There’s something magical about watching a towering dessert take shape. I still remember the first time I encountered a croquembouche at my grandmother’s holiday gathering. The table was adorned with an array of sweets, but it was the towering cone of cream-filled pastry puffs, expertly spun in caramel, that captured my heart. Each bite was a delightful blend of crisp and creamy, a reminder of the joy and warmth of family gatherings. Today, I’ll share with you my gourmet twist on this classic French dessert, perfect for any festive occasion or simply to impress your loved ones.
Ingredients
For the Choux Pastry:
– 1 cup (240ml) water
– ½ cup (115g) unsalted butter
– 1 tablespoon sugar
– ¼ teaspoon salt
– 1 cup (125g) all-purpose flour
– 4 large eggs
For the Pastry Cream:
– 2 cups (480ml) whole milk
– ½ cup (100g) granulated sugar
– 4 large egg yolks
– ¼ cup (30g) cornstarch
– 2 tablespoons (30g) unsalted butter
– 1 teaspoon pure vanilla extract
For the Caramel:
– 1 cup (200g) granulated sugar
– ¼ cup (60ml) water
For Assembly:
– 1-2 tablespoons of edible gold leaf (optional)
– Fresh seasonal fruits (like berries or citrus zest) for garnish
Instructions
Prepare the Choux Pastry:
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium-high heat, stirring occasionally until the butter is fully melted. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball.
Let the dough cool for a few minutes before adding the eggs one at a time, mixing well after each addition until the dough is glossy and smooth. Transfer the dough to a piping bag fitted with a large round tip.
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Pipe small mounds (about 1 inch in diameter) onto the prepared sheets, spacing them an inch apart. Bake for 20-25 minutes, until the puffs are golden and puffed up. Turn off the oven and leave the puffs inside for another 10 minutes to dry out. Once done, remove and let cool completely on a wire rack.
Prepare the Pastry Cream:
In a saucepan, heat the milk and half of the sugar over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return the combined mixture to the saucepan and cook over medium heat, whisking until thickened.
Once thickened, remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Assemble the Croquembouche:
Once the choux puffs are cool and the pastry cream is chilled, fill each puff using a piping bag fitted with a small round tip.
To make the caramel, in a saucepan, combine sugar and water over medium heat. Allow it to boil without stirring until it turns a deep amber color. Remove from heat immediately. Be cautious, as hot caramel can be dangerous.
Using a fork or skewer, dip the filled puffs into the caramel and quickly stack them into a cone shape on a serving platter. Continue until all puffs are stacked. Drizzle any remaining caramel over the top for a beautiful finish.
For an extra touch of elegance, garnish with edible gold leaf and seasonal fruits that add a pop of color and freshness.
Serving
Let the croquembouche sit for a few minutes to allow the caramel to harden. When it’s time to serve, present this stunning dessert to your guests and watch as their eyes widen in delight. Each bite is a celebration of textures and flavors, a testament to the love and joy that gatherings around the table can bring.
Enjoy this heavenly croquembouche, a true centerpiece that brings warmth and sweetness to any occasion!