How To Make A Croquembouche (Cream Puff Tower)

[@thezhtube5895]

Ingredients for 30 servings CUSTARD: 6 cups milk (1 ½ L) 2 vanilla beans, scraped 18 egg yolks 2 ¼ cups sugar (450 g) ¾ cup cornstarch (95 g) 3 tablespoons butter PUFFS: 4 cups water (945 mL) 4 sticks butter 2 teaspoons salt 6 tablespoons sugar 4 cups flour (500 g) 12 eggs egg wash CARAMEL: 2 cups sugar (400 g) 2 tablespoons dark corn syrup ⅔ cup water (160 mL) ⅔ cup heavy cream (160 mL) How to do it In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes. Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes. Add the cornstarch and mix until fully incorporated. Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated. Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes. Remove from the heat and add the butter, whisking to combine. Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour . Preheat oven to 425˚F (220˚C). In a large pot, bring the water, butter, salt, and sugar to a boil over high heat. Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball. Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment. Using a piping bag with a standard round tip, fill the bag with the batter. Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart. Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs. Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes. Let puffs cool completely. Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert. Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard. Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C). Remove the pan from the heat and add the heavy cream, stirring vigorously. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern. Continue to stack caramel-dipped cream puffs in a tower shape. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower. Enjoy!

[@therailrangervmtg8658]

You deserve an honourable public recognition 😃

[@Mofizdhaka]

TheRailRanger VMTG right

[@coreylu3283]

You just copied it from tasty.co/recipe/croquembouche

[@shamei7270]

SO HELPFUL

[@khalidnahas8816]

Who tf has vanilla beans I’m their pantry

[@kaleishwari1]

Do I want to make this?? YES . Am I going to make this?? ABSOLUTELY NOT😂

[@Anna-lg5lj]

OMG meeeeeeeeeeeeeeeeeee,!

[@sillycheese301]

Do I have the ingredients? Absolutely not.

[@kaleishwari1]

@@sillycheese301 Am I going to buy all the ingredients?? Absolutely not. 🤣

[@cowimmabitch93]

am I gonna comment something that makes sense? absolutely not.

[@holup9182]

Tbh I only wanna eat it cuz I'm too lazy to make it lol

[@RyeBreadMels]

"With ingredients most people already have in their pantry" *uses 30 eggs*

[@jerusha4jesus]

Omg! So truee

[@hayoonr5707]

RyeBreadMels lol my mum would kill me if I used that much so I halved the recipe and it turned out okay? The cream puffs didn't cook that well and I could've put it in the oven doubling the time and it wouldn't have cooked XD

[@melancholy_dude]

And like 10 sticks of butter....

[@drippinghoney]

Sounds like my grandma's house to me lol

[@eyalevron2254]

30, excluding the eggwash on the cream puffs. Cream? More like yolk puffs.

[@mr.random4292]

She worked really hard for this guys, stop bashing her

[@fulichak6499]

Exactly! I feel like most people have watched like 5 episodes of Hell's Kitchen and Masterchef and magically assume that they can hate on anything different, like give Alexis a break! She is a professional chef who has gone to Culinary School so unless these haters have they shouldn't be talking!

[@arfamo6823]

Ikr. They were bashing her in the macaroon video too

[@loonaglow5309]

That’s mean, no one should get bashed on, they worked hard, she’s a angel and a amazing cook.

[@shini1637]

Yes I agree with that

[@tomatoneenja]

thats so fking wrong she shall be bashed for her sins

[@saraemily326]

This comment section is kinda ridiculous. This is just one was to make a croquembouche. They don’t have to do it exactly like you or anything like the “traditional”. And if people aren’t degrading the recipe, they’re complaining about the amount of eggs or talking about meatballs. Just enjoy the video people. Someone worked hard on this.

[@mimked]

Sara Emily you forgot the One Piece (and Big Mom) comments.

[@saraemily326]

Pullout the Motto Do you give a fuck?

[@themuffinman147]

Sara Emily, no, I don't, thanks for asking.

[@saraemily326]

Pullout the Motto Your welcome! Then why feel the need to comment?

[@themuffinman147]

Sara Emily Why the need to point out the obvious? We can read

[@ashirshir]

I want the behind the scenes of this!

[@yana8644]

But this is like behind the scenes....

[@pipertye2882]

okayjxn YT I think they mean like the process of failure before success

[@jiminslostjams250]

n a m j o o n r a m e n yaayy army's have the same interesy as me

[@softtrash8063]

Genya Safin yayyy army :"D

[@sarayusegu9543]

Ashir Shrivastava I

[@areejali2841]

For those who are saying they dont have much eggs in their pantry, U can reduce the recipe. Duh.

[@sagemccarthy4115]

I’m surprised I didn’t think of that

[@kairiena2546]

Ofc, but the ratio was never specified and it would be a chore to calculate divide it by 50 or something like that. Also, (btw talking about tasty) it’s implied that this is easy to make already and that that it’s core ingredients and not something you would have to buy at a special store. If they didn’t have such a large amount the tower probably wouldn’t be a tower, or at least requires a stand to make it look full. This was probably the wrong recipe to find for a midnight snack :/ as it is meant for parties sorry for ranting please don’t feel bad 😥

[@lewisks5436]

@@kairiena2546 ok there pastry connoisseur

[@candycheese3251]

All I can say is kudos for taking the time to make this. I've done a lot of baking throughout the years and all of the individual components (although easy to find ingredients) require attention to detail and are fairly easy to mess up. Traditional or not, you worked hard on this and that alone is worth the thumbs up. Great video

[@SmallFry-mi9ut]

*Guys, this is an ALTERNATIVE. Not the traditional, so stop judging.*

[@Jo-fo7tg]

Queen Sav The Savage the cone is used to achieve height on modern creations, but they used a non-traditional type of caramel and the profiteroles will get soft rather than crunchy.

[@danuhhh]

Tried this, *fire alarm went off twice.*

[@meowzers_magicmystery3029]

XD oof best of luck to you

[@reactnattii1312]

The million dollar question: did you make it and ate it?

[@minhdinh9600]

i tried this, and tldr, WASTED time, money, ingredients. =/was very dissapointed.

[@sophiawinetz7154]

...tried to make bacon. Fire alarm went off twice.

[@hyacinthius]

Tried heating up my hot pocket. I couldn’t count how many times it went off.

[@strawberrybanana3885]

I thought it was spaghetti and meatballs

[@iiuniversalii2209]

strawberry biscuit me too

[@Jessica.000]

strawberry biscuit Same lmao

[@shincracker4458]

strawberry biscuit Lol, same.

[@kittycake1294]

strawberry biscuit Same

[@strawberrybanana3885]

We are the spaghetti and meatballs team lol

[@orionblakemore8546]

Where I’m from(England) they’re not called “cream puffs” they’re called profiteroles

[@orionblakemore8546]

Ophe lia tell me about it

[@raquel7413]

I'm also English but I think these weren't 100% accurate to the original French recipe, the custard was definitely a little weird compared to what we have in England and what it's used on the original croquembouches

[@user-hj8qw9ld1d]

Not quite I'm french and profiteroles have chocolate on top, without chocolate they're just 'choux a la creme' and this is called a 'piece montee' not a Croquembouche ! Croquembouche isn't even a word in French, if anything it should be written as 'Croque en Bouche' to say it's crunchy in your mouth but this nonsense is like when people say 'this is the piece de resistance' It doesn't even exist in french ....

[@user-hj8qw9ld1d]

@@opheliap250 That's because that's a Creme patissiere but Americans hey

[@lachlangill1960]

Same here in Australia

[@Tensai0]

The big mom wants it!

[@r3turn536]

Tensai BIGU MOMA

[@jfkonlsd1364]

Was looking for a comment like this

[@tobi9375]

JFK on LSD lol me2

[@labin2213]

Yes I found a one piece fan

[@omgfa_]

MAMAMAMAAAA~ CROQUEMBOUCHEEE

[@xygma33]

Big Mom would love this

[@SpiralBreeze]

I've made all this stuff separately, but I'm too lazy to do it all for the same damn recipe.

[@maybe2776]

I feel you 😂

[@dylangendrachi3057]

Spiral Breeze I hear you

[@lysanderjimenea4329]

Spiral Breeze lol same

[@charunivethasg2979]

Spiral Breeze ikr

[@josealvarado7275]

you can make the caramel a week ahead, and the custard can be made a day or two ahead, furthermore you can fill it with something less complex like whipped cream

[@magdalenekioko4021]

Yeah, I'm never attempting this. I got tired just from watching. Requires quite some patience and muscle.

[@twistdtamale5568]

Magdalene Kioko pussy

[@lordfarquuad207]

@@twistdtamale5568 you're a pussy for calling somebody on the internet a pussy

[@gimmekromer1151]

@@twistdtamale5568 get a life

[@kentallman3567]

now you got all the time in the world cus of quarantine

[@ErnieKings27]

Oh well you can always go and make pancakes better yet buy them already made to go

[@khaho1756]

“Topped with caramel” Bitch that stuff is drowning in caramel

[@JESUS-IS-LORD-HALLELUJAH]

This definitely isn’t the traditional way to make a croquembouche, but I’d much rather make this! The traditional one is hard to eat and actually dangerous to make since you WILL probably burn yourself, as the caramel ( which really is only sugar in this case) must stay hot the whole time so it stays liquid. I have a scar to prove it.. so this looks like a nice alternative. BTW, don’t pipe the puffs like that. A French chef would call those ‘dog poop’. But it turned out great anyways!

[@travbrack]

Sounds like the consequences of making this desert are ANYTHING but sweet. Hah Hah!

[@MsSagittariusA]

SuperWho lol I decided remember that, from the one time I made this. Also the sugar that was everywhere in the kitchen, form trouble get the crystalline webs

[@MsSagittariusA]

SuperWho How would you pipe them, because wasn't crazy pleased with them and I was thinking of making cream puffs again.

[@WindmillChef]

To SuperWho and Anissa Alexander. SuperWho, from reading your comment, you have obviously seen the inside of commercial kitchens before. Anissa, he would use a larger tip, and not pipe it in layers. Hold the bag straight, not in an angel to the sheetpan with the tip very close to the paper (maybe 3/8"). Pipe and initially don't raise the tip. Let the presence of that tip force the Pate to spread. When the desired width is reached, raise the tip while continuing to squeeze, until the desired height is reached. At that point stop squeezing and cut the tip to the side in order to try to not end up with that pointy top. SuperWho, as a veteran Chef who was trained in France, among other countries, you are right, I use the term "dog poop" versus "Rosette" often when training culinarians in working with a Pastry bag. Technically, the "dog Poop" term is really used to depict a Rosette that ends in a middle pointy top, rather that correctly ending a Rosette cut off to the side at the top. I think that a Croquembouche is a bit of an ambitious project for most home cooks, but hey, if you like to learn and like to cook, go for it. I really would recommend using a cone shaped form to build the Croquembouche around (I have made them with and without). If you don't have a commercial stainless steal one, make one from aluminum foil. I just believe that the bottom layer cream puffs are going to be pressed flat from the weight of the ones on top. And the caramel fork made strings should be much thinner (almost like cotton candy), this much improves the elegance of the CB. To do so, don't make a creamed caramel, I would also forget the corn syrup (just don't see a need for it) and cook the sugar one stage further to what we call "hard crack stage" at let's say 315 degrees F.

[@MsSagittariusA]

Thanks for the informative reply. It was very squished, as you guessed as I didn't use any sort of form.

[@ksoundkaiju9256]

I low key thought that was a bunch of meatballs with some cheese on it

[@qweentings7214]

KSound Kaiju me to

[@krt4821]

KSound Kaiju it's not low key anymore

[@aperson4987]

High key*

[@alwaysontherocksnochaser2563]

I did too and wasnt lowkey either 😂😂😂😂😂😵

[@rannevermore7775]

KSound Kaiju thought of the same thing too.

[@omkr0122]

This Croquebouche looks so delicious, Big Mom is coming to eat it!

[@binhturtle179]

You aren't Big Mom to eat the whole tower, share it with your friends

[@cesslyakashi7856]

This is a small quantity for her to be satisfied HAHA

[@diveshmaulingkar5252]

I am also coming with mama ☀️☁️

[@redsheepnobs877]

Mama mama

[@redsheepnobs877]

If you need context that's big mom's laugh

[@monicaghosh1166]

I like how she adds extra side tips like "have your ingredients ready because his part moves fast" or how she explains why to do something specific like "do it in this technique to make sure this doesn't happen"

[@mirceasidea7682]

WHO CARES IF THIS ISN'T THE CORRECT CROQUEMBOUCHE RECIPE!!!! It still tastes delicious :)

[@katdrawz6058]

Mircea Sidea you got the same idea as me I really don’t care if it’s not traditional it still looks and tastes amazing

[@trekadouble757]

"Croquembouche" = "croque en bouche" = " it crunches in the mouth". The name says it all, it need to be crunchy, You need to have caramel that is not creamy in there. She used creamy caramel, therefore it cannot be a croquembouche. The recipe surely is delicious, it's not the cake that is wrong, it's the name they use ^^ just say it's a "creamy caramel croquembouche" or something

[@mariloudemers4224]

@@trekadouble757 creamy caramel softembouche *

[@rotting8028]

It actually is a correct recipe. There are many ways to make it...

[@Junior-qj3vj]

The name comes from the French phrase croque en bouche, meaning "[something that] crunches in the mouth." What you have achieved is sticky balls. Still looks delicious though.

[@That1CoolChick]

Granola Box yes! It looked nothing like the real deal

[@CinaMoon06]

I pronounce it *cro kum BUSH* ;-;

[@No-yb2kn]

*K U M*

[@Simpocaralho]

C O O M

[@oh-ohstinky5819]

Ok

[@BigMikey007]

I pronounce it Crow-Cum-Boosh

[@chiledawgg]

*I thought this was a giant stack of spaghetti and meatballs*

[@ukwpunkownkidswrestlingpro9622]

Me also

[@sophiafritz1760]

roguebot me too

[@leahhogan5684]

roguebot meeee though

[@siders73k]

same

[@muffinsforshawn6201]

phew i am not the only one xD

[@MrBlast14]

Big Mom anyone?

[@eustassya6012]

Stein thought the same

[@johne.chalco4134]

Stein Yep

[@jamisonm7673]

Here we see the wild weaboo in the woiiiiiiild

[@saikou1991]

Be careful not to mention her in this vid

[@moochim1949]

That’s what i thought haha

[@adandz]

Big Mom be like _CROQUEM-BOUCHEEE_

[@DFray919]

Lol I was thinking the same thing! Big mom!!!! One piece!

[@laurencedesigns9667]

A D MAMA PLEASE STOP, WE NEED TO STOP HER OR ELSE SHE'ILL DESTROY THE WHOLE ISLAND

[@khayereyes1884]

A D THATS REALLY THE FIRST THING IN MY MIND

[@guillonremi5668]

i was sure i'd find some OP fans here^^ sanji ftw ;)

[@cherryblossom6549]

OMG I waited for this Comment 😂😂 Mama-Mama

[@noaheverett7347]

I thought the caramel for a croquembouche was supposed to be more crunchy and crackly

[@Jo-fo7tg]

Noah Everett the name means something like “crunches in the mouth”. They’ve used a cream caramel/milk caramel instead of caramelised sugar syrup aka toffee. So their tower is going to be soft and slightly soggy with no real structural integrity. It’s probably very yummy, but I still like the look of toffee croquembouche, myself.

[@cassandrine]

Yeah its supposed to be spun sugar, basically candy floss

[@Jo-fo7tg]

cassandrine plus you’re supposed to dip the profiteroles in the hard crack caramel and use it to glue them together into the tower.

[@Pabliwi]

@@Jo-fo7tg and that's probably the reason why the structure doesn't look like a classic croquembouche. If they tried to do that, I'm sure it would have collapsed.

[@JustMe-12345]

Yup. They made it wrong.

[@cvntacious]

Is anyone a One Piece fan? This reminds me of Big Mom...

[@annoyedtom9457]

No - Face this wouldn’t suffice as even quarter part of dessert for Big Mum

[@cvntacious]

Dr. Makster Yeah, she just likes croquembouche.

[@annoyedtom9457]

henri haha yes. Huge fan of one piece 😊

[@bi7507]

Yes this is the comment ive been looking for😂

[@alvinbitoy7894]

Yep , I am not watching episode 789, and I'm wondering what this, she craves so much, looks like.

[@toiletpaper6408]

I legit thought the thumbnail was a giant pile of meatballs wrapped with random strands of spaghetti

[@catlover4915]

Slushy119 SAME! 😁😅

[@themuffinman147]

I thought it was some meatballs and cheese, topped with marinara sauce.

[@look-its-mac]

Yep

[@mopbuckets4734]

Slushy119 SAME!! 😂😄

[@gae7156]

xD

[@harrypotterfans3459]

“Ingredients most ppl have in there pantry” Yeah I’m sure everyone has full vanilla beans laying around

[@octavianjoseph8633]

Hilarious. 😂😂😂

[@TalentedDilittante]

lying around, LYING around, dullard!

[@gone5815]

30 eggs

[@uuhhhhhhhhhhhhhhhhhh]

Douglas Chapman Shut up you prolly live off welfare

[@charlottejacobi2743]

I actually have a friend that does lol

[@cowmoo5596]

"With ingredients most people already have in their pantry" 30 eggs, 10 sticks of butter, and a vanilla bean

[@hexterie]

Just reduce the ingredients. And in almost every food shop they sell vanilla beans so 🤡

[@voidofethics]

@@hexterie wtf is wrong with you?

[@hexterie]

@@voidofethics?

[@existentialreader5323]

@@voidofethics there was nothing wrong with the comment???

[@Leo-zd1nx]

@@existentialreader5323 theyre jut pointing something out??

[@Em-hw7nw]

As a professional pastry chef, this is incorrect. When assembling a croquembuche, the idea is to not fill in the center, and to not see any of the actual caramel. The caramel is genre to simply hold it together, but it shouldn’t be seen. Also the caramel drizzle is bad because it makes the cream puffs soggy. If you are going to do that, you must make it with spun sugar

[@xxTanJerenexx]

and either way, you don't use caramel with cream to 'stick' the puffs together, it's still the sugar syrup because it's meant to harden and crack as you bite into the puff.

[@BlueSky-lc3zu]

This channel is made for people to relate to it, so using proper chef's would defeat the main purpose

[@MHS-us1qv]

Question though: how do you keep the tower from falling in on itself if you don't fill the center? Do you use a solid base beneath it or just kind of balance them really well?

[@Em-hw7nw]

MHS0501 the proper way to do it is to use a hard caramel so that when you stick the cream puffs together they are stuck with thin layers of hard caramel. This hard caramel hold the shape and it doesn’t fall.

[@ameliacancel8278]

I tried making this and the pastry was soggy and had no crunch

[@joeymama4666]

Tasty is really stepping it up for the holidays. Croquembouche? Oh Yea!

[@gir2009]

Fun fact: Although it may look a bit like a Christmas tree, these are traditionally served at weddings in France and Italy. :)

[@jhc727]

My dumbass thought this was a mountain of spaghetti and meatballs

[@rayshine9486]

Why Am I So Short you sir made my day

[@LauraGentcheff]

Why Am I So Short chiiiiillllldddd... this is the funniest thing I’ve ever read in the history of me actually reading!😂😂🤣

[@imsalt6966]

Your not alone

[@emmykitty9869]

I feel you...

[@lostfiles.]

Me too 😭😭😭🙅♀💀💀

[@warcrimecommiter6998]

*_the big mom pirates wants to know your location_*

[@mysteryGuySaysHi]

i already told Big Mom their location in exchange of her road poneglyph

[@darknonchalance3264]

@@mysteryGuySaysHi You making big pirate moves good sir lol

[@spaulina05]

this was served once at a party I went to , and I cut my mouth on how sharp the sugar (caramel) drizzle was

[@dea7623]

Ouch😰

[@aanya3248]

...you *cut* yourself on caramel?

[@dea7623]

@@aanya3248 that's possible. I once cut my finger trying to wash the pan that I used to make caramel. It's because the sugar has already harden and my finger touched the sharp part of it😥😥

[@aanya3248]

Deya 😓 sounds painful

[@terynb4407]

@@aanya3248 it's usually thinner and like a candy cane can become sharp

[@VladDascaliuc]

I can stop Big Mom now.

[@carebear91]

Vlad Dascaliuc only clicked on this video to see if anyone would mention this. I was not disappointed. :D

[@blackice8029]

WHERE IS IT.CROQUEMBOUCHE...CROQUEMBOUCHE!!! as long as we taste good we're happy

[@arivanuaranu]

Only when she craves for it 😀

[@dustinhaney7434]

Damn it I was about to write that word for word!

[@ak.7006]

kzbin.info/www/bejne/npeUZ4eiqM-mpJI THOSE WHO ARE CONFUSED

[@jamie9365]

ONE PIECE!

[@saltynebula]

wedding cake!!

[@Starlight06]

I’m so stupid I’m watching this in Ramadan my mouth is watering

[@zalfazahira6170]

Me too

[@tazrinchowdhury9767]

Eagle TheAssassin I’m fasting today for the day I missed so I can relate and it sucks😭😭😭😭😭🤤🤤🤤

[@somatia350]

Well, you don’t have to fast if you’re pregnant or you can’t without being sick

[@farrelariellahakim4544]

Craving when fasting, when you break not so..🤣🤣

[@SpringtimeSally]

It was your choice, Eagle. (I swear if anyone r/wOoShes me I'm gonna scream)

[@mashedpotato5455]

Looks more like a mountain of meatballs

[@FirstLast-lk3dq]

Even fucking better

[@ninja1676]

Mashed Potato glazed

[@rikkowastaken]

No joke i thought i post that xd

[@woetragic]

I thought the thumbnail was a mountain of meatballs and I clicked it.....I was wrong.

[@fatemahassani5104]

Omg have i found my soulmate?

[@nikosganadakis5218]

My Critiques: Custard; I am assuming you're using creme patisserie. It's a good idea to put half the sugar not with the eggs, but with the milk, but NOT stir it. The sugar will stick to the bottom and keep the milk from burning if you happen to miss it for a second. Also, since you're leaving the seeds inside, it doesn't really need much time to infuse but, eh, to each their own I suppose. More importantly; for heaven's sake, don't use a whisk when you put the custard back on the stove. Use a flat wooden spatula to make sure to completely scrape the bottom. Egg-based creams such as this have the very nasty tendency of coagulating fast. Even a tiny bit you missed out initially can ruin the whole cream. Also, make ABSOLUTELY SURE to have a container you're going to transfer the cream in before you even put the pot on the stove. When the custard starts thickening, it'll be FAR too late to look. Pat a Choux; For crying out loud do NOT RUSH THIS. If you rush through this, you have the risk of cooking the eggs in the pot rather than the oven -that's going to keep them from puffing up. When using the scewer to make the little hole, make sure to move it inside quite a bit -sometimes it creates little 'air chambers' that don't get filled with cream. No one likes empty choux. Caramel; I never use water or corn syrup when making a caramel. Never had it burn on me, but I guess it's better for beginners (at least in caramel making) to start with the safer route. The note here is that the heavy cream will expand A LOT when adding it to the caramel. Make absolutely sure to have a pot with high walls and be ready to move back as even the vapors can give a nasty burn. To minimize the reaction, warm up the heavy cream. It doesn't need to boil, but it'll react MUCH less when it's not right out the fridge. Also advantage; if it's out of the fridge, it'll drop the caramel's heat below melting point, meaning you'll have to slowly heat it right back up to avoid clumping. Instead of using a fork, you can also use a whisk for even 'thinner' strands of caramel. Or, in my case, I'd make another batch of caramel, this time WITHOUT the heavy cream, to give it a nice crunch.

[@mnchaos]

Nikos Ganadakis thank you!

[@maahoycaroo]

YAAAAS ! I was thinking the exact same things while watching the video! And it doesn’t look as pretty as it should 🤷🏼‍♀️

[@rmk7943]

Nikos Ganadakis thank you! 🙌 throughout watching it all I could think was it's not custard it's creme pat!

[@littlejoy1901]

HOW MUCH TIME DID YOU HAVE TO MAKE THAT!?!

[@nikosganadakis5218]

LAPIDOT SHIPPER :3 What are you referring to? I haven't done the recipe itself -but I have done all individual parts that make it up several time for other desserts. This is just configuring them to a croquembouche. But a pastry cream, choux and caramel are pretty much bread-and-butter for any cook who does pastries on the side :D

[@potatopotato3257]

They better have given you a promotion for making this video

[@waltz0153]

Those who complained about this taking too much ingredients/time/effort: then next time don't complain if you have to pay thirty-something bucks for a fancy dessert.

[@sagemccarthy4115]

It takes like 30 eggs, that alone would be like 20 dollars, then the vanilla bean the 5 sticks of butter...

[@yawehakbar-1563]

@@sagemccarthy4115 I can buy 30 eggs for 3 bucks and a 200gr butter bar for 2 bucks, 2kg of sugar for 3 bucks and just use vanilla essence that don't cost more than 4, add other cost and this recipe will be 20 dollars, 30 eggs for 20 dollars? are you from Commiefornia?

[@darknonchalance3264]

@@yawehakbar-1563 30 eggs for 3 bucks????? where tf you getting 33 cent eggs at?

[@minecraft8587]

@@darknonchalance3264 that’ll only get you 9

[@z0is0i]

@@darknonchalance3264 bruh where tf y'all getting your eggs at max price of eggs where I live is 9.50 for a 24 jumbo pack and I'm on a coastal metropolis

[@debarshipal8275]

Big mom would've destroyed her whole island for this....intense

[@KamiZi0]

Debarshi Pal she would lol

[@nicorobin7211]

I thought i was the only one thinking of big mom loooll "croquembouchhheeeuu"

[@issaosama4937]

Big mom would love this! 😉

[@Wander79]

Big mom's favourite food

[@Wydddd]

متعب البقمي o

[@Wander79]

Waffles Ok k

[@nawnaw642]

Thought so too!

[@inaaraz4327]

This is a fun project to do! My only advice is to consider your caramel. Croquembouche means Crunch In The Mouth, and the crunchy texture of the caramel is an important part of the dessert. I find chewy caramels really do it a disservice.

[@maryashalabi2084]

Do people just always have 30 eggs on hand and even if they did why would they use all of it on 1 dessert? EDIT: for all those comments saying it make 150 pastries and stuff I said that because she said this is made from ingredients you'd usually find at home and I don't usually have 30 eggs on hand

[@adaishasoles2321]

Sensitive Light obviously this is for some type of party

[@justsomename7973]

Because it's not a dessert for one person, it's a dessert for large servings therefore you're not really wasting the eggs.

[@mnchaos]

Did you not hear how.many it makes? Like over 100

[@maryashalabi2084]

Yeah but 30 eggs come on and the first use of eggs is 18 egg yolks which means 18 egg whites lying around

[@kyebearrr1687]

you bother me lol

[@gunturnugraha1580]

big mom favorite food

[@damircardinal3747]

You did such a great job not only making it but explaining it. Thank you so much you worked so hard on this❤❤❤❤

[@sabrinahope1171]

I made half the recipe and it turned out really great! This was my first time making it and it was pretty easy to follow. I guess I made my cream puffs smaller because half of this recipe gave me 96 puffs and I made 6 extra eclairs with the leftover dough. They're delicious!!

[@itsdafwinny]

Am I the only one who saw the thumbnail and thought "Wow that is a lot of meatballs"???

[@DDAYMI]

holz morsley lol no

[@Samone818]

Omg yasss lmao I just commented the thumbnail looks like Swedish meatballs

[@mopbuckets4734]

holz morsley lol, no.

[@mugetsuga]

I still hear Big Mom's shouts...

[@thewanderingstruggler8601]

I'm not the only one who thought this! XDD

[@katerinazamorano-newton3175]

OMG! When I seen the link to this, I immediately thought "I wonder if any One Piece fans watched this", and I found some! lol

[@peppermintmocha8545]

Big Mom's craving😂

[@marykeim13]

Excellent video...you made each step very clear...thanks

[@mariemuetze]

Sorry, but this hasn't much in common with the traditional Croquembouche. First of all the tower is supposed to be hollow, you don't fill the inside with puffs too! And second since Croquembouche means "cracks in your mouth" the caramel should be hard, not soft like the one in the video...

[@JustNatax3]

Fucking 'muricans.

[@sinnamoncamillia8617]

Firstly, she should've have added the heavy cream, and if she did not do that, she also shouldn't let that caramel sit so long, to me I think that caramel might already have a burnt/bitter taste...

[@corincharman467]

Also 'cream puffs' is just disrespectful. They're profiteroles

[@sigismasigisma]

Nope, it's just a chou. Profiteroles are filled with vanilla ice cream or vanilla cream and drowned in chocolate.

[@nadinereuchlin3346]

But its delicious

[@Turandot29]

I'm lazy. I'd buy frozen mini cream puffs and thaw them. Then I'd make the caramel and follow that part of the recipe. Voila!

[@cathom001]

Turandot29 ...lol, now that sounds like a plan!

[@Thomas-gu7wz]

I guess Jimbei watched your video

[@user-jn3py7ut7i]

her voice is really calming

[@Кря-ш2н]

*”With ingredients that most people have in their pantry”* Me siting here without a pantry: 🗿

[@jollyshandy5883]

oof..... same.

[@itsnono981]

Who else though of the croquembouche towers from Masterchef USA s5?

[@benwass5209]

Sana Abawi I thought of the desperate housewives episode where bree made it

[@metalqueenjae]

I thought of faking it

[@lauzhenzhoa]

I thought of The Great British Bake-Off S2

[@hassdkhits]

I only thought of big mom and one piece

[@nayim94]

Here because of Big Mom. If you know, you know

[@mariagracemorales9163]

This reminded me of *ONE PIECE* when big mom had one of her food tantrums she wanted this dessert do badly hahahaha

[@vali2764]

Can you guys make a meatball tower now since we all thought it was meatballs??

[@mimked]

Nevaeh me neither, but a meatball tower does sound interesting.

[@vinidaireedy2982]

Shout out to all my One Piece fans who came from the Big Mom episode

[@euruskreacatoa2370]

Jinbei did a good job taking delivering tastys crocrembouche across dimensions

[@lanaali5020]

Vini DAI REEDY lmao tyy

[@katiezhang4121]

SEYMOUR WHERE ARE U

[@omkarmantri7350]

guys, embrace the art behind it. it doesn't it to have to be perfect.

[@GameTone]

What did the cream puff tower say to the jerk cream puff tower? *Croquemdouche*

[@jocelyncurrie2334]

RanHomeForRyan that's good

[@giselle254]

RanHomeForRyan 🤣🤣🤣🤣🤣

[@saphhiregem1788]

RanHomeForRyan BRILLIANT

[@leonarddomingo2091]

RanHomeForRyan finally, a joke not that corny and this pretty much makes sense😂👏

[@vegapunk4929]

ONE PIECE FANS HERE BIG MOM MAMAMAMAMAA

[@atiredfrenchfry398]

I like kizaru and white beard

[@solaceseax4381]

Fallen nation kizaru’s voice makes me laugh every time i hear it lmao

[@bambicandy8200]

Is it me or anybody else thinks that egg yolks and sugar is so satisfying to watch being mixed together ?

[@KrishnaYadav-bu7fw]

no its only u

[@Amayazm]

I had this made with chocolate instead of caramel for my birthday and it was so good

[@johnvazquez7781]

It looks good but it’s not really traditional

[@npsck1802]

John Vazquez Well that depends on where you are from

[@user-lz9vg9xz8y]

John Vazquez murica

[@ilovehaseul5010]

How can you say you’re not french

[@Ma-ff8xw]

Simply Holo_Emma How do you know he’s not French

[@lilianemcqueen7657]

It is in France for marriages

[@kathya5455]

I love how most ppl who watch tasty don't even make the food, they just enjoy watching it

[@ojn4972]

Im here for the "Big Mom" comments...

[@eastcoastbmws8741]

OJ N well lol u got it 😂😂😂 now we know how to calm her down next time

[@johnsantana6943]

Lmfaooo, I was hunting for this comment lmfao.

[@arifafatima3093]

Everyone's talking about Big Mom here and I am here like "BRO! THIS IS FROM 'YOUMEIRO PATTISIERE!!'"

[@aleeshyayee8084]

*inserts one piece joke*

[@he.on98]

MAMMA MAMMA

[@joshua7015]

WEEEEEEEDDDIIIIIINNNGG CAAKEEEEEEE !!!!!!!!!!!

[@esterclare9510]

Aleeshya Shui was literally looking for a one piece comment

[@Rainbowloveyh]

gosh this took so much patience indeed, impossible for me. u did a great job

[@AGJ117]

I first learned about this from One Piece.

[@KaLa1865_]

Blue W AYEEEEE XD

[@TheIsamashi91]

Haha. Exactly! Big Mom wants her sweets!😉🤣

[@ramvinayak8289]

was thinking about waiting till I was at least 15 before I made a croquembouche, this recipe inspired me to do it sooner. my father said that it was what they probably had in heaven. thanks for this recipe!!!

