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Fruity Nutty mini Croquembouche

Jun-11-2018
Ipsita Choudhury
30 minutes
Prep Time
90 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Fruity Nutty mini Croquembouche RECIPE

Croquembouche is a french desert consisting of choux pastry balls piled into a cone and bound with sugar threads. Here i have given the twist of fruit and nuts to give it a total new tropical taste

Recipe Tags

  • Dessert

Ingredients Serving: 8

  1. Maida/flour 1cup
  2. Almond flour 2tbsp
  3. Eggs 3
  4. Butter 70g
  5. Milk 1litre
  6. Dry fruits
  7. Mango 1
  8. Condensed milk 100ml
  9. Cream 100ml
  10. Coco powder 2tbsp
  11. Corn flour 4tbsp

Instructions

  1. INGREDIENTS- FLOUR 1CUP, ALMOND FLOUR 2TBSP, EGGS3, BUTTER70G, MILK 1LITRE, NUTS, 1 MANGO
  2. ADD 1/2 CUP MILK AND 1/2 CUP WATER IN A PAN AND BOIL
  3. ADD BUTTER AND LET IT MELT
  4. TAKE OFF THE PAN FROM FIRE AND THEN ADD THE FLOUR AND ALMOND FLOUR, MIX WELL AND PUT IT BACK ON FIRE
  5. LET THE FLOUR COOK AND KEEP STIRRING CONTINUOUSLY FOR SMOOTH TEXTURE
  6. ADD EGGS ONE BY ONE AND MIX CONTINUOUSLY FOR A SMOOTH CONSISTENCY
  7. CONTINUOUSLY MIX TILL NO LUMPS SEEN AND A SMOOTH BATTER IS READY
  8. FILL IN THE MIX IN TWO PIPING BAGS, ONE HALF AS SUCH AND THE OTHER MIXED WITH YELLOW FOOD COLORING
  9. ON A BAKING TRAY, PIPE THE BATTER IN ROUND SHAPES..THE SURFACE CAN BE SMOOTHENED WITH WET FINGERS
  10. BAKE180C/25MIN. TO FILL THE CHOUX PASTRY MAKE CUSTARD WITH MILK, CREAM, COCO POWDER, NUTS, CORNFLOUR
  11. WARM MILK, CREAM, CONDENSED MILK, MIX COCO POWDER, CRUSHED NUTS, COCONUT IN SOME MILK& ADD TO IT
  12. DISSOLVE SOME CORNFLOUR IN SOME MILK & ADD TO GIVE CUSTARD LIKE CONSISTENCY, TO BE USED FOR FILLING
  13. FOR 2ND MANGO FILLING, USE MILK, CONDENSED MILK& MANGO PUREE..ADD CORNFLOUR FOR CUSTARD CONSISTENCY
  14. REMOVE FROM FIRE ONCE THIS CONSISTENCY IS REACHED
  15. TAKE PIPING BAG WITH THIN TIP AND FILL THE YELLOW PASTRY WITH MANGO CUSTARD& BROWN ONE WITH COCOMIX
  16. CARAMELIZE SUGAR FOR ASSEMBLING THE PASTRY AND ALSO SUGAR THREADS FOR DECORATING THE CROQUEMBOUCHE
  17. DIP EACH STUFFED CHOUX PASTRY IN CARAMEL SAUCE AND ASSEMBLE AS SHOWN. BE CAREFUL NOT TO BURN FINGERS
  18. PUT SUGAR THREADS AROUND THE ASSEMBLY AND DECORATE AS YOU LIKE

Reviews (1)  

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Hema Mallik
Jun-18-2018
Hema Mallik   Jun-18-2018

I will surely try this.

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