Croquembouche (pronounced as kroh-kuhm-boosh) is a traditional French dessert invented by chef Marie-Antoine Carême, ideal for celebrating Christmas and other special occasions. It consists of choux pastry puffs filled with diplomat cream, arranged on a tray and "glued" together with generous amounts of caramel to create a conical shape, ranging from 20 centimeters to 1 meter in height. This is then wrapped in a thin layer of spun caramel and garnished with other decorative elements.
We chose to make a dry blond caramel, melting the sugar directly in the saucepan, pouring it in little by little and gently swirling the container. Once ready, it needs to be worked while still hot, so as to perfectly coat the cream puffs and create the "threads."
The end result will be worth all the effort: a spectacular and refined dessert, perfect for serving at the end of a special dinner or a festive lunch.
What's The Secret for The Perfect Choux Pastry?
Making it isn't difficult, but it does require a bit of skill, respecting the cooling times, and the foresight to create a perfect choux pastry. To do so, you need to follow a few essential tips: pour in the flour all at once, stirring vigorously; the eggs must be at room temperature; and the choux pastry must be baked without ever opening the oven door; otherwise, the choux pastry will collapse irreparably.
Can I Make Croquembouche The Day Before?
Not in its entirety, because once it's assembled, the cream puffs don't hold up well! If you like, you can prepare the cream puffs ahead of time, even the day before, and store them in a resealable bag.
What Filling is Best for Croquembouche?
We chose a diplomat cream, but you can also opt for Chantilly cream, sweetened whipped cream, or chocolate mousse: the important thing is to choose a light and airy filling so that it doesn't weigh down the cream puff cone too much, causing it to collapse.
Ingredients
How to Make Christmas Croquembouche
Below you'll find all the steps needed to make a croquembouche. We'll start with the pastry cream, then move on to the diplomat cream, choux pastry, and caramel, finally arriving at an explanation of how to form the pyramid of glazed choux pastry puffs.
How to Prepare the Pastry Cream
;Resize,width=712;)
Start preparing the croquembouche by making the custard: heat the milk in a saucepan until it almost boils.
Start preparing the croquembouche by making the custard: heat the milk in a saucepan until it almost boils.
;Resize,width=712;)
Beat the egg yolks with the sugar and vanilla extract, add the starch and a pinch of salt, then pour everything into the hot milk and let the custard thicken by bringing it to a low heat and stirring continuously with a whisk.
Beat the egg yolks with the sugar and vanilla extract, add the starch and a pinch of salt, then pour everything into the hot milk and let the custard thicken by bringing it to a low heat and stirring continuously with a whisk.
;Resize,width=712;)
Once ready, transfer it to a bowl, cover it with a sheet of cling film in contact with the surface and let it cool.
Once ready, transfer it to a bowl, cover it with a sheet of cling film in contact with the surface and let it cool.
How to Prepare The Diplomat Cream
;Resize,width=712;)
While the custard is cooling, prepare the diplomat cream: whip the very cold cream from the refrigerator until stiff with an electric whisk.
While the custard is cooling, prepare the diplomat cream: whip the very cold cream from the refrigerator until stiff with an electric whisk.
;Resize,width=712;)
Once the cream is cold, add it to the whipped cream, mixing with movements from the bottom up so as not to deflate them, then put everything in the refrigerator.
Once the cream is cold, add it to the whipped cream, mixing with movements from the bottom up so as not to deflate them, then put everything in the refrigerator.
How to Make The Choux Pastry
;Resize,width=712;)
At this point, prepare the choux pastry: in a saucepan, combine the water, salt, sugar and butter cut into cubes, then melt everything over a low flame.
At this point, prepare the choux pastry: in a saucepan, combine the water, salt, sugar and butter cut into cubes, then melt everything over a low flame.
;Resize,width=712;)
Add the 00 flour all at once and mix vigorously with a wooden spoon to obtain a compact mass, which will come away from the sides of the saucepan.
