Croquembouche
PrintCroquembouche
Croquembouche is an impressive French dessert featuring a tower of cream-filled choux pastries coated in a crisp caramel shell. This show-stopping centerpiece adds a touch of elegance to any celebration.
- Total Time: 3 h
- Yield: 10 portions 1x
- Category: High
Ingredients
Units
Scale
- 1 cup water for the choux pastry
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups pastry cream
- 1 cup sugar
- 1/4 cup water for the caramel
Instructions
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- For the choux pastry, bring water and butter to a boil. Add flour all at once and stir until a dough forms. Cool slightly, then beat in eggs one at a time.
- Pipe small balls of dough onto the baking sheet and bake for 20-25 minutes until golden and puffed.
- Fill cooled choux pastries with pastry cream.
- For the caramel, heat sugar and water until amber in color. Dip filled pastries into the caramel and stack them into a tower. Allow to set before serving. Enjoy!
