Imagine a towering structure of delicate cream puffs, each one filled with luscious, flavored cream, and bound together with strands of caramel. This modern take on the classic croquembouche incorporates the unique flavors of vanilla bean and matcha, creating a stunning centerpiece dessert that will impress at any gathering. This recipe utilizes a silicone mold for perfect choux pastry shapes and an immersion blender for a silky cream. Let’s dive into this delightful culinary adventure!

Ingredients

For the Choux Pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the Vanilla Bean Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 vanilla bean, split and scraped

For the Matcha Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 tablespoons matcha powder

For the Caramel:

  • 2 cups granulated sugar
  • 1/2 cup water

Instructions

Start by preparing the choux pastry using a silicone mold to achieve uniformity and ease.

In a saucepan, combine water and butter over medium heat, stirring until the butter melts. Add the flour and salt all at once, and stir vigorously until the dough pulls away from the sides of the pan and forms a ball.

Remove the pan from heat and let it cool for a few minutes. Then, add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Transfer the choux pastry into a piping bag fitted with a large round tip. Pipe the dough into the silicone mold, filling each cavity about halfway. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden and puffed. Allow to cool completely.

While the pastry cools, prepare the vanilla bean cream. In a mixing bowl, combine heavy cream, mascarpone cheese, powdered sugar, and the scraped seeds from the vanilla bean. Use an immersion blender to whip until soft peaks form.

Next, make the matcha cream filling in a similar manner. Combine heavy cream, mascarpone, powdered sugar, and matcha powder in a bowl. Blend until soft peaks form, achieving a vibrant green color.

Once the choux puffs are cool, fill half with the vanilla cream and the other half with the matcha cream using a piping bag fitted with a small round tip.

Now, it’s time to create the caramel. In a saucepan, combine granulated sugar and water, cooking over medium heat without stirring until it reaches a deep amber color. Be careful not to burn the sugar.

To assemble the croquembouche, start by dipping the top of each filled puff into the caramel and stacking them in a cone shape on a serving platter. Work quickly, as the caramel will harden fast!

Once assembled, drizzle any remaining caramel over the croquembouche for a beautiful finish. To elevate the presentation, you can add edible flowers or gold leaf accents.

Serve your modern croquembouche to gasps of delight, and enjoy the combination of flavors and textures that make this dessert a true showstopper!