As the golden sun dipped below the horizon, painting the sky with hues of pink and orange, I found myself in my grandmother’s quaint kitchen, where the air was sweet with the aroma of baking. Gathered around the worn wooden table, my family was preparing for a special celebration—a milestone birthday filled with laughter and love. Among the treats we crafted that day, the towering croquembouche stood out, a stunning centerpiece that not only delighted the eyes but also the palate. This dessert, a French classic, is a whimsical tower of cream-filled pastry puffs, drizzled with caramel and topped with delicate spun sugar. Let me take you on a journey of flavors and memories as we recreate this majestic dessert together.
Ingredients
For the Choux Pastry:
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon sugar
– 4 large eggs
For the Vanilla Bean Cream:
– 2 cups heavy cream
– 1/2 cup powdered sugar
– 1 vanilla bean, split and seeds scraped
For the Hazelnut Praline:
– 1 cup granulated sugar
– 1/2 cup hazelnuts, toasted and chopped
For the Caramel Glaze:
– 1 cup granulated sugar
– 1/4 cup water
For Spun Sugar (optional):
– 1 cup granulated sugar
– 1/4 cup water
Instructions
To prepare the choux pastry, start by preheating your oven to 425°F (220°C). In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a simmer over medium heat, allowing the butter to melt completely. Once boiling, remove from heat and stir in the flour all at once, mixing until a smooth dough forms. Return the saucepan to low heat, stirring constantly for about 2 minutes to dry out the dough slightly.
Transfer the dough to a mixing bowl. Allow it to cool for a few minutes before adding the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Using a piping bag fitted with a large round tip, pipe small mounds (about 1 inch in diameter) onto a parchment-lined baking sheet, spacing them about 2 inches apart. You should yield around 24-30 puffs. Using a wet finger, gently flatten any pointed tips.
Bake for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped. Turn off the oven and leave the puffs inside for another 10 minutes to dry out. Remove from the oven and let cool completely on a wire rack.
While the choux puffs cool, prepare the vanilla bean cream. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla bean seeds. Whip until soft peaks form. Once the choux puffs are cool, carefully cut a small slit in the side of each puff and fill with the vanilla cream using a piping bag.
For the hazelnut praline, in a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color. Quickly remove from heat and stir in the chopped hazelnuts. Pour the mixture onto a parchment-lined baking sheet and let it cool until hardened. Once cooled, break into small pieces to use as decoration.
To make the caramel glaze, combine the sugar and water in a saucepan, cooking over medium heat until it dissolves. Increase the heat and allow it to boil until it turns a rich amber color. Remove from heat and let it cool slightly.
To assemble the croquembouche, carefully dip the top of each filled choux puff into the caramel glaze and stack them in a cone shape, starting with a wide base and tapering to the top. Drizzle the remaining caramel over the entire structure and sprinkle with hazelnut praline for added crunch and flavor.
For an extra touch of whimsy, you can create spun sugar. In a saucepan, combine the sugar and water and cook over medium heat until it reaches 300°F (150°C). Once done, dip a whisk into the syrup and quickly whip it in the air to create delicate strands of spun sugar. Drape the spun sugar over the croquembouche for an ethereal finish.
As you serve this magnificent croquembouche, let the memories of family gatherings and festive celebrations fill the air. Each bite is a delightful mix of textures and flavors, from the crisp choux to the creamy filling, enveloped in the rich sweetness of caramel. Enjoy this enchanting dessert, and may it bring joy to your table just as it did to mine.