Classic French Croquembouche

Ingredients

• For the profiteroles: For the profiteroles:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs 4 large eggs
• For the pastry cream filling: For the pastry cream filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• For the whipped cream filling: For the whipped cream filling:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the caramel coating: For the caramel coating:
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove from heat and let the dough cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a plain round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. 8.
   Bake for 20-25 minutes or until the profiteroles are golden brown and puffed.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.
10. 10.
11. 11.
    For the pastry cream filling, heat the milk in a saucepan over medium heat until it starts to simmer.
12. 12.
    In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
13. 13.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
14. 14.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
15. 15.
    Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.
16. 16.
17. 17.
    For the whipped cream filling, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Transfer to a piping bag fitted with a small round tip.
18. 18.
19. 19.
    Once the profiteroles and fillings are ready, fill the profiteroles with either the pastry cream or whipped cream by piping the filling into the bottom of each profiterole.
20. 20.
21. 21.
    To assemble the Croquembouche, start by dipping the bottom of each filled profiterole into the caramel coating and sticking them together in a circular pattern on a serving platter or cone-shaped mold. Build the tower by adding more layers of profiteroles, dipping each one in caramel before attaching it to the tower.
22. 22.
23. 23.
    Continue building the tower until all the profiteroles are used, creating a conical shape. Drizzle any remaining caramel over the top for a decorative effect.
24. 24.
25. 25.
    Allow the caramel to harden before serving. The Croquembouche can be served as is or decorated with spun sugar, edible flowers, or other decorative elements.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough to ensure proper incorporation and a smooth texture.
• Milk — Use whole milk for a richer pastry cream filling. Skim or low-fat milk may result in a thinner consistency.
• Granulated sugar — It is important to use granulated sugar for the caramel coating as it melts evenly and creates a smooth caramel.

Tips & Tricks

• To prevent the profiteroles from becoming soggy, fill them just before serving.
• If the caramel coating becomes too thick while assembling the Croquembouche, gently reheat it over low heat until it reaches a pourable consistency.
• For a decorative touch, you can drizzle melted chocolate over the Croquembouche or dust it with powdered sugar.

Serving advice

To serve the Croquembouche, carefully break off individual profiteroles from the tower and enjoy their delightful combination of creamy filling, crisp exterior, and caramel sweetness.

Presentation advice

Present the Croquembouche on a decorative platter or cake stand, allowing its impressive height and intricate structure to take center stage. Consider adding fresh flowers or edible decorations around the base for an elegant touch.