Christmas Croquembouche ideas?
I love the idea of doing a croquembouche for christmas this year- something to impress the family. I thought of doing a classic chocolate, raspberry and pistachio flavour combination. However I am concerned about the filling- usually a custard filling is used for croquembouche and I am worried if I use custard the overall flavour will be too sweet. Would whipping cream work as a filling and still hold a successful croquembouche tower? I don't really want to have to use dark chocolate to counteract the sweetness as I personally find it too bitter.
- EmmaLv 77 years agoFavorite Answer
whipping cream will break down, using the custard or pastry cream is best. Holding the tower together is done with toffee which provides the crunch of a classic croquembouche.
- AngelaLv 47 years ago
185g plain flour
175g unsalted butter, cut into pieces
6 large eggs, beaten
For the limoncello cream
9 large egg yolks
150g golden caster sugar
50g plain flour, plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice
500ml full cream milk
7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur
For the decoration
400g white chocolate
200g refined caster sugar
mixture of cream and pink sugared almonds, 175g/6oz each
2 x 100g tubs crystallised whole roses
For the cardboard cone
1 A1 sheet of card
60cm length of string
tape and foil for shaping cone
- ?Lv 77 years ago
I would stick with custard. I think whipped cream is just as sweet.