.
4. Return mixture to pan and whisk constantly until boiling, then whisk continuously on the heat for another minute.
5. Transfer to a bowl and whisk in butter until smooth.
6. Divide creme patissiere in half.
7. Melt chocolate into one half, whisk coffee into the other.
8. Chill both for at least 4 hours.
9. Transfer to piping bags with an 8mm round piping tips.
10. Using a knife, create a hole in the base of each choux bun.
11. Fill half the choux buns with the chocolate crème pâtissière, and the other half with coffee crème pâtissière.

Toffee:
1. Heat water and sugar in a saucepan until 170°C.
2. Dip saucepan base in ice water briefly to stop cooking.
3. Dip choux puffs in toffee, and place on baking paper.
4. Repeat for all puffs, reheating toffee if needed. Make a second batch if toffee runs low.

Assembly:
1. Dip choux puffs in toffee to adhere them to your serving plate in a circular pattern.
2. Build layers by insetting each row by 3-4mm and sticking with toffee.

Spun Sugar:
1. Spray wooden spoon handles with oil and position over a protected surface.
2. Make another batch of toffee, allow to sit to thicken up.
3. Dip forks in toffee and flick between spoons to create sugar strands.
4. Drape spun sugar over the assembled croquembouche.