Impress your guests with this beautiful tower made of mini eclairs.
Organic Raw Cane Sugar
Florida Crystals® Organic Raw Cane Sugar is made from pure sun-sweetened sugar cane. We are the only source for organic cane sugar grown and harvested in the USA, produced in accordance with the USDA's National Organic Program.
Liquid Organic Raw Cane Sugar
Florida Crystals® Liquid Organic Raw Cane Sugar is perfect for sweetening your favorite beverages, as well as for use in recipes. The velvety-smooth liquid sugar blends instantly for an even sweetness, every time.
- 1/2 cup pistachio nuts, shelled 1/2 cup pistachio nuts, shelled
- ¼ cup water ¼ cup water
- 1 cup Florida Crystals® Liquid Organic Raw Cane Sugar 1 cup Florida Crystals® Liquid Organic Raw Cane Sugar
- 1 cup Florida Crystals® Organic Raw Cane Sugar 1 cup Florida Crystals® Organic Raw Cane Sugar
- 2 large egg whites, room temperature 2 large egg whites, room temperature
- 1 teaspoon vanilla extract 1 teaspoon vanilla extract
- 8 oz. 62-70% Cacao chocolate 8 oz. 62-70% Cacao chocolate
- ½ cup heavy cream ½ cup heavy cream
- 1 tablespoon Florida Crystals® Liquid Organic Raw Cane Sugar 1 tablespoon Florida Crystals® Liquid Organic Raw Cane Sugar
- 2 1/2 cups Florida Crystals® Raw Cane Sugar 2 1/2 cups Florida Crystals® Raw Cane Sugar
- 1/2 cup Florida Crystals® Liquid Organic Raw Cane Sugar 1/2 cup Florida Crystals® Liquid Organic Raw Cane Sugar
- 1/2 cup water 1/2 cup water
Preheat oven to 375 F.
Spread nuts out onto a baking sheet lined with parchment and roast for about 5 minutes, shaking the pan occasionally to make sure they brown evenly.
Spray an 8” X 8” pan with cooking spray and line it with parchment paper. Spray the paper. Spray a rubber spatula and a second piece of parchment.
Combine the water, liquid sugar and granulated sugar together in a medium saucepot and heat over medium high heat, stirring until dissolved and mixture comes to a boil. Brush down any sugar crystals with a wet pastry brush, if necessary.
Insert candy thermometer into pot and gently boil, undisturbed, until temperature reaches 280 F. or the “soft crack stage”, about 5-7 minutes.
While sugar syrup is boiling, beat the egg whites in a stand mixture with whip attachment to stiff peaks.
Very slowly pour the hot sugar syrup over the egg whites in a stream, while mixer is running on medium high speed. Add vanilla and matcha powder and continue to beat for 7 minutes until thickened and cooled.
While nougat is mixing, briefly pulse pistachios in a small food processor until chopped or chop by hand.
Reduce speed on mixer to lowest speed and quickly mix in nuts and cherries.
Use the greased spatula to release nougat clinging to the whip attachment and then quickly spread the nougat into the prepared pan. Use the greased piece of parchment to press and smooth the nougat.
Allow nougat to set at room temperature at least 8 hours or overnight, covered, before removing from pan.
Slice or cut into squares to serve. Nougat pieces store best in individual paper cups or separated from each other with parchment. Store dry and covered for up to 2 weeks.
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 doesn’t ooze out. (Link to whipped cream or pastry cream recipes).
Chop the chocolate and hold aside in a medium heat-proof bowl.
In a small saucepot, bring heavy cream and Liquid Organic Raw Cane Sugar to a boil.
Quickly pour the cream mixture over the chocolate and gently stir until chocolate begins to melt. Allow mixture to sit for 5-10 minutes then stir until all 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 saucepot stir all ingredients together 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 300 F.
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.
Working quickly with the fork, drizzle designs on the sheet pan. Threads of sugar can be spun directly around the croquembouche.
Pipe rounds of different sizes so the tower will have smaller rounds toward the top. Bake shells of similar size together for consistent baking time.
Edible Holiday Ornaments
This holiday season, fill your home with joy, your heart with love and your tree with some delicious Florida Crystals® Raw Cane Sugar edible ornaments!