Croquembouche: Turkish coffee and cardamom creme patisserie filled cream puffs, caramel, spun sugar crown

 

Turkish coffee and cardamom creme patisserie recipe

2 cups whole milk

1 tbs Turkish coffee

15 cardamom pods

2/3 cup sugar

4 egg yolks

4 tbs cornstarch

2 tbs unsalted butter

 

1. With a mortar and pestle, crush the cardamon pods until they split open. Discard shells.

2. Heat Turkish coffee, ground cardamon and whole milk in a medium saucepan until it comes to a simmer. Cover and let steep for 30 min

3. In a medium bowl whisk together egg yolks, sugar, cornstarch until pale yellow.

4. Strain the cardamon pods and discard, and rewarm the milk until it barely comes to a simmer

5. Gradually add 1/4 cupfuls of hot milk into the egg yolk mixture, whisking constantly.

6. Bring mixture back to the saucepan and heat over medium heat, whisking constantly to prevent eggs from scrambling. Bring mixture to a simmer and continue simmering for 1-2 min until it thickens.

7. Strain pastry cream into a clean bowl. Cover with a piece of cling film placed directly on it's surface and chill overnight

 

 

 

Done