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A come back post with Daring Bakers – Piece Montee

Chocolate· Daring Bakers· Pakistani & Desi· Uncategorized

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I have been out of blogging scene for almost 2.5 months now. Reason, well a lot of them and genuine ones. First, towards the end of March my family (parents and sister were visiting me) and I wanted to make the most of that time. We had a great family re-union with lots of food being cooked and many places were visited. Second, I went to our annual family vacation to UK. That too was great. These things happen back to back, leaving me no time to blog. I surely missed it and apologies to all of you for not updating it. But I am back now and what a better way to come back with Daring Bakers. Please remain tuned to BakeFresh as I have planned some exciting new posts and recipes for the upcoming months.

First the blog checking lines:
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri. 

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The moment I read this challenge, I knew I had to make it. Its basis (choux pastry) is one of the things I have always had trouble making it. It was only hit and trial before I completed this challenge. I am much more confident not and would like to thanks Cat for brining this up. Obviously I had some issues but it was not disastrous even in the first go. Thanks to Audax for the four points which also helped alot. The issues I had were:

1. I piped them too big which when baked doubled in size yielding even bigger pastries.
2. My choux buns went a bit soft from crispy when i kept them overnight in air tight box, my guess is that they were not completely allowed to cool. 
3. I had issues filling them as the cream kept oozing out and same was the case when we were eating them, it was spilling all over. 
4. Next time I want to make a tall tall piece montee.

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If any of you can mention any pointers regarding the above issues, it would be great.

Now to the recipe:
The recipe is very simple and has three parts, choux , creme patissiere , glaze. All of them are very easy to prepare and the ultimate part of this challenge was to assemble it as piece montee which is essentially a pyramid of profiteroles (cream filled choux buns). This is a traditional dessert many times served as a wedding cake in France.

An interesting thing which you will find interesting is that back home in Pakistan, Karachi, the small profiteroles are often decorated on blackforest cake and once it was a favorite cake in our family.

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Following is the recipe with the method copied from Daring Kitchen as is.
Ingredients:

For the Vanilla Crème Patissiere (Half Batch)
1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.
Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.
For Chocolate Pastry Cream (Half Batch Recipe):
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.
For Coffee Pastry Cream (Half Batch recipe)
Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.
Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs
For Egg Wash: 1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny.
As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
Brush tops with egg wash (1 egg lightly beaten with pinch of salt).
Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.
Can be stored in a airtight box overnight.
Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
Use one of these to top your choux and assemble your piece montée.
Chocolate Glaze:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.
Hard Caramel Glaze:
1 cup (225 g.) sugar
½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.
Assembly of your Piece Montée:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below).
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!
Additional Information: Here are some videos you may want to take a look at before you get started on your piece montée.
1) Martha Stewart Assembles a Croquembouche:http://www.marthastewart.com/recipe/marthas-famous-croquembouche
2) Assembling croquembouche using the interior of a cylinder:http://www.youtube.com/watch?v=Fq-UgMxe0Y4
3) Asembling Free-standing Croquembouche with Chocolate Glaze:http://www.youtube.com/watch?v=ZrIanD5pi9E&feature=related
4) Assembling a Croquembouche with Toothpicks and Cone:http://www.youtube.com/watch?v=vIGaidsM-NI&feature=related
See this google images search of Croquembouche for inspiration:http://images.google.com/images?hl=en&source=hp&q=croquembouche&btnG=Sea…
Here’s a link to a dairy-free pate a choux and crème patisserie recipe:http://dairyfreecooking.about.com/od/dessertsbeverages/r/creampuffs.htm

Here I would like to quote Audax 4 points which I think were the key to success of making this dessert. Thanks Audax.

Pâte à choux dough, know as panade, is the only dough that is cooked before being baked. It consists of water, butter, flour, and eggs. During baking the eggs help form a thin crust on the outside, while the steam trapped inside expands giving to the choux pastries the typical puffed hollow shape.
1) Make sure that the cooked water/flour/butter has cooled down below 140F (60C) before adding the eggs or else you will scrambled them! Remember to add the eggs one at a time. For the first egg I use a cold one straight from the fridge that way it is less likely to scramble. The quantity of egg should be just right. If the recipe calls for 4 eggs add the first 3 (one egg at a time) and the last a little at a time in order to control the consistency. Too much egg will cause the panade to be too liquid and unable to hold the shape when is baked. It should have the consistency of thick mayonnaise.
2) The panade needs to be cooked carefully till is smooth and dry. If it is undercooked the ingredients could be unevenly mixed, and it would retain too much moisture. If the bottom of the pan is covered with a thin whitish crust this is an indication that the dough is sufficiently dried. Do not attempt to scrape up the floury film that forms on the bottom and sides of the pan – just let it be.
3) Do the preparation very quickly. Piping and baking the panade immediately when still warm will help lightness and expansion. This is the biggest tip do the piping fast!
4) Bake the pastries until they are crisp, dry and golden. If the pastries are undercooked they could collapse when they are removed from the oven. Also it is preferable to cool the pastries slowly in the oven or else they might collapse.
These are the three most common problem areas with pâte à choux preparation:
* Insufficient beating of water, flour and butter before adding eggs – the water/flour/butter batter needs to develop sufficiently (i.e. dried out) to provide structure
* Failure to incorporate eggs one at a time – the eggs need to be beaten enough to provide leavening
* Baking at too low a temperature or removing puffs before fully baked – the water in the dough needs to steam to leaven the dough as well
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Comments

  5. Avatar for bakefreshbakefresh says

    Thanks everyone, i missed you all
    @ farah, wow, i love your blog, more comments on your blog
    @Zaza, yeh it was great, i replied on the same
    @ solver rose, wow thanks, let me check and post on blog

    Reply

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