Croquembouche

A croquembouche is made of cream-filled profiteroles piled into a cone shape and bound with spun sugar. It may also be decorated with other confectionery such as chocolate, edible flowers, and Scan is covered in macarons or ganache.

The croquembouche is often attributed to Antonin Carême who includes it in his 1815 cookbook Le Pâtissier royal parisien. But it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and in Antoine Beauvilliers' 1815 L'Art du Cuisinier.

Traditional Croquembouche with Spun Sugar

Traditional Croquembouche with Spun Sugar

Pâte à Choux, Cream Puff Pastry

Makes 2 to 3 dozen depending on size

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1 cup of water

4 Tablespoons vegetable oil

3 Tablespoons butter

2 Tablespoons milk

1/2 teaspoon salt

1 1/4 cups all-purpose flour

4 eggs

Preheat the oven to 450 degrees F.

Combine the water, vegetable oil, butter, milk and salt in a medium saucepan over medium heat and bring to a boil, stirring occasionally. Add the flour all at once and stir with a wooden spoon until smooth. Cook the mixture over low heat until it dries slightly and leaves the sides of the pan, about 1 to 2 minutes. Remove the pan from the heat and add the eggs, one at a time, beating until each one is fully absorbed before adding the next one.

Cover a baking sheet, preferably one without sides, with parchment paper.

Place the paste in a pastry bag with a round tip with a 1/2 inch opening. To make cream puffs, hold the pastry bag at a 45 degree angle touching a paper lined pan. Squeeze the bag. Continue forming the puffs 1 to 2 inches apart. To make eclairs, squeeze the bag as you pull it toward you, making 3 inch long fingers.

Place the choux in the oven, and after 5 minutes, lower the temperature to 375 degrees F. Depending on size, they will require 10 to 15 minutes total cooking time.

NOTE: If the oven door is opened before they’re almost finished baking, they will collapse, so don;t peek until 10 minutes have passed. To test for doneness, tap one on the bottom. It should sound hollow. Remove and cool on a rack.

George’s Pastry Cream

Recipe by Chef George Hirsch | from KNOW YOUR FIRE Cookbook, 1997 by George Hirsch

Makes 2 pints

Pastry cream or crême patisserie is all flour-based custard used as a filling for cream puffs and eclairs. After it’s cooked, place a sheet of plastic wrap on the surface or sprinkle with granulated sugar to prevent a “skin” from forming and refrigerate immediately.

1 1/2 pints milk

2 Tablespoon butter

1 teaspoon vanilla

2 eggs

4 egg yolks

1/2 cup granulated sugar

3 Tablespoons all-purpose flour

1/2 teaspoon grated orange zest

Combine milk, butter and vanilla in a saucepan and bring to a boil over medium heat, stirring occasionally.

In a separate bowl combine the eggs, egg yolks, sugar, flour and orange zest and whisk until smooth.

Whisk about a cup of hot milk mixture into the egg mixture to warm it and the pour it all back into the saucepan, whisking constantly. Continue to cook mixture, whisking continuously, until the cream coats a spoon, which it will do at about 190F. (If you cook it to boiling, 212F, the pastry cream will be watery and lumpy.)

Pour the cream into a bowl and place it in a larger bowl of ice water to cool it as quickly as possible. Pastry cream can be refrigerated for 2 days.

How To Fill Cream Puffs:

Wait until the puffs are cool and cut off the top third with a sharp knife. Fill the hollow bottom with a savory such as chicken or crab meat salad or sweet such as pastry cream or ice cream Replace the top and serve. If the filling is a sweet one, dust the cream puffs with confectioners’ sugar or pour chocolate sauce over the top.

When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate source for sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch, chocolate chips will do. This very decadent sauce is ideal served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. That’s another post.

Croquuembouche drizzled with Chocolate Sauce

Croquuembouche drizzled with Chocolate Sauce

The Best Chocolate Sauce Recipe

by Chef George Hirsch

Makes about two cups

8 ounces semisweet chocolate, chopped

3 Tablespoons pure cane granulated sugar

3/4 cup cream

3 Tablespoons corn syrup

1 teaspoon pure vanilla extract

Optional: 1 Tablespoon Brandy or Grand Marnier Place chopped chocolate in a bowl and set aside.

Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.

Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.

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Best Chocolate Sauce Recipe


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This is one of those sauces that is a must in every chef's repertoire. It's a classic. In a matter of minutes you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle and dunk your way through fresh strawberries, ice cream and cake. Make it for your Valentine, the clock is ticking.

A few bits on chocolate:

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

 • 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value for calcium • 7% of the Daily Value for iron

meltedchoc.JPG

When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate source for sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch chocolate chips will do. This very decadent sauce is ideal served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. That's another post. 

The Best Chocolate Sauce

Makes about two cups

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8 ounces semisweet chocolate, chopped

3 Tablespoons pure cane granulated sugar

3/4 cup cream

3 Tablespoons corn syrup

1 teaspoon pure vanilla extract

Optional: 1 Tablespoon Brandy or Grand Marnier

Place chopped chocolate in a bowl and set aside. 

Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.

Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.

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George's Hot Chocolat Royale

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Warning: Drinking hot cocoa in moderation may cause extreme amounts of happiness!

Chocolat L’Africain

In 1903, the Austrian confectioner Antoine Rumpelmayer established Angelina in France, named after his daughter-in-law. For over a century, this tearoom has been the reference for Parisian gourmet delicacies. Angelina became the meeting-place for the Parisian aristocracy. Proust, Coco Chanel and the major French fashion designers all crossed each others’ paths there.  It is the place to enjoy the famous Chocolat L’Africain (named after it’s Ivory Coast cacao beans) or aka, hot chocolate and the classical Mont Blanc gateau. With locations throughout France and three within Paris—the tea room close to the Louvre art museum, is a favorite venue of local Parisians and all chocolate lovers. Cafe Angelina's hot chocolate recipe is a highly kept national secret. I've offered you my recipe, which does come with a warning as it's no Swiss Miss.

chocolat-royale.jpg

Good To Know:

Better tasting chocolate will contain at least 30-40% cacao. The percentage can be found on the label of all good quality chocolate.

George's Hot Chocolat Royale

Makes 4 small cups, or 2 large 

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1/2 cup whole milk

1/2 cup half and half

2 teaspoon confectioners’ sugar

6 ounces bittersweet or semisweet chocolate- 40% cocoa, finely chopped

2 ounces milk chocolate, - 40% cocoa, finely chopped

1/2 cup fresh whipped cream

Optional: serve with a touch of cognac or brandy

Heat half of the milk, half and half, and sugar over medium high heat with chocolates stirring until chocolates are melted. Whisk the remaining milk and half and half until warmed and chocolate is completely smooth. Remove the pot from heat.

Pour into pre heated cups/bowls. Serve with a side of fresh whipped cream and optional cognac. 

PARIS Locations:

Angelina Rivoli

Opening hours: every day from 9:00a.m. to 7:00 p.m.

Address: 226 rue de Rivoli, 75 001 Paris

Tel: +33 (0)1 42 60 82 00

Angelina Porte Maillot

Opening hours: every day from 9:00a.m. to 7:00 p.m.

Address: Palais des Congrès, 2 place de la Porte Maillot, 75 017 Paris

Tel: +33 (0)1 40 68 22 50

Angelina Louvre

Opening hours: every day from 9:00a.m. to 6:00 p.m. except on Tuesday

Adress: Musée du Louvre, Aile Richelieu, 75 001 Paris

Tel : +33 (0)1 49 27 93 31

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