Desserts

Jun 302015
 
Cassata Ice-cream cake

Cassata ice cream cakeI had planned to base the cassata ice-cream cake on the Indian Cassata Ice-cream that I loved while growing up. But there were a couple of issues. First off, It’s been a while since I established that I was gluten intolerant. No, I am not on the eating gluten free bandwagon. I love bread too much to give it up for no reason at all.  I am not allergic, so in small quantities it doesn’t bother me. But it does bother me if I eat a slice of bread. So why is it a problem for an ice-cream post?

Cassata Ice-cream cake

Well because the Cassata ice-cream is supposed to have a base layer of sponge cake, topped with nutty pistachio ice cream and a rum and raisin one with vanilla and a strawberry ice-cream. I have, for many months now, baked breads and cakes because I want to and then packed them off to send to friends or co workers. My family eats some, but they want to be supportive and end up not eating any because I can’t. So off it goes. While sharing every now and then is not an issue, it seemed like a pointless exercise to cook or bake something that no one in the family was really going to eat.

Cassata ice cream cake

I could have gone the “almond flour” or any other gluten free baking method way, but to be honest I did not know for sure how that would hold once I set it up for freezing. So I decided to make it without the cake!

Then, I had trouble finding unsalted pistachios! I looked for them in stores high and low and finally decided to order online. But forgot to put in an order. Life happens. Things get forgotten. Nuts stay in the shopping cart and don’t make it to the check out! Blogger freaks out on the day of scheduled “cooking/ice-cream making”.

Oh well! Life happens! Plans change! And sometimes for better. I made a Cassata ice-cream cake which is all red white and blue! Since it is made with fresh fruits and no artificial colors the colors might not be true, but I think it’s the feeling that counts.  Celebrate this 4th of July with a sweet creamy cassata ice-cream cake and our Progressive Eats Dinner party.

cassata ice-cream cake

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is an Ice Cream Social and is hosted by Barbara Schieving who blogs at Barbara Bakes. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

progressive-eats-logo

Do check the delicious ice creams that everyone is sharing this month! I am ready to go dig in!

Ice Cream Social

 

Cassata Ice-Cream Cake

Cassata Ice-Cream Cake

Ingredients

  • 2 C ricotta cheese (preferably homemade)
  • 4 oz mascarpone
  • 1 C whole milk
  • 1 1/4 C sugar
  • 1tsp vanilla extract
  • a good pinch of salt
  • 1C heavy whipping cream
  • 1/2C fresh strawberries, slightly crushed
  • 1/2 fresh Blueberries , slightly crushed
  • 1 tsp lemon zest
  • Equipment : - Loaf pan, Blender and ice cream maker

Instructions

  1. Blend ricotta and mascarpone, milk, sugar, vanilla extract and salt until really smooth. Add in cream and pulse to combine. Then freeze in your icecream maker as per manufacturer's instructions.
  2. When the icecream is ready, take it out into three containers, diving the icecream in equal portions.
  3. In one portion add the strawberries, in the next one add blueberries and the lemon zest in the last one.
  4. Mix until combined and cover and put the lemon and strawberry ones in the freezer.
  5. Cover the base and sides of a loaf pan with a cling/plastic wrap.
  6. Evenly spread out the blueberry icecream in the pan, ensuring even distribution.
  7. Freeze for 30 minutes, then spread the lemon ice cream on top of the blueberry one, creating a second layer.
  8. After another 30 minutes , layer the strawberry one on top , evenly distributing the icecream.
  9. Cover with a cling wrap and freeze until ready to eat or at least 4 hours
  10. Take out the ice cream at least 10 minutes before eating and simply invert the pan onto a plate. Remove the plastic wrap, cut into slices and enjoy.

Notes

If the other two icecreams are too frozen to spread, leave them out for a few minutes before spreading into layers.

http://www.spiceroots.com/cassata-ice-cream-cake/

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 Posted by on June 30, 2015 at 5:00 AM
Jun 182015
 
Lemon Ricotta poppy seed bundt cake

Lemon Ricotta poppy seed bundt cake

Summer is tip toeing it’s way into Colorado. Usually by now, we all are complaining about how hot it is. Not this time around. This time we are complaining about how much it is raining and are comparing Denver to Seattle. It would appear that we are a complaining lot and I would not feel bad if you said it out loud. We just love how weird our weather is.

Lemon Ricotta poppy seed bundt cake

Due to the rain, our reservoirs are filling up and the rivers are flowing full speed and with force. We get a few moments of sun shine and then huge clouds build up and a thunderstorm or severe weather situation follows. The rain threatens our plans of outdoor fun, but we persevere. We make hay while the sun shines and disappear inside when rains shower on us.

