I know making a Croquembouche may seem impossible to achieve, but we are here to help!
The best way to help yourself in this cooking process, is prepping as much as you can in advance. The puff pastry filled with pastry cream can all be done days in advance and stored in the fridge. All that's left to do the day of is making a caramel and build! Don't worry if it doesn't come out perfect...we promise it will still be delicious. Use the recipe video and step by step directions below!
Eat Well.
SERVES 12 SERVINGS |
PREP TIME 6 HRS |
COOK TIME 45 MINS |
Water | 1 cup |
Butter | 6 tbsp |
All-Purpose Flour | 4 1/2 oz |
Eggs | 5 each |
5. Pipe pate a choux on to sheet tray and bake for 15-20 minutes.
Whole Milk | 2 cups |
Unsalted Butter | 4 tbsp |
Kosher Salt | 1/2 tsp |
Egg Yolks | 5 each |
Vanilla Bean | 1 split in half |
White Sugar | 1/2 cup |
Cornstarch | 1/4 cup |
1. Place milk, butter, and salt in a medium saucepan, then scrape in vanilla seeds and add pod. Bring to a simmer over medium heat.
2. Whisk egg yolks and sugar in a stand mixer, about 3 minutes. Add cornstarch, until fully incorporated. Whisking constantly, add hot milk mixture to egg mixture. Cook over medium heat, whisking, until mixture is thick.
3. Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.
4. Once chilled add to a piping bag and fill the inside of pâte à choux with pastry cream.
Water | |
Sugar |
2. To assemble (watch video for reference) dip the bottoms of each cream puff in caramel and place onto a large plate. Start to make a circle using the cream puffs. Once the first layer is done, keep building. Once it's assembled, using a fork or end of a whisk, slowly wrap the croquembouche with caramel. It should harden!