How to Make a Perfect Cream Puff Tower

Creating a perfect cream puff tower, also known as a “croquembouche,” requires precision and attention to detail. This elegant dessert is often seen at weddings, celebrations, and special occasions, and is composed of crisp, golden cream puffs filled with luscious cream, bound together in a cone shape with caramel or sugar. Here’s how you can create your own perfect cream puff tower:

Ingredients

For the Cream Puffs:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract

For the Filling (Pastry Cream):

• 2 cups whole milk
• 4 large egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Caramel:

• 2 cups granulated sugar
• 1/4 cup water

Equipment Needed:

• Baking sheet
• Parchment paper
• Saucepan
• Whisk
• Mixer (stand or hand)
• Piping bags
• Cone mold or a DIY cone (made from parchment paper)
• Skewer or chopsticks (for assembling the tower)

Step 1: Prepare the Cream Puffs

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the choux pastry: In a saucepan, combine water, butter, and salt. Bring to a boil, ensuring the butter is melted. Once boiling, quickly stir in the flour. Continue to cook for 1-2 minutes until the dough pulls away from the sides of the pan.
3. Add the eggs: Remove the pan from heat. Let the dough cool slightly. Add eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
4. Pipe the dough: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds of dough (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake: Bake for 25-30 minutes or until the puffs are golden and crisp. Turn off the oven and let the puffs cool inside with the door slightly ajar for 10 minutes to avoid collapsing.

Step 2: Make the Pastry Cream

1. Heat the milk: In a saucepan, heat the milk over medium heat until it just begins to simmer. Do not bring it to a boil.
2. Whisk the egg mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Combine milk and egg mixture: Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
4. Cook the custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and begins to boil. Once thickened, remove from heat and whisk in the vanilla extract and butter.
5. Cool the pastry cream: Transfer the cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool to room temperature.

Step 3: Assemble the Cream Puffs

1. Fill the cream puffs: Once the puffs have cooled, use a piping bag fitted with a small round tip to fill them with the prepared pastry cream. Insert the tip into the bottom or side of each puff and squeeze gently.

Step 4: Prepare the Caramel

1. Make the caramel: In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to cook until it turns a deep amber color.
2. Check the consistency: As the caramel cooks, it should thicken slightly. Be very careful, as caramel can burn quickly. Once ready, remove from heat and let it cool slightly to thicken further.

Step 5: Assemble the Tower

1. Create the cone structure: Use a cone mold, or make your own by rolling parchment paper into a cone shape and securing it with tape. The height and size of the cone will determine how large your tower will be.
2. Begin the assembly: Dip the bottom of each filled cream puff into the cooled caramel. Carefully place the cream puff onto the cone, pressing gently to hold it in place. Continue stacking the cream puffs, working from the base up, ensuring each puff is attached with caramel.
3. Support the structure: If needed, use skewers or chopsticks to help support the tower as you build it, ensuring the puffs are stacked securely.
4. Drizzle the caramel: Once the tower is assembled, drizzle any remaining caramel over the puffs for a beautiful, glossy finish.

Step 6: Display and Serve

• Once your cream puff tower is complete, display it on a beautiful cake stand or large plate. The tower should stand tall and be a showstopper at any event. It is best served immediately to preserve the crispness of the cream puffs.

Tips for Success:

• Choux Pastry: Be sure to allow the dough to cool slightly before adding eggs. This prevents cooking the eggs prematurely.
• Pastry Cream: Ensure the pastry cream is completely cooled before filling the puffs. Hot cream can cause the puffs to become soggy.
• Caramel: Work quickly with the caramel, as it hardens rapidly. If it becomes too thick, warm it gently over low heat.

With careful preparation and a little patience, you can create a stunning cream puff tower that will wow your guests and be the star of any celebration!