The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a pièce montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
The challenge this time around was to make pâte à choux, crème patissiere, and a glaze, either chocolate or caramel. I chose to make my little puffs chocolate, the filling a coffee-flavored pastry cream, and the glaze chocolate with a hint of coffee.
The small choux puffed up very nicely.
The fun part was dipping the little puffs into the chocolate glaze, then stacking them one on top of the other and hoping they didn't go sliding off. Time in the fridge helped cement them together.
The verdict was a thumbs up, so these little cream puffs will definitely be made again.
This is not a particularly difficult dessert to make, but the results can be spectacular. Thanks to Cat for a playful challenge. The recipes can be found on her blog.
Be sure to stop by the Daring Kitchen -- there are some pretty amazing sculptures to be seen!