Lemon Ricotta poppy seed bundt cake

It is on days like these, the sunny flavors of lemon comfort us with thoughts that summer is around the corner and is trying hard to get here. On our part, we are praying the rains don’t cause flooding and devastation and keeping our spirits bright with flavors of summer.

Did I not tell you, that we love to complain? My entire post is a rant! Except the part where I get to eat this wonderful lemon ricotta and poppy seed bundt cake! At least it feels like summer on a plate.

Lemon Ricotta poppy seed bundt cake

This was my choice of cake to bake with #BundtBakers for June as the theme was Lemon, chosen by Anne Horton. Thanks for a really sunny, summery theme, Anne.

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

BundtBakers

 

Lemon Ricotta and Poppyseed Bundt Cake #Bundtbakers

Lemon Ricotta and Poppyseed Bundt Cake #Bundtbakers

Ingredients

    For the Cake
  • 3 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 teaspoon salt
  • 1 C unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 3 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 cup ricotta
  • 2 teaspoons poppy seeds
  • For the glaze:
  • 1 C confectioners sugar (powdered sugar)
  • 1Tbs Milk
  • 1 tsp vanilla essence

Instructions

  1. Preheat the oven to 350*F. Prepare the bundt pan - grease and flour thoroughly to ensure nothing sticks into the pan after baking.
  2. Sift together the flour, baking powder, salt and soda - at least a couple of times.
  3. Beat the butter until light and creamy and then add in the sugar and beat until thoroughly aired and mixed. (About 5 minutes in my stand mixer)
  4. Add in the eggs and yolks; one by one. Ensuring the batter is combined well before the next addition. Scrape down the sides as and when needed.
  5. Add the lemon juice, ricotta cheese and lemon zest and beat to combine.
  6. Mix in the dry ingredients into the wet. Mix on low speed or by hand. Do not overmix. Add in the poppy seeds, stir to evenly distribute the poppy seeds.
  7. Pour the batter in the pan and bake on middle shelf for about 50 minutes or until a cake tester inserted comes clean.
  8. Let it cool completely before unmoulding.( about an hour )
  9. After unmoulding, prepare the glaze by mixing and beating all the ingredients and pour over the cake when it is cool.

Notes

Recipe slightly adapted for high altitude. Original Recipe by :- Tessa Huff

http://www.spiceroots.com/lemon-ricotta-and-poppyseed-bundt-cake-bundtbakers/

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May 212015
 
Biscoff and Chocolate Rocky Road Bundt Cake

Biscoff and Chocolate Rocky Road Bundt Cake

With my last month’s epic Bundt cake disasters and then final success, I was bracing myself up for this month’s theme with the #BundtBakers. If last month’s epic battle with the Bundt taught me anything, It was this – “Respect the Bundt! For it has a mind of its own”.
I was keen to try my favorite brownie recipe for this month’s theme – Rocky Road. I have made a bundt cake with the recipe a few times and it has been a success. So I was acting cool as a cuke and thinking, “I got this”!
But I forgot, the bundts have a mind of their own. I added walnuts into the recipe and then let it bake for a bit before adding marshmallows. Turns out, marshmallows always find a way into the deep crevices of the pan after turning into molten liquid and not setting back up. I was expecting that bit, but what I was not expecting was that the cake will drop out of the pan like it hated staying with it any longer. Oh how Impressive it was for 3 seconds! The cake then melted on to itself and went into a puddle on my kitchen counter.
Epic. Disaster. Again!

Biscoff and Chocolate Rocky Road Bundt Cake
What was worse was that my teen’s friends had come over to help out decorating the cake and they had plans of using marshmallow cream and other good stuff on it. Now all they could do was gape at the big puddle of chocolate mess and ask me if they should eat the stuff with a spoon or put a straw in it to drink up the chocolate. It took a batch of giant sized chocolate cookies to buy their silence on the matter and for a difficult one to please ( my own child) it might be a few more batches of cookies before the matter will be taken into advisement.

Biscoff and Chocolate Rocky Road Bundt Cake_-3
Oh well! As you know by now, giving up is not something I am good at. So I had to try again. And I did. This time I went a little traditional. A regular chocolate cake, filled with a little biscoff spread and biscoff cookies and topped with classic rocky road stuff – chocolate, marshmallows and nuts.
Oh Jackpot! Great flavors and a wow factor when I cut the cake. I am in Bundt heaven for now!

Biscoff and Chocolate Rocky Road Bundt Cake

 

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.  Our wonderful host and theme selector was Laura of Baking in Pyjamas . Thank you Laura for hosting and setting the rocky road theme.
Here are the Bundt cake makers with their craft for the month of May!

