Claire Saffitz Makes Croquembouche, A Cream Puff Tower
Claire Saffitz, author of the new cookbook “Dessert Person,” is in the Munchies Test Kitchen making the Eiffel Tower of pastries: croquembouche. This celebratory dessert is perfect for the holiday season– a tower of individual cream puffs coated in crunchy caramel. Claire breaks down each step of the croquembouche process, like making the cream puffs with choux pastry, topping them with craquelin, and filling them with a dark chocolate and creme fraiche cream. The individual puffs are dipped in caramel, assembled into a cone-shaped tower, and drizzled in caramel threads. The result is a pastry masterpiece. Check out the recipe here: to Munchies here:
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baking a cake for hermes (vegan cream puff cake recipe!)
(recipe starts at 2:17min)
Soooo, hi there you guys! It's time for another video of my ‘baking something for the greek gods & goddesses’ recipe series! This time, I baked a cake for the messenger of the gods (who simultaneously is also the god of travelers, thieves and merchants, bro he busyyyy): Hermes!
Besides his characteristics of being a fast moving messenger and guiding shepherd god who is connecting the worlds of gods and humans, Hermes was believed to be a little bit of a trickster, too. That's why for him, I envisioned a light, airy and innocent-from-the-outside-looking cream cake but with some tangy & sweet hidden strawberry layers inside! All that topped with a 'lazy' vegan puff pastry alternative to traditional cream puffs and, ofc, some white chocolate wings as seen already in my Athena or Hera recipes! (I swear this is the last time I'm reusing them for a video hahahah)
You can find the exact measurements and written down recipe down below and if you’re interested in the detailed concept art I did for this recipe then make sure to check out the art section on my website / blog under choartemi.com !
(Also a little disclaimer here: this video series is just a little fun creative project of mine and I am no expert in ancient history or mythology at all! I am just basing these videos on some basic info I read online or remember from listening to some greek myths and tales growing up so don’t take my word for accurate info lol!)
Now I hope you'll have fun watching the video and if you want to stay updated or are interested in the other things and recipes I make check out my Instagram @choartemi and feel free to reach out, send me some feedback or suggestions for the upcoming gods & goddesses and tag me in case you're trying any of the recipes!
Byeeeeyeyeyeee!
RECIPE INGREDIENTS & EXACT MEASUREMENTS:
#1 Sponge Cake Base
(I made 1 1/2 the amount of these measurements to get 3 layers in total!)
- 150g blanched almond meal
- 250g cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 240g plant milk of choice
- 50g soy yogurt
- vanilla
- 120g light granulated sugar (you can make this with other granulated sugars too, the light one just brings out the best / lightest color for this cake)
- 2 tbsp lemon juice
mix wet & dry ingredients separately first, then combine and bake in a preheated oven at 180°C for either 25-30mins (if you're dividing the dough into 3 cake tins aka if you're baking each cake layer separately) or 45-55mins (if you're baking two or more layers together in one cake tin).
let everything cool completely after baking, then layer with the vegan vanilla cream and strawberries.
#2 'Lazy' Puff Pastry Cream Puffs
- 1 (store-bought) vegan puff pastry (or less, depending on how many cream puffs you want to make. I used 3 for the cake decoration)
- few tbsp plant milk
- few tbsp maple syrup
- handful of chopped almonds (optional)
fold and shape puff pastry into little balls as shown in the video, brush with a mix of plant milk and maple syrup and sprinkle some chopped almonds on top. then bake at 200°C for about 10-15mins until golden brown. (or whatever the packaging of your puff pastry suggests)
let them cool completely, cut them in half and fill them with the vegan cream.
#3 Sweet Vegan Vanilla Cream
- 2 packets of store-bought vegan whipping cream (400g) ((if you want you can sub this with coconut cream))
- agave syrup + powdered sugar to taste (don't use too much liquid sweetener to prevent the cream from getting to soft / runny!)
- vanilla
- 2 packets of cream stiffener (or sub with some kind of starch and powdered sugar!)
chill and whip up the cream (it needs to be really cold to be whippable!), add cream stiffener halfway through the whipping process, then add vanilla and sweetener and place into the fridge until used.
#4 White Chocolate Feathers
- some vegan white chocolate
- 1 tsp coconut oil
melt the chocolate with the coconut oil and shape feathers on a piece of parchment paper, as shown in the video. place into the fridge or freezer until used.
MUSIC USED:
Sneakers and Soil (lofi mix) by Cool Shoes on Soundcloud:
PHOTOGRAPHS & ADDITIONAL PICTURES USED IN THE INTRO OF THIS VIDEO WHICH AREN'T MINE:
0:25min:
0:26min:
1:02min:
1:09min:
PICTURES USED IN THE THUMBNAIL WHICH AREN'T MINE:
hermes statue:
caduceus:
map:
Thanks for watching!! Byeee! :))
Artemis
Cream Puff Cake
This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer. I have wanted to share this recipe with you for quite some time, so I’m thrilled to finally do so. It has been a family favorite for YEAR!
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Cream Puff Dessert
#AcresofClayHomestead
A family favorite recipe: Cream Puff Dessert
In this video I show you step by step directions to make this delicious dessert.
It's a quick and easy dessert to make with the same great taste of a cream puff.
1 c. water
1 stick butter
1 c. flour
4 eggs
In a saucepan bring to boil the water and the butter.
Stir in the flour until it forms a ball.
Remove from heat.
Add eggs, one at a time, beat well until smooth.
Spread evenly over a greased 10 X 15 jelly roll pan with sides.
Bake at 400 degrees for 25 minutes.
Cool completely.
8 oz. cream cheese soften
3 small packages of vanilla pudding
3 c. milk
Gradually add milk, a little at a time, to the cream cheese so it blends without becoming lumpy.
Add the pudding.
Spread over puff pastry.
Top with 12 ox. whipped topping.
Spread chocolate syrup or chocolate bar shavings on the top
Refrigerate until ready to serve. Enjoy!!
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Easy Cream Puff Dessert
This cream puff dessert was beyond delicious. Creamy and not too sweet. About like eating a chocolate eclair. Cream puff dessert has a soft, puffy crust topped with chocolate and caramel icecream topping.
you need:
crust:
1 cup water
½ cup butter
1 cup all purpose flour
4 large eggs
filling:
8 oz cream cheese, softened
3½ cup milk
2 (3.9oz) package instant chocolate pudding mix
topping:
8 oz Cool-whip topping, thawed
⅓ cup chopped almonds
chocolate icecream topping
caramel icecream topping
to do:
1. In a saucepan, bring water and butter to a boil over medium heat. Add flour, stir until smooth ball forms. Remove from heat. Add the eggs, one at a time, continue beating until mixture is smooth.
2. Spread into 9x13. Bake 400°F for 30 minutes or until puffed and golden brown.
3. Filling: Beat the filling ingredients. Spread over puff, refrigerate at least 20 minutes.
4. Spread Cool-whip topping. Sprinkle with almonds. Drizzle with the chocolate and caramel toppings. Serve and enjoy!
Happy baking everyone!!!
Cream Puff Cake
Insanely delicious and Easy Dessert Recipe. I hope you guys enjoy this recipe. Thank so much for watching and I hope to see you all again on my next video! Please let me know down below if you have any questions about the recipe.
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Cream Puff Cake
Ingredients:
Cake:
Water 186g (3/4 cup)
Milk 184g (3/4 cup)
Salt 7g (1 tspn)
Sugar 3 Tblspn
Butter 113g (1/2 cup) room temp.
Flour 163g (1 1/4 cup)
Eggs 4 each (room temp)
Cream filling:
Milk 542g (2 1/4 cup)
Vanilla bean (optional)
Eggs 2 each
Sugar 210g (1 cup)
Cornstarch 67 (1/2 cup)
Butter 228g (1 cup) room temp.
Powdered sugar
Vanilla extract 14g (1 1/2 Tblspn)
Toppings:
Powdered sugar
Note:
I used handheld mixer and it took forever for me to cream my butter and pastry cream. I recommend that you use your regular mixer with the whisk attachment.
If you don’t have vanilla bean just double the amount of vanilla extract.