Easy Croquembouche Recipe
Learn how to make an easy Croquembouche with this fun, step-by-step recipe!
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Servings: 40 Cream Puffs
- 3 large eggs yolks
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons corn starch
- 2 cups milk
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter
For Cream Puffs:
- 2 cups water
- 11 tablespoons unsalted butter
- 2 cups sifted flour
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups sugar
- 1/2 cup water
Whisk together egg yolks and sugar until well mixed and pale yellow in color.
Blend in salt and cornstarch.
Slowly whisk in milk until well combined.
Transfer mixture to a medium sauce pan.
Whisking constantly, bring mixture to a boil. The custard should be thick and creamy.
Remove from heat, then whisk in vanilla and butter one tablespoon at a time.
Set aside to cool.
Prepare cream puffs:
Preheat oven to 450 degrees.
Combine water and butter in a medium sauce pan over medium-high heat.
Cook until butter is melted and then stir in sifted flour and salt.
Stirring constantly, cook mixture until it pulls away from the side of the pan in one mass.
Remove from heat.
Stir eggs into mixture one at a time, mixing vigorously after each addition.
Line a baking sheet with parchment paper.
Place a heaping tablespoon of dough in your palm and form it into a round. Place on baking sheet.
Repeat with remaining dough. You should have about 40 puffs.
Bake cream puffs for about 20 - 25 minutes, or until golden brown.
Remove from oven and cool on a wire wrack.
Transfer cooled custard to a pastry bag fitted with a pastry tip.
Push pastry tip into a cream puff and fill with custard.
Repeat with remaining cream puffs.
Set aside while making caramel.
Combine sugar and water in a skillet with a lid.
Cover and place over medium heat.
Cook for about 10-15 minutes, watching closely (no need to stir), or until caramel turns a medium amber color. Mine got a little too dark!
Turn off heat and use immediately.
Using tongs, dip the bottom of a filled cream puff into the caramel, then place it on a plate or platter (caramel side down - I did mine wrong ... oops!).
Repeat with remaining cream puffs, forming puffs into a circle. Once the initial round is completed, add a smaller round of puffs on top of it, creating a pyramid. Gently reheat the caramel, if needed.
When all the puffs are added, hold two forks together and dip in caramel.
Wave the forks around the puffs to create the decorative spun sugar layer.
Serve croquembouche immediately or within a few hours so the cream puffs do not get soggy. Enjoy!