Description
A classic French dessert, Croquembouche is an impressive tower of golden choux pastry puffs filled with rich cream and held together with caramel, topped with shredded coconut for a delightful finish. Perfect for celebrations, this recipe guides you through making tender cream-filled puffs and assembling them into two stunning 12-inch towers.
Ingredients
Scale
Dough Ingredients
- ¾ stick unsalted butter (6 tablespoons)
- 1 cup water
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling and Topping
- 1 cup heavy cream
- 3 tablespoons caramel sauce
- 1 cup granulated sugar
- ¼ cup water
- ½ cup shredded coconut
Instructions
- Prepare the choux pastry dough: In a medium saucepan, combine the unsalted butter, water, granulated sugar, and salt. Bring to a boil over medium heat. Remove from heat and immediately add the all-purpose flour, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Incorporate the eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The final dough should be thick but pipeable.
- Pipe and bake the puffs: Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper. Pipe small rounds of dough (about 1 inch in diameter) onto the sheets. Bake for 20 to 25 minutes until puffed and golden brown. Remove from oven and let cool completely.
- Prepare the cream filling: Whip the heavy cream until stiff peaks form. Carefully fold in 3 tablespoons of caramel sauce to flavor the cream. Fill a piping bag fitted with a small tip with the caramel cream.
- Fill the pastry puffs: Using a small knife or a skewer, make a tiny hole in the base of each puff and pipe the caramel cream filling inside. Set aside.
- Make the caramel for assembly: In a small saucepan, combine 1 cup sugar and ¼ cup water over medium heat. Cook without stirring until the mixture turns a deep amber color. Remove from heat carefully.
- Assemble the towers: Using the caramel as glue, dip the base of each filled puff and stack them in a cone shape on a heatproof surface to build two 12-inch towers. Work quickly before the caramel hardens.
- Finishing touch: Sprinkle the shredded coconut over the assembled croquembouche towers to add texture and a decorative finish. Allow the caramel to set completely before serving.
Notes
- Ensure eggs are fully incorporated to prevent the dough from being too runny or too stiff.
- When making caramel, be cautious as it reaches high temperatures and can burn quickly.
- Work swiftly when assembling the towers, as caramel hardens quickly.
- Use room temperature eggs for easier mixing into dough.
- The croquembouche is best enjoyed fresh but can be stored in a cool place for a few hours before serving.
