Croquembouche (Wedding Cake Tower)
A croquembouche is a French celebration centerpiece built from a tower of choux pastry puffs filled with cream and held together with poured caramel. The name means "crunches in the mouth," a nod to the thin caramel shell that coats each puff. It takes several hours across multiple steps, but the result is a dramatic, impressive centerpiece for weddings or large gatherings.
Equipment
- Large saucepan
- Piping bag with round tip
- Baking sheet
- Oven
- Candy Thermometer
- Pastry brush
- Cone-shaped mold
Ingredients
For the Choux Pastry:
- 1 cup water
- 8 tbsp unsalted butter cut into pieces
- ½ tsp salt
- 1 tbsp sugar
- 1 ¼ cups all-purpose flour sifted
- 4 large eggs room temperature
For the Cream Filling:
- 1 cup heavy cream
- 2 tbsp confectioners' sugar
- 1 tsp vanilla extract
For the Caramel:
- 2 cups granulated sugar
- ½ cup water
Instructions
Prepare the Choux Pastry:
- In a large saucepan, combine 1 cup of water, 8 tbsp of unsalted butter, 1/2 tsp of salt, and 1 tbsp of sugar. Bring to a boil over medium heat, stirring occasionally until the butter is melted.
- Remove from heat and add 1 1/4 cups of sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Return to medium heat and cook for another 2-3 minutes, stirring constantly, to dry out the dough. It should leave a film on the bottom of the pan.
- Transfer the dough to a mixing bowl. Beat in eggs one at a time with an electric mixer on medium speed until smooth and glossy.
Pipe and Bake the Profiteroles:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Using a piping bag with a round tip, pipe small mounds of dough onto the prepared baking sheet, spaced about 2 inches apart. Smooth any peaks with a damp fingertip.
- Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes or until golden brown. Allow to cool completely.
Prepare the Cream Filling:
- In a chilled mixing bowl, whip 1 cup of heavy cream with 2 tbsp of confectioners' sugar and 1 tsp of vanilla extract until stiff peaks form.
- Transfer the cream to a piping bag fitted with a small round tip and fill the cooled profiteroles by inserting the tip into the base.
Make the Caramel:
- In a medium saucepan, combine 2 cups of granulated sugar and 1/2 cup of water. Cook over medium heat, swirling gently without stirring, until the sugar dissolves and turns a deep amber color. Use a candy thermometer to ensure the caramel reaches 320°F (160°C).
- Remove from heat and quickly dip the top of each filled profiterole into the caramel, using it to build a cone-shaped tower on a presentation board or serving plate.
- Use a pastry brush to drizzle any remaining caramel over the assembled tower for an elegant finish.
Notes
- For a twist, infuse the cream filling with coffee or citrus, or opt for alternative fillings like mascarpone.
- If the caramel hardens while working, gently warm it to loosen.
Nutrition
Calories: 344kcalCarbohydrates: 46gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 104mgSodium: 129mgPotassium: 59mgFiber: 0.4gSugar: 36gVitamin A: 615IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
Tried this recipe?Rate This Recipe!
