Croquembouche

The holidays wouldn't be complete without a magnificent tower of puffed choux pastries to brighten your day.

Ingredients

Croquembouche

  • Cream Puffs
  • Caramel

Caramel

  • 2 1/2 cups sugar
  • 2 tablespoons corn syrup
  • 1/2 cup water

Pastry cream

  • 2 cups whole milk
  • 1/2 vanilla bean, scraped
  • 2/3 cup sugar
  • 5 tablespoons cake flour
  • 1/4 teaspoon sea salt
  • 1 egg
  • 2 egg yolks
  • 1/3 cup heavy cream

Choux

  • 1 stick unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 1/4 cups all-purpose flour
  • 4 large eggs

Steps

  1. Once the caramel has set, dip the puffs in a bit more caramel to anchor them to the serving platter. Starting with about 10 puffs, create a tight ring of cream puffs, using caramel to anchor each one together. Create slightly smaller circles as the puffs stack, creating a total of between 8 and 10 layers of cream puffs depending on their size.
  2. Drizzle the remaining caramel over the stacked puffs, and back and forth across two wooden spoons to create a caramel-encrusted tower. Serve immediately.

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