croquembouche recipe

Sunday, 30 March 2014

theres something about a croquembouche which always looks so appealing, 
 i have been wanting to make one for a while so this weekend i finally got around to it.
i can see why in France they have it as their traditional wedding cake.
i used flowers to decorate mine, normally it would be decorated with spun sugar.
the word croquembouche means crack or crunch in the mouth.
it is not as hard to make as you might think but there are a few steps to it.
choux pastry recipe
choux pastry
(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs
preheat the oven to 375f
in a pan add the butter and water and stir over a medium heat until the butter has melted, then remove from the heat and stir in the flour, sugar and salt stir until the mixture forms a ball and pulls away from the sides of the pan,
put the pan back on the heat and stir for a minute or two,
then in a dish add the eggs and whisk them, put the dough mixture in the bowl of a stand mixer and start mixing, adding the egg mix 1 1/4 at a time until combined ( at first it will look like it wont mix in but stick with it)
put the pastry mixture piping bag and prepair two baking trays with parchment, pipe small mounds leaving a gap in between each one.
to smooth the tops of each puff dip your finger in some water and press down gently.
turn the oven down to 350f and cook for 25/35 minutes depending on the size or until golden, take the trays out of the oven and prick a hole in each choux bun, lower the oven to 325f then return to the oven for 5/10 minutes to dry out.
i made small size buns.

to make pastry cream
3 egg yolks
250ml milk
1/4 cup sugar
1 tbsp corn flour
1 tbsp custard powder (i used birds if you don't have it add more corn flour instead)
vanilla pod
set a bowl over ice water
in a pan add the milk, score the vanilla pod and remove the seeds and add it to the milk.
bring to the boil.
in a separate bowl whisk the egg yolks and sugar, flour and custard powder until it forms a paste
add some of the hot milk and mix then pour it back into the pan,
stir constantly over a low heat until it thickens,
pour through sieve into the bowl over ice water, place cling film over touching the custard so a skin doesn't form,
let cool,
pipe pastry cream into each choux bun,
to make caramel to construct the croquembouche
1 cup sugar
1 tbsp water
fill the sink with cold water ready for the pan
in a heavy based pan add the sugar and water and stir over a low heat until the sugar dissolves.
with a pastry brush and a cup of water brush down the sides of the pan constantly to stop any sugar burning,
let the mixture turn golden amber colour, you can check it is done by dropping some in a cup of
cold water to see if it forms a hard ball. of alternatively you can use a candy thermometer a heat the sugar to 123c.
once done put pan into cold water, take a bun and dip it in the caramel and start building the croquembouche, stick them in a circle and build it up into a cone shape, then using two forks spin the sugar and wrap it around it.
reheat the caramel if you need to.


  1. Aww, it looks great! You are so talented! >w<

    ❤ ✿ NEW POST ✿ ❤

  2. Your culinary artistry is amazing as well as your photographs. The confection looks too pretty to eat but it is too pretty not to eat. Does that make sense? I wish you'd give tutorials on your fantastic photos. I am only beginning at blogging and there is so much to learn as well as the editing of the pics. But you are an inspiration. Thank you, Marisa Franca @ All Our Way

  3. I've always wanted to make this! You did a great job!

  4. This is fabulous, Aimee. I can imagine the amazing flavours as I sit here with my mouth watering. Thanks so much for sharing this masterpiece.

  5. What a unique and beautiful dessert. I've never heard of this. It sounds delicious! Thank you for sharing at What We Accomplished Wednesdays. Have a lovely weekend! ~Deborah

  6. Since the filling is pastry cream (made with milk) how long can this creation be stored at room temperature. It obviously wouldn't be possible to store it in refrigerator due to size and because of the drizzled caramel. Help.

    1. I would suggest making it on the day it's needed for as the pastry goes a little soggy. I moved a shelf in my fridge to fit it in x


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