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Croquembouche
Croquembouche
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Total Time:
1 hour 30 minutes
Easy and versatile dessert with dulce de leche or strawberries and cream options. Perfect for any skill level.
Ingredients:
  • 100 g unsalted butter
  • 1 teaspoon golden caster sugar
  • 200 g plain flour
  • 4 large free-range eggs
  • 1 x 400 in or jar of dulce de leche (condensed milk caramel)
  • 300 g golden granulated sugar
  • 100 g dark chocolate (70% solids)
  • 300 ml single cream
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. In a pan, combine butter, sugar, 1 teaspoon of sea salt, and 325ml of water. Bring to a boil, then remove from heat and stir in the flour to form a paste. Beat in the eggs one by one until smooth. Transfer the mixture to a piping bag with a plain nozzle. Pipe walnut-sized dollops onto baking trays, leaving space between them. Lightly press down the peaks with a wet finger. Bake for 15-20 minutes until puffed and golden. Cool on a wire rack, then poke a small hole in each bun. Fill a clean piping bag with dulce de leche and pipe into the buns. For the chocolate sauce, melt the chocolate with cream and salt over a double boiler. To make toffee, cook golden sugar with water until syrupy, then dip the buns lightly into the toffee and stick them together to form a pyramid shape. Serve with chocolate sauce if desired.

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