Croquembouche Dessert Tower Recipe

Save

Introduction

The Croquembouche Dessert Tower Recipe is a stunning confection, often gracing celebrations with its dramatic presentation and delectable flavors. Originating in France, the croquembouche meaning “crunch in the mouth” is a tower of cream-filled profiteroles (choux pastry balls) bound together by caramel. Its popularity stems from its visual appeal and the delightful combination of textures and tastes, making it a show-stopping centerpiece for weddings, birthdays, and holidays. The combination of light, airy pastry, rich cream filling, and brittle caramel creates a truly memorable dessert experience.

Ingredients

For the Profiteroles (Choux Pastry):

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Caramel:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1 tablespoon light corn syrup (optional, prevents crystallization)

Possible Substitutions:

• For a dairy-free version, use a plant-based milk alternative for the pastry cream and a vegan butter substitute for both the pastry and cream.
• The pastry cream can be flavored with different extracts, such as almond or coffee, or with citrus zest.

Preparation Steps

Profiteroles:

1. Prepare the Dough: In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
2. Add Flour: Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Incorporate Eggs: Transfer the dough to a mixing bowl. Let it cool slightly for a few minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be pipeable but not too runny.
4. Pipe the Profiteroles: Preheat oven to 400F (200C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a round tip. Pipe small, even mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between them.

Pastry Cream:

1. Infuse Milk: In a saucepan, heat milk over medium heat until almost simmering.
2. Whisk Ingredients: In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until pale and smooth.
3. Temper Yolks: Slowly drizzle a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
4. Combine and Cook: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, stirring constantly.
5. Finish the Cream: Remove from heat and stir in butter and vanilla extract until smooth.
6. Chill: Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight.

Caramel:

1. Combine Ingredients: In a heavy-bottomed saucepan, combine sugar, water, and corn syrup (if using).

Tips for Efficiency:

• Prepare the pastry cream a day in advance to allow it to chill completely.
• Make sure the eggs are at room temperature for easier incorporation into the choux pastry dough.
• Use a piping bag for consistent and neat profiterole shapes.

Cooking Instructions

Baking Profiteroles:

1. Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Avoid opening the oven door during baking, as this can cause the profiteroles to deflate.
2. Cool: Remove from oven and immediately poke a small hole in the bottom of each profiterole with a skewer or toothpick to release steam. Let them cool completely on a wire rack. This helps prevent them from becoming soggy.

Assembling the Croquembouche:

1. Fill Profiteroles: Once the profiteroles and pastry cream are completely cool, fill each profiterole with pastry cream using a piping bag fitted with a small tip. Insert the tip into the hole you made earlier and squeeze gently until filled.
2. Cook the Caramel: Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture come to a boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. This will take approximately 5-10 minutes. Use a candy thermometer to reach 320-340F (160-170C).
3. Assemble the Tower: Dip the top of each filled profiterole into the hot caramel and immediately attach it to a cone-shaped mold or a serving plate. Work quickly, as the caramel hardens rapidly. Start at the base and work your way up, creating a tower shape.
4. Caramel Drizzle: Once the tower is assembled, drizzle any remaining caramel over the entire structure for a decorative effect and to further secure the profiteroles.
5. Cool and Set: Let the croquembouche cool and the caramel set completely before serving. This will take at least 30 minutes.

Serving Suggestions

The croquembouche is best served the same day it is assembled, as the caramel can soften over time. It can be presented as the centerpiece of a dessert table. For serving, use a sharp knife or scissors to cut through the caramel and separate portions. A dusting of powdered sugar or edible glitter adds an extra touch of elegance. Pair with fresh berries, chocolate sauce, or a dessert wine such as Sauternes or Moscato d’Asti.

Tips and Common Mistakes

• Proper Profiterole Baking: Ensure the profiteroles are fully baked and dry before filling to prevent sogginess.
• Caramel Temperature: Monitor the caramel temperature closely to avoid burning. Burnt caramel will have a bitter taste.
• Working Quickly: Work quickly when assembling the tower with caramel, as it hardens rapidly.
• Preventing Crystallization: Adding corn syrup to the caramel helps prevent crystallization and ensures a smooth, glossy finish.
• Don’t overfill profiteroles: Overfilling the profiteroles can make them soggy and cause the tower to collapse.
• Humidity: High humidity can cause the caramel to soften quickly. Assemble the croquembouche in a cool, dry environment if possible.

Explore More Cooking Guides

Mastering the Croquembouche Dessert Tower Recipe unlocks a realm of culinary artistry, blending technique and flavor into an unforgettable dessert experience. Its striking appearance and delectable taste make it a perfect centerpiece for celebrations. While it may seem daunting, with patience and precision, crafting this French classic is achievable. Its adaptable nature allows for personalized variations in filling and decoration, catering to diverse preferences. Why not impress your loved ones and elevate your baking skills? Embark on this delightful culinary journey and discover even more tempting recipes and cooking guides at foodrecipestory.com.