The Daring Bakers Challenge for the month of May was to make the piece montée//croquembouche, which is a high pyramid/cone made of profiteroles (cream-filled puff pastries) sometimes dipped in chocolate, bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons. Cat from Little Miss Cupcake is hosting this month challenge, and it is mandatory to use pate a choux (Puff pastry) and crème patisserie and final assembly of piece montée should be looks like a mounted structure with some height to it.
I think this puff pastry is going to be around in our kitchen for a long time. We simply love it. Give a chance to this puff pastry with this cream filling in your kitchen; you are going to go crazy over them if you are love chaat.Here goes the recipe.
Recipe adapted from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
What you need
Pate a Choux
Water: ¾ cup
Unsalted butter: 3 tablespoon
Salt: ½ teaspoon
Black pepper: ¼ teaspoon
Bread flour: ½ cup
Egg: 2 no (1 whole egg and other egg white)
Ghee/clarified butter: 1 tablespoon
How I made
Pate a choux( Puff pastry)
Yogurt cram filling
Grated carrots: 1/3 cup
Red onion: 1/5 cup ( finely chopped)
Ginger: ½ tablespoon( finely chopped)
Salt: ¼ teaspoon or to taste
Yogurt: ½ cup( I used 2% fat)
Heavy whipping cream: ½ cup
Chaat masala: 1/4 teaspoon
Cumin powder: ¼ teaspoon
Chili powder: ¼ teaspoon
Peeled carrot: 2 tablespoon ( for decoration)
Onion: 1 tablespoon (Cut into thin strips for decoration)
Mint leaves: 1 sprig (for decoration)
Hang the yogurt in cheese cloth for an hour to remove the excess water. For better results, try to hang it for overnight in a refrigerator.
Assembly of Piece Montée/croquembouche:
Cut the top of puff pastry into half slit and gradually fill in with filling using a spoon. Continue until entire puff pastry is filled with filling.
Place the piece montée, in a plate and decorate with grated carrots, cut onion and sprig of mint leaves.
Enjoy! Bon appétit!
Preparation time: Prepare puff pastry: 10 minutes
To pipe: 5 minutes
Bake: 25 minutes
For cram filling: 15 minutes
Verdict: Yummy, delicious
Will you make it again: I will?