Chocolate Croquembouches Recipe

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Chocolate Croquembouches
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Ingredients
14
Count
Nutrition
403
Calories
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Ingredients:

Directions:

  1. For pastry cream: Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.
  2. For cream puffs: Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.
  3. Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.
  4. Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.
  5. For glaze: Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.
  6. Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.79 Kcal (1686 kJ)
Calories from fat 136.16 Kcal
% Daily Value*
Total Fat 15.13g 23%
Cholesterol 204.01mg 68%
Sodium 210.3mg 9%
Potassium 216.23mg 5%
Total Carbs 59.37g 20%
Sugars 38.67g 155%
Dietary Fiber 2.01g 8%
Protein 12.15g 24%
Iron 1.9mg 10%
Calcium 155mg 15%
Amount Per 100 g
Calories 182.37 Kcal (764 kJ)
Calories from fat 61.65 Kcal
% Daily Value*
Total Fat 6.85g 23%
Cholesterol 92.37mg 68%
Sodium 95.22mg 9%
Potassium 97.9mg 5%
Total Carbs 26.88g 20%
Sugars 17.51g 155%
Dietary Fiber 0.91g 8%
Protein 5.5g 24%
Iron 0.9mg 10%
Calcium 70.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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