A croquembouche cake! Even saying the name makes you feel a little fancier, doesn’t it? This stunning dessert, with its towering cone of cream puffs dipped in shimmering caramel, is a French classic often served at weddings and special occasions. But here’s a secret: you don’t need to be a pastry chef to create this masterpiece in your own kitchen.
This article will guide you through every step of crafting your own croquembouche, from making the perfect pastry cream to assembling the impressive tower. We’ll share tips and tricks to ensure your croquembouche is not only delicious but also visually stunning. So, are you ready to impress your friends and family with your baking prowess? Let’s get started!
Ingredients You’ll Need
For the Pate a Choux (Cream Puffs):
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Caramel Coating:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
Optional Decorations:
- Fresh flowers
- Chocolate shavings
- Chopped nuts
Equipment You’ll Need
- Two baking sheets
- Parchment paper
- Piping bag fitted with a large round tip
- Saucepan
- Whisk
- Rubber spatula
- Candy thermometer
- Heat-proof gloves
Step-by-Step Instructions
Making the Pate a Choux (Cream Puffs):
- Preheat and prep: Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper.
- Combine wet ingredients: In a saucepan, bring the water, butter, and salt to a boil over medium heat.
- Add the flour: Once the butter is melted and the mixture is boiling, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Incorporate the eggs: Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Remove from the heat and let cool for a few minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Pipe the puffs: Transfer the dough to your piping bag fitted with a large round tip. Pipe 1-inch mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 25-30 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking! Once baked, pierce the side of each puff with a knife to release steam and prevent them from becoming soggy. Let the puffs cool completely on a wire rack.
