Pièce Montée ou Croque en Bouche

We call it Pièce montée, but in English it is mostly Croque en Bouche – which means “A bite in your mouth”. I used to think they were so old fashionned in France. Even though I loved the filled Choux and the nougatine, it always made me think on my Christian communion, where I had to sit and wait until all the pictures were all taken with my celebration Pièce montée, to go play with my cousins.

Now, as a more experienced passionate baker, oh I have enjoyed making this pièce montée very very much! I fell in love again with the way it looks and how delicate and refine you can style it. I loved making the Choux (my full proof recipe below) and filling them with delicious cream.

The montage sounds difficult, but if you follow all of my tips and tricks, it will be a success!

 

Make 30 Choux Pièce Montée

I N G R E D I E N T S

  • 150g of water
  • 80g of salted butter
  • 2 tbsp of sugar
  • 120g of plain flour
  • 3 large eggs
  • 300g of sugar for the caramel
  • 1 tsp of cider vinegar
  • 500g of crème pâtissière

M E T H O D
In a pan, heat up the water and the butter. Add the flour all in one go, and use a wooden spoon to dry the mix out for about 5 min. Place that dough in a food processor and mix it for 2 min to let some steam out. Add the eggs one by one. .
Lay 2 baking tray with grease proof paper (reusable is better) and pour the choux mix in a piping bag with a round nozzle. Pipe the choux 3cm and space them of 2 cm. Using your cleaned humid finger, pat on top of the choux to make them flat. Put the baking tray in the fridge for 10min until the oven is heating at 200C fan.


C O O K
Bake for 15 min at 180C and another 5min at 150C. When baked, Take the choux out, and make a small hole with a toothpick at the bottom, and leave them to dry out before filling them.


F I L L T H E C H O U X
With any buttercream, or cream you want, using a “filling nozzle” and from the bottom of the choux.

M O N T A G E
Place the sugar and cider vinegar for the caramel in a pan, and leave it under medium heat until it forms the dry caramel. That takes about 5min, and make sure you watch the process for it not to burn.
Use a glass and grease it with oil (see picture bellow) . Start to dip the choux in the caramel and stick them together one by one until you get to the top.

S T E P B Y S T E P S

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