RecipeMuncher

I’m back from Spain! It was awesome, as always. As soon as I got back it was time for Croquembouche. Here’s a caramelized profiterol (croquembouche style) pop! 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. Pate à Choux ¾ cup (175 ml.) water 6 Tbsp. (85 g.) unsalted butter ¼ Tsp. salt 1 Tb (...)