Croquembouche – Cream Puff Tower

Croquembouche, a traditional French dessert, is a stunning tower of cream-filled profiteroles held together by caramel. Perfect for special occasions, this elegant and impressive treat is sure to wow your guests. Here’s how to make it:

Ingredients:

Pate a Choux:

• ¾ cup butter
• 1 ½ cups water
• 2 cups all-purpose flour
• ¼ tsp salt
• 2 tsp sugar
• 7-8 whole eggs

Pastry Cream:

• 2 cups milk
• ½ cup sugar, divided
• 2 egg yolks
• 1 whole egg
• 1/8 cup cornstarch
• 2 tbsp butter
• 1 tbsp vanilla

Spun Sugar:

• 1/2 cup water
• 2 cups sugar
• 1/2 tsp cream of tartar

Directions:

For The Pate a Choux:

1. Preheat the Oven:
   • Preheat your oven to 450°F (230°C).
2. Prepare the Dough:
   • In a heavy pot over medium heat, mix together butter and water. Bring to a boil.
   • Sift together the flour, salt, and sugar. Once the butter mixture boils, remove it from the heat and stir in the dry ingredients until a dough forms.
3. Add the Eggs:
   • Transfer the dough to a mixer and cool slightly. Add eggs one at a time, mixing thoroughly after each addition, until the mixture is thick but not too runny.
4. Pipe and Bake:
   • Pipe small mounds of the dough onto a baking sheet. Bake for 10 minutes at 450°F, then reduce the temperature to 350°F and bake for an additional 10 minutes, until golden brown.

For The Pastry Cream:

1. Heat the Milk:
   • Dissolve half of the sugar in the milk over medium heat and bring to a boil.
2. Prepare the Egg Mixture:
   • In a separate bowl, beat the egg yolks, whole egg, and remaining sugar until smooth. Add the cornstarch and mix well.
3. Temper the Eggs:
   • Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs. Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened.
4. Add Butter and Vanilla:
   • Remove from heat, add the butter and vanilla, and mix well. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill.

For The Caramel and Spun Sugar:

1. Prepare the Caramel:
   • In a saucepan, combine water, sugar, and cream of tartar. Heat to 300°F (hard crack stage) without stirring. Allow to cool slightly.
2. Make the Spun Sugar:
   • Once the caramel has cooled slightly, use a fork to spin sugar strands onto parchment paper by dipping the fork into the caramel and flicking it back and forth.

Assembly:

1. Fill the Puffs:
   • Fill each baked puff with pastry cream using a piping bag.
2. Build the Tower:
   • Dip the bottom of each filled puff in caramel and arrange in a circle on a serving platter to form the base. Continue building the tower by stacking the puffs in concentric circles, using caramel to hold them together.
3. Decorate:
   • Decorate the croquembouche with the spun sugar strands, wrapping them around the tower for a beautiful presentation.

Additional Details:

• Prep Time: 45 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Calories: Approx. 200 per serving
• Servings: 12

Croquembouche is a show-stopping dessert that’s as fun to make as it is to eat. The combination of crisp choux pastry, creamy filling, and crunchy caramel creates a delightful texture and flavor experience. Serve this elegant treat at your next celebration for a memorable dessert that will leave everyone impressed!