- ½ cup Unsalted butter, roughly chopped ½ cup Unsalted butter, roughly chopped
- Florida Crystals® Organic Raw Cane Sugar 1 teaspoon 1 teaspoon Florida Crystals® Organic Raw Cane Sugar
- ½ teaspoon Salt ½ teaspoon Salt
- 1 cup Water 1 cup Water
- 1 ¼ cups All-purpose flour 1 ¼ cups All-purpose flour
- 4 large Eggs 4 large Eggs
- 2 large Egg whites 2 large Egg whites
- 8 oz. Bittersweet chocolate 8 oz. Bittersweet chocolate
- ½ cup Heavy cream ½ cup Heavy cream
- Florida Crystals® Organic Raw Cane Sugar 2 ½ cups 2 ½ cups Florida Crystals® Organic Raw Cane Sugar
- 1 cup Water 1 cup Water
Preheat oven to 400 F and line baking sheet pans with parchment.
Bring butter, sugar, salt, and water to a full boil in a medium saucepot. Remove pot from heat and using a wooden spoon, quickly beat in flour until mixture pulls away from sides of the pot.
In a mixing bowl, whisk eggs and egg white together until well blended.
With wooden spoon, beat eggs, about 1/4 cup at a time, into the flour mixture in the pot, continuing to beat until a ribbon-like batter forms after each addition.
Continue to beat in egg until batter seems as if it has absorbed enough and the dough is still stiff enough to pipe rounds from a pastry bag that will hold their shape.
Fit a piping bag with a 1/2-inch round or fluted tip of choice and fill halfway full of choux paste. Pipe rounds of desire size 1-inch apart on the prepared baking sheet pans.
Bake for 25 minutes then test. Shells are done when they are golden brown and dry in the middle. Shells can be moved to a warming oven at 180 F., if necessary, to allow the centers to dry.
Choose any filling desired, keeping in mind that whipped cream, pastry cream or pudding will all need to stay refrigerated.
After making the filling of choice, use a small round tip on a pastry bag to pierce a small hole into the hollow center of the baked and cooled shells.
Pipe just enough filling into each shell so it does not ooze out.
Chop the chocolate and hold aside in a medium heatproof bowl.
In a small saucepot, bring heavy cream to a boil.
Quickly pour the cream over the chocolate and gently stir until chocolate begins to melt. Allow mixture to sit for 5-10 minutes then stir until the chocolate melts.
Dip tops of chilled and filled profiteroles in chocolate and place on a platter in a circle with all the profiteroles touching. Continue to dip and build a tower until all the profiteroles, as desired, are used. Carefully place tower in the refrigerator to set.
In medium saucepan, stir water and sugar over medium high heat until mixture comes to a boil. Clip a candy thermometer onto the side of the pot and boil, undisturbed, until mixture reaches the hard crack stage or 300F.
While syrup is boiling, spray a parchment lined sheet pan with oil. Spray a fork with oil.
Remove candy thermometer from the side of pot when syrup cools to about 270 F.
Work quickly with the fork, drizzle designs on the sheet pan. Threads of sugar can be spun directly around the croquembouche.