Valentine's croquembouche | Women's Weekly Food
You might have a few puffs left over; freeze them, unfilled. Valentine’s croquembouche Fit a large piping bag with a plain tube (or without a tube); three-quart
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Strawberry & cream custard
- 1 cup (250ml) milk
- 2 tablespoons caster(superfine) sugar
- 1 1/2 tablespoon cornflour(cornstarch)
- 2 egg yolks
- 30 grams (1 ounce) strawberries, chopped finely
- Choux pastry
- 1/3 cup (80ml) water
- 40 grams (1½ ounces) butter,chopped finely
- 3 teaspoons caster (superfine)sugar
- 1/3 cup (50g) strong baker's flour
- 2 eggs
- 1 teaspoon icing(confectioners') sugar
- 1 cup (220g) caster (superfine)sugar
- 1/2 cup (125ml) water
- 1/2 cup (125ml) pouring cream
- 100 grams (3 ounces) dark eating (semi-sweet) chocolate,chopped finely
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