Yolande’s Choux Puff Pyramid

Yolande’s Choux Puff Pyramid makes a really impressive dessert to serve at a special dinner party.

12 fl. oz. Creme

Patissiere

2 tablespoons orange-flavoured liqueur grated rind of 1 orange 28 small Choux Puffs 1 lb. sugar

Place the creme patissiere, orange-flavoured liqueur and orange rind in a medium-sized mixing bowl and beat them together with a wooden spoon until they are thoroughly combined.

Fill a forcing bag, fitted with a small plain nozzle,-with the mixture and pipe it into the choux puffs. Set aside.

In a medium-sized, heavy-based saucepan, melt the sugar over low heat, stirring constantly. Increase the heat to moderate and boil the sugar, without stirring, until it reaches 325°F (163°C) on a sugar thermometer or until a small amount of the caramel dropped into a small bowl of cold water forms a hard crack.

Carefully dip the sides of 7 choux puffs into the caramel and stick them together to form a circle. Place the circle on a large round serving dish. Dip the bottom of 6 more choux puffs into the caramel and place them on top of the choux puff circle. Continue making decreasing circles in this way until all the choux puffs are used up. Pour the remaining caramel over the choux puff pyramid, in spirals.

Set aside for 15 minutes before serving.

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