Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person.
In this episode of Dessert Person, Claire teaches her brother-in-law Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. It’s 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! It’s an episode with a lot of learning, a lot of laughs, and a lot of stuck-on sugar, so check it out!

#ClaireSaffitz​​ #Baking​​ #Croquembouche

Croquembouche
Special Equipment:
Pastry bag fitted with 1/4-inch round tip, 1-inch 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 all-purpose 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 crème fraîche (8.5 oz / 240g)
3 1/4 cups granulated sugar (23 oz / 650g)

Video Breakdown:
0:00​​ Start
0:06​​​ Intro to Claire Makes Croquembouche
0:11​​​ Nick San Filippo
0:36​​​ Dessert Person Intro Animation
0:54​​​ Explanation of Croquembouche / Brother-In-Law
2:17​​​ Ingredients & Special Equipment
3:08​​​ Make The Craquelin
5:33​​​ Roll out The Craquelin
7:07 Make The ​ Pâte à Choux
11:06​ Pipe The Cream Puffs
14:04​​​ Make Holes & Fill The Cream Puffs
16:32 Special Guest
17:25​​ Make The Caramel
18:51​ Dip Cream Puffs in Caramel
20:42 Build The Croquembouche
22:18 Outro/Recap
24:08 Milk & Brownies In A Tree

Thanks for watching!

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