How to Make Croquembouche [French Cream Puff Tower]

A tall croquembouche with a web of sugar spun around it.

5 from 4 votes

How to Make Croquembouche [French Cream Puff Tower]

Croquembouche is fun to look at and eat, but did you know it's also fun to make? Here's how to make both traditional & chocolate versions!

Prep Time35

Cook Time50

Cooling time1

Total Time2 25

Course: Dessert

Cuisine: French

Diet: Vegetarian

Servings: people

Calories: 430kcal

Author: Marie Porter

Equipment

2 Baking Sheets
Parchment Paper

Ingredients

Profiteroles

1 cup Water
½ cup Butter
1 teaspoon Sugar
½ teaspoon Salt
1 cup Flour
3 Large eggs
2 Egg whites
Filling of Choice See post for suggestions

Assembly

2 ½ cups Granulated Sugar
⅔ cup Water

Instructions

Profiteroles

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick baking sheet.
It’s very important to not grease the pan – it will cause the pastries to flatten!
Combine water, butter, sugar, and salt in a medium or large saucepan, heat to a boil.
Remove from heat, add flour, stirring until well incorporated.
Reduce heat to medium, return saucepan to stove top.
Cook for another minute or so, until the dough comes together, leaving the sides of pan. You’ll probably notice a film on the bottom of pan.
Transfer mixture to the bowl of your mixer.
Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.
Meanwhile, beat together eggs and egg whites in a small bowl.
With the mixer set to medium, add egg mixture to dough a little at a time, allowing eggs to fully incorporate into the dough before adding more.
It may look like a separating mess, but I promise it will come together!
When all of the eggs are incorporated and the dough is smooth and shiny, it’s ready to pipe!
It’ll be soft and a bit sticky, but more or less be able to hold it’s shape.
Using spoons or a pastry bags, make tablespoon-sized mounds of batter, leaving 2″ of space between each.
Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.
Bake for 12 minutes, then -WITHOUT opening the oven door – turn the temperature down to 350°F (180°C) and bake for another 25 minutes.
Crack the oven door open a few inches, turn the heat off, and allow the puffs to cool in the oven for 30 minutes.
This step allows the insides to dry out, providing a stronger structure to prevent collapse.
Fill a pastry bag with your choice of pastry cream, pudding, or mousse. Once puffs are completely cool, jam the tip of the pastry bag into the side of a puff, and fill!

Assembly

In a medium saucepan combine sugar and water, bringing to a boil over high heat.
As soon as the sugar begins to change color - about 300°F (150°C) - remove pan from heat.
Set pan in a larger pan of warm water, on heat proof surface.
This will slow the cooking, but keep the caramel warm enough to work with.
Work quickly to assemble your croquembouche.
I like to freestyle it, not bothering with a form, but your mileage may vary.
Feel free to use a styrofoam cone - like a craft store Christmas tree form - covered in parchment paper if you’d like.
Carefully dip a profiterole into the hot caramel, place on serving plate.
Repeat with more puffs to form a circle.
Make a second row on top of it, using fewer puffs and attaching them slightly to the inside of the first row.
Continue making gradually smaller rings, until closing off the top with a single profiterole.
Depending on how generous you are with the dipping, you may want to make a second batch of caramel at some point.
When your tower is assembled, drizzle caramel or melted chocolate all over it, dust with powdered sugar, and/or garnish with decorative items such as candied flowers, nuts, etc.

Video

Notes

This recipe allows for about 40 profiteroles, which makes a tower for about 6 people.

The caramel makes more than enough for a bigger batch, so if you're looking to double - or triple - the pastry to serve more people, you don't really need to increase the caramel batch,

Nutrition