Oishii Berry Croquembouche

Nothing says holiday magic like a tower of cream filled choux crowned with vibrant Oishii Koyo Berries. Sweet, juicy Oishii berries add a burst of color and freshness to every bite of this towering show stopper.

Choux Pastry 

Ingredients: 

1 cup whole milk

6 TBS butter, cut into small cubes

2 tsp granulated sugar

1/4 tsp salt

1 cup flour

4 eggs 

Steps: 

1) Line a baking sheet with parchment paper and pre-heat oven to 400°F. 

2) In a medium saucepan, combine the milk, butter, sugar, and salt. Stir well over medium heat until the mixture comes to a boil. 

3) Remove the saucepan from the heat and add the flour, stirring to combine. 

4) Put the flour mixture back on medium heat and stir vigorously until a cohesive dough forms. 

5) Take the mixture off the heat and let the dough cool slightly before adding the eggs one at a time, stirring well before adding the next. 

6) Add the dough to a piping bag and pipe 1 inch rounds onto the lined baking sheet, making sure to leave a 1 inch space between each circle. 

7) Bake for 20-25 minutes, then set aside to cool. 

Pastry Cream 

Ingredients:

2 cups whole milk 

½ cup granulated sugar 

3 TBS cornstarch

¼ tsp salt 

4 egg yolks 

2 TBS butter 

1 tsp vanilla paste or extract 

1) Combine the sugar, cornstarch, and egg yolks in a medium saucepan. Stir to combine, then set aside. 

2) Add the milk to a small saucepan and bring to a simmer over medium heat. Once the milk comes to a simmer, let it cool slightly, then slowly pour it over the sugar, cornstarch and egg yolk mixture, whisking well to combine. 

3) Bring the mixture back to the stovetop and whisk well for a 5-7 minutes until the cream begins to thicken and bubble. 

4) Remove from heat and immediately whisk in the butter and vanilla. 

5) Add to a bowl and cover with plastic wrap. Press down the plastic wrap directly onto the cream to prevent a skin from forming and chill for at least 2 hours. 

6) Once cooled, add to a piping bag with a ¼ round tip. 

Caramel Sugar 

Ingredients:

3 cups granulated sugar 

6 oz water. 

Steps: 

1) Add the sugar and water to a saucepan and stir until the sugar is covered with water. 

2) Place the saucepan over medium heat until the syrup comes to a boil. Stir the mixture then let it come to an amber color, without stirring, to prevent crystallization. A candy thermometer should read 300°F. 

3) Take the caramel off the heat and place over a bowl of warm water so it doesn't harden while you're assembling. 

To assemble

Ingredients: 

Choux buns

Pastry Cream

Caramel Sugar

1 Tray Oishii Koyo Berries 

1) Poke a small hole into the bottom of each choux bun and fill with the pastry cream. 

2) Dip the buns into the caramel and arrange in a circle around the serving plate. The caramel will act like a glue. Continue until a cone shape forms. 

3) Dip the berries into the sugar and add to the croquembouche for decoration. 

4) Once the tower is assembled, use a fork to drizzle the caramel sugar around the dessert.