The Croquembouche, a towering masterpiece of choux pastry and caramel, is more than just a dessert—it's a showstopper. Perfect for celebrations or any special occasion, this French classic is as delightful to eat as it is to behold.
Water and butter form the base of the choux pastry, creating a dough that puffs up beautifully in the oven. Flour gives the dough structure, while eggs add richness and help it rise. For the filling, heavy cream provides a luscious, airy texture, sweetened with sugar and enhanced with a hint of vanilla extract. The caramel—made from melted sugar and water—acts as a delicious glue for assembling the tower.
Serve your Croquembouche as the centerpiece of a dessert table. Pair it with a glass of Champagne for a truly celebratory feel. For a festive touch, sprinkle some edible gold leaf or dust with powdered sugar just before serving.
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This prepares the stage for your profiteroles. In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil. As soon as the butter is melted and the mixture is bubbling, remove it from the heat. Stir in 1 cup of flour quickly until a dough forms. It should pull away from the sides of the pan easily.
Next, it's time to incorporate the eggs. Crack them in one at a time, beating thoroughly after each addition. The dough will appear to separate at first but will become smooth and glossy as you continue. Once smooth, transfer the dough to a piping bag. Pipe small mounds onto your prepared baking sheet. Aim for uniformity in size for even baking. Bake these in your preheated oven for 20-25 minutes, until they're golden and puffed up. Let them cool completely on a wire rack.
While the profiteroles cool, prepare the filling. Whip 2 cups of heavy cream with 1/4 cup of sugar and 1 teaspoon of vanilla extract until stiff peaks form. This is your creamy filling. Once the profiteroles are cool, use a piping bag to fill them with this whipped cream.
Finally, make the caramel by dissolving 2 cups of sugar in 1/2 cup of water over medium heat. Let it cook without stirring until it reaches a golden brown color. Carefully dip each filled profiterole into the caramel and start stacking them in a cone shape. Use the caramel to stick each piece together, working quickly but carefully as the caramel hardens fast.
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