Croquembouche: A Spectacular French Dessert

Croquembouche: A Spectacular French Dessert
History and Story: Croquembouche, meaning "crunch in the mouth," is a traditional French dessert made from a tower of cream-filled profiteroles (choux pastry puffs) bound together with caramel. It is often served at weddings, baptisms, and other festive celebrations. This stunning dessert dates back to the 17th century and remains a favorite for its impressive presentation and delicious flavor.
Served Best: Croquembouche is best served fresh, ideally on the day it is assembled. It makes a stunning centerpiece for any celebration.
Best Drink Pairings: Pair this dessert with a glass of Champagne or a sweet dessert wine. For a non-alcoholic option, try a sparkling apple cider or a rich hot chocolate.
Ingredients:
For the Choux Pastry:
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Pastry Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
For the Caramel:
2 cups granulated sugar
1/2 cup water
Step-by-Step Instructions:
Making the Choux Pastry:
1. Prepare the Dough:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
2. Add the Eggs:
Remove the pan from the heat and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
3. Pipe the Pastry:
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the Pastry:
Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Turn off the oven and let the puffs cool in the oven with the door ajar.
Making the Pastry Cream:
5. Prepare the Filling:
In a medium saucepan, heat the milk until it just begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly.
6. Cook the Cream:
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool completely.
7. Fill the Puffs:
Transfer the pastry cream to a piping bag fitted with a small round tip. Insert the tip into the bottom of each puff and fill with pastry cream.
Making the Caramel and Assembling the Croquembouche:
8. Prepare the Caramel:
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves. Increase the heat and boil without stirring until the caramel turns a deep amber color. Remove from heat.
9. Assemble the Tower:
Dip the top of each filled puff into the caramel and place on a serving platter. Continue to dip and stack the puffs in a circular pattern, forming a cone-shaped tower. Use additional caramel to glue the puffs together as needed.
10. Decorate and Serve:
Once the tower is complete, you can drizzle any remaining caramel over the top or create spun sugar for a more dramatic presentation. Serve immediately.
Serving Tips:
Presentation: Serve the croquembouche on a decorative platter. Add festive decorations like edible flowers or a dusting of powdered sugar for an elegant touch.
Quick Shortcut: Use store-bought profiteroles and pastry cream if short on time. Assemble and decorate with homemade caramel.
Nutritional Information:
Nutrient Amount per Serving
Calories 350
Fat 20g
Carbohydrates 40g
Protein 6g
Sugar 30g
Fiber 1g
Enjoy Your Croquembouche!
This dessert is a perfect way to celebrate special occasions with a stunning and delicious treat. It’s ideal for weddings, holidays, and festive gatherings. Happy baking!