Croquembouche

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📕Recipe here:

Ingredients

For the Choux Pastry (Pâte à Choux):
• 1/2 cup (125 ml) whole milk
• 1/2 cup (125 ml) water
• 2 tsp (10 g) sugar
• 1/3 tsp (2 g) salt
• 2/3 cup (150 g) all-purpose flour, sifted
• 7 tbsp (100 g) unsalted butter, cubed
• 5 large eggs (250 g), beaten and strained

Tip:
Beat the eggs and strain them through a fine-mesh sieve to remove any stringy bits. This prevents the puffs from tearing while baking.

For the Pastry Cream (Crème Pâtissière):
• 2 cups (500 ml) whole milk
• 6 large egg yolks (100 g)
• 3 tbsp (40 g) sugar
• 3 tbsp (25 g) all-purpose flour
• 3 tbsp (25 g) cornstarch
• 5 1/2 tbsp (80 g) unsalted butter, softened
• 2 tsp (10 g) vanilla extract or 1 vanilla bean

Tip:
Use a vanilla bean for a richer flavor. Split the bean and scrape out the seeds before adding to the milk.

For the Caramel:
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water

Instructions

Step 1: Make the Choux Pastry
1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine milk, water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
4. Return the pan to low heat and cook, stirring constantly, for 1–2 minutes to dry out the dough slightly.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
6. Gradually add the strained, beaten eggs, mixing well after each addition. The dough should be smooth, glossy, and thick enough to hold its shape when piped.

Tip:
Add eggs slowly to avoid making the dough too runny. Test the consistency by pulling the dough—if it falls off the spoon slowly in a V-shape, it’s ready.
7. Transfer the dough to a piping bag fitted with a 1/2-inch (12 mm) round tip.
8. Pipe small mounds, about 1 inch (2.5 cm) wide, onto the baking sheets, leaving space between them.
9. Smooth any peaks with a damp finger.
10. Bake for 20–25 minutes, or until golden brown and puffed.
11. Turn off the oven and leave the puffs inside for 10 minutes with the door slightly open to dry them out.
12. Cool completely before filling.

Step 2: Make the Pastry Cream
1. Heat the milk and vanilla in a saucepan over medium heat until it just begins to simmer. Remove from heat.
2. In a separate bowl, whisk together egg yolks, sugar, flour, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
5. Remove from heat and stir in the butter until smooth and glossy.
6. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and chill until ready to use.

Tip:
Cool the cream quickly by spreading it on a baking sheet and refrigerating it.

Step 3: Fill the Puffs
1. Transfer the pastry cream into a piping bag fitted with a small round tip.
2. Poke a small hole in the bottom of each puff and fill them with cream until slightly firm.
3. Set aside while preparing the caramel.

Step 4: Make the Caramel
1. Combine sugar and water in a heavy-bottomed saucepan over medium heat.
2. Stir gently until the sugar dissolves, then stop stirring and allow it to boil until it turns a golden amber color.
3. Remove from heat and let it cool slightly until thickened but still pourable.

Tip:
Keep a bowl of ice water nearby in case you need to cool the caramel quickly.

Step 5: Assemble the Croquembouche
1. Dip the tops of each puff into the caramel and set them aside to harden.
2. Start building the tower on a serving platter. Dip the bottoms of the puffs into the caramel and stack them in a circular pattern, working upwards to form a cone shape.
3. Use caramel as glue between layers to hold the puffs together.

Tip:
Work quickly with the caramel, as it hardens fast. Reheat gently if needed.
4. Drizzle any remaining caramel in thin threads around the tower for a decorative spun sugar effect.

Final Tips and Serving Suggestions
• Prepare Ahead: You can make the pastry and pastry cream a day in advance. Assemble just before serving to keep the puffs crisp.
• Storage: Store leftovers in the refrigerator but note that caramel may soften in humidity.
• Decorations: Add edible flowers, gold leaf, or sugared almonds for an elegant finish.
• Serving Tip: Serve with a sharp knife to break apart the tower, or let guests pull off pieces by hand.