Adriano Zumbo’s Croquembouche | Barry tries #9

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

Welcome to cooking, today we're making croquembouche.

Start by boiling 425 ml of water and adding 400 g of butter until melted.

Add a pinch of salt and 530 ml of milk to the mixture.

Bring the mixture to a boil.

Add 530 g of flour and stir vigorously to combine, then cook for a couple of minutes on heat.

Remove from heat and transfer to a mixing bowl to cool slightly.

Use an electric whisk or manual whisk to mix until smooth and cool down the mixture.

Add 16 eggs one at a time, whisking until the mixture becomes glossy.

Preheat the oven to 190°C fan (210°C conventional).

Prepare piping bags for the choux pastry.

Pipe small circles of dough onto lined baking trays, aiming for uniform size.

Add dabs of water around the pastry on the baking tray to create steam.

Bake the choux pastry for 25 minutes without opening the oven.

Check for puffing after 10 minutes, do not open the oven during baking.

Once golden brown, remove the choux from the oven and cool on a wire rack.

Prepare the custard by slicing 2 vanilla pods and infusing them in 1.3 liters of semi-skimmed milk.

In a bowl, combine corn flour, caster sugar, and 18 egg yolks, whisking together.

Gradually add the hot infused milk to the egg mixture in batches to temper the eggs.

Return the mixture to the heat and cook until thickened, stirring constantly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens