Croquembouche

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I made this croquembouche for New Years Eve! it’s a very decorative piece of art, especially with this citrus pastry cream…

Ingredients:

choux
100g eggs
50ml water
50ml milk
50g butter
50g flour

citrus pastry cream
50g egg yolks
60g sugar
25g cornstarch
250ml milk
50g butter
1 (bio) lemon
1 (bio) orange

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choux:
heat the oven till 230C. Boil the water, milk and butter, add the flour and stir quickly together until the mixture forms a dough. Remove from heat, leave to cool, add the egg (one at a time) and stir well. Put the dough into a piping bag with a round piping tip fitted, pipe very small balls of choux on the baking sheet and bake at 170C for about 30 min. till they get a nice gold brown colour. Leave to cool in the oven

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citrus pastry cream:
mix the egg yolks with the sugar and cornstarch, and bring the milk with the orange and lemon peel to the boil. Add some boiled milk to the eggs mixture and bring it together to the boil. Boil shortly until the cream becomes thicker, leave to cool, and add the butter. Fill the choux with the cream

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caramel:
bring some sugar with a little bit water to the boil, and cook until you get a beautiful dark caramel. Dip the choux on one side, shortly into the caramel and stick them together, and build a ‘tower’ with the choux

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decorate with edible roses ❤

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