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Croquembouche

21st.Century.Chef's picture
Ingredients
  Egg whites 4
  Salt 1 Pinch
  Lime juice 1 Teaspoon
  Sugar syrup 1 Tablespoon
  Castor sugar 225 Gram
  Chantilly 2 Cup (32 tbs)
  Fruit 200 Gram, cubed (Use Strawberry, Peach, Pear, Etc)
Directions

GETTING READY
1)Preheat the oven to 325 degree F and line baking trays with grease proof paper.

MAKING
2)Beat egg whites, sugar and salt until stiff.
3)Pipe the meringue mixture on to the baking tray in the shape of cones, the size of limes and sprinkle them with extra castor sugar.
4)Bake in the preheated oven for 45 minutes to an hour until dry, firm and crisp.
5)Remove from the oven and with the help of wet palette knife loosen meringues from the tray and transfer on to a wire rack to cool.
6)In the mean time dissolve sugar for syrup in 1/4 cup water and boil without stirring until it reaches the hard ball stage.

FINALIZING
7)On a round serving platter, dip half the lower end of each meringue in sugar syrup and arrange them in an 8" circle.
9)Make circles of meringues, each smaller than the previous, to form a cone tower.
10)Mix creme Chantilly with prepared fruit and fill the centre of the meringue cone with the filling.

SERVING
11) Let the guests serve themselves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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