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How to Make a Croquembouche

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Here Is What You Will Need to Make a Croquembouche or Cream Puff Tree
Croquembouche

Croquembouche

© Barbara Rolek licensed to About.com, Inc.
Croquembouche is the French word for "crunch in the mouth" and is a classic French dessert once used as a wedding cake (compare with Eastern European Tree Cakes). A croquembouche is made with custard-filled cream puffs that are assembled in a pyramid shape stuck together with caramel. Spun-sugar caramel is draped around the cream puff tree for dramatic effect. As with most tasty dishes, this French confection made its way to Eastern Europe and is enjoyed there also. Here is the Croquembouche Recipe in its entirety. Lorena Hernandez of Wilton Industries demonstrates how to make this dessert.

Pastry Cream Filling:
3 cups milk
3/4 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
3/4 teaspoon salt
2 large beaten eggs
2 teaspoons vanilla
1 tablespoon softened butter
1 cup whipping cream, whipped to stiff peaks
Cream Puff Dough (Pâte à Choux):
1 1/2 cups boiling water
6 ounces butter
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs
Caramel:
1 1/2 cups sugar
1/2 cup light corn syrup
2/3 cup water

How to prepare the pastry cream filling: Scald 3 cups milk in medium saucepan. In a small bowl, whisk together 3/4 cup sugar, 3 tablespoons flour, 3 tablespoons cornstarch and 3/4 teaspoon salt. Gradually stir into scalded milk, and reduce heat to medium-low. Add 2 large beaten eggs and cook until thick, stirring constantly. Remove from heat, and mix in 1 tablespoon softened butter and 2 teaspoons vanilla. Place plastic wrap on the surface of the cream so a skin doesn't form and chill until cold. Make the cream puffs while filling is chilling.
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