Croquembouche with Coconut Pastry Cream


Croquembouche with Coconut Pastry Cream

The most challenging part in the Daring Bakers' challenges has been getting the post out the door.

This time is no exception, but there is always a next time and I have no travel plans for June just yet so, there is still hope the post will be on time next month. :)

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.

photograph of profiteroles

I was quite happy with the challenge; it sounded easy enough to complete. However I did cheat a bit by using tried and tested recipes for the choux pastries and the pastry cream since I was pressed for time with the traveling I had planned for this month.

photograph of profiteroles, pastry cream, and chocolate glaze

Since I've made profiteroles a few weeks before May's challenge was announced I thought it would be nice to try and make coconut-flavored pastry cream. Pretty easy to do; just substitute coconut milk for whole milk in the recipe and voila!

All in all it was a fun challenge, but next time around I will just dip the profiteroles into chocolate glaze and be done with it. :)


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