Why You’ll Love This Recipe
Croquembouche is the ultimate center-piece dessert that combines elegance, flavor, and artistry. The cream puffs are light and airy with a smooth, vanilla-infused filling, and the caramelized exterior adds a satisfying crunch. Assembling it into a towering cone makes this dessert an eye-catching centerpiece for any event. Though it may look intricate, making a Croquembouche is a rewarding process that yields a stunning dessert. Whether you’re making it for a special celebration or just to impress your guests, Croquembouche is a treat they won’t soon forget.
Ingredients
For the choux pastry (pâte à choux):
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
For the caramel glaze:
- 2 cups granulated sugar
- 1/4 cup water
For the spun sugar (optional, for decoration):
- 1/2 cup granulated sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the choux pastry:
- Make the dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat. Stir until the butter is melted.
- Add the flour: Once the mixture is boiling, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. Continue stirring for another minute to dry the dough slightly.
- Incorporate the eggs: Allow the dough to cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy, but not runny.
- Pipe the dough: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a round tip. Pipe small mounds of dough (about 1-inch in diameter) onto the baking sheet, spacing them about 1 inch apart.
- Bake the puffs: Bake for 20-25 minutes, or until golden brown and puffed up. Do not open the oven door during the first 15 minutes of baking, as this can cause the puffs to collapse. Once baked, allow them to cool completely.
Prepare the pastry cream filling:
- Heat the milk: In a saucepan, heat the milk over medium heat until it starts to steam. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk, adding both the seeds and the pod.
- Whisk the egg yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the eggs: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
- Cook the custard: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue cooking for another 1-2 minutes, then remove from heat.
- Finish the pastry cream: Stir in the butter and vanilla extract (if using vanilla extract). If you used a vanilla bean, remove the pod. Allow the pastry cream to cool, then refrigerate for at least 1 hour.
Assemble the Croquembouche:
- Fill the puffs: Once the choux puffs are cool, use a piping bag fitted with a small round tip to fill them with the cooled pastry cream.
- Prepare the caramel: In a saucepan, combine the sugar and water. Heat over medium heat until the sugar has dissolved, then increase the heat and allow the mixture to come to a boil. Let it cook for about 10-15 minutes, until the caramel turns a deep amber color.
- Assemble the tower: Dip each filled puff into the warm caramel to coat the bottom, and then begin stacking them in a cone shape on a platter or cake stand. Carefully press each puff against the next, allowing the caramel to harden and hold the puffs together. Continue until all the puffs are stacked into a tall tower.
- Decorate the Croquembouche: If desired, you can decorate the Croquembouche with spun sugar. To make spun sugar, heat 1/2 cup of sugar in a saucepan until it melts into a golden syrup. Use a whisk to spin the syrup into threads over a parchment-lined surface and allow it to cool. Gently place the spun sugar around the tower to add an elegant finishing touch.
Serve:
- Once the Croquembouche is assembled, serve immediately or refrigerate for a short time before serving. The caramel will harden, and the tower will hold its shape, making it an impressive centerpiece.
Servings and Timing
- Servings: 8-10 (depending on the size of your tower)
- Preparation time: 1 hour (excluding cooling time for puffs and cream)
- Baking time: 20-25 minutes (for the choux pastry)
- Cooling time: 1-2 hours (for the pastry cream)
- Total time: 4-5 hours (including assembly)
Variations
- Flavored filling: Add citrus zest (like lemon or orange) or a splash of liqueur (such as Grand Marnier or Amaretto) to the pastry cream for a unique twist on the flavor.
- Chocolate drizzle: For added richness, drizzle melted chocolate over the assembled Croquembouche for a decadent touch.
- Mini Croquembouche: For a more personal touch, make individual Croquembouche towers by stacking a few filled puffs and decorating them with caramel and spun sugar.
Storage/Reheating
- Storage: Croquembouche is best enjoyed immediately after assembling. The choux pastry can be stored in an airtight container at room temperature for up to 2 days before filling and assembling.
- Refrigeration: The assembled Croquembouche can be stored in the refrigerator for up to 1 day, but the caramel will soften and may lose some of its crunchiness over time. It’s best served fresh.
FAQs
Can I make the choux pastry and pastry cream ahead of time?
Yes, both the choux pastry and pastry cream can be made a day in advance. Store the cream in the fridge and the baked choux puffs in an airtight container at room temperature.
What if the caramel hardens before I can assemble the Croquembouche?
If the caramel hardens, gently reheat it over low heat to make it more fluid again. Be careful not to overheat and burn the caramel.
Can I use a different filling for the puffs?
Absolutely! You can substitute the pastry cream with whipped cream, chocolate ganache, or even fruit jam for a different flavor profile.
How do I keep the Croquembouche from collapsing?
Ensure the caramel is hot when assembling the tower so it hardens quickly and holds the puffs together. Be gentle but firm when stacking the puffs, and make sure the base is stable before adding more layers.
Conclusion
Croquembouche is a stunning French dessert that brings together flavor, elegance, and artistry. With its crisp, cream-filled choux puffs, crunchy caramel glaze, and decorative spun sugar, it’s the perfect centerpiece for any celebration or special event. While it may take time to assemble, the result is absolutely worth the effort. With a little practice, you can create this spectacular dessert that’s sure to impress and delight everyone who tries it!
PrintCroquembouche: A Stunning French Pastry Tower
- Croquembouche is an elegant French pastry tower made from cream-filled choux puffs stacked into a cone shape and bound together with a caramel glaze. This stunning dessert is often finished with a drizzle of chocolate or spun sugar, making it a showstopper for any special occasion.
- Prep Time: 1 hour (excluding cooling time for puffs and cream)
- Cook Time: undefined
- Total Time: 4-5 hours
- Yield: 8-10 servings (depending on the size of your tower)
- Category: Dessert
- Method: Baking, Frying
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the choux pastry (pâte à choux):
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the pastry cream filling:
- 2 cups whole milk
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- For the caramel glaze:
- 2 cups granulated sugar
- 1/4 cup water
- For the spun sugar (optional, for decoration):
- 1/2 cup granulated sugar
Instructions
- Make the choux pastry by combining water, butter, sugar, and salt in a saucepan. Bring to a boil, then add flour and stir until the dough pulls away from the pan. Add eggs one at a time, mixing well after each addition.
- Pipe small mounds of dough on a baking sheet and bake at 375°F (190°C) for 20-25 minutes until golden and puffed. Allow to cool completely.
- For the pastry cream, heat milk with vanilla bean or extract. Whisk egg yolks, sugar, and cornstarch, then temper with hot milk. Cook until thickened, then stir in butter and vanilla. Cool and refrigerate for 1 hour.
- Fill the cooled choux puffs with the pastry cream using a piping bag.
- Make the caramel glaze by heating sugar and water until amber in color. Dip the filled puffs into the caramel and begin stacking them into a cone shape.
- Decorate with spun sugar, if desired, by melting sugar into a golden syrup and spinning into threads. Allow it to cool and place around the tower.
Notes
- To keep the caramel fluid during assembly, gently reheat it if it hardens.
- The choux pastry and pastry cream can be made a day ahead. Store the cream in the fridge and the baked puffs at room temperature.
- For a variation, try different fillings like whipped cream, chocolate ganache, or fruit preserves.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
