Making a croquembouche, a towering dessert of cream puffs glued together with caramel or chocolate, can be a showstopper at any celebration. While the process requires patience and some skill, the end result is a stunning dessert that is sure to impress your guests. Here’s how you can make a beautiful tower of cream puffs for your croquembouche.
Ingredients
For the Choux Pastry (Cream Puffs):
- 1 cup (240ml) water
- 1/2 cup (115g) unsalted butter
- 1 cup (125g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Pastry Cream (Filling):
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- 6 large egg yolks
- 1/4 cup (30g) all-purpose flour
- 1 tablespoon unsalted butter
For the Caramel:
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 teaspoon lemon juice
Equipment:
- Baking sheets
- Piping bags
- Pastry cream mixer or whisk
- Heavy saucepan
- Sugar thermometer (optional but helpful)
Step-by-Step Instructions
1. Make the Choux Pastry (Cream Puffs)
The base of any croquembouche is the choux pastry. Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, and salt over medium heat. Stir occasionally until the butter has melted and the mixture comes to a boil.
- Add the flour all at once and stir quickly with a wooden spoon. Continue stirring until the mixture forms a dough that pulls away from the sides of the pan and forms a ball. This should take about 2-3 minutes.
- Transfer the dough to a bowl and let it cool slightly for about 5 minutes. You don’t want it to be too hot when adding the eggs.
- Add the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy. The consistency should be thick and slightly sticky, but still pipeable.
2. Pipe and Bake the Cream Puffs
Using a piping bag with a plain round tip, pipe small mounds of dough (about 1 inch in diameter) onto the prepared baking sheets. Space them about 1 inch apart.
- Wet your finger and gently smooth out any peaks left by the piping to ensure the puffs bake evenly.
- Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and puffed up. It’s essential not to open the oven door during baking, as this can cause the puffs to collapse.
- Once baked, turn off the oven, crack the door slightly, and let the puffs cool in the oven for 10 minutes. This helps them dry out and prevents them from collapsing.
3. Prepare the Pastry Cream (Filling)
While the cream puffs are cooling, make the pastry cream filling.
- In a medium saucepan, heat the milk and half of the sugar over medium heat until just simmering.
- In a separate bowl, whisk together the egg yolks, the remaining sugar, and flour until smooth and pale.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until the cream thickens and starts to boil. Continue to cook for another 2 minutes.
- Remove the pan from the heat and stir in the butter and vanilla extract. Let it cool to room temperature, then refrigerate it until needed.
4. Assemble the Croquembouche Tower
To assemble your croquembouche, you’ll need to attach the cream puffs together into a towering cone shape. You’ll also need caramel to act as the glue.
Make the Caramel:
- In a heavy saucepan, combine the sugar, water, and lemon juice. Heat over medium-high heat, swirling the pan occasionally (but don’t stir) until the sugar has dissolved and the mixture starts to bubble.
- Continue cooking until the syrup turns a deep amber color (this should take around 10 minutes). Be careful not to let it burn. You can use a sugar thermometer to ensure the temperature reaches about 340°F (170°C).
- Once the caramel reaches the right color, remove it from the heat immediately to prevent it from burning.
Fill the Cream Puffs:
- Once the cream puffs have cooled, use a piping bag fitted with a small round tip to fill each puff with the chilled pastry cream. Insert the tip into the side of each puff and fill them generously.
Build the Tower:
- Dip the base of each filled puff into the caramel and start assembling them on a cake stand or tall dish. Begin with a wide base and work your way upward, creating a cone shape. Keep dipping the puffs into the caramel and stacking them, slightly overlapping each one to create a sturdy structure.
- As you stack, the caramel will harden and act as the glue holding everything together. Be careful, as the caramel can be very hot.
- Continue stacking the puffs until you’ve created a tower that’s as tall as you want. If the puffs begin to lean, you can reinforce the structure by using a bit of extra caramel to glue them in place.
5. Decorate and Serve
Once your croquembouche is fully assembled, you can decorate it with additional caramel threads for a dramatic effect or even edible gold leaf for a luxurious touch.
Serve the croquembouche immediately or keep it at room temperature for up to a few hours. If you have to refrigerate it, the caramel may soften, but the dessert will still be delicious.
Tips for Success:
- Caramel Consistency: If the caramel cools too quickly and hardens before you can assemble, gently reheat it over low heat to soften it.
- Making Ahead: You can make the cream puffs and pastry cream a day ahead and refrigerate them separately. However, it’s best to assemble the croquembouche the day of the event to ensure the caramel remains crisp.
- Shaping the Tower: To ensure your tower is stable, make sure the cream puffs at the base are properly glued together and the structure is gradually tapering inwards as you move up.
A croquembouche is not only a delicious treat but a masterpiece that will wow your guests. With a little time and effort, you can create a dessert that’s as breathtaking to look at as it is to eat!