Crouqembouche with Lemon & Orange Mousse

By

Delicate 2 bite morsels filled with lemon and orange curd mousse coated in a crunchy sticky candy coating. Shaped into a Xmas tree form for a spectacular presentation

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  • 8
  • Difficult
  • 15 mins
  • 40 mins
  • Average budget

Ingredients

  • Cream Puffs
  • 1 cup flour
  • pinch salt
  • 1 cup water
  • 1/2 cup butter
  • 4 eggs
  • 1 tsp vanilla sugar (optional)
  • Lemon/Orange Curd
  • 2 lemons juiced
  • 3 large oranges juiced, peel from one orange cut into large slivers
  • 1 tbsp. cornstarch
  • 3 egg yolks
  • 1/2 cup sugar
  • 3 tbsp. butter
  • 1 cup whipped topping (cool whip)
  • Candy Coating
  • 1 cup sugar
  • 4 tbsp. water

Preparation

Step 1

Pastry:
Bring water, butter and salt to a boil. Stir to melt butter.
Dump the flour into the pot and stir quickly to "cook" the flour for 1 min, incorporating to make a paste. Reduce the heat as the paste thickens. It will pull away from the sides.
Remove from heat. Beat eggs one at a time into the mixture until incorporated and absorbed.
Scoop out 1 tsp size balls onto an ungreased baking sheet 1/2" apart. Bake at 375F until golden approx. 40 min. Leave in shut off oven to continue to cook through for 1 hr with door slightly ajar. When cooled make a hole in the bottom of each puff with the edge of a sharp serrated knife.

Step 2

Mix yolks, starch and sugar in a small saucepot. Pour in juices. Should be approx. 1 cup of juice. Add peel and butter. Continuously whisk on med. high heat until thickened for approx. 10 min. Lower the heat when mixture bubbles. Do not let it stick to bottom of pan. When cooled remove peel, fold in whipped topping.

Step 3

Pipe the mousse into the bottom of the cream puffs with a tip and piping bag.
or
cut the cream puffs in half and spoon in the mousse.

Candy Coating
Bring sugar and water to a boil. Boil for approx. 10 min to a hard crack stage 250F on a candy thermometer or until the syrup is thickened and light golden brown. Immediately immerse the bottom of the pot in ice water to stop the cooking process.

Presentation:
Spear puffs with a wooden skewer. Dip into the candy mixture and stack into a tree shape starting with a circular base. Continue to stack ontop in a circular fashion, working fast. Top with one puff. (See picture)

If the mixture hardens too quickly reheat on low to a workable consistency.
Swirl the sugar syrup around the Croquembouche for a lacey effect

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