Ombre Cream Puff Tower
Croquembouche, profiteroles, cream puffs, whatever you name it--we can all agree that this dessert is a visual stunner and incredibly delicious! Delicate choux pastry with a creamy coconut crème patissiere are stacked high to create this monumental dessert. In a cascade of colors from yellow to pink made from a white chocolate coating mixed with Suncore Foods® Lilac Taro, Canary Yellow, and Red Beet Supercolor Powders anyone will find themselves climbing high to have a cream puff in each color! Let's aim for new heights in our dessert game!
120g all purpose flour
1 stick of butter (1/2 cup)
1 tbsp of sugar
1/4 tsp Suncore Foods® Rose Salt
1 tsp of vanilla
3 large eggs
240 mL water
Coconut Taro Lilac Chantilly Cream Filling:
1 tbsp of Suncore Foods® Lilac Taro Yam Supercolor Powder
1 cup of cold heavy cream
3 tbsp of coconut cream
1 tsp of agar powder
3 tbsp of water
2 tbsp of icing sugar (adjust to preference)
Ombre Chocolate Glaze:
300g of white chocolate (60g for each color)
10g Suncore Foods® Canary Yellow Safflower Supercolor Powder
10g Suncore Foods® Red Beet Supercolor Powder
10g Suncore Foods® Velvet Red Beet Supercolor Powder
1. Mini Choux - Preheat the oven to 350F. In a medium heat, bring butter, water, vanilla, sugar and salt to simmer. Remove from heat, pour the flour into the pan and mix it well. Return the pan to low heat, stirring the mixture to evaporate the water. Cook for a few minutes until the dough forms a ball and leave a film on the bottom of the pan. Transfer the dough into a mixing bowl, let it cool down for at least 3-4 minutes, alternatively you can use the paddle attachment and mix it on low speed to fasten the process. When the dough has cooled down, put the paddle attachment and mix the dough on low to medium speed. Crack and beat 3 eggs. Add eggs little by little, spacing 30 seconds in between until the mixture is well combined. Once you have added 3/4 of your eggs, check the consistency of the pastry dough. Add eggs little by little until the pastry dough is glossy and smooth with a reluctant dropping consistency. You might not need all 3 eggs. Put the pastry into a piping bag. Pipe a quarter size pastry into the parchment paper giving at least an inch of space in between. Using a wet finger, dab to flatten any pointy shaped choux pastries to ensure evenly round baked pastry. Bake for 17 -18 minutes, then moving quickly poke a hole in every choux to release the steam ( in the bottom for pipping later on). Bake again for another 8-10 minutes at 325 F until golden brown. Cool it down before filling.
2. Filling - In a microwave safe bowl, mix water and agar powder well, and let it sit for 10 minutes. Heat the agar in the microwave in 10 seconds increments until the agar granules are dissolved, set aside. Beat heavy cream, and coconut cream on medium speed. Add icing sugar and Lilac Taro powder once the cream is reaching a soft peak. Keep whisking the cream, when it reaches medium peak, mix some of the cream with agar paste, and pour the agar paste into the rest of the cream. Whisk again to combine well for a minute. Chill the Chantilly cream in the fridge for at least an hour before using.
3. Chocolate Glaze - Melt the white chocolate in microwave safe bowls in a 30 seconds interval ( at 50% power), stirring it in between until you get a smooth consistency. Add the colours as below and blend them well. Yellow: 11/2 tsp of Suncore’s Canary Yellow + 1/4 tsp Suncore’s Red Beet Powder. Nude: 11/2 tsp Canary Yellow + 1/2 tsp Red Beet Powder. Nude orange: 1 tsp Velvet Beet + 2 tsp Canary Yellow. Orange pink: 1 tsp Velvet Bee t+ 1 tsp of Canary Yellow. Purple pink: 1 Velvet Beet + 1/2 tsp Red beet powder. Adjust colours to your liking. Dip the filled profiteroles upside down and let the chocolate glaze set, enjoy!