Claire Saffitz Teaches Amateur How To Make Croquembouche, Dessert Person

Claire Saffitz Teaches Amateur How To Make Croquembouche, Dessert Person. In this episode of Dessert Person, Claire teaches her brotherinlaw Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. Its a French tower of caramelized cream puffs and an exceptionally challenging pastry feat that combines lots of technique, precision, and architecture. What could go wrong Its an episode with a lot of learning, a lot of laughs, and a lot of stuckon sugar, so check it out , ClaireSaffitz, Baking, Croquembouche Croquembouche Special Equipment: Pastry bag fitted with 1, 4inch round tip, 1inch round cutter Craquelin 1 stick unsalted butter (4 oz, 113g), at room temperature 3, 4 cup packed light brown sugar (5. 3 oz, 150g) 1 cup allpurpose flour (4. 6 oz, 130g) Pinch of kosher salt Assembly Pâte à choux (page 346), transferred to a pastry bag Pastry Cream, Chocolate Variation (page 322) 1 cup