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Croquembouche recipe
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Impress guests with our show-stopping croquembouche - a tower of custard-filled cream puffs held together by spun toffee. Master this classic French masterpiece easily with our staged recipe. Perfect for celebrations like weddings and christenings. Experiment with choux pastry to make eclairs, Paris brest, churros, or gourgeres.
Ingredients:
  • 4 batches of profiteroles, filled with creme patissiere
  • 860g (4 cups) caster sugar
  • 330ml (1 1/3 cups) water
  • Silver cachous (optional), to decorate
Instructions:
  • Prepare profiteroles and homemade creme patissiere as directed in the related recipe.
  • Prepare toffee: Lay non-stick baking paper on a clean surface. Combine 645g (3 cups) sugar and 250ml (1 cup) water in a saucepan over medium heat until sugar dissolves. Cook undisturbed for 25 minutes or until light golden, brushing down the pan's sides occasionally with a wet pastry brush.
  • Set the saucepan in a roasting pan on a heatproof surface and pour hot water into the roasting pan until it reaches halfway up the side of the saucepan.
  • Skewer 1 profiterole with a fork, dip the top into the toffee, and place it, toffee-side up, on the baking paper. Repeat with the rest of the profiteroles and toffee.
  • Combine the remaining sugar and water in a saucepan over medium heat until the sugar dissolves. Let it cook undisturbed until it turns light golden, about 8-10 minutes. Set the saucepan in a roasting pan and pour enough hot water into the roasting pan to reach halfway up the side of the saucepan.
  • Carefully pick up one profiterole using elegant tongs and delicately dip its base into the luscious toffee. Place the profiterole on a sleek round serving platter. Repeat this process with the remaining 11 profiteroles and toffee, arranging them gracefully side by side in a perfect circle on the platter.
  • Fill the center of the circle base with another 6 profiteroles and toffee to create the base for your croquembouche.
  • Create layers with the remaining profiteroles and toffee, stacking them on top of each other and ending with 1 profiterole on top.
  • Using 2 forks, dip them into the remaining toffee. Press the backs of the forks together, hold for 30 seconds, then quickly pull them apart to create thin strands. Wrap the strands around the croquembouche and sprinkle with cachous.

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