Ann Reardon

Miniature Croquembouche


Tiny is just so magical and cute. I love it. In the comments some people said they like watching these sorts of videos with just music and no talking. So mid-week I’ll upload the extended version which is just all the pretty footage with no talking and you can let me know which one you prefer.

The house opposite us is up for sale, which reminded me of this time last year, we were doing home opens and making preparations for moving. That craziness was followed by building the new kitchen and settling the kids into new schools. I can’t believe that we have nearly been in Melbourne for one year now! I am definitely looking forward to a far more relaxed Christmas this year.

Croquembouche Recipe

The recipe below makes enough profiteroles to make a big croquembouche that is 27cm (10.63 inches) tall and 10cm (3.94 inches) in diameter at the base.

Choux Pastry Recipe

250mL (8.45 fluid ounces) or 1 cup water
75g (2.65 ounces) or 1/3 cup Butter
160g (5.64 ounces) or 1 cup plain all purpose Flour
4 Eggs

Preheat 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.
Remove it from the heat and add in the eggs one at a time mixing really well after each addition.

miniature baking ann reardon

Place into a piping bag and pipe dollops onto a lined baking tray.
Bake for 20 minutes at 220ºC or until golden.

Pastry Cream Recipe
500mL (16.91 fluid ounces) or 2 cups milk
60g (2.12 ounces) or 4 egg yolks
164g (5.78 ounces) or 3/4 cup sugar
30g (1.06 ounces) or 3 Tbsp flour
Whisk together the egg yolks and sugar until pale, whisk in the flour. Heat the milk until it just begins to boil. Remove from the heat and add a little hot milk at a time to the yolk mixture, whisking as you do. Return to the pan and stir until well thickened. Allow to cool then pipe pastry cