Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
Special equipment needed:
- Piping bag
- Large baking sheet
- Parchment paper
- Candy thermometer
- Pastry cream or custard (optional)
Step-by-step instructions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
3. Add 1 cup of all-purpose flour to the saucepan and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Add 4 large eggs, one at a time, to the mixture, beating well after each addition until the dough is smooth and shiny.
6. Transfer the dough to a piping bag fitted with a large round tip.
7. Pipe small mounds of dough onto the prepared baking sheet, leaving about 1 inch of space between each one.
8. Bake for 20-25 minutes, or until the croquembouche is golden brown and puffed.
9. Remove from the oven and let cool completely.
10. In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
11. Increase the heat to high and cook the sugar mixture, without stirring, until it turns a deep amber color and reaches 350°F (175°C) on a candy thermometer.
12. Remove the saucepan from the heat and carefully stir in 1/2 cup of heavy cream and 1/4 teaspoon of sea salt until smooth.
13. Let the caramel cool for a few minutes, then dip the top of each croquembouche into the caramel and stack them into a pyramid shape.
14. Drizzle any remaining caramel over the top of the croquembouche.
15. If desired, fill the croquembouche with pastry cream or custard using a small piping tip.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F (200°C)
Caramel temperature: 350°F (175°C)
Serving size:
Makes 12-16 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional 1/4 teaspoon of salt.
- Pastry cream or custard can be substituted with whipped cream or fruit.
Variations:
- Instead of dipping the croquembouche in caramel, it can be drizzled with melted chocolate or dusted with powdered sugar.
- The croquembouche can be filled with different flavors of pastry cream or custard, such as chocolate, vanilla, or raspberry.
Tips and tricks:
- Make sure to pipe the dough mounds evenly to ensure they bake evenly.
- Let the croquembouche cool completely before stacking to prevent them from collapsing.
- Use a toothpick or small piping tip to fill the croquembouche with pastry cream or custard.
Storage instructions:
Store the croquembouche in an airtight container at room temperature for up to 2 days.
Reheating instructions:
The croquembouche is best served at room temperature, but can be reheated in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Place the croquembouche on a decorative cake stand or platter.
- Dust the croquembouche with gold or silver edible glitter for a festive touch.
- Top the croquembouche with fresh berries or edible flowers.
Garnishes:
- Fresh berries
- Edible flowers
- Gold or silver edible glitter
Pairings:
- Coffee or tea
- Champagne or sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Cheese platter
- Charcuterie board
Troubleshooting advice:
- If the croquembouche collapses, it may not have been baked long enough or cooled completely before stacking.
- If the caramel hardens too quickly, reheat it over low heat until it becomes liquid again.
Food safety advice:
- Use caution when working with hot caramel to avoid burns.
- Store the croquembouche in an airtight container to prevent contamination.
Food history:
The croquembouche is a traditional French dessert that is often served at weddings and other special occasions. It is made by stacking small cream puffs into a pyramid shape and drizzling them with caramel.
Flavor profiles:
The croquembouche has a light and airy texture with a sweet and salty flavor from the caramel and sea salt.
Serving suggestions:
Serve the croquembouche as a show-stopping dessert at your next special occasion or holiday gathering.
Related Categories
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Region: French
Taste: Sweet, Salty, Caramelized, Creamy, Crunchy