Would you like to view the UK edition of this site?

View UK Edition

Candy Cane Croquembouche

Candy Cane Croquembouche

Julie Nolke

Create a free account with Tastemade to save recipes and videos!

Julie shows a simple way of making the show-stopping holiday confection croquembouche made with balls of peppermint choux.

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Transcript

- Hey y'all, welcome back to another Christmasy recipe. Today I'm gonna make you candy cane croquembouche, but I'm gonna cut a few corners so that it's actually an easy and tangible recipe that you can make at home. Let's jump right in. First thing I wanna do make the filling. This is an epic filling. So I'm gonna combine in a saucepan my white chocolate and one cup of whipping cream. You get that on a low heat and just melt and stir until it's completely combined. Once it's nice and smooth like that, I'm gonna take it off the heat, add in my peppermint extract, and then I'm gonna pour it into a nice clean bowl here. And that just has to go in the fridge to cool completely, that's why I wanted to do it first, so we get that done and out of the way. We will mix it up later. All right, and now it is time to make the cream puffs. First we're gonna add the sugar to our flour and just whisk it. Set that aside. Now in a saucepan you're gonna wanna add your water and butter. Get that on a medium heat, melt the butter, and get it to a nice, bubbly boil. Then you're gonna wanna take it off the heat and add in the flour, stirring with a wooden spoon. Once you have it all incorporated, get it on a nice low heat and stir for about a minute, until the dough starts pulling away from the sides of the saucepan. At this point transfer it to a new bowl and let it cool down slightly, 'cause we're about to add in raw eggs and we don't wanna cook them. Now, for the eggs, you're gonna wanna add them in one at a time and stir them with a wooden spoon. Trust me, this part's gonna suck. It's not gonna wanna go together. It's gonna be really slimy and kinda frustrating, but keep at it. Eventually it will incorporate and become a smooth kind of paste. Then you add in the next egg and you repeat the process, and it sucks an equal amount. You're gonna do that until you have three eggs in and it looks like this consistency. If you haven't quite reached this yet, I would suggest adding in a fourth egg. There's nothin' wrong with adding in an extra egg. Sometimes you need it, sometimes you don't, it depends on what you're mixture is like that day. Once our choux paste is complete, I like to get it in a piping bag with a round tip and I pipe it out onto a baking sheet covered in parchment. Now I'm making really small ones today, but you can make them as big as you want. Don't go overboard. Nothing bigger than, I would say a ping pong ball, maybe, or maybe a little bit bigger. Anything bigger than that and it'll have a really hard time getting that air and puffing up entirely. Now to get all of those little bits at the top that are sharp, I just like dipping my finger in some water and rubbing on the top. All right, and now at this point you wanna bake them at 400 degrees for 15 minutes and then we're gonna switch it down to 350 until they're completely cooked. All right, now that our puffs are cooked and cooled, it's time to go back to the icing. Now we're just gonna take an electric mixer and we're gonna beat it until we get soft peaks. It'll work exactly the same as regular whipped cream but it will taste immaculate. At this point you wanna put it into a piping bag with a round tip and then we're gonna cut a little opening at the bottom of each puff, to get our filling inside. And then just as you'd imagine, we're gonna pipe filling into each puff. All right, and we're back! We've got completed puffs. I made a batch of royal icing, just in a white color, right here. And I've got a few different toppings. I have some crushed up candy canes, I have some white sanding sugar and some red sanding sugar. It's whatever you want to just kind of sprinkle on top. And the other thing that I did, because this is a croquembouche, you could build it in a pyramid shape, but I thought it might be kinda cool to try doing it on a cone. So this is just a piece of cardboard that I kind of makeshift made into a cone. I wanna try it out, see if it works. You could also use an ice cream cone and that would be perfect. Right, so real easy! We're gonna dip a puff in some royal icing. Sprinkle it with whatever topping you like and just let it sit for a minute or two. I want that top icing to set slightly before I get it onto the cone. And repeat with the rest of the puffs and then get 'em on the cone. And that is how you make your own candy cane croquembouche recipe. I hope you guys enjoyed this. Thanks so much for watchin' this video and I'll see you next time.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder