Description
The Croquembouche, a stunning French dessert, consists of choux pastry puffs piled into a cone and bound with threads of caramel. Traditionally served at weddings and celebrations, this dessert not only tastes divine but also doubles as a spectacular centerpiece. The delicate balance of crisp caramel and soft, creamy puffs makes each bite a delightful contrast of textures.
Ingredients
Pate a Choux:
¾ cup of butter
1 ½ cups water
2 cups all-purpose flour
¼ tsp salt
2 tsp sugar
7–8 whole eggs
Pastry Cream:
2 cups of milk
½ cup sugar, divided
2 egg yolks
1 whole egg
1/8 cup of cornstarch
2 Tbsp butter
1 Tbsp vanilla
Spun Sugar:
1/2 cup water
2 cups of sugar
1/2 tsp cream of tartar
Instructions
For The Pate a Choux:
Preheat oven to 450°F (230°C).
In a heavy pot over medium heat, mix together butter and water.
Sift together the flour, salt, and sugar. Once the butter mixture boils, remove from heat and stir in the dry ingredients until a dough forms.
Transfer to a mixer, cool slightly, then add eggs one at a time until the mixture is thick but not too runny.
Pipe onto a baking sheet and bake for 10 minutes at 450°F, then 10 minutes at 350°F.
For The Pastry Cream:
Dissolve sugar in milk over medium heat, then boil. Beat eggs and cornstarch separately, then temper with hot milk. Return to heat until thickened. Add butter and vanilla, chill with plastic wrap on surface.
For The Caramel and Spun Sugar:
Combine water, sugar, and cream of tartar in a saucepan. Heat to 300°F without stirring. Cool slightly, then spin sugar.
Assembly:
Dip baked puffs in caramel, form a base ring, and build the tower. Decorate with spun sugar.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 200