Fill and assemble a croquembouche?

Ready to take on the challenge of building your very own edible tower? Learn the art of filling and assembling a Croquembouche, where caramel-coated dreams come true, and creativity is the secret ingredient!

You'll need

Items needed to answer the question, fill and assemble a Croquembouche. Items include: Milk Granulated Sugar Vanilla Bean Cornstarch Egg Yolks Unsalted Butter Water All-Purpose Flour Salt

Milk 2 cups
Granulated Sugar 1 cup for pastry cream, 2 cups for caramel
Vanilla Bean Seeds from 1 bean
Cornstarch 1/4 cup
Egg Yolks 4, beaten
Unsalted Butter 2 tablespoons
Water 1 cup
All-Purpose Flour 1 cup
Salt Pinch

Take note
Be cautious when handling hot caramel as it can cause severe burns. Also, ensure that you have all the ingredients ready before you begin assembling the Croquembouche.

1

Prepare the Pastry Cream

In a saucepan, whisk together 2 cups of milk, 1/2 cup of granulated sugar, and the seeds from a vanilla bean. Heat the mixture over medium heat until it reaches a simmer.

2

Temper the Egg Yolks

In a separate bowl, whisk together 1/2 cup of granulated sugar and 1/4 cup of cornstarch. Gradually whisk in 4 beaten egg yolks. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.

3

Cook the Pastry Cream

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in 2 tablespoons of unsalted butter. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface), and refrigerate until chilled.

4

Prepare the Profiteroles

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt. Bring the mixture to a boil over medium heat. Remove from heat and quickly stir in 1 cup of all-purpose flour until the mixture forms a ball.

5

Bake the Profiteroles

Transfer the dough to a piping bag fitted with a plain round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each profiterole. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 10-15 minutes, or until the profiteroles are golden brown. Let them cool completely on a wire rack.

6

Make the Caramel

In a saucepan, heat 2 cups of granulated sugar over medium heat. Stir occasionally until the sugar is completely melted and turns a golden amber color. Remove from heat and dip the bottom of the saucepan into a bowl of cold water to stop the cooking process.

7

Assemble the Croquembouche

Dip the top of each profiterole into the caramel and place them on a serving platter in a pyramid shape, layering them to form a tower. Use additional caramel to cement the profiteroles together. Allow the caramel to harden before serving. You can also drizzle the tower with more caramel for a beautiful finishing touch.