 

Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers

Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers

Ingredients

    For the cake
  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted
  • 5 Biscoff cookies broken into halves
  • 3 Tbs Biscoff spread
  • Frosting
  • 1/2 C mini marshmallows
  • 1/2 C milk chocolate chips
  • 1/4 C white chocolate chips
  • 2 Tbs chopped nuts ( I used peanuts)
  • 2 Biscoff cookies crushed
  • 1/2C Biscoff spread

Instructions

  1. Preheat oven to 325*F
  2. The cake
  3. Prepare your bundt pan with coating it with butter
  4. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  5. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  6. Pour into the pan. Place the cookie halves evenly, in the center of the batter, carefully trying to avoid touching any sides. Drop in a little bit of Biscoff spread in between the cookies to create an alternate pattern.
  7. Bake at 350* F for 30 minutes or until the cake tester comes clean.
  8. The cake should be raised and springy to touch and u can always do the toothpick test.
  9. Allow the cake to cool in the pan before inverting it on a wire stand.
  10. Frosting
  11. Melt the milk chocolate over hot water or in the microwave.
  12. Once the chocolate melts, add in the Biscoff and whisk well.
  13. Pour over the bundt cake and decorate with nuts, marshmallows and chocolate chips. Finally spread the crushed cookies on top.
http://www.spiceroots.com/biscoff-and-chocolate-rocky-road-bundt-cake-bundt-bakers/

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Apr 162015
 
Tropical Bundt Cake

Tropical Bundt Cake

“If you get up one more time than you fall, you will make it through.” ~Chinese Proverb

In all my time of cake baking, I have never had an epic cake fail. Sure there have been cakes that didn’t turn out as delicious or I didn’t much care for the texture but I have not had cakes just fall flat on me. Until Now. For this month’s theme for Bundt Bakers I suggested that we bake cakes with hidden surprises. How hard could it be? Hiding a little filling or a little something inside a cake sounded fun enough when we first started. But as it turned out, I had my first brush with cake failure.
I had the fun intention of baking a cake with some tropical flavors. So I got some pineapple and coconut and added them into some cream cheese and thought it would be a great idea to have sliced pineapple peep through the layers. Turns out.. it wasnt a great idea. The cake batter that was supposed to bake over the pineapple, never did it’s thing and the result was this :-

Tropical Bundt Cake

So I went back to the drawing board and thought I would mix the pineapple with some cream cheese and sugar to moisten it. At the moment I thought it was a great idea, only that it didn’t work either.  Though you can see it rendered a good looking cake, the stuffing sort of melted inside and the surprise was on me.

bundt cake

They say, third time’s a charm! I really want to know  who they were and what were they talking about!!  Because my third cake, went straight to the trash can. It was my fault. I picked up a recipe from a food blog and since I was already tired, I just decided to simply follow it to the T. Worst decision ever. For one, the blogger was unknown to me. I just fell for the great looking pina colada filling she had in her cake. Gooey, yummy looking. If only I had the foresight, I could have made a “Pinterst fail” meme with my cake. Anyhow, the recipe didn’t work, the cake fell in and was under baked. And the luscious pineapple butter that I had made to fill the cake with was ruined and was now at the bottom of the pan in an ugly mess!

I had a huge meltdown and ate a whole chocolate bar while I started rethinking the process. So here we are, finally with a cake that worked,tastes absolutely tropically divine and hey, it also has a wee bit of surprise hidden inside.

 

Tropical Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

Tropical Bundt Cake

I want to say a Huge THANK YOU to all the fellow bloggers who baked the Hidden Surprise Bundt cake with me this month. These guys and girls were the reason I tried my cakes not three but  four times. They kept on going and baking cake after cake to get the theme right. They inspired me to do better. A lot of butter and eggs have been demolished to bring you these cakes this month. So do visit each of these blogs and leave a comment to inspire, encourage or just say hello. If there is anything we bloggers like as much as a cake that bakes like a charm, it is the wonderful comments you all leave us.

BundtBakers

Here are the warrior bloggers with their amazing bundt cakes this month!

