Inspired by Chris Noth’s Kitchen Secrets, this week I made a mini pièce montée / croquembouche – which is a French celebration cake made out of a pile of profiteroles.
I made the profiteroles, filled them, and then made a pile by sticking them to the plate with a caramel made of sugar and sherry.
The learning points from the cooking:
You can make profiteroles in advance, but best fill them on the day.
I need a lot more practice piping.
Profiterole filling needs to be completely lump free if you are to have a hope of getting it through a piping nozzle.
Don’t try and make caramel out of unbleached sugar. If you use white, bleached caster sugar, it’s much easier to see when it is turning into caramel. If you use unbleached sugar, it starts off caramel coloured and you have no idea when it is turning.
Here’s a picture: