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Croquembouche with orange cream and dark chocolate

Croquembouche Recipe for the Thermomix TM6

Useful Items

Oven, parchment paper, baking trays (35×40 cm), piping bag with spout (3 mm), refrigerator, tape, scissors, cake plate, cling film, pastry bag with spout (10 mm ), pitcher, wooden skewer, A2 paper

Hints and Tips

  • The paper cone can be reused many times.
  • The cardboard (50cm x 70cm) can be assembled from several small pieces of cardboard which are held together with tape.
  • The choux can be prepared up to a week in advance and stored in the freezer. Thaw them about 3 hours before use.
  • The orange cream can be prepared a day in advance and stored in the fridge. Blend *30 sec/speed 4 *to smooth before use.
  • In step 15, dehydrated orange slices, Peruvian cherries, anise stars, cinnamon sticks and chocolate chips can be added to the melted chocolate for an extra croquembouche topping.

Ingredients

Choux Pastry
  • 350 g beaten eggs (6 medium eggs approx.)
  • 300 g water
  • 160 g unsalted butter, cut into pieces
  • ½ c. salt tea
  • 20 g sugar
  • 240 g flour
Orange Cream
  • 140 g sugar
  • 2 c. orange zest soup (2 oranges approx.)
  • 1000 g whole milk
  • 100 g corn starch
  • 8 eggs
  • 2 c. vanilla extract tea
Melted Chocolate
  • 500 g cooking chocolate broken into pieces
Assembly
  • 50 g powdered sugar

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Instructions

Paper Cone
  • Take a sturdy but not rigid piece of cardboard (± 50 cm x 70 cm) and roll it lengthwise into a cone shape of ± 20 cm in diameter. Use tape to secure the cone. Use scissors to cut off the base of the cone so it can stand flat. Place 2-3 sheets of baking paper (± 30cm x 40cm) inside the cone to completely cover the inner part of the cone and use tape to attach the baking paper to the cone (see tip).
Choux Pastry
  • Place water, butter, salt and sugar in mixing bowl and heat 5 min/98°C/speed 1 .
  • Add flour and mix 20 sec/speed 4 . Hold the mixing bowl in place and allow to cool to 70°C (± 10 minutes).
  • Mix on speed 5 , adding the eggs one at a time through the hole in the mixing bowl lid on the running blades. Once the last egg has been added, mix again 30 sec/speed 5 .
  • Preheat the oven to 200°C. Line 2 baking sheets with baking paper and set aside.
  • Place half of the choux pastry mixture in a piping bag with a Ø 10 mm nozzle and pipe balls (Ø 3.5 cm) onto 1 of the prepared baking sheets, leaving 3 cm of space between each (this gives ± 35 balls on the plate). Gently smooth the top of each puff with a damp finger. Bake for 20-25 minutes (200°C) or until golden brown. In the meantime, transfer the rest of the choux pastry mixture into the piping bag and form balls again in the same way on the second baking sheet. Once the first baking is finished, turn off the oven, open the oven door slightly and leave it ajar for 10 minutes to allow the dough to dry. Take the tray out of the oven and let the choux pastry cool completely while the second batch cooks in the same way (see tip).
Orange Cream
  • Place sugar and orange zest in mixing bowl and grind 10 sec/speed 10 . Lower everything using the spatula.
  • Add milk, cornstarch, eggs, egg yolks and vanilla extract and heat 8 min/90°C/speed 4 . Leave to cool completely (about 2 hours) and store the cream in the fridge until ready to use (see tip).
  • Once the cream has cooled, transfer it to a piping bag with a Ø 3 mm nozzle. Make a hole in the center of the bottom of each cabbage with a skewer. Insert the tip of the piping bag into the preformed hole of each choux and garnish with orange cream.
Melted Chocolate
  • Place chocolate in mixing bowl and chop 10 sec/speed 4 . Transfer 50 g of chopped chocolate to a container and set aside. Lower the rest of the chocolate into the mixing bowl using the spatula.
  • Melt 6 min/37°C/speed 3 then lower everything with the spatula. Then melt again 2 min/37°C/speed 1 and lower everything with the spatula.
Assembly
  • Place the paper cone lined with baking paper, point down, in a large jar so that the cone can remain stable.
  • Gently place the first puffs in the paper cone, in the tip, with the bottom of the puffs towards you. All sprouts should be placed bottom up. Dip the top of the second cabbage in the melted chocolate before placing it in the cone above the first cabbage so that it rests against the side of the cone. Dip top and one side of third cabbage and place in cone to adhere to first and second cabbage. Continue to dip the top and one side of each puff into the chocolate before placing them in the cone, aiming to make all the puffs stick together with the melted chocolate. Finally, make a flat surface with the last 5 to 10 puffs to form the base of the cone so that the croquembouche can lie flat later. Cover the puffs in the paper cone with cling film. Place the paper cone still in the jar in the fridge for at least 6 hours or overnight to harden.
  • Up to 4 hours before serving, remove the cling film, carefully turn the paper cone with the puffs over to place it on a cake plate. Carefully remove the baking paper around the croquembouche.
  • Place reserved chopped chocolate in clean, dry mixing bowl and melt 5 min/37°C/speed 3 . Lower everything with the spatula before melting again 2 min/37°C/speed 1 . Spread the melted chocolate over the croquembouche with a spoon and sprinkle with powdered sugar to finish (see tip).
View this recipe on Cookidoo

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