This classic French dessert can be much easier to make than it is to pronounce. Croquembouche, or croq-em-bouche, has graced tables since the late 1700’s with it’s decadent structure and simple sweetness.
My first encounter with this delicious treat was several years ago at a winter wedding. The bride, a chef as well, wanting something different and nontraditional, suggested this. In some ways it was actually an old fashioned wedding cake, but compared to the cakes of modern day it fit the perimeters perfectly.
Since making the scrumptious treat I have continued to make it again and again. The first time, intimidation was definitely on the table as I measured and decorated every detail. But after that realized this recipe was remade again and again not just for its beauty but simplicity it has become one of my favorites.
My take on the recipe is a little far from traditional, and I think you will like the shortcuts I have created for this lavish treat. Have fun decorating and making this your own.
Good luck and enjoy!
Croquembouche
(non-traditional and traditional options)
for 30 servings
CUSTARD (optional)
● 6 cups milk
● 2 vanilla beans, scraped
● 18 egg yolks
● 2 ¼ cups sugar
● ¾ cup cornstarch
● 3 tablespoons butter
PUFFS
(this may also be substituted by using 2 cans of buttery biscuits with small pieces broken off.)
● 4 cups water
● 4 sticks butter
● 2 teaspoons salt
● 6 tablespoons sugar
● 4 cups flour
● 12 eggs
● egg wash
CARAMEL
(if running short on time, canned caramel may be substituted, but this recipe is worth the ten minutes.)
2 cups sugar
2 tablespoons dark corn syrup
⅔ cup water
⅔ cup heavy cream
Custard: In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
Add the cornstarch and mix until fully incorporated.
Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
Remove from the heat and add the butter, whisking to combine.
Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
Puffs: Preheat oven to 425˚F (220 ̊C).
In a large pot, bring water, butter, salt, and sugar to a boil over high heat.
Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
Using a piping bag with a standard round tip, fill the bag with the batter.
Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the puffs.
Bake for 15 minutes. Reduce heat to 375 ̊F (190 ̊C), and bake for 15 minutes.
Let puffs cool completely.
If using canned biscuit: Roll pieces out about once in diameter. Small rolls may be baked or fried in a pan of canola oil, about half an inch deep. Be sure to roll biscuits completely in oil and place on paper towels or newspaper to absorb oil and cool off after. If using custard: Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
Fill a piping bag fitted with a small round tip with the custard. Gently fill the puff shells with the custard.
Caramel: Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cook for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until caramel is a deep amber color and reaches 300 ̊F (150 ̊C).
Remove the pan from the heat and add the heavy cream, stirring vigorously. (If using premade caramel, be sure it is heated for the following steps.)
Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
Continue to stack caramel-dipped cream puffs in a tower shape.
Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower. Decorate towel with small flowers or sprinkles, spray it gold, do whatever feels right. Create your own tradition.
The recipe and photos used in today’s column are from the kitchen of Chef Babz (babzbites@gmail.com).
