Croquembouche

Zubereitung

1. Profiteroles:

   1) Preheat oven to 425˚.

   2) In a sauce pan, bring water, butter & salt to a boil.

   3) Take off the heat – Add the flour while stirring until fully incorporated.

   4) Return to the heat and slowly stir to evaporate the remaining moisture.

   5) Add the mix into a mixer.

   6) Set to medium speed and add the eggs one at a time till smooth.

   7) Place the mix into a piping bag – Pipe large marble-sized dollops.

   8) Bake for 15 minutes, then reduce to 350˚ for an additional 20 minutes.

   9) Allow to fully cool.

2. Chocolate Mousse:

   1) Whip the QimiQ Classic smooth.

   2) Add the cream and chocolate – whisk till smooth.

   3) Add to a piping bag with an injection tip.

   4) Fill each pofiterole with the mousse.

3. Caramel:

   1) In a sauce pan, add the sugar and the water.

   2) Cook to the sugar and water till it becomes dark amber.

   3) Use a dollop of the carmel to be the glue for the profiteroles.

   4) Keep warm and drizzle once the mixture begins to cool.

4. Chocolate Ganash:

   1) Warm the cream to a scald.

   2) Pour the cream in with the chocolate and blend till smooth.

   3) Drizzle over the tower.