0.0 – 0 reviews • White Chocolate
| Level: |
Intermediate |
| Total: |
3 hr |
| Prep: |
2 hr 40 min |
| Cook: |
20 min |
| Yield: |
16 servings |
| Level: |
Intermediate |
| Total: |
3 hr |
| Prep: |
2 hr 40 min |
| Cook: |
20 min |
| Yield: |
16 servings |
Ingredients
- 6 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 10 ounces white chocolate, finely chopped
- 2/3 cup heavy cream
- 1/4 teaspoon peppermint extract
- 1 16-ounce container mascarpone cheese
- 2 1/2 cups confectioners’ sugar, plus more for dusting
- 1/4 cup whole milk, plus more if needed
- Crushed candy canes, for topping
Instructions
- Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan. Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms. Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes.
- Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated, then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all of the third egg.)
- Transfer the dough to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs. (Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.) Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes. Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes. Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely.
- Make the filling: Put the white chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract. Stir in the mascarpone until combined. Cover and refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large pastry bag fitted with a 1/4-inch round tip.
- Insert the tip of the pastry bag into the hole in each puff and pipe in the filling. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours.
- Make the icing: Whisk the confectioners’ sugar and milk in a large bowl until smooth. Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off. Transfer the puff to a platter, icing-side down. Repeat with more puffs, arranging them side-by-side in a 7-inch circle. Fill in the circle with more puffs to stabilize the base of the tower. Continue building a conical tower of puffs, using the icing to hold them in place. (If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.)
- Dust the croquembouche with confectioners’ sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes.
Nutrition Facts
| Serving Size |
1 of 16 servings |
| Calories |
383 |
| Total Fat |
24 g |
| Saturated Fat |
14 g |
| Carbohydrates |
37 g |
| Dietary Fiber |
0 g |
| Sugar |
30 g |
| Protein |
5 g |
| Cholesterol |
95 mg |
| Sodium |
176 mg |
| Serving Size |
1 of 16 servings |
| Calories |
383 |
| Total Fat |
24 g |
| Saturated Fat |
14 g |
| Carbohydrates |
37 g |
| Dietary Fiber |
0 g |
| Sugar |
30 g |
| Protein |
5 g |
| Cholesterol |
95 mg |
| Sodium |
176 mg |