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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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TDF!!! I make this every year on Christmas Eve. It is truly an incredibly gorgeous, supremely decadent, totally worth the calories, special occasion dessert. Ingredients:
puffs |
1&1/4c. water |
1/2c. + 2t. butter |
1&1/4c. flour |
5 eggs; room temperture |
2c. cream; whipped to stiff peaks with sugar & vanilla to taste |
caramel |
1c. sugar |
1/3c. water |
chocolate sauce |
6 oz. semi-sweet chocolate |
4t. butter |
Directions:
1. Preheat over to 375F.
2. FOR PUFFS:
3. Boil butter & water together.
4. Remove from heat & add flour all at once, beating rapidly until dough forms a ball. (If it doesn't; put mixture back over med. heat & keep beating.)
5. Cool 7 min.
6. Add eggs, one at a time, beating frantically after each till dough is smooth.
7. Butter & flour cookie sheest & drop by small teaspoonfuls 2 apart.
8. Bake 16 min. til brown & puffed.
9. Put a small slit in the bottom of each one & put back in the oven for 10 minutes more.
10. Cool completely.
11. Fill from the bottom with whipped cream.
12. Refrigerate until ready to assemble.
13. FOR CARAMEL:
14. Bring sugar & water to a simmer.
15. Swirl pan til sugar dissolves.
16. Cover, bring to boil.
17. When bubbles are thick, uncover & swirl till light brown.
18. Remove from heat.
19. FOR CHOCOLATE SAUCE:
20. Stir chocolate & butter constantly over low heat until melted.
21. Sauce will harden as it cools.
22. ASSEMBLY:
23. Dip bottoms of puffs in caramel & using as a glue pile puffs into a pyramid shape.
24. Drizzle chocolate sauce over the entire croquembouche.
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