Croquembouche

Start the year sweetly with Croquembouche, the French dessert made of choux pastry, pastry cream, and caramel that brings warmth to your New Year’s table.

📝 Ingredients

• 250 g – 1 cup flour
• 500 ml – 2 cups water
• 250 g – 2 sticks butter
• 6 g – 1 1/4 tsp salt
• 8 eggs
• 1 L – 4 cups milk
• 100 g – 3/4 cup + 2 tbsp flour (– sifted)
• 12 egg yolks
• 300 g – 1 1/2 cups granulated sugar
• 2 tsp vanilla extract
• 400 g – 2 cups granulated sugar
• 6 –7 tbsp water

👨‍🍳 Instructions

1. 1--- Choux ---
2. 2Bring the water, salt, and butter to a boil. Stir in the flour and cook for a couple of minutes, stirring constantly.
3. 3Transfer the mixture into the bowl of a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, waiting for each to be fully incorporated before adding the next.
4. 4Spoon the batter into a piping bag and pipe it in circles onto a tray lined with baking paper.
5. 5Bake in a preheated oven at 210°C – 410°F for 25 minutes. Remove from the oven and set aside to cool completely.
6. 6--- Crème Pâtissière ---
7. 7Using an electric mixer, beat the egg yolks with the sugar until pale and fluffy.
8. 8Add the vanilla extract to the milk.
9. 9Gradually pour in the milk while whisking continuously. Add the sifted flour and mix well. Transfer the mixture to a saucepan, place it over medium heat, and bring it to a boil.
10. 10Simmer for a few minutes, whisking constantly, until the cream thickens.
11. 11Pour the pastry cream onto a plate and cover it with cling wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely.
12. 12When ready to use, whip the pastry cream briefly to restore its smooth texture.
13. 13--- Filling the Choux ---
14. 14Make a small hole on the flat side of each choux using the tip of a pastry bag.
15. 15Fill a pastry bag with the crème pâtissière and use it to fill all the choux.
16. 16Set the filled choux aside.
17. 17--- Caramel ---
18. 18Combine the sugar and cold water in a heavy saucepan.
19. 19Stir over low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan occasionally as the syrup caramelises until it reaches a deep amber colour. Do not stir.
20. 20--- Piling the Choux ---
21. 21Line your work surface with baking paper.
22. 22When the caramel reaches a deep amber colour, dip each choux into the caramel using the rounded side (the one without the hole) and place it on the baking paper, caramel side down. Repeat with all the choux.
23. 23Once the caramel has set, dip the sides of each choux in caramel to stick them together and form a cone. Start with a base of 11 choux. You can make a cone shape from cardboard and line it with baking paper to make assembly easier.
24. 24Decorate with white fondant as desired.