Croquembouche!!!

The time was fast upon us... the time for our centerpiece, our pride and joy, and our pièce de résistance: the Salty Caramel Croquembouche with Ricotta Cream.

Our story begins much earlier in the day, when Kate cooked the pastry cream and I started on the pâte à choux puffs. After a few people backed away from the pastry cream, nervous on what an undertaking it may be, Kate readily stepped up confidently whipped it together. In moments, it was chilling in the refrigerator until it would be ready. I took on the puffs, and also that went nearly as uneventfully as possible. I was concerned about that dough, as it was basically flour dumped in water and butter, but sure enough it came together great, and the puffs puffed up like they were supposed to. We had a couple of cookies sheets of puffs that didn't make it though - apparently it matters how low your rack is in the oven. Note for folks that don't know me: yes, I know it matters... you can taunt me for making a rookie mistake!

Our Runny Pastry Cream

Soon, the puffs were finished, the cream was cool, the counter was cleared off, and we were ready to fill the puffs and assemble the tower. So, we took out the pastry cream. Tragedy strikes! One look, and one stir of the pastry cream, and you would have seen it too: the cream was way too thin to pipe. It didn't set up! We stared at it in panic for a little, wondering what to do. Stef threw out the suggestion, "add more cornstarch!" However, I was skeptical, as there was no way a little more cornstarch could fix us for right now. Instead, Regina consulted Google, where she found ... yes, add more cornstarch (and cook it a little longer). Well, hats off to Stef for being right, and hats off to Martin for picking up the cream and whisking it over the double boiler until it thickened (with a little more cornstarch). Off it went to chill again, but this time into the freezer ... we couldn't wait for the fridge!

Soon, the pastry cream was cool enough, and the counter was cleaned off again, so that the puffs could be filled. Stef quickly grabbed a pastry bag, and Ben volunteered to fill the puffs as well. Stef started piping as Ben got a brief lesson, and within a couple of minutes all five-gazillion of the puffs were filled. Time for the caramel!

The caramel cooked up ever so slowly, but once it started browning, it went way too fast. At any rate, it was passed off to Stef and Ingrid, who were given strict instructions to be careful, as the sugar was very hot. Fortunately, everyone escaped assembly without a single burn, and Stef walked away with a massive sugar high. The tower suffered the casualty of a crumbled cream puff or two, but sure enough, it assembled, and dang was it delicious.

Stephanie Demonstrates the Proper Way to get a Sugar High

Our tower of deliciousness called for breaking out the bubbly, and breaking into the delicousness. However, our gluttony was not to go unpunished. Here is a fair warning for all of you who dare tread the croquembouche path: while none of our assemblers got burned, THREE of our consumers got cuts! Yes kiddos, that sugar is like glass! Be careful with it!

But come on ... who are we fooling. You know it is worth the risk!

Salty Caramel Croquembouche with Ricotta Cream