Tropical Surprise Bundt Cake #Bundt Bakers

Tropical Surprise Bundt Cake #Bundt Bakers

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder ( I used 1.5 tsp because of altitude)
  • 2 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 1/2 C dried coconut
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut mango vodka
  • 1 cup canned unsweetened coconut milk
  • Cream cheese and caramelized Pineapple glaze
  • 1 Tbs flaked coconut, toasted
  • 2 Tbs sugar
  • 3 Tbs pineapple chunks
  • 4 oz cream cheese
  • 4 oz whipping cream
  • 1 tsp coconut mango vodka
  • 2 tbs powdered sugar
  • Filling
  • 1/2 C dried coconut
  • 4 oz cream cheese
  • 1 tsp coconut mango vodka
  • 1/2 C drained and chopped pineapple chunks

Instructions

    Prepare the pan
  1. spray the bundt pan with an oil spray and flour well.
  2. Make the Filling
  3. Mix together all the ingredients for the filling, and set aside.
  4. Make the cake
  5. In a small bowl, whisk together the flour, salt, and baking powder.
  6. In a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Beat well before adding the next egg. Add the vanilla extract and vodka. Add int he flour and coconut milk in small batches, alternating between dry and liquid, finishing with the dry. Mix it all until smooth.
  7. Pour the batter into the prepared pan and top with the filling. Ensure you put the filling in the center. Bake until a cake tester comes out clean, about 1 hour. Allow the cake to completel cool before turning it for serving.
  8. Make the frosting
  9. Beat together the cream cheese and whipping cream. Add in the powdered sugar and the vodka. Beat until combined. Keep aside.
  10. Add the sugar to the pineapple and cook on low until the sugar dissolves and caramelizes the pineapple a bit.
  11. Allow to cool.
  12. compose the cake
  13. Put the cake on the serving platter, and drizzle the whipped cream icing on the cake. Top it with pineapple and coconut. Chill the cake before serving.
http://www.spiceroots.com/tropical-surprise-bundt-cake-bundt-bakers/
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Feb 182015
 
Blackforest Bundt Cake
Blackforest bundt cake
To say that the blackforest is our favorite cake would be an understatement. Cherry, chocolate and whipped cream create a magical combination. Though I have posted my recipe for a traditional Blackforest cake, I was really looking forward to convert  the cake into a bundt cake. Hence the Blackforest Bundt cake. This is my first time posting with the Bundt Bakers and after a couple of tries at bundt baking ( last month was coconut ) I have arrived at the following life changing decisions.
1) Buy a decent Bundt pan. I have no idea where I got the bundt pan that I have right now. It just doesn’t impart the beautiful ridges that bundt pans usually do. So please feel free to mention your favorite bundt pan.
2) Never bake a bundt cake on the night of  posting. Yes I know Kelly from Passion Kneaded  would raise her eyebrows. I just lied to her yesterday that I was going to bake it Yesterday.  But I didn’t. I baked it today.
3) Never Lie about  plans to bake a bundt cake. It’s bad bundt Karma. Plus they will catch you.
4) Learn how to photograph a Bundt Cake.  This was one difficult cake to photograph.  Add the added pressure of last minute baking, and photo taking and post writing. Back to decision no 2.
So there you have my story. Now that my life has been irrevocably changed by the bundt cake decisions, I am hoping I will do better next time.
Blackforest Bundt cake
BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here are February’s Chocolate themed Bundt Bakers:

Blackforest Bundt Cake #BundtBakers

Blackforest Bundt Cake #BundtBakers

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted
  • for the filling
  • 1 Can cherry pie filling
  • Icing
  • 1 cup heavy whipping cream
  • 2 Tbs sugar
  • 1 tsp Vanilla extract

Instructions

  1. Preheat oven to 325*F
  2. Prepare your bundt pan with coating it with butter
  3. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  4. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  5. Pour into the pan ; Top it with half the cherry pie filling and bake for 35- 40 minutes.
  6. During the baking the cherries go to the centre of the cake making a nice filling.
  7. The cake should be raised and springy to touch and u can always do the toothpick test.
  8. Allow the cake to cool in the pan before inverting it on a wire stand.
  9. Icing
  10. whip the cream in a bowl until it starts to thicken, then beat in the confectioners sugar and vanilla extract until the mixture begins to hold its shape.
  11. Top the cake with the icing and serve. You can use the other half of the cherries to decorate the cake or serve it with the cake.
http://www.spiceroots.com/blackforest-bundt-cake-bundtbakers/

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 Posted by on February 18, 2015 at 11:59 PM
Feb 052015
 
Dulce De Leche Croquembouche-5

Dulce De Leche Croquembouche

Expressing creativity, trying out new things and taking on challenges in cooking and baking – are my primary reasons and motivation for food blogging. Because of blogging, I met friends that I would have otherwise not known and these friends, sometimes are fearless and throw in a challenge or two and inspire and motivate me to do some fearless things.

The Dulce De Leche Croquembouche is the result of a challenge thrown in by one such friend, Jenni of Pastry Chef Online, whose tagline is Fearless in the Kitchen. This fearless pastry chef challenged us to make Valentine’s-themed croquembouche.

