How to Create a Show-Stopping Croquembouche

How to Create a Show-Stopping Croquembouche

A croquembouche is a stunning French dessert made of cream-filled profiteroles stacked into a tall, cone-shaped tower and bound together with caramel. Traditionally served at weddings and special occasions, this show-stopping dessert is a true test of pastry skills. Follow this step-by-step guide to create a perfect croquembouche that will impress your guests.

Ingredients

For the Choux Pastry (Profiteroles)

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 cup (125g) all-purpose flour
• 4 large eggs
• ¼ tsp salt

For the Pastry Cream Filling

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Caramel

• 2 cups (400g) granulated sugar
• ½ cup (120ml) water
• 1 tbsp light corn syrup (optional, for stability)

Step 1: Make the Choux Pastry

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil over medium heat.
3. Remove from heat and add the flour all at once, stirring quickly to form a dough.
4. Return to low heat and stir continuously for 2 minutes until the dough forms a smooth ball.
5. Transfer the dough to a mixing bowl and let it cool slightly.
6. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
7. Transfer the dough to a piping bag fitted with a round nozzle. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheets.
8. Bake for 25–30 minutes until golden brown and puffed. Turn off the oven and let them sit inside for 10 minutes to dry out.

Step 2: Prepare the Pastry Cream

1. In a saucepan, heat the milk over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat and stir in vanilla extract and butter.
6. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.

Step 3: Fill the Profiteroles

1. Once the pastry cream is cold, transfer it to a piping bag fitted with a small nozzle.
2. Poke a small hole in the bottom of each profiterole and pipe in the cream until full.
3. Set aside while preparing the caramel.

Step 4: Make the Caramel

1. In a saucepan, combine sugar, water, and corn syrup. Heat over medium-high heat without stirring.
2. Allow the sugar to dissolve and turn a golden amber color.
3. Remove from heat and let it cool slightly. The caramel should be thick but still fluid.

Step 5: Assemble the Croquembouche

1. Prepare a cone mold: If you don’t have one, create a cone shape using parchment paper or a metal cone.
2. Dip the tops of each profiterole into the caramel and stack them in layers, working from the bottom up.
3. Use caramel as “glue” to hold the profiteroles together. Be cautious as caramel is extremely hot.
4. Continue stacking until the tower is complete.

Step 6: Decorate and Serve

• Drizzle leftover caramel in thin strands around the croquembouche for a delicate spun-sugar effect.
• Optionally, dust with powdered sugar or add edible flowers for an elegant touch.

Now, your show-stopping croquembouche is ready to impress! Serve immediately or store in a cool place before presenting.