Imagine a towering masterpiece of choux pastry, filled with velvety chocolate cream, and elegantly draped in a shimmering caramel pear glaze. This modern take on the classic French croquembouche marries traditional techniques with innovative flavors, making it a stunning centerpiece for any celebration. Let’s dive into this culinary adventure!

Ingredients

For the Choux Pastry:

  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter, cubed
  • 1 cup (125 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 4 large eggs

For the Chocolate Pastry Cream:

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) unsweetened cocoa powder
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks
  • 4 ounces (113 g) dark chocolate, chopped
  • 2 tablespoons (30 g) unsalted butter

For the Caramel Pear Glaze:

  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 teaspoon lemon juice
  • 1/2 cup (120 ml) pear juice (fresh or store-bought)

Instructions

Prepare the choux pastry by preheating your oven to 425°F (220°C). In a saucepan over medium heat, combine the water, cubed butter, salt, and sugar. Stir until the butter is melted and the mixture comes to a boil. Remove from heat and add the flour all at once, mixing vigorously with a wooden spoon until a smooth dough forms.

Allow the dough to cool slightly before adding the eggs, one at a time, mixing well after each addition until fully incorporated. Transfer the choux pastry to a piping bag fitted with a round tip.

Line two baking sheets with parchment paper. Pipe small mounds (about 1 inch) onto the sheets, leaving space between each. Bake for 20-25 minutes, or until golden and puffed. Turn off the oven, crack the door open, and let the puffs cool inside for another 10 minutes.

While the puffs are cooling, prepare the chocolate pastry cream. In a medium saucepan, heat the milk over medium heat until steaming. In a bowl, whisk together the sugar, cocoa powder, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles. Remove from heat, add the chopped dark chocolate and butter, and stir until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until cooled.

Once the choux puffs are completely cool, use a small piping tip to create a hole in the bottom of each puff. Fill the puffs with the chilled chocolate pastry cream using the piping bag.

Now, let’s make the caramel pear glaze. In a saucepan, combine the sugar, water, and lemon juice over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it reaches a deep amber color. Carefully add the pear juice (the mixture will bubble up) and stir until smooth. Remove from heat and let cool slightly.

To assemble the croquembouche, create a cone shape by stacking the filled pastry puffs in a circular base, then tapering upward. Use a little bit of the glaze to help stick the puffs together. Once assembled, drizzle the warm caramel pear glaze over the entire tower, allowing it to drip down the sides for a spectacular effect.

Serve your chocolate croquembouche immediately, or allow it to set for a few minutes before slicing into this stunning creation. Enjoy the delightful combination of flavors and textures as you celebrate with this modern twist on a classic dessert!