Croquembouche

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the choux pastry:
1 cup milk
1 cup water
250 g butter
8 g Selati pure white sugar
8 g salt
250 g flour
10 eggs(420 g total weight)
To fill:
1 L Woolworths chocolate mousse, to fill
For the caramel:
500 g Selati pure white sugar
10 ml water
Ingredients aren't specified.

Cooking Instructions

1. To make the choux pastry, bring the milk and water to a boil in a large saucepan with the butter, sugar and salt. Simmer until butter is melted and sugar and salt have dissolved.

2. Add the flour all at once, using a whisk and spatula to combine. Turn the heat down to low and cook, stirring, for 1-2 minutes. The mixture should pull away from the saucepan. Set aside for 5 minutes to cool slightly, then gradually add the eggs one at a time and beat until the mixture just falls off the spoon but still holds its shape. Set the mixture aside for 30 minutes before using.

3. Preheat the oven to 200ºC.

4. Transfer the mixture into a piping bag, and pipe onto a baking tray lined with greaseproof paper in even shapes (about 10 g of mixture per choux). Bake in the oven for 10 minutes (until they puff up), then reduce the temperature to 150ºC and continue baking for another 10 minutes, or until golden. Remove from oven to cool.

5. Once the puffs are completely cooled, use a skewer to poke a small hole into the bottom. Transfer the chocolate mousse into a clean piping bag, and gently fill each choux.

6. To make the caramel, place the sugar and water in a saucepan and stir, making sure to wash down any sugar crystals stuck on the sides of the pot. Cook over medium heat until caramel in colour. Remove from the heat and gently dip the tops of the puffs into the caramel. Allow to cool slightly, then dip the bottoms and immediately stick the puffs onto the paper cone until it’s completely covered.

7. To make spun sugar out of the cooled caramel, dip a fork or whisk into the pot, then flick your wrist vigorously over two wooden spoons to spin the sugar. Allow to cool, then gather the strands around the croquembouche. Decorate with gold leaf – and voilà!

Photography: Sadiqah Assur-Ismail
Recipe: Jax Burgess
Food assistant: Sarah Millner

Selati Pure White Cane Sugar is community-grown, with joy in every crystal. Enjoy it in your cup of tea or bowl of porridge, or use it to create dazzling bakes and desserts. Sprinkle some joy – and enjoy a little helping of happiness every day.