Croquembouche Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's Recipe book at

1 cup unsalted butter
1 1/2 cups water
1/4 teaspoon fine sea salt
2 teaspoons sugar
1 1/2 cups all purpose flour
6 eggs
1 egg beaten with 1 teaspoon water for a glaze

chocolate pastry cream, chilled

2 cups sugar
1/2 cup water

Preheat oven to 400 degrees. Line baking sheets with parchment paper and set aside. Heat the butter, water, salt, and sugar over low heat to melt the butter. Beat in the flour until completely mixed and cook over low heat, beating vigorously 2-3 minutes. It will form a mass. Remove pan from the heat and add the eggs, one at a time, beating well after each addition. Using a pastry tube with a 1/2 inch opening, form puffs on the parchment lined baking sheets. Whisk together the egg and water, and using a soft pastry brush, glaze each one and smooth off the tops. Bake 25-30 minutes, or until they are nicely browned. Cool on a rack. When completely cooled, fill a pastry bag, using a pastry tip, and fill each puff with the filling. To make the caramel, bring the sugar and water to a boil over high heat. Stir gently with a super spatula, keeping sugar crystals from splashing onto the sides of the pan. Boil until the syrup is amber colored. Remove from heat. Dip each filled puff into the caramel syrup and arrange on a cake plate, forming a cone resembling a pyramid. The caramel holds the cream puffs together. Then, using a sawed off whisk, dip into the caramel and make spun sugar webs all over the dessert. Serve within a few hours.

Recipe created 1996-11-22.

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