Add the 00 flour all at once and mix vigorously with a wooden spoon to obtain a compact mass, which will come away from the sides of the saucepan.
;Resize,width=712;)
Transfer the resulting mixture into a bowl and let it cool for a few minutes.
Transfer the resulting mixture into a bowl and let it cool for a few minutes.
;Resize,width=712;)
Add the eggs, one at a time, making sure the first one is fully incorporated before proceeding with the next.
Add the eggs, one at a time, making sure the first one is fully incorporated before proceeding with the next.
;Resize,width=712;)
In the end, you should get a shiny and homogeneous dough.
In the end, you should get a shiny and homogeneous dough.
How to Shape, Bake and Fill The Cream Puffs
;Resize,width=712;)
Fill a piping bag with a small nozzle with the choux pastry and pipe small dollops onto a baking tray that has been lightly buttered or lined with baking paper. Bake in a conventional oven at 350°F/180°C for about 20 minutes, then place a wooden spoon between the oven door and the oven to create a draft; let the choux pastry dry for another 5 minutes. Once ready, remove from the oven and let cool completely.
Fill a piping bag with a small nozzle with the choux pastry and pipe small dollops onto a baking tray that has been lightly buttered or lined with baking paper. Bake in a conventional oven at 350°F/180°C for about 20 minutes, then place a wooden spoon between the oven door and the oven to create a draft; let the choux pastry dry for another 5 minutes. Once ready, remove from the oven and let cool completely.
;Resize,width=712;)
Once the cream puffs are cold, pierce the base with a nozzle.
Once the cream puffs are cold, pierce the base with a nozzle.
;Resize,width=712;)
Fill each cream puff with the previously prepared diplomatic cream, collected in a piping bag.
Fill each cream puff with the previously prepared diplomatic cream, collected in a piping bag.
How to Assemble the Croquembouche
;Resize,width=712;)
Make the caramel: melt the sugar a spoonful at a time in a small saucepan, adding more gradually, rotating the container; when it takes on a nice golden color, dip the tips of the filled cream puffs in and place them on a wire rack to dry.
Make the caramel: melt the sugar a spoonful at a time in a small saucepan, adding more gradually, rotating the container; when it takes on a nice golden color, dip the tips of the filled cream puffs in and place them on a wire rack to dry.
;Resize,width=712;)
Once the cream puffs are dry, dip them sideways in the caramel and place them on a serving plate next to each other, forming a circle.
Once the cream puffs are dry, dip them sideways in the caramel and place them on a serving plate next to each other, forming a circle.
;Resize,width=712;)
Proceed in the same way by dipping the cream puffs in the caramel and making a second round. You'll want to obtain a conical-shaped dessert. Make sure the cream puffs are well coated in caramel, as this will act as a "glue" and prevent the structure from collapsing. If you prefer, you can help yourself by placing a rolled-up sheet of acetate in the center of the circle, but be careful to remove it before "completing" the cone.
Proceed in the same way by dipping the cream puffs in the caramel and making a second round. You'll want to obtain a conical-shaped dessert. Make sure the cream puffs are well coated in caramel, as this will act as a "glue" and prevent the structure from collapsing. If you prefer, you can help yourself by placing a rolled-up sheet of acetate in the center of the circle, but be careful to remove it before "completing" the cone.
;Resize,width=712;)
Once you have formed the cream puff cone, decorate it by dipping a large fork into the pan with the caramel and letting the threads fall over the entire surface of the cake; finally, arrange some candied cherries and serve the croquembouche. Enjoy!
Once you have formed the cream puff cone, decorate it by dipping a large fork into the pan with the caramel and letting the threads fall over the entire surface of the cake; finally, arrange some candied cherries and serve the croquembouche. Enjoy!
Storage Instructions
It's best to enjoy the croquembouche immediately. You can refrigerate it for up to 1 day, but the humidity could melt the caramel and cause the structure to collapse. Alternatively, you can "disassemble" it and store the cream puffs in the refrigerator, tightly closed in an airtight container, for up to 2 days.
;Resize,width=767;)
