Roll out sugar dough to 1/4" - 3/8" thick. Cut a
flat disk out of it to create a base to build the Crocumbuche
on. Bake fully.
Make a batch of Pate au Choux, bag it out into small
puffs, bake fully. |
| Using a pastry bag with a pastry filling tip, inject
each puff through its bottom with the flavored pastry cream |
| Boil - sugar, water and vinegar to form a golden
amber caramel. Be careful the caramel is very hot and will BURN you.
Dip the top of all the puffs. Set the puffs back onto a pan to cool. |
| Cover your mold completely with aluminum foil. Spray
very lightly with a spray lubricant. |
| Reheat the caramel as needed to continue. Dip the
bottom of your first puff in the caramel and stick the puff
onto the mold to start making the lowest level of puffs. From now
on dip the side of the puffs and glue them from side to side around
the mold. Complete the ring by finding the right shaped puff to fill
the last hole (dip this last puff on both sides, to complete the circle).
Repeat the above to build the second, third, forth and so on until
you finally glue one puff on the very top center |
| Pick up the mold and open the foil so that you can
remove the mold from the inside of Crocumbuche. Gently hold the Crocumbuche
on its side as you work the foil loose and twist it out from inside
the puffs. Pour a stream of caramel onto the baked flat tart shell
(near the edge) Set the hollow Crocumbuche down onto the sticky caramel
to attach it to the disc of sugar dough. |
| As the caramel cools in the saucepan it will get
to a temperature at which it strings into fine "Angel Hair". Dip the
tines of a fork into the caramel, lift out of the saucepan and hold
it there until it strings out really evenly. Now in a swirling motion
go around and around the Crocumbuche depositing the fine angle hair
sugar onto the sides of the towering pastry. Continue spinning the
angel hair sugar to obtain the desired results. Serve soon after,
or store chilled until needed. |
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