Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person

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Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person.
In this episode of Dessert Person, Claire teaches her brother-in-law Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. It’s a French tower of caramelized cream puffs and an exceptionally challenging pastry feat that combines lots of technique, precision, and architecture. What could go wrong! It’s an episode with a lot of learning, a lot of laughs, and a lot of stuck-on sugar, so check it out!

#ClaireSaffitz #Baking #Croquembouche

Croquembouche
Special Equipment:
Pastry bag fitted with 1/4-inch round tip, 1-inch round cutter

Craquelin
1 stick unsalted butter (4 oz /113g), at room temperature
3/4 cup packed light brown sugar (5.3 oz / 150g)
1 cup all-purpose flour (4.6 oz / 130g)
Pinch of kosher salt

Assembly
Pâte à choux (page 346), transferred to a pastry bag
Pastry Cream, Chocolate Variation (page 322)
1 cup crème fraîche (8.5 oz / 240g)
3 1/4 cups granulated sugar (23 oz / 650g)

Video Breakdown:
0:00 Start
0:06 Intro to Claire Makes Croquembouche
0:11 Nick San Filippo
0:36 Dessert Person Intro Animation
0:54 Explanation of Croquembouche / Brother-In-Law
2:17 Ingredients & Special Equipment
3:08 Make The Craquelin
5:33 Roll out The Craquelin
7:07 Make The Pâte à Choux
11:06 Pipe The Cream Puffs
14:04 Make Holes & Fill The Cream Puffs
16:32 Special Guest
17:25 Make The Caramel
18:51 Dip Cream Puffs in Caramel
20:42 Build The Croquembouche
22:18 Outro/Recap
24:08 Milk & Brownies In A Tree

Thanks for watching!

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar