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Puff Pastry

17 years ago

Hi everyone

I am thinking about purchasing the puff pancake maker (danish pancakes abekeivers sp?) Anyway I was wondering if I could use it to make the dessert in the photo below. I have no ideas what its called I lucked up with a google search for puff pastry tier and got this photo.

Thanks

.

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Comments (6)

User
17 years ago
I don't think the the Danish pancake maker is what you want to use to make that particular dessert. My DS lives in Denmark & brought one home this past Christmas for DD's family. My SIL makes them nearly every weekend, and they are more like a dense pancake - often filled w/ jam or Nutella. Yummy, but not light enough in texture for that dessert tower.

I saw a recipe for that dessert a while ago in Martha Stewart Living - you might try the recipe archive on her site. I think it was a holiday edition. You start with a pate a choux and make a bunch of mini cream puffs.
maureen_me
17 years ago
It's called a croquembouche. I remember watching Julia Child make one and thinking, someday . . .

Here is a link that might be useful: croquembouche
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Baklava. Ingredients 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use) 225g/8oz unsalted butter, plus extra for greasing 225g/8oz mixed pistachios and walnuts, roughly chopped 2 tbsp granulated sugar 1 tsp ground cardamom For the syrup 350g/12oz granulated sugar 300ml/10ÃÂ½fl oz water 1 tbsp lemon juice 2 tbsp orange blossom water Preparation method Preheat the oven to 180C/350F/Gas 4. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
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That is practically what I did. Panera's chocolate pastry is made with croissant dough giving it a good chew. Using puff pastry, I used the egg wash over the final assembly. Next time will be before rolling. I did use milk, as I do with apple pie crust, to seal it though. I also experimented with a small rectangle of baked puff pastry dough under the chocolate before the final wrappingand it worked very well. A second trick was to cook the pastries on a cooling rack and not directly on the parchment/cookie-sheet. There is no telling which new idea did the trick. I did not get any pics as they evaporated before I could power up my phone.... It is very interesting the puff pastry dough package did not explain what size the dough would be. After cutting the pieces to what I wanted, I rolled them out to double the length for better rolling and sealing.
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annie1992
17 years ago
I agree, it's a croquembouche, and it's made like a bunch of little cream puffs and held together with syrup. I've never made one, but one of those Cake Challenges on food Network made one the other night for a Wedding Cake challenge, it was really kind of neat, all surrounded by spun sugar.

Annie
lindac
17 years ago
Acroquembouche is made from little cream puffs. I am afraid danish puffs would fall apart.
Linda C
lorijean44
17 years ago
I've made a croquembouche before for a brunch I hosted one New Year's. Cream puffs are made using pate choux, a very easy pastry. Either dollop the dough by the spoonful or pipe them using a pastry bag or even a ziploc bag with the corner clipped. You can fill the baked & cooled puffs with pastry cream, pudding, or leave them unfilled. Then you make a caramel syrup (sugar melted and caramelized). Dip a part of the puff in the caramel and create a circle, then you build on the circle, forming the croquembouche pyramid. I made a little spun sugar, using the caramel to create little strands of sugar. Before the strands cool all the way, you can wrap it around the croquembouche. It's really pretty.

I'll bet you'll be able to find a youtube video on how to create one. And I'm sure there are a ga-jillion recipes on the web for the puffs.

Lori
black-thumb
Original Author
17 years ago
Thanks everyone. It seemed like an easy way to make the puffs with the recipe for them but guess not. I think I might get it anyway for other stuff.

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