Croquembouche
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Croquembouche
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Croquembouche – a traditional French dessert made with cream puffs filled with pastry cream and then dipped in caramel and piled into a cone.
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Ingredients
Choux
- 250 gms all-purpose flour 1 cup
- 500 ml water
- 250 gms butter 2 sticks
- 6 gms salt 1 1/4 tsp
- 8 egg
Crème Pâtissière
- 1 milk 4 cups
- 100 gms flour sifted, 3/4 cup plus 2 tbsp
- 12 egg yolk
- 300 gms granulated sugar 1 ½ cups
- 2 tsp vanilla extract
Caramel
- 400 gms granulated sugar 2 cups
- 6 flour or 7 tbsp water
Instructions
Choux
Crème Pâtissière
Filling the Choux
Piling the Choux
Notes
- This recipe makes about 40 choux pastries, enough for 8-10 people.
- To make the Crème Pâtissière you can use a vanilla pod, but if you do, you will need to heat the milk with it and let it infuse for 15 minutes before using the vanilla flavoured milk.
- If you are gluten intolerant, you can substitute the flour with rice flour.
- For a dairy-free Crème Pâtissière, use almond milk or your favourite non-dairy milk. You may have to add 1 extra tablespoon of flour if using almond milk to ensure your cream is thick enough.
- I suggest making it the same day you want to serve it. I made mine in the morning and early afternoon, to serve at dinner. You could make the pastry cream one day ahead and keep it in the fridge if needed.
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