Description
Croquembouche is an elegant French dessert featuring delicate choux pastry puffs filled with creamy custard or whipped cream, stacked into towering cones and held together with caramel. This recipe yields two impressive 12-inch towers, perfect for special occasions or celebrations. The puffs are light and airy, complemented by a luscious caramel sauce and finished with shredded coconut for an added texture and flavor contrast.
Ingredients
Scale
Choux Pastry
- ¾ stick unsalted butter (6 tablespoons)
- 1 cup water
- 1 Tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 cup heavy cream
Caramel and Decoration
- 3 Tablespoons caramel sauce
- 1 cup granulated sugar
- ¼ cup water
- ½ cup shredded coconut
Instructions
- Prepare the choux pastry dough: In a medium saucepan, combine ¾ stick of unsalted butter, 1 cup water, 1 tablespoon granulated sugar, and ¼ teaspoon salt. Bring to a boil over medium-high heat. Remove from heat and immediately stir in 1 cup all-purpose flour vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Let the dough cool slightly for about 5 minutes.
- Incorporate the eggs: Transfer the dough to a mixing bowl. Beat in 4 large eggs one at a time, fully incorporating each egg before adding the next. The final dough should be smooth, glossy, and pipeable.
- Piping and baking the choux puffs: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper. Using a piping bag fitted with a round tip, pipe small rounds of dough (about 1 to 1.5 inches in diameter) spaced evenly apart on the sheet. Bake for 20 to 25 minutes until the puffs are golden brown and crisp. Turn off the oven and leave the door slightly ajar for 10 minutes to fully dry out the puffs. Cool completely on wire racks.
- Prepare the filling: Whip 1 cup heavy cream until stiff peaks form. Carefully fill each cooled choux puff with the whipped cream using a piping bag fitted with a small tip or by slicing the puff and spooning the cream inside.
- Make the caramel for assembly and decoration: In a small saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat without stirring until the mixture turns a deep amber caramel color. Be cautious not to burn it. Remove from heat and mix in 3 tablespoons caramel sauce for added sweetness and flavor.
- Assemble the croquembouche towers: Dip the base of each filled choux puff into the warm caramel and carefully stack them in a circular pattern to build two tall cones approximately 12 inches high. Use the caramel as glue to hold the puffs together. Allow the caramel to set and harden as you work.
- Decorate with shredded coconut: Sprinkle ½ cup shredded coconut over the completed towers while the caramel is still slightly tacky so it adheres well, giving a festive and textured finish.
Notes
- Ensure the oven is hot enough before baking the choux to achieve maximum puff and crispiness.
- You can prepare the choux puffs a day ahead and keep them in an airtight container; fill with cream and assemble just before serving.
- For a traditional twist, consider filling the puffs with pastry cream or flavored custard instead of whipped cream.
- Be very careful when working with hot caramel as it can cause severe burns.
- Use fresh shredded coconut or unsweetened dessicated coconut depending on preference.
