Description
Magnificent French croquembouche towers delicate cream puffs into a spectacular architectural dessert centerpiece. Caramel threads bind golden pastry shells, creating an elegant celebration confection perfect for weddings and grand events.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 7–8 whole eggs
- 2 cups (480 ml) milk
- 2 cups (400 g) sugar
- 1 whole egg
- 2 egg yolks
- 1 ½ cups (360 ml) water
- ¾ cup (170 g) butter
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) vanilla
- ½ cup (100 g) sugar (divided)
- ½ cup (100 g) sugar
- ½ cup (120 ml) water
- ¼ teaspoon (1.5 g) salt
- 2 teaspoons (10 g) sugar
- 1/8 cup (15 g) cornstarch
- ½ teaspoon (2.5 g) cream of tartar
Instructions
- Prepare Choux Pastry: Preheat oven to 450°F (230°C). Boil butter and water in a heavy pot, then swiftly mix in sifted flour, salt, and sugar to create a smooth dough.
- Mix Dough: Cool dough slightly in mixer, then methodically incorporate eggs until achieving a thick, uniform consistency. Pipe consistent dough mounds onto baking sheet.
- Bake Puffs: Bake at 450°F for 10 minutes, then reduce temperature to 350°F for an additional 10 minutes until golden-brown and crisp.
- Create Pastry Cream: Dissolve sugar in milk, gently boil. Whisk egg yolks, whole egg, and remaining sugar with cornstarch. Temper egg mixture with hot milk, return to pot, and cook until thickened.
- Finish Cream: Remove from heat, fold in butter and vanilla. Chill cream completely with plastic wrap directly on surface.
- Prepare Caramel: Combine water, sugar, and cream of tartar, heating to 300°F (hard crack stage). Create delicate sugar strands by dipping and flicking fork over parchment paper.
- Assemble Tower: Fill each puff with pastry cream using piping bag. Dip puff bottoms in caramel, arranging in circular base and building upward in progressively smaller concentric circles.
- Decorate: Drape spun sugar strands around tower, creating an elegant and dramatic presentation.
Notes
- Temperature Precision: Maintain exact oven temperatures for perfect puff texture and consistent golden-brown color.
- Dough Mixing Technique: Incorporate eggs gradually to create a smooth, elastic choux pastry without lumps or separation.
- Caramel Mastery: Watch sugar syrup carefully, reaching exactly 300°F without stirring to prevent crystallization and ensure clear, glossy caramel.
- Cream Filling Strategy: Prevent pastry cream skin by directly covering surface with plastic wrap and chill thoroughly before filling puffs.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg