Croquembouche Recipe

Mak Erot

4 min read

·

Apr 08, 2025

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Croquembouche Recipe: A Step-by-Step Guide to this Show-Stopping Dessert

The croquembouche, a breathtaking tower of cream puffs, is a stunning centerpiece for any special occasion. Its elegant appearance belies a surprisingly manageable process. This recipe will guide you through creating your own magnificent croquembouche, ensuring a delicious and impressive result.

Ingredients You'll Need:

This recipe is broken down into two main parts: the cream puffs (pâte à choux) and the caramel.

For the Pâte à Choux (Cream Puffs):

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs

For the Caramel:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water

For the Pastry Cream Filling: (Optional, but highly recommended!)

• 2 cups (475ml) whole milk
• 1/2 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/4 cup (30g) all-purpose flour
• 4 large egg yolks
• 1 teaspoon vanilla extract

Making the Cream Puffs:

This is the most crucial part, so pay close attention!

Step 1: Preparing the Dough

1. Combine water, butter, and salt in a medium saucepan over medium heat. Bring to a rolling boil, stirring until butter is completely melted.
2. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This is called a "pate a choux."
3. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.

Step 2: Incorporating the Eggs

1. Transfer the dough to a mixing bowl and let it cool slightly (about 5 minutes).
2. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick enough to hold its shape when dropped from a spoon.

Step 3: Piping and Baking

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Transfer the dough to a piping bag fitted with a large round tip (about 1 inch).
3. Pipe 2-inch mounds onto the prepared baking sheet, leaving space between each.
4. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during baking.
5. Let the cream puffs cool completely on a wire rack before filling.

Making the Pastry Cream (optional but recommended):

This creamy filling elevates the croquembouche to the next level!

Step 1: Combining Ingredients

1. In a medium saucepan, whisk together milk, sugar, and salt.
2. Heat over medium heat until the sugar is dissolved and the mixture is just simmering.

Step 2: Tempering the Egg Yolks

1. In a separate bowl, whisk together the egg yolks and flour until smooth.
2. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them, preventing the eggs from scrambling.
3. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.

Step 3: Cooking the Pastry Cream

1. Cook over medium-low heat, stirring constantly, until the pastry cream thickens and comes to a simmer. This takes about 2-3 minutes.
2. Remove from heat and stir in vanilla extract.
3. Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.

Assembling the Croquembouche:

This is where the magic happens!

Step 1: Preparing the Caramel

1. In a medium saucepan over medium heat, combine sugar and water. Do not stir.
2. Cook, swirling the pan occasionally, until the sugar melts and turns into a deep amber color.
3. Carefully dip the top of each cream puff into the caramel, and immediately place it on a parchment-lined baking sheet. Work quickly as the caramel hardens fast.

Step 2: Building the Tower

1. To start, make a small circle of cream puffs on your serving platter. Then, add another layer of cream puffs on top, slightly overlapping the layer below.
2. Continue building your tower of cream puffs, adding layers until it reaches your desired height.

Step 3: Finishing Touches

1. Once the tower is built, gently fill the cream puffs with the chilled pastry cream.
2. You can also add a decorative topping, such as fresh berries, chocolate shavings, or candied nuts.

Tips for Success:

• Don't open the oven door while baking the cream puffs. This will cause them to deflate.
• Work quickly when dipping the puffs in caramel. The caramel hardens rapidly.
• Use a sturdy serving platter or cake stand. Your croquembouche will be heavy!
• Practice your piping technique. Evenly sized cream puffs make for a more elegant croquembouche.

With a little patience and attention to detail, you can create a truly impressive croquembouche that will wow your guests. Happy baking!