Croquembouche recipe Profiterole Tower

croquembouche recipe profiterole tower
Croquembouche (crockenbush) are beautiful towers of custard filled profiteroles held together with caramelized sugar. This one is then wrapped in fine strands of pulled sugar. It looks impressive as a dessert centrepiece but is suprisingly easy to make.

Croquembouche Profiterole Recipe Ingredients
This recipe makes enough to make a croquembouche that is 27cm (10.63 inches) tall and 10cm (3.94 inches) in diameter at the base.

For the Choux Pastry Recipe
1 cup or 250ml Water
75g (2.65 ounces) Butter
154g (5.43 ounces) or 1 cup plain all purpose Flour
4 Eggs

croquembouche recipe easy

Heat the oven to 220C (428 degrees Fahrenheit)

Place the water and butter into a saucepan and heat until the butter is melted. Add the flour all at once and stir until it thickens and leaves the sides of the pan, continue to stir and heat for another minute until it forms a really stiff ball.
Add in the eggs one at a time mixing really well after each addition.

Place into a piping bag and pipe dollops onto the baking tray.
Bake for 20 minutes at 220C (428 degrees Fahrenheit) or until crisp.

Pastry Cream Recipe
500ml or 2 cups milk
4 egg yolks (use the whites for macaroons or pavlova)
3/4 cup or 150 g (5.29 ounces) sugar
30g (1.06 ounces) flour (2 tablespoons plus 2 teaspoons)
Whip the egg yolks and sugar until pale, whisk in the flour. Heat the milk, you can infuse it with flavour while it is heating, see the video for more help with this. Add a little hot milk at a time to the yolks mixture whisking as you do. Return to the pan and stir until well thickened.

Crispy Caramel and angel hair

150ml water
2 1/4 cups or 450g (15.87 ounces) sugar
1 tablespoon liquid glucose or light corn syrup
Heat over high heat, stirring until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush. Leave unstirred until it just starts to go golden. Remove from the heat.

Construct the croquembuche

Make sure you are using non-stick baking paper so that your sugar does not stick to your mold.

You can buy a stainless steel mold for making larger croquembouche but they are expensive so for making smaller ones you see the video for making your own.

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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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48 Responses to Croquembouche recipe Profiterole Tower

  1. Excellent recipes! I’ve done profiteroles before but I had to try this one knowing that your recipes come out great and this one really excels the old one!

  2. Joanne says:

    How tall is your tower and how many balls of pastry did it take

  3. Kayla K says:

    Hey Ann, my friend and I want to make the pastry cream chocolate, what are the quantities of the cocoa powder and dark chocolate? We like it really chocolaty and strong.

  4. sue says:

    Thanks Ann for this lovely recipe! Came out really nice.

  5. lisa ann says:

    OMG you’re amazing Ann!!

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