Crochembouche

Materials:

  • 200 gram FunCakes Special Edition mix for Choux Pastry
  • 180 ml water
  • 6 eggs (approx. 300 gram)
  • Decoration bags and tip
  • 100 grams FunCakes mix for Crème Pâtissière
  • 250 ml water
  • 250 ml whipping cream
  • 200 gram sugar
  • 6 tablespoons water
  • FunCakes marzipan decorations
  • FunCakes Icing Sugar

Preparation:
Preheat the oven at 220°C (convection air 200°C). All ingredients need to be at room temperature. Mix 200 g mix, 180 ml water and 6 eggs (300 g) in 6 minutes at medium speed to a smooth batter. Pipe dots in one movement with a round tip of approx. Ø 3-6 cm on a baking tray with parchment paper.

Bake the puffs in approx. 25 minutes.  Let the puffs cool down. Poke a small hole in the bottom of the puffs with a decoration tip.

Mix 100 grams crème pâtissière and 250 ml of water with a whisk. Whip the cream and mix it with the pastry cream. Fill a decorating bag with cream and and fill the puffs.

Place sugar and water in a heavy saucepan and bring it to boil (do not stir). Remove the pan from the heat as sugar begins to colour brown. Glue the puffs to a tower with the caramel this is very hot. Make a tube of paper to support your crochembouche.

Decorate the puffs tower with the marzipan decoration and icing sugar.