Croquembouche with verjus caramel
A tower of choux buns filled with vanilla cream, held together with a verjus caramel.
Ingredients
For the choux pastry
- 220 ml milk
- 45 g butter
- 1 pinch salt
- 1 pinch sugar
- 140 g flour
- 4 eggs
For the vanilla cream
- 250 ml whipping cream
- 2 packets vanilla sugar
- ½ vanilla pod
For the caramel
- 250 g sugar
- 65 ml whipping cream
- 65 ml Vinberg Verjus fruity mild
Instructions
Vanilla cream (the day before)
- Bring the cream to the boil with the vanilla sugar and the scraped vanilla pod, remove from the heat and let it infuse for about [wprm-timer minutes="10"]10 minutes[/wprm-timer]. Remove the pod and chill the cream overnight.
Choux pastry
- Bring the milk, butter, salt and sugar to the boil. Add the flour all at once and keep stirring over the heat until the dough forms a ball and comes away from the bottom of the pan.
- Let the dough cool slightly, then beat in the eggs one at a time.
- Preheat the oven to 200 °C. Pipe small mounds of dough onto a baking tray and bake for about [wprm-timer minutes="20"]20 minutes[/wprm-timer] until golden. Let cool.
Caramel
- Melt the sugar in a pan until light golden. Stir in the cream and verjus. Careful, the caramel will spit.
Assembly
- Whip the chilled cream until stiff and fill the choux buns. Stack them into a tower using the caramel as glue and drizzle the rest of the caramel over the top.
Notes
Tip: the vanilla cream needs a night in the fridge, so start the day before.
How well individual ingredients are tolerated varies from person to person.