• Lauren

    posted on May 27, 2010 at 4:27 pm

    It looks amazing Amy! Sugar-free caramel? You’re a genius!


  • abbie

    posted on May 27, 2010 at 4:47 pm

    wow…your construction amazing! I remember learning to make pate au choux in a cooking class. I didn’t know you could do it with a stand mixer. We just did it with heat, and a bit of elbow grease. I felt it helped me “feel” where the dough was.
    I am interested in your chickpea flour blend…I just got some chickpea flour and made a socca bread, which was promptly consumed by my son. I didn’t know what else to do with it, but now I am tempted to try this one!
    Also, I was reading about the locavore “100 mile diet” by Alisa Smith and J.B. MacKinnon, and the Planet Green network’s challenge show depicted one family that created a caramel from honey and cream. I don’t recall if cream caramel is proper in this dessert, but the chemistry in this one seemed interesting to me. I think it was 2 parts honey, 1 part cream??

    Anyway, wonderful job! I am definitely inspired. :)


    Amy Reply:

    @abbie, I’ve made socca before – in fact I have this recipe for it on my blog. We eat it up right away, too. You could make the blend with all 2 parts garbanzo bean flour and one part tapioca flour. I did equal parts garbanzo, garfava, and tapioca because I think that garfava is less beany. But there is so little flour I’m not sure it would matter.

    I’ve made caramel with agave and heavy cream – I’ll have to get my honey out and try this again. When I made the caramel it turned out more like candy, though. Maybe if I didn’t cook it as long. I was also wondering if it would turn out different if I left the water out.

    Thanks for the info. :)


  • Iris

    posted on May 27, 2010 at 5:22 pm

    Absolutely fabulous!!


  • Ellie (Almost Bourdain)

    posted on May 27, 2010 at 5:31 pm

    Very nicely done! Love the gluten free version!!


  • Barbara Bakes

    posted on May 27, 2010 at 11:20 pm

    I would love these for dinner too. I think your soft caramel may have tasted better than my hard caramel. Well done!


  • Jenn

    posted on May 28, 2010 at 1:58 am

    It looks great to me! I LOVE pâte au choux anything, and it’s so impressive to present!

    As far as the caramel, what temp did you heat the caramel up to? You may need to be more specific with the temp than the recipe shows, and you may in fact need a hotter temp than you would with normal sugar to get the desired “caramelizing chemistry” to happen, but I’m not totally sure as I’ve never actually used palm sugar before.

    Another idea is to add in a “syrup” type sugar like honey (maybe agave? I dunno) as well – I often add in a little corn syrup (gf) when making sticky caramel things….Have you thought about adding in a little butter or cream at the end to help stabilize the caramel sauce?

    Anyways, those are just some ideas…. but no matter what that is one gorgeous looking pièce montée! And I love how generous you were in filling the cream puffs, mmm I want one now :)


  • Chelsey

    posted on May 28, 2010 at 11:21 am

    Wow, I never knew you joined the daring bakers! How cool to adapt the recipes gluten and sugar free! Palm sugar is something I have yet to try. But from the sounds of it I better get on it. You use it quite bit.


  • Suzanne Collier

    posted on May 28, 2010 at 11:45 am

    Congrats on a successful challenge! Looks beautiful! I knew there was a reason I didn’t sign up for the “Bakers” part of Daring. These would have cooked my goose! LOL!


  • sharon a. kane

    posted on May 28, 2010 at 12:32 pm

    Amy, these are magnificent! I cannot eat these ingredients but I reveled in the beauty of them and what I imagine them to taste like. Photos are gorgeous, all that inviting glaze, and the cream filling…ahhhh…I will register and vote for you!!!


  • Zoe @ Z's Cup of Tea

    posted on May 28, 2010 at 12:44 pm

    A pastry construction that I’ve long admired, but never tried! Although I plan to be making cream puffs soon… anyways, looks fantastic, Amy! :) I would vote for you again but it seems I can only vote once – darn! I’d have to set up multiple accounts. ;)


  • Alta

    posted on May 28, 2010 at 1:08 pm

    Looks great! As for caramel, I’ve used agave and honey when making candy before – and I’ve gotten it hot enough that when it cooled, it was at a hard crack. I haven’t used it in this manner, but I bet if you got it hot enough, it would act very much like “real” caramel, and who knows, might even do that spun sugar thing! I might have to experiment too! I love your use of palm sugar though – that’s one of my new favorite things…tastes so good.


    Amy Reply:

    @Alta, I wondered if the heat was the problem – I’m not much of a candy maker but I’ll have to get out the ol’ candy thermometer and give it a try.


  • Meg @ Gluten-Free Boulangerie

    posted on May 28, 2010 at 1:27 pm

    After reading your description of these flavours, I think I may have to try palm sugar! I don’t know much about making caramel, but my guess is that a little butter may help it…though in my opinion, the puffs look delicious with the glaze soaking in like that!


  • Liz@HoosierHomemade

    posted on May 28, 2010 at 3:25 pm

    I voted and tweeted! I’m so excited for you!


    Amy Reply:

    @Liz@HoosierHomemade, Thanks so much, Liz! I appreciate that you took the time to vote for me. You’re a great friend. :)


  • Heather @CeliacFamily

    posted on May 28, 2010 at 9:24 pm

    Looks yummy to me. :)


  • Ago

    posted on May 29, 2010 at 11:07 am

    Deliciouuusss!!! This croquembouche looks so yummyyyy!!!


  • renee

    posted on May 29, 2010 at 2:57 pm

    Wow! One of these days I may have to try making cream puffs…I’ll leave the rest of it to the Daring Bakers!


  • Ricki

    posted on June 1, 2010 at 7:50 am

    It’s gorgeous, Amy! I’m amazed at what you can do with alternatives. I’d happily dig into one of those cream puffs any time–I can see how that pastry cream can make one weak in the knees!


  • Aubree Cherie

    posted on June 1, 2010 at 2:14 pm

    This is so beautiful! I didn’t even know what croquembouche meant, so I appreciated the links to the Martha video. Very cool! And so impressive that you made it gluten and sugar free!

    ~Aubree Cherie


  • Jenn AKA The Leftover Queen

    posted on June 1, 2010 at 8:04 pm

    I agree pate au choux is such amazing stuff. Your puffs look so good, Amy!


  • Miachel (Spiced Curiosity)

    posted on September 11, 2013 at 9:17 am

    I love this recipe! Just clicked through from the awesome Freezer Recipes Round-up.

    I’m having a couple friends over for a dinner party, and this would be a great dessert. I mean, who doesn’t love cream puffs? :)


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