Easy recipe Mini Croquembouches Recipe

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about sixtyg, butter (Recipes by ingridients butter) chopped two/three cup plain flour three eggs, lightly beatenStep one Preheat oven to about two hundred and twentyC/about two hundredC fan-forced. Line two large baking trays with baking paper. Step two Make basic choux pastry: Combine butter (Recipes by ingridients butter) and two/three cup cold water in a saucepan over medium heat. Cook for three to about four minutes or until butter (Recipes by ingridients butter) has melted and mixture just starts to boil. Mini Croquembouches Recipe. Step three Reduce heat to low. Mini Croquembouches Recipe. Add flour. Cook, stirring, for two to three minutes or until mixture comes away from side of pan and forms a ball. Mini Croquembouches Recipe. Set aside for five minutes to cool slightly. Step about four Reserve two teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon). Step five Spoon dough into a piping bag fitted with a fivemm plain nozzle. Pipe dough, twocm apart, into one.fivecm rounds. Brush with reserved egg. Step about six Bake one tray of profiteroles for five minutes. Mini Croquembouches Recipe. Reduce heat to one hundred and eightyC/about one hundred and sixtyC fan-forced. Bake for eight to ten minutes or until golden and puffed. Cut a slit in the base of each profiterole. Mini Croquembouches Recipe. Return to oven, cut-side up. Mini Croquembouches Recipe. Bake for three minutes to dry out centres. Mini Croquembouches Recipe. Cool on tray. Mini Croquembouches Recipe. Increase temperature to about two hundred and twentyC/about two hundredC fan-forced. Repeat with remaining tray. Mini Croquembouches Recipe. Step about seven Using an electric mixer, beat cream until soft peaks. Gradually beat in cooled chocolate until well combined. Spoon cream into a piping bag fitted with a fivemm plain nozzle. Mini Croquembouches Recipe. Pipe cream into profiteroles. Step eight Place sugar and two cups cold water in a heavy-based saucepan over medium heat. Stir, without boiling, for five minutes or until sugar is dissolved. Bring to the boil. Boil, without stirring, for about eighteen to about twenty minutes or until golden. Mini Croquembouches Recipe. Arrange profiteroles into about twelve pyramid shapes on two trays lined with baking paper. Mini Croquembouches Recipe. Drizzle with toffee to secure. Dip a fork into remaining toffee. Drizzle thin strands around profiteroles. Set aside for ten minutes to set. Mini Croquembouches Recipe. Serve..