baking · vegetarian
Croquembouche
A tower of vanilla cream-filled choux puffs glued together with amber caramel.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cook the pastry cream: heat milk, whisk yolks, sugar and cornstarch, temper, then whisk over heat until thick. Add vanilla and butter, cover and chill.
-
2
Heat the oven to 200°C (400°F). Boil water, butter, sugar and salt, stir in flour for 2 minutes, cool slightly and beat in 4 eggs.
-
3
Pipe 2.5 cm mounds on lined trays, brush with egg wash and bake 25 minutes until deep golden. Pierce each and cool.
-
4
Pipe pastry cream into each puff.
-
5
Cook sugar and water to amber caramel. Dip puffs and stack in a cone on a plate, then drizzle threads of caramel over the top. Serve within a few hours.
