SNOWMAN CROQUEMBOUCHE

Snowman Croquembouche image

Make and share this Snowman Croquembouche recipe from Food.com.

Provided by Food.com

Time 4h15m

Yield 1 croquembouche

Number Of Ingredients 16

Ingredients

1 cup warm water (about 100 degrees F)
2 (1/4 ounce) packages active dry yeast
1 tablespoon honey
3 large eggs
1/2 cup sugar
4 1/4 cups bread flour
1 teaspoon kosher salt
1 tablespoon mint extract
10 tablespoons unsalted butter, room temperature
vegetable oil, for frying
confectioners' sugar, for dusting
assorted candy, for decorating
1 cup heavy cream
4 candy canes, crushed
1 pinch kosher salt
1 cup semi-sweet chocolate chips

Steps:

In the bowl of a stand mixer fitted with the whisk attachment, combine water, yeast, and honey and whisk to dissolve yeast. Let sit for 5 minutes.
Switch to the paddle attachment, then add sugar and eggs and mix to combine. Add flour, salt, and mint extract and mix on low until the wet and dry ingredients come together. With the mixer running, add the butter in 3 additions. Increase speed to medium-low and mix until the dough blends together, about 2 minutes.
Switch to the dough hook attachment and knead the dough on medium-low speed until it forms an elastic ball and pulls away from the sides of the bowl completely, about 5 minutes. Transfer dough to a large greased bowl, cover with plastic wrap, and refrigerate at least 4 hours and up to overnight.
Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough out to a generous ¼" thickness. Cut into rounds with a 1" cutter and transfer the donut holes to a lightly floured parchment-lined baking sheet. Let rise 20-30 minutes; the donut holes will feel light to the touch but not deflate when they are ready.
Meanwhile, heat about 4" of oil in a large, heavy-bottomed pot to 330 degrees. Fry donut holes in small batches until evenly golden brown, constantly moving and rolling the donuts, about 1 minute. Transfer to paper towel-lined baking sheet to drain.
Generously dust donut holes with confectioners sugar, tossing gently to coat completely. Use aluminum foil to create three balls of varying sizes to form the body of the snowman and transfer to a cake stand. Affix donut holes to body using toothpicks, then decorate snowman as desired.
TO MAKE THE SAUCE:.
In a small saucepan, combine cream, candy canes, and salt. Bring to a simmer, whisking to dissolve the candy canes completely. Pour the liquid over the chocolate chips in a medium bowl and whisk until smooth. Serve warm.

Nutrition Facts : Calories 5328.2, Fat 274.2, SaturatedFat 163.2, Cholesterol 1189.4, Sodium 2836.3, Carbohydrate 645.3, Fiber 28.1, Sugar 212.6, Protein 92.7