[@mimilovesfood123]

Can I replace caramel with CHOCOLATE? :))

[@helloitsme9255]

yes it's still good

[@Sport4Life]

Actually I remember it being made with chocolate and then the caramel used to stick the balls to one another. One side chocolate, the other caramel

[@chroniclesofjensjesper]

Lee Loves Food no it won't stick the same way and may not work. But it sounds DELICIOUS tho haha

[@nikosganadakis5218]

Yes you can. Might not be as stable (the caramel make it stick together) but yes, you can. Just make sure to temper your chocolate so that it hardens and gets glossy. If you're going to spend so much time making a dessert, make it the best damn dessert you can make it!

[@rooskyroosky7878]

No la recette c'est caramel!

[@silvertrees327]

I thoughts the caramel was supposed to be like spun sugar (I saw it on master chef, it was way lighter)

[@alx1543]

I remember seeing this in Master Chef.

[@aishakamran2013]

ALX 154 same 😂

[@hugemusiclover1837]

Or Zumbo's just desserts

[@manoelavieira5909]

Yup

[@shanzaykhalid6975]

Same

[@PokemonQueen954]

Cooking contests make this look so intimidating thanks for simplifying this for me xxx

[@jmsiang]

It's too much caramel for croquembouche.

[@stellat9083]

JAMIE SIANG and its the wrong kind of caramel. It shouldnt be a soft caramel that contains cream, it should be a hard one that contains only water and sugar

[@vickyoktanov9156]

that cake can save wholecake island

[@declanknight4594]

Uhhh first of all it’s not supposed to be a pile of profiteroles, it’s a tower and you need a mould to keep it up. It is topped with caramel, but not the creamy type they made in this video. Just a thin sugar solution which is what holds it together

[@lamaabdulaziz6534]

Declan Knight thanks. You just said what I wanna say

[@themad8088]

this the ultimate masterpiece, in the culinary world, any chef would be proud of cook this, especially with a chance of taste it, !YUMMY¡.

[@LittleMissAcey]

this looks like a nightmare to make... fingers crossed for david to make it

[@blackroseinbloom]

Little Miss Acey he'd be better off making it after watching a professional chef make it. There were a few mistakes in this video

[@goodfortune02]

One piece brought me here 😆😆

[@brian7519]

I clicked on this video just for these comments.

[@rickchhitgurung5072]

The Yonko Big Mom would love this

[@bradredford4846]

I love that the drizzle is a lighter color than the cream puff topping. Yum!

[@waffledude8067]

*Sis is done making croquembouche* Me : *Eats all of it in a sec* Result: Get slapped by sis

[@ichigopockychan]

WAFFLE DUDE enjoy getting a stomach ache afterwards

[@waffledude8067]

Galey Luu thanks

[@emmilyparker3111]

Did diabetes bring you to the hospital yet

[@waffledude8067]

Emmily Parker yes.

[@opinos702]

OMG Big mam is coming

[@brijen6302]

Croquembouche like from One Piece with Big Mom. If you know you know.

[@ammarothman3883]

Brij.Bristol i was about to write the same comment

[@brijen6302]

lul

[@juggernaut7714]

Brij.Bristol I was just thinking that

[@nataliavtt7936]

Tried making it today but without the caramel i put chocolat on top and i just gotta tell you its AMAZING 😭😍😍😍 guys when you make that pastry dont add sugar it will not bake properly inside i dont know why but it wont

[@Koko-wt1ls]

Her voice is so fun to listen to😂

[@MHCE444]

Are you the voice over lady?

[@Koko-wt1ls]

MHCE444 uhh no😂

[@L0STinNARNIA]

she totally ruined this by making a soft caramel - it's supposed to set hard, so when you make the cage it's thin, flossy, and crunchy! The caramel this way would just make a big sticky mess and weigh so much it would probably smush the custard out of the puffs at the bottom.

[@TashJansson]

I mean... this literaly will not croque in you bouche if the caramel is soft, what is the point

[@hannahv3685]

She changed it up what's wrong with that people make many foods many different ways people have their own ways to make food to fit their taste

[@masha7377]

Buttkickin Girls yeah but then don't present it like a classic recipe. The advantage of a soft caramel is that it's easier to eat together with the cream puffs. But then it has nothing to do with the actual name : croque em bouche = crackle in mouth :)

[@taniatantaniatan8693]

There's something called "put your own twist in it"

[@darkgate33]

Any One Piece fans out there 😁

[@sinnamoncamillia8617]

darkgate33 "am I delicious?" "tell me that I'm delicious"

[@rondawg10k]

darkgate33 big mom

[@tobiasadams1504]

YEEERRRRR

[@dinokamikaze9343]

Meeeeee!

[@dinokamikaze9343]

Luffy's crew VS big mom

[@kookoo1818]

I remember watching this when I was on Thriller Bark, I’m on whole cake island now so I finally understand the comments