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Croquembouche Cupcakes
Ingredients Choux Pastry 60g butter cup (180ml) water cup (105g) plain flour 2 eggs, beaten lightly Custard 1/4 cup (60g) icing sugar 1/8 cup (25g) cornflour 1/8 cup (15g) custard powder 1 cup (250ml) milk 1 teaspoon vanilla bean paste 20g butter, chopped 1 egg Almond Cupcakes 150g butter, softened teaspoon almond essence 2/3 cup (150g) caster sugar 2 eggs 1/3 cup (50g) self raising flour cup (75g) plain flour cup (60g) almond meal Toffee 1 cup (220g) caster sugar cup (125ml) water

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M

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Method Choux Pastry 1. Preheat oven to 220C (200C). Line or grease two baking trays. 2. Combine butter, water and salt in a small saucepan; stir over medium heat until butter melts, then bring to the boil. 3. Remove from heat; add all the flour at once and beat using a wooden spoon until mixture pulls away from the sides of the saucepan and forms a smooth ball of dough. Add eggs, one at a time, and beat well after each addition (electric mixer may be used, but be warned it gets sticky!). If mixture is too dry, beat in an additional egg. 4. Spoon choux pastry into a piping bag fitted with a 6mm round nozzle. Pipe tiny dots until all the pastry is used up. Bake for 15 minutes, or until golden and crisp. Allow to cool in the oven with the door ajar. Almond Cupcakes 1. 2. 3. 4. 5. Preheat oven to 180C. Line muffin pan with paper cases. Beat butter, essence, sugar and eggs in small bowl until light and fluffy. Stir in sifted flours and almond meal in two batches. Divide mixture among cases. Bake for 25 minutes or until they spring back when touched. Cool on a wire rack, then cut a cone shape from the centre of the cupcakes. Fill with custard; place cupcake cone inverted on top of cupcake. 6. Spread a thin layer of custard over the surface of the cupcake. Dip bases of profiteroles in custard and assemble on top of the cupcake. Drizzle with toffee or spun sugar. Custard Blend dry ingredients in a medium saucepan with 1/4 cup of milk. Ensure no lumps remain, then add the rest of the milk and the vanilla. Stir over medium heat until mixture boils and thickens; stir in egg and butter until smooth and well incorporated. Toffee Combine sugar with water. Stir over heat until sugar dissolves. Bring to boil without stirring. Remove from heat when toffee reaches desired colour. Wait for bubbles to subside before using.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M