Easy Croquembouche Recipe on a white platter.

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
Course: Dessert
Cuisine: French
Servings: 40 Cream Puffs
Author: Ginnie

Ingredients

For Custard:

  • 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

For Caramel:

  • 2 cups sugar
  • 1/2 cup water

Instructions

Prepare custard:

  • 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.

Prepare 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.
  • Assemble croquembouche:
  • 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.
    Assembling the Croquembouche | Hello Little Home
  • 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!
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