Croque-En-Bouche (3) Recipe
Recipe Ingredients
2 cup cold milk
1/2 lb unsalted butter
2 tsp salt
1 1/2 tbsp sugar
3 cup flour
12 each eggs
1 each vanilla bean
1 dash salt
4 1/2 cup milk
8 each egg yolks
3 cup sugar
2/3 cup flour
1 each caramelized almonds
1 each caramelized orange slices
Recipe Preparation
From Paul Bocuse's French Cooking. Pastry that crumbles in your
mouth. Method: Place milk, butter, salt, and sugar in a saucepan.
Bring to a boil, add the flour, dry the dough on the heat for about 4
minutes, beat in the eggs, one at a time. Butter the pastry sheets,
put the dough into a pastry bag, and pipe 60 small puffs onto the
sheets. Bake in a 400 degree oven for about 20 minutes. Cream
Filling: Steep a vanilla bean with a pinch of salt in 4 1/2 cups
milk; in a bowl, mix the egg yolks with 1 1/2 cups sugar and then add
the flour; stir into the milk with a whisk and cook over a low flame
for a good 5 minutes; use to fill the puffs. Heat 1 1/2 cups sugar
until it melts and turns caramel color. Oil the inside of a
cone-shaped mold. Dip the puffs into the caramel. Starting from the
point, stuff the whole mold with puffs, each one dipped into caramel.
Let cool. Unmold. Decorate with caramelized almonds and caramelized
orange slices.
Servings: 10
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Croque-En-Bouche (3) Recipe from the Recipes 4U Collection
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