Rose petal croquembouche

Name: Rose petal croquembouche
Yield: Makes 36 pieces
Ingredients: 20 g/4 oz glucose; 3 tablespoons rose petal syrup; 200 g/7 oz/1 scant cup granulated sugar; 225 ml/8 fl oz/1 cup semi-skimmed milk; 40 g/2½ oz/¼ cup caster sugar; 150 g/5 oz/1¼ cups plain flour; 150 g/6 oz/⅔ cup crystallised rose petals or pieces; 115 g/4 oz/1 stick unsalted butter; 115 g/4 oz/½ cup rose petal sugar; 4 egg yolks; 4 eggs; 225 g/8 oz/1⅔ cups icing sugar; lemon juice; a drop or two of pink food colouring; a drop or two of culinary rose essence; 600 ml/20 oz/2½ cups whole milk; ½ coffeespoon salt; 80 g/3½ oz/⅞ cup plain flour

Preparation info

Makes
36 pieces

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

For an engagement party, a wedding, a baby shower, a christening or other special occasion when an impressive centrepiece is required, it is worth taking the time and effort to make this spectacularly pretty tower of rose-scented, rose pink choux buns. But only attempt it on a dry day in a cool kitchen when you have plenty of time.

Ingredients

For the choux buns

225 ml/8 fl oz/1 cup semi-skimmed milk
115 <

Cake
Dessert
Vegetarian
Wedding/Marriage

Method

Grease and flour or line two baking sheets with silicone or baking parchment.

Bring the milk, butter, sugar and salt to the boil in a medium-sized saucepan. Add the flour in one go and mix it vigorously until it leaves the sides of the pan. Remove from the heat. After a few minutes, when the mixture has cooled somewhat, beat in the eggs, one at a time. Spoon the paste into an icing bag