wolfgang
Culinary Explorer
Bonjour, fellow dessert aficionados! As much a work of art as it is a dessert, Croquembouche is traditionally served at celebratory occasions such as weddings and holidays, captivating guests with its mesmerizing beauty and exquisite taste. Each bite offers a perfect harmony of crisp pastry, creamy filling, and caramel sweetness, making it a true indulgence for the senses. So, join me on a journey to recreate this iconic French delicacy and elevate your dessert game to new heights with this stunning Croquembouche recipe. C'est magnifique!
Ingredients:
For the Choux Pastry:
Ingredients:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 1/2 cup water
- Toasted almonds or edible flowers for decoration
- Prepare the Choux Pastry:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, bring the water and butter to a boil. Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Beat in the eggs, one at a time, until fully incorporated and the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe and Bake the Pastry Balls:
- Pipe small rounds of dough onto the prepared baking sheet, leaving space between each one.
- Bake in the preheated oven for 25-30 minutes, or until the pastry puffs up and turns golden brown.
- Remove from the oven and let cool completely.
- Make the Pastry Cream:
- In a saucepan, heat the milk over medium heat until steaming but not boiling.
- In a mixing bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.
- Prepare the Caramel:
- In a saucepan, combine the sugar and water over medium heat. Cook, swirling the pan occasionally, until the sugar has dissolved.
- Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color, about 10-12 minutes.
- Remove from heat and let cool slightly until thickened but still pourable.
- Assemble the Croquembouche:
- Fill each cooled pastry ball with the chilled pastry cream using a piping bag or spoon.
- Dip the top of each filled pastry ball into the caramel and stack them in a cone shape on a serving platter.
- Continue stacking until you have used all the pastry balls and have formed a tower.
- Drizzle any remaining caramel over the top of the croquembouche, allowing it to cascade down the sides.
- Decorate with toasted almonds or edible flowers, if desired.
- Serve:
- Serve the croquembouche immediately, or refrigerate until ready to serve.
- To serve, gently break off individual pastry balls and enjoy the delightful combination of crisp pastry, creamy filling, and caramel sweetness. Bon appétit!
With its airy pastry puffs, dreamy cream filling, and sticky caramel glaze, it's like a taste of Paris right in your kitchen. Plus, stacking it into a tower is half the fun! Perfect for impressing guests or just treating yourself to something special. Thanks for sharing this delightful recipe! 
