Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person

Claire Saffitz Teaches Amateur How To Make Croquembouche | Dessert Person. In this episode of Dessert Person, Claire teaches her brother-in-law Nick, a dessert enthusiast but amateur baker, how to make Croquembouche. It’s a French tower of caramelized cream puffs and an exceptionally challenging pastry feat that combines lots of technique, precision, and architecture. What could go wrong! It’s an episode with a lot of learning, a lot of laughs, and a lot of stuck-on sugar, so check it out! #ClaireSaffitz​​ #Baking​​ #Croquembouche Croquembouche Special Equipment: Pastry bag fitted with 1/4-inch round tip, 1-inch round cutter Craquelin 1 stick unsalted butter (4 oz /113g), at room temperature 3/4 cup packed light brown sugar (5.3 oz / 150g) 1 cup all-purpose flour (4.6 oz / 130g) Pinch of kosher salt Assembly Pâte à choux (page 346), transferred to a pastry bag Pastry Cream, Chocolate Variation (page 322) 1 cup