Doughball Croquembouche
Ingredients: Caputo flour, water, salt, fresh baker's yeast, semolina · 55 min cook time · 620kcal · $25.50
Ingredients
500g Caputo flour, to taste water, 5g salt, 1g fresh baker's yeast, 50g semolina, 50g pine nuts, 2cloves garlic, 150g parmesan, 20g basil, 50ml olive oil, 100g sugar, 5g chili flakes, 100g butter, 10g parsley, 100g ricotta
Instructions
1. Weigh and mix flour, cold water, salt, and fresh baker's yeast to make the dough. Double ferment, ball the dough, and leave to prove.
2. Roll out the dough into spheres, place on a semolina-lined baking tray covered with oil and cling film to prove.
3. Make the pesto by pulsing cooled pine nuts, garlic, and parmesan in a mini chopper, then add basil and olive oil, seasoning to taste.
4. Bake the dough balls in the oven until cooked through.
5. Make a caramel by heating sugar and water until golden amber, then take off the heat and stir in chili flakes.
6. Grate a whole load of parmesan onto a silicon mat and bake until cooked through, then snap into shards.
7. Melt butter with garlic and parsley to make garlic butter.
8. Dip the dough balls in garlic butter and construct the croquembouche cone using the chili caramel as glue.
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