This recipe comes in three parts. I create this for my aunts birthday and I must say it was successful.
Croquembouche Profiterole & Brownie Tower
Prep Time: 20 MIN | Makes 1 tower
Ingredients:
500g — 800g (18–28 oz) dark chocolate chips
1L (4 cups) whipping cream
50 ready made profiteroles
10–20 small cut brownie pieces
Directions:
- Doing a bain-marie method over medium heat, add the chocolate chips and allow to melt.
- In the meantime, in a large bowl, whip 500ml of cream at a time, until peaks form. Transfer the whipped cream into a pipping bag fitted with a small open star nozzle. If the chocolate has melted, turn off the heat.
- Fill each profiterole with cream, you should feel the profiterole expand slightly. Dip into the melted chocolate and place on a serving tray. Repeat with the remaining profiteroles.
- Once the tower is assembled, using any leftover chocolate as your glue. Place the brownie pieces all over the tower and decorate with little edible fondant flowers or heart.
Note: Please make sure not to let ANY water get into the chocolate or else it will seize. If this does happen, add 1/4 tsp of olive oil at a time until it returns back to a smooth state. Keep in mind that by adding the oil, you will get a “soft solid” chocolate.
