Printable Recipe
Croquembouche
A classic French dessert made of profiteroles assembled into a tower, dipped in caramel.
Cook time
10 min
Ingredients
11
Steps
8
Filed under: baking, vanilla.
Source channel: Bigger Bolder Baking with Gemma Stafford
Key ingredients
all-purpose flour, butter, sugar, eggs, vanilla paste.
Ingredients
- all-purpose flour
- water
- butter
- sugar
- salt
- eggs
- vanilla paste
- cornstarch
- cream of tartar
- heavy cream
- sugar (for caramel)
Method
- Make choux pastry by boiling water, butter, sugar, and salt, then adding flour and cooking until it forms a dry ball.
- Remove from heat and incorporate eggs one at a time until smooth.
- Pipe small rounds of choux pastry onto a baking sheet and wet the peaks with water to prevent burning.
- Bake at 350°F (180°C) for 10 minutes until golden brown and hollow inside.
- Prepare creme Patisserie by heating cream and sugar, then adding cornstarch and vanilla paste, cooking until thickened, and pouring into a bowl to cool.
- Fill a piping bag with the creme Patisserie and pipe into cooled profiteroles.
- Dip each profiterole in caramel and assemble into a tower on a serving platter, sticking them together with caramel.
- Make caramel by melting sugar with water and cream of tartar in a heavy-bottomed saucepan, then dip profiteroles into caramel to attach and form the tower.