Croquembouche Cupcakes ~ Cream filled profiteroles mounted into the shape of a pyramid, known as Piece Montée, which literally means “mounted piece” or more widely known as a Croquembouche.
This was my first challenge for the Daring Bakers and my first time making a Croquembouche. I decided to side step the traditional form for a miniaturize cupcake version.
Okay, so how hard is it to make this? It’s not, but for some reason I really struggled with it.
Yesterday was like a kitchen explosion of baking gone bad. At one point I slammed my coffee to re-calibrate my brain, but to no avail. This was of course after ruining the second run of the cream patisserie. Word to all: Don’t take pictures (unless someone else can do it for you) at a pivotal part of the recipe, i.e. the whisking of the eggs into hot liquids, lest you want curdled crap!
Finally after getting the cream to the right consistency, I screwed up the pate choux twice as well. Somehow my baking hands and brain was set on “I’ll take two of everything” mode.
After all that, I was thankful to sustain only one burn on my finger, albeit it is the size of Florida from the spun sugar portion. Continue reading Croquembouche Cupcakes