Now this was more than a baking challenge for me. My guy simply doesn’t believe in celebrating valentines day. He just isn’t the kind to buy a bouquet of flowers or do any other valentiney sort of thing. He is (in)famous for buying me a rose plant the first ever time he ever bought me flowers. His logic was that the plant will grow and give me endless flowers while the bouquet will just wilt. Needless to say, I married him despite the obvious lack of Prince Charming characteristics. But I digress.

How does one make a Valentine themed Croquembouche for someone like my guy? After many thoughts, Internet surfing attempts, Pinterest drool sessions later I decided, that the Valentine theme for my guy would be to make something he would really enjoy eating.

The Dulce de Leche Croquembouche was what I thought he would love -Silky mascarpone, mysterious Dulce de leche, fluffy Pate a Choux , spun sugar and chocolate. And I was right! He also took most of it to work to share with co workers and I am happy to report that they loved it. So this recipe is tried and taste tested.

Dulce De Leche Croquembouche

Welcome to our Valentine Croquembouche Challenge (#ValentineCroque). We are a group of intrepid bloggers who occasionally like to push ourselves well out of our comfort zone to meet baking challenges fearlessly.

The challenge was to show you that you do not always have to be bound by tradition, so we created croquembouche that adhere to the spirit of the dish if not the actual letter. You’ll find all sorts of combinations of flavors here (including a savory version) that will hopefully e

xpand your idea of croquembouche. Not all of our croques were wildly successful, but we all learned something, and we all pushed ourselves. Besides, blogging shouldn’t always be about aspirational and often unobtainable Pinterest moments. It should also be about the near misses and the journey we take when we take a chance. Thanks for joining us today.

 

If you’re interested in participating in future challenges, please contact Jenni.

Check us on Pinterest  Valentine Croquembouche Pinterest Board.

croque

Valentine Croquembouche Challenge

Dulce De Leche Croquembouche

Dulce De Leche Croquembouche

Recipe courtesy :- Daring Bakers.

Ingredients

    Pate a Choux
  • ¾ cup water
  • 6 Tbsp unsalted butter
  • ¼ Tsp. salt
  • 1 Tbsp. sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • For Egg Wash: 1 egg beaten
  • Chocolate Glaze
  • 8 ounces/200 g. finely chopped chocolate
  • Dulce de Leche Cream
  • 2 cups store bought or homemade dulce de leche
  • 2 cups mascarpone

Instructions

  1. Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir
  2. occasionally.
  3. Once it boils, remove from heat and sift in the flour, stirring to combine completely.
  4. Return the pot to heat and cook, stirring constantly until the batter dries slightly and begins to pull
  5. away from the sides of the pan. Takes just a minute or so.
  6. Transfer to a bowl and stir to bring the temperature down.
  7. Add 1 egg. The batter will appear loose and shiny and look like you ruined it. But you didn't.
  8. As you stir, the batter will come together and look like lightly buttered mashed potatoes.
  9. At this point that add in the next egg. Repeat until you have incorporated all the eggs.
  10. Piping batter:
  11. Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag
  12. opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be
  13. about 1 inch high about 1 inch wide.
  14. Using a clean finger dipped in water, gently press down on any tips that have formed on
  15. the top of choux when piping. You want them to retain their ball shape, but be smoothly
  16. curved on top.
  17. Brush tops with egg wash.
  18. Bake the choux at 400 *F until well-puffed and turning lightly golden in color, about 10 minutes.
  19. Lower the temperature to 350 *F and continue baking until golden and dryish.
  20. Remove to a rack and cool after poking a small hole in each puff.
  21. Chocolate Glaze:
  22. Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use immediately.
  23. Dulce De Leche and Mascarpone filling
  24. Add the dulce de leche to a bowl and whisk until smooth. Add mascarpone and use a spatula to gently fold together until just combined. Transfer the dulce de leche cream to a large piping bag fitted with a medium tip.
  25. Assembly :-
  26. Fill in the puffs with the dulce de leche cream. as you fill them up, they will puff a little more.
  27. Don't fill in too much. Refrigerate until you are ready to assemble the tower.
  28. Once you are ready to assemble your croquembouche, dip the top of each choux in your chocolate glaze and start assembling on your cake board/plate/sheet. Continue dipping and
  29. adding choux in levels using the glaze to hold them together as you build up.
  30. When you have finished the design of your piece montée, you may drizzle with remaining glaze or spun sugar to decorate further!
http://www.spiceroots.com/dulce-de-leche-croquembouche/

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