Truffled Croquembouche Pate a Choux for Truffled Croquembouche Sugar Nest for Truffled Croquembouche Truffled Croquembouche recipe Truffled Croquembouche recipe

This holiday season we want you to jump into the kitchen, get creative and find inspiration in unsuspecting places. We love using these super decadent truffles from the GODIVA Holiday Truffle Collection because they have unique flavors like Gingerbread, Cranberry, and Raspberry Linzer in our holiday “Truffled Croquembouche”. It’s hard to think of too many other holiday sweets/edible decor that scream holiday as much as a croquembouche, but this time we thought adding a couple GODIVA truffles would give the tree an elegant and extra delicious finish.

Not only do these make great centerpieces, but you can also give them away as hostess gifts, along with a full box of truffles! They’re super cute and much easier to put together than you would expect; don’t be intimidated by having to melt sugar, it’s not hard at all. Plus, cleaning up is easy too! Just fill the sugared pot with water and place the sugared whisk into the pot. Place the pot over medium-high heat and boil for 15 to 20 minutes or until the sugar dissolves.

The next time you think about going to the market to buy fresh flowers for your next get together, think about throwing together this deliciously, decadent Truffled Croquembouche; not only are edible centerpieces fun for both you and your guests, but you get to snack on the divine GODIVA truffles as you build your fancy croquembouche! xx, Jenny

 

Truffled Croquembouche
Serves 5 to 6

Ingredients:
pate a choux:
1 cup water
3 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
3 eggs

sugar nest:
1 cup superfine sugar
1/3 cup light corn syrup

4 to 6 GODIVA Truffles

Directions:
1. Preheat oven to 400°F.
2. Place water, butter and salt in a medium saucepan and bring to a boil.
3. Add flour and stir with a wooden spoon 3 minutes or until a sticky dough forms. Pour dough into a stand mixer fitted with a paddle attachment, and beat for 2 minutes to release some steam. Add eggs one at a time, mixing and scraping down the sides of the bowl after each addition.
4. Scoop dough into a piping bag fitted with a round tip (Ateco #806) and pipe 1/2 tablespoon sized balls on a parchment-lined baking sheet. Bake for 15 to 20 minutes or until puffs have puffed and turned golden brown. Allow puffs to cool slightly before poking holes in the sides to release the steam. Place puffs back onto the baking sheet and allow to dry out in a warm oven for about 15 minutes.
5. Once puffs have cooled completely melt together sugar, corn syrup and 1/4 cup water. Bring mixture to a boil and using a candy thermometer, boil sugar until 240˚F has been reached.
6. Remove from heat and allow sugar to cool slightly. Spray a sheet of parchment with cooking spray and use as a surface.
7. Carefully dip a puff into the melted sugar and stick onto another puff. Continue to do so until a 6 inch disc has been made.
8. Begin creating a cone, using the disc as a base, incorporating the truffles randomly throughout the tree (be careful when using the sugar against the truffles as too much will make them melt excessively).
9. Once a small tree has been made, set aside and dry while a sugar nest is made.
10. Cut the rounded 1 inch end of a whisk with wire cutters and carefully discard loose pieces. Line a 9”x13” baking dish with parchment and lightly coat with cooking spray.
11. Place sugar back over heat and melt until mixture reaches 240˚F (add more water, 1 tablespoon at a time as needed).
12. Place altered whisk into mixture and whisk. Allow thicker drops of sugar fall before quickly placing the whisk over the prepared baking dish and shaking the whisk back and forth until a long “nest” has formed.
13. Gently take the ends of the “nest” and place it around the truffled tree to create a sash and allow the sugar to set.
14. Use croquembouche as centerpiece for your next holiday party.

 

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