Dish

Croquembouche

Croquembouche is a French dessert made from cream puffs that are filled with pastry cream and then stacked into a cone shape. The cream puffs are held together with caramel, which hardens as it cools. Croquembouche is crispy on the outside and creamy on the inside, with a sweet and nutty flavor from the caramel. It is a show-stopping dessert that is perfect for weddings and other special occasions.

European cuisine› Western European cuisine› French cuisine

Pastry› Sweet Pastry

Origins and history

Croquembouche originated in France in the 18th century and was originally called "pièce montée". It was traditionally served at weddings and other special occasions. Croquembouche is now enjoyed all over the world.

Dietary considerations

Croquembouche contains gluten and dairy and is not suitable for people with allergies to these ingredients. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of croquembouche, including ones that use different types of cream or fillings. Some versions also include a layer of fruit or chocolate.

Presentation and garnishing

To make the croquembouche, be sure to use a candy thermometer to ensure that the caramel reaches the correct temperature. Also, work quickly when assembling the croquembouche, as the caramel hardens quickly. To present the croquembouche, place it on a white platter and garnish with fresh flowers or fruit. Drizzle the caramel over the cream puffs in a decorative pattern.

Tips & Tricks

Croquembouche is a challenging dessert to make, so it's important to follow the recipe closely and be patient. If the caramel hardens before you're finished assembling the croquembouche, you can reheat it gently to soften it.

Side-dishes

Croquembouche is typically served as a dessert and does not have any traditional side dishes. It can be enjoyed with coffee, tea, or a glass of champagne or sparkling wine.