The Great British Bake Off has been over for a while now but the Great Bloggers Bake Off currently has a showstopper challenge running. I didn't have a lot of time to make an extravagant bake so decided to make some profiteroles as I've made them lots of times before and they don't take very long, and aren't as complicated as they may look. I've called this a Croquembouche due to the shape of it, but I believe that a traditional Croquembouche is 'bound with threads of caramel'. As I didn't have much time I wasn't going to start making caramel so decided to cover them in milk chocolate ganache. If I was making them for a dinner party I would've gone with a dark chocolate ganache and sprinkled it all with flaked almonds, but as it was for the kids I used a sweeter creamy Belgian milk chocolate, and left off the nuts.
It's quite a fiddly business filling all the small choux buns, and in hindsight I should have made them a little larger, but it meant that they fitted into the cone well.
Not bad for a Monday night tea hey?
200g Plain Flour
- Preheat the oven to 200C
- Place the butter and water into a saucepan and heat gently until the butter has melted, bring to the boil.
- Remove from heat and stir the flour quickly in and beat well until the mixture leaves the sides of the saucepan and forms a ball
- Leave to cool slightly then gradually beat in the eggs
- Leave to cool fully
- Spoon into a piping bad with a plain nozzle and pipe balls onto a greased baking sheet, spaced well apart
- Bake for 20 minutes until crisp & golden
- Make a slit in the side of each, and pop back in the oven for 2-3 minutes
- Remove from oven & cool on a wire rack
200g milk chocolate, melted
200g cream cheese
150g milk chocolate
150g double cream
- Prepare the filling by beating the melted chocolate with the cream cheese
- Fill a piping bag with a pointed nozzle
- Squeeze some filling into each profiterole & set aside
- Add 50g of the chocolate and 50g double cream to a bowl
- Heat in short bursts in the microwave until warmed
- Beat together until smooth
- Dip the base of each profiterole into the ganache and then into the mould
- repeat with the remaining profiteroles until the mould is full, you have run out of profiteroles or your tower is as large as you want it
- Place in the fridge until completely set and then remove from the mould/silicone sheet
- Make the rest of the ganache by warming the cream and chocolate in short bursts in the microwave
- Beat together until smooth & pour over the tower