Name: The Croquembouche
Yield: This recipe makes one croquembouche 11 inches (27 cm) tall and 4 inches (10 cm) in diameter at the base. Serves 15 people
Ingredients: 1 cup (250 mL / 8.4 fl oz) water; ⅓ cup (75 g / 2.6 oz) butter; ¾ cup (164 g / 5.8 oz) sugar; 1 tablespoon (21 g / 0.7 oz) glucose syrup or light corn syrup; 3 tablespoons (30 g / 1.1 oz) plain or all-purpose flour; ½ cup (150 mL / 5 fl oz) water; Violas a.k.a. violets (or other small edible flowers); 2 cups (500 mL / 16.9 fl oz) milk; 4 egg yolks (60 g / 2.1 oz); 2 cups (450 g / 15.9 oz) sugar; 1 teaspoon vanilla extract; 4 eggs (180 g / 6.3 oz); 1 cup (160 g / 5.6 oz) plain or all-purpose flour

Preparation info

This recipe makes one croquembouche 11 inches 27 cm ) tall in diameter at the base. Serves
15
people

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

Croquembouche (pronounced crockenbush) are beautiful towers of pastry cream-filled profiteroles held together with caramelized sugar. It is a truly impressive centerpiece, yet surprisingly easy to make. If you want an easier option, you can of course make individual profiteroles and top each one with melted milk chocolate.

Ingredients

Choux Pastry

1 cup (250 mL / 8.4 fl oz) water
⅓

Method

Choux Pastry

Heat the oven to 425°F (220°C).

Place the water and butter in a saucepan and heat until melted. Add the flour all at once and stir until the mixture thickens and leaves the sides of the pan. Continue to stir over heat for anoth