Few desserts command attention quite like a croquembouche. This towering masterpiece of golden caramel-coated profiteroles, often seen at weddings and special occasions, seems like something only a seasoned pastry chef could create. But what if I told you that you can conquer this French classic in your own kitchen? That’s right! Today, we’re demystifying the art of making a croquembouche with spun sugar, a dessert that will impress your guests and leave them craving more.
What is Croquembouche?
Croquembouche, meaning “crunch in the mouth” in French, is a traditional French dessert consisting of profiteroles (small, airy pastries filled with cream) piled high in a cone shape and bound together with spun sugar. It’s a delightful combination of textures and flavors—crispy caramel, creamy filling, and delicate spun sugar that melts in your mouth.
Ingredients
For the Profiteroles:
- 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 Spun Sugar:
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 teaspoon cream of tartar
Equipment
- Medium saucepan
- Wooden spoon
- Baking sheets
- Parchment paper
- Pastry bag
- Round tip
- Wire rack
- Candy thermometer
- Whisk
- Heatproof spatula
