Piece Montée - The daring baker challenge for the month of May

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Piece Montée, also known as Croquembouche, is the traditional French Wedding cake. The classic piece montée is a high pyramid/cone made of profiteroles (cream-filled puff pastries) sometimes dipped in chocolate, bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons.

The recipe has 3 main components we were to complete: the pate a choux, the crème patissiere, and the glaze used to mount/decorate it.  We had several flavors of the crème to choose from but I opted for the vanilla and chocolate.  For mounting the pate a choux I chose chocolate this time instead of the caramel.  I hope to use the caramel in the future as I would love to try spinning it around the pastry... so dramatic looking and yet another technique to try. 

I doubled the recipe of the Vanilla Crème Patissiere and kept half vanilla and added chocolate to the other half. I had no problems what so ever with the Crème Patissiere, but I ended up having to remake the pate a choux because the first batch came out flat.

Pate a Choux

(Yield: About 28)

¾ cup (175 ml.) water

6 Tbsp. (85 g.) unsalted butter

¼ Tsp. salt

1 Tbsp. sugar

1 cup (125 g.) all-purpose flour

4 large eggs

For Egg Wash: 1 egg and pinch of salt

Directions:

   1.  Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

         2.  Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

           3.  Add 1 egg. The batter will appear loose and shiny.  As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.  It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

          4.  Piping: Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

5.  Brush tops with egg wash (1 egg lightly beaten with pinch of salt).                            

            6.  Baking: Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. 

Can be stored in a airtight box overnight.

Filling: For the Vanilla Crème Patissiere (Half Batch)

1 cup (225 ml.) whole milk

2 Tbsp. cornstarch

6 Tbsp. (100 g.) sugar

1 large egg

2 large egg yolks

2 Tbsp. (30 g.) unsalted butter

1 Tsp. Vanilla

1.  Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

    2.  Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

    3.  Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

    4.Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

     5.  Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch Recipe):

Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.

When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze

To Make Chocolate Glaze:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)

Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

Assembly of your Piece Montée:

Take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate.  I went for the simplistic design but was thrilled how it turned out!