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Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person
A video on YouTube. In Cooking, a Krater category.
Watch on YouTubeSummary by Krater
Pastry chef Claire Saffitz guides her novice brother-in-law Nick San Filippo remotely through baking a croquembouche, resulting in a towering cream puff structure coated in spun caramel.
From the video
Answers: How do you make a croquembouche?
- croquembouche
- pate a choux
- craquelin
- pastry cream
- caramel
- baking pastry
Ingredients
- unsalted butter
- 3/4 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- Pâte à Choux
- Pastry Cream
- crème fraîche
- 2 cups granulated sugar
- 1/2 cup milk
- 1/2 cup water
- eggs
- chocolate
- cornstarch
- sour cream
What it concludes
- Caramel can be tricky with temperatures and you can burn yourself.
- Baking the craquelin and pate a choux requires careful temperature control and monitoring.
- Flavor is number one important in baking a croquembouche.
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