Croquembouche

Croquembouche is fun to look at and eat, but did you know it's also fun to make? Here's how to make both traditional & chocolate versions!

Learn how to make Croquembouche, this mouthwatering, classic French pastry dessert made with diplomat cream-filled choux pastry puffs.

Here is a splendid edible centerpiece for your New Year’s table, the croquembouche — row upon row of tiny cream puffs mounted into a conical tower and glittering with caramel. It’s fun to assemble and is guaranteed to bring gasps of delight from your guests.

A showstopping croquembouche for a wedding or special occasion is not that difficult to make. Carefully follow this recipe, and you'll be rewarded with a delicious tower of cream puffs!

Print Croquembouche Author: The Taste Edit Ingredients Cream Puffs Make 5 batches of cream puffs (see here) Pastry Cream 5 egg yolks 1 cup sugar 3 T cornstarch 2 milk 1 T butter 1 vanilla bean, slit and squeezed out (or use vanilla paste) 2 T rum Caramel 5 cups sugar 1⅓ cups water Instructions

Learn how to make a classic French croquembouche from a professional pastry chef. Tips for perfect cream puffs, pastry cream, and caramel.

Pinterest video from alchenny: day 1 of croquembouche: in hindsight there are about 10,000 ears to troubleshoot and we’re just getting started s/o to my 25lbs of sugar and 120 eggs

Matthew Ryle on Instagram: "Croquembouche Prep time 80 mins | Cooking time 45 mins Serves 6-8 100g Whole milk 100g Water 10g Caster sugar Pinch of salt 100g Butter (unsalted) 200g Plain flour 4 Eggs - 320g Whole milk 320g Whipping cream 2 Vanilla pods 150g Caster sugar 130g Egg yolk (approx. 7 egg yolks) 50g Cornflour 50g Butter (soft) - 400g Caster sugar (shouldn’t need all of this, just in case you mess your caramel up like me) - For the choux buns, place a saucepan over a medium…

A towering masterpiece of caramel-covered cream puffs surrounded by golden threads of spun sugar, the croquembouche is the celebration cake of France.