Description
French pastry chefs have long celebrated Croquembouche as an elegant wedding and celebration centerpiece. Delicate profiteroles drizzled with caramel create a spectacular cone-shaped tower that delights guests with its intricate layers and sweet crunch.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups water
- 7–8 whole eggs
- ¾ cup butter
- 2 cups milk
- 2 cups sugar
- 2 egg yolks
- 1 whole egg
Binding and Flavor Ingredients:
- ¼ teaspoon salt
- 2 teaspoons sugar
- 1/8 cup cornstarch
- 2 tablespoons butter
- 1 tablespoon vanilla
- ½ teaspoon cream of tartar
Liquid Ingredients:
- ½ cup water
- ½ cup sugar
- ½ cup sugar (divided)
Instructions
- Establish a precise temperature of 450°F (230°C) for the oven, ensuring an optimal baking environment.
- Combine butter and water in a heavy pot, bringing the mixture to a full rolling boil over medium heat.
- Thoroughly sift flour, salt, and sugar into a separate bowl, preparing the dry ingredients with precision.
- Remove the boiling butter mixture from heat and vigorously incorporate the dry ingredients, creating a smooth, cohesive dough.
- Transfer the dough to a mixer, allowing it to cool slightly, then methodically integrate eggs one at a time, mixing until the texture becomes thick and uniform.
- Carefully pipe small, consistent dough mounds onto a prepared baking sheet, maintaining equal size and spacing.
- Initiate baking at 450°F (230°C) for 10 minutes, then reduce temperature to 350°F (175°C) and continue baking for an additional 10 minutes until achieving a golden-brown exterior.
- In a saucepan, dissolve half the sugar into milk, bringing the mixture to a gentle boil over medium heat.
- Whisk egg yolks, whole egg, and remaining sugar in a separate bowl until smooth, then incorporate cornstarch thoroughly.
- Gradually introduce hot milk into the egg mixture, whisking continuously to prevent curdling and ensure a smooth pastry cream base.
- Return the tempered mixture to the pot, cooking over medium heat while stirring constantly until the cream thickens to a pudding-like consistency.
- Remove from heat and fold in butter and vanilla extract, creating a rich, aromatic pastry cream.
- Cover the cream with plastic wrap directly on its surface to prevent skin formation, then refrigerate until completely chilled.
- Combine water, granulated sugar, and cream of tartar in a saucepan, heating to precisely 300°F (hard crack stage) without stirring.
- Allow the caramel to cool slightly, then use a fork to create delicate sugar strands by dipping and flicking over parchment paper.
- Fill each baked puff with pastry cream using a piping bag, ensuring a consistent and generous filling.
- Dip the bottom of each cream-filled puff into caramel, strategically arranging them in a circular base on a serving platter.
- Continue building the tower by stacking puffs in progressively smaller concentric circles, using caramel as a binding agent.
- Elegantly drape spun sugar strands around the tower, creating a dramatic and intricate presentation.
Notes
- Precision matters when making pate a choux, as the dough’s consistency determines the puffs’ success.
- Temperature control is crucial during baking, starting high then reducing ensures perfectly crisp and golden cream puffs.
- Tempering eggs prevents scrambling when adding hot milk, creating smooth and silky pastry cream.
- Caramel requires careful attention, reaching exactly 300°F for optimal hardness and shine.
- Spinning sugar takes practice and patience, creating delicate decorative strands that elevate the dessert’s visual appeal.
- Assembling the tower demands steady hands and quick work before caramel hardens, transforming individual components into a stunning centerpiece.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg