Maîtriser les Desserts Français | Madeleines, Tarte Tatin & Croquembouche
🌍Authentic French recipe from a France-based creator — ingredients and steps translated below
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Recipes in this Video
2 recipes
vegetarian
Ingredients
- ●6 medium apples (such as Granny Smith or Honeycrisp)
- ●1/2 cup unsalted butter
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1 sheet puff pastry (thawed if frozen)
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Peel, core, and quarter the apples.
- 3In a 10-inch oven-safe skillet, melt the butter over medium heat.
- 4Add the sugar, vanilla extract, cinnamon, and salt to the skillet, stirring until the mixture is bubbly and caramelized.
- 5Arrange the apple quarters in the skillet, cut side up, in a circular pattern, packing them tightly.
- 6Cook the apples in the caramel for about 15-20 minutes, until they start to soften and caramelize.
- 7Remove the skillet from heat and carefully lay the puff pastry over the apples, tucking the edges down around the apples.
- 8Make a few slits in the pastry to allow steam to escape.
- 9Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.
- 10Remove from the oven and let it cool for a few minutes before inverting onto a serving plate.
- 11Serve warm, optionally with whipped cream or vanilla ice cream.
Equipment
10-inch oven-safe skilletpeelerknifecutting boardmeasuring cupsmeasuring spoonsoven
Croquembouche, a traditional French dessert, consists of choux pastry balls filled with cream and stacked into a towering cone, often served at weddings and celebrations. Its name means 'crunch in the mouth', reflecting the delightful texture of the caramelized sugar coating. While it remains a classic in France, variations have emerged globally, with different fillings and decorations, showcasing the versatility of this elegant dessert.
Ingredients
- ●pâte à choux
- ●water
- ●butter
- ●flour
- ●eggs
- ●sugar
- ●vanilla
- ●heavy cream
- ●gelatin
- ●chocolate
- ●caramel
- ●almonds
- ●powdered sugar
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Boil water and butter in a saucepan until melted.
- 3Add flour and stir vigorously until a ball forms.
- 4Remove from heat and let cool slightly.
- 5Incorporate eggs one at a time, mixing until smooth and glossy.
- 6Pipe small mounds of dough onto a baking sheet.
- 7Bake until golden brown, about 25-30 minutes.
- 8Cool the choux pastry completely on a wire rack.
- 9Prepare the pastry cream by whipping heavy cream and folding in vanilla.
- 10Fill each choux with pastry cream using a piping bag.
- 11Create caramel by heating sugar until melted and golden.
- 12Dip the tops of filled choux in caramel and stack them into a cone shape.
- 13Drizzle remaining caramel over the assembled croquembouche.
- 14Decorate with toasted almonds and powdered sugar.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess
caramel
Healthier: honey
Cheaper: sugar syrup
Honey provides sweetness with fewer processed ingredients
Techniques
boilingbakingpipingfillingstacking
Equipment
saucepanbaking sheetpiping bagwire rackwhisk
glutendairyeggs
Also Known As
Croque-en-boucheCroquembouche de choux