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How to Make Limoncello Croquembouche

How to Make Limoncello Croquembouche

A popular dessert originating from France, croquembouche is a delicious tower of choux balls (also known as profiteroles) that are filled with cream and bound together with threads of caramel. We’ve upped our game a little with this recipe and filled our choux balls with a distinctive Limoncello cream, which perfectly contrasts with the sweet caramel decoration. If you want to create a dessert with a wow factor and that caters for large gatherings, then croquembouche is the perfect choice.

Prep & Cooking Time: Approx. 2 hour 30 minutes

  • Serves 20 guests

Choux Pastry Ingredients:

  • 100g of Plain Flour
  • 50g of Unsalted Butter (room temperature)
  • 4 Medium Eggs (beaten)
  • 4 tbsp of Whole Milk
  • 4 tbsp of Water
  • 1 tsp of Caster Sugar
  • Pinch of Salt

Limoncello Cream Ingredients:

  • 500ml of Whole Milk
  • 150g of Golden Caster Sugar
  • 50g of Plain Flour
  • 9 Large Egg Yolks
  • Zest of 2 Lemons
  • 4 tbsp of Lemon Juice
  • 7 tbsp of Limoncello

Caramel Ingredients:

  • 300g of Sugar
  • 1 ½ tbsp of Golden Syrup
  • 50ml of Water

Equipment:

Baking

METHOD:

  1. Preheat your oven to 170°C (150°C fan or gas mark 3) and line the baking trays with baking paper
  2. To make the choux pastry, add the butter, sugar, milk, water and salt to a medium saucepan and heat on the hob on a high temperature; stir the mixture until it reaches boiling point.
  3. Remove the pan from the heat and add the flour to the mixture. Using a mixing spoon, quickly beat in the flour until the mixture is smooth.
  4. On the hob, turn the heat to a medium temperature and then reheat the mixture for 1 minute. You need to beat the mixture continuously until it starts to come away from the sides of the saucepan.
  5. Remove the saucepan from the heat and gradually beat in the eggs until you have a thick pastry mixture that drops from the mixing spoon. (It shouldn’t be runny!)
  6. Place a 1.5cm fluted piping nozzle in a piping bag and then pour in the pastry mixture. Leave the mixture to cool for 5 minutes before moving on to the next stage; this will allow the mixture to stiffen a little.
  7. Pipe 20 2cm balls of pastry (or as many as you can) directly onto the baking trays; make sure you leave a gap between each choux ball to allow it to expand. Bake the choux pastry for approximately 30 minutes or until golden-brown. Leave them to cool for a few minutes after taking them out of the oven, and then transfer them to a wire rack to cool completely.
  8. To make the Limoncello cream, add the flour, sugar, egg yolks, lemon zest and lemon juice to a bowl, and then beat the ingredients with a hand whisk until the mixture is like a smooth paste.
  9. Pour the milk into a medium saucepan and heat it on the hob until it reaches boiling point. As soon as the milk reaches the boil, pour it over the egg mixture and then mix the ingredients until the milk is well combined.
  10. Return the egg mixture to the saucepan and heat it on the hob on a low heat. Stir the mixture continuously until it’s very thick and bubbling, and then remove it from the heat and add the Limoncello. Stir the mixture a few times to ensure the liqueur is well combined with the cream. Leave the cream to cool and then place it in a bowl in the fridge to chill for 30 minutes.
  11. Place the 0.5cm piping nozzle in a clean piping bag and then pour in the Limoncello cream. Use the piping nozzle to pierce a hole in the bottom of each choux ball and pipe cream into the centre. Make sure you don’t overfill the choux balls as this could cause them to leak or become soggy. Leave the choux balls in the fridge to chill for a further 30 minutes.
  12. To make the caramel, add the sugar and water to a small saucepan and heat it on a low temperature. Continuously stir the ingredients until the mixture becomes a smooth syrup.
  13. Add the golden syrup to the mixture and then turn the heat up on the hob to bring it to the boil. Heat the mixture for 3 to 4 minutes; you must watch it closely as it begins to caramelise to prevent it from burning.
  14. Once the caramel is golden-brown, remove the saucepan from the heat and carefully dip the base of the pan into cold water; this will prevent the caramel from further cooking.
  15. Now it’s time to assemble the choux ball tower! On a large serving plate, arrange the choux balls that will make up the base layer of the tower. Dip each choux ball into the caramel to secure it to the plate. As you build your triangular tower, continue to stick the choux balls together with the caramel; this will secure your tower and give each choux ball a delicious caramel coating!
  16. Using a teaspoon, drizzle the remaining caramel over the entire tower; this will create delicious threads of caramel that will bind the choux balls together and give your tower an elegant finish. Leave the tower to set in a chilled environment for at least 1 hour and then serve and enjoy!
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