French Cake

How to make classic French croquembouche cake

The soaring and delightful pastry confection referred to as a croquembouche or croque en bouche may be a French dessert often served at weddings, baptisms, communions, and lots of other special celebrations.

The sweet, crisp pastries are composed of the many small choux crammed with cream and are towered one on top of the opposite and glued with sugar caramel until a powerful cone of pastries becomes the finished dessert.

Sugared almonds decorate our recipe, but modern versions are often made with creative pastry cream flavors then ornated with flowers, sugar art, or melted chocolate.

Its French name means “crunch within the mouth,” an honest summary of what it seems like to bite into a bit of this dessert.

The components of the dessert are often made on different days if you do not want to tackle the entire making and assembling in one session. Prepare your choux pastry and vanilla pastry cream and refrigerate for up to 3 days.

Bake, cool off the pastries, fill with cream, and assemble. If you opt to form everything on the day of the event, give yourself enough time to form and have the choux completely cooled before filling. When the choux are filled, you’ll ask them as completed profiteroles.

Once the tower is assembled, you will have five to eight hours for the pastry to stay its crispness. The towers can vary in size, but expect that you’re going to be serving two to 3 profiteroles per person; our recipe makes 48 profiteroles total, for twenty-four to 16 servings.

A digital thermometer may be a good tool to possess at hand when making this dessert, also as enough room in your freezer to suit the finished profiteroles.


For the Vanilla Pastry Cream:

3 large egg yolks (room temperature)

1/4 cup sugar

3 tablespoons cornstarch

2 tablespoons all-purpose flour

1 1/4 cups milk

1 teaspoon vanilla

For the Choux:

1 cup unsalted butter

2 cups water

2 cups all-purpose flour

1/2 teaspoon salt

8 large eggs (room temperature)

For the Caramel:

2 1/2 cups sugar

2/3 cup water

For Assembling:

Sugared almonds (or metallic dragées, or flowers)

Steps to form It

Note: While there are multiple steps to the present recipe, this croquembouche is weakened into workable categories to assist you better plan for preparation and baking.

To Make the Pastry Cream

1. Gather the ingredients.

during a ceramic bowl, whisk together the egg yolks, sugar, cornstarch, and flour until completely smooth. Reserve.

2. Warm the milk over low heat until it begins to steam.

Once the milk is steaming, add half it to the egg mixture within the bowl, whisking continuously to combine and stop the eggs from curdling. Mix well.

3. Add the milk and therefore the egg mixture back to the recent milk within the saucepan, stirring constantly. Heat until the custard is thick and reaches 170 F on a digital thermometer, or 1 to 2 minutes.

4. Remove the saucepan from the warmth and stir within the vanilla. Stir well and place during a ceramic bowl.

5. Chill the cream for a minimum of 2 hours before using it.

How to Make the Choux

Combine the butter and water during a large saucepan over medium heat until the butter is melted. Bring the mixture to a boil.

Lower the warmth and add all of the flour, mixing vigorously with a wooden spoon to make a dough. Add the salt and keep mixing over the warmth to dry out your dough, 4 to five minutes. By continuing to cook the dough, you’re guaranteeing that t

he ultimate dough will crisp up and brag when baked, forming a hollow center within the middle.

Remove from the warmth and transfer the dough to an enormous clean bowl. Using an electrical whisk, break the dough apart to lower its temperature. Whisk between 2 to 4 minutes.

Beat the eggs into the dough one at a time until you’ve got a smooth and glossy batter.

Spoon the prepared choux dough into a piping bag. At this stage, you’ll place the bag within the fridge overnight—or for up to 3 days—or pipe the choux onto the baking trays.

How to Bake the Choux

Preheat the oven to 400 F and line 2 baking sheets with parchment paper.

Pipe 24 small rounds on each baking sheet, about 2 inches in diameter.

Bake until the profiteroles brag and switch golden brown, between 30 to 35 minutes.

Remove from the oven and funky on a wire rack for a minimum of 20 minutes before filling.

Fill the Choux

Spoon the chilled pastry cream into a bag fitted with a clear tip.

Insert the tip into the underside of every puff and pipe about 1 teaspoon of pastry cream into the hollow center.

Repeat the method until you’ve filled all of the pastries. Place the filled profiteroles within the freezer for a minimum of 3 hours.

How to Make the Caramel

Have ready an outsized bowl of iced water for cooling the caramel.

Pour the sugar into a medium saucepan then add the water. Draw a spoon through the sugar to wet it and switch the warmth up to medium-high.

Bring the mixture to a simmer, and wipe down the edges of the pan with a humid pastry brush to avoid the crystals burning.

Let the sugar mixture boil until it turns pale golden brown, 15 to twenty minutes. Pay close attention to the method to stop burning, because it will rapidly darken toward the top of cooking.

Remove the caramel from the warmth and punctiliously plunge the saucepan into the bowl of drinking water for five seconds to prevent the cooking process. Allow the caramel to chill for five to 10 minutes until it’s the consistency of syrup.

Have the filled pastries ready while the caramel is cooling off.

How to Assemble the Croquembouche

Line a baking sheet or serving platter with parchment paper.

Dip 12 profiteroles within the caramel, one at a time.

Arrange profiteroles during a circle on the parchment-lined serving platter, using the caramel to attach them together.

Continue building the croquembouche by dipping and “gluing” profiteroles on top of the bottom. Follow with a second tier of 10 profiteroles, then one among 9, 7, 4, 3, and 2, respectively, on each tier. Finally, place the last profiterole on top to realize the cone.

Spin the remaining caramel to make an internet of sugar round the tower, and continue the sugared almonds, metallic dragées, or flowers for adornment.

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