Festive croquembouche with NUTELLA®
As the first step in the festive croquembouche, bring the water, butter, salt and sugar to the boil for the burnt dough, sprinkle in the flour, then stir vigorously over the flame for about 2 minutes to bring the dough together nicely.
Preheat the oven to 200 degrees, place a bowl of water in the bottom of the oven, insert the baking sheet, and bake the dumplings for 25 minutes. Turn off the oven, prop the door open with a wooden spoon, and leave the dumplings to cool inside.
For the cream, mix the milk, orange zest, orange juice, powdered sugar and egg yolks. Sprinkle the flour into a saucepan and pour in the orange milk while stirring continuously. It is important that it is lump-free! While still stirring continuously, heat the cream base until it has a thick, pudding-like consistency. Cover with plastic wrap and chill in the refrigerator.
Once cooled, process the cream well with a food processor, mix in the mascarpone and butter, then spoon into a piping bag with a plain tube. Cut a small hole in the bottom of the doughnuts and fill two-thirds of them with the cream. Fill the remaining doughnuts with 15 g of NUTELLA® each.
Assembling the festive croquembouche:
We make caramel from the sugar in a small pan over medium heat. Using the caramel, we start to glue the dumplings together so that we get a ring with a diameter of about 25 cm, which we also fill the middle with glued dumplings. On top of the resulting disk, we place more dumplings in a slightly smaller circle, and continue in this way until we finally get a nice cone shape.
Dip a fork into the remaining caramel and drizzle thin strands over the finished croquembouche tower.
- Preparation time: 1 hour
- Baking time: 25 minutes
- Rest: 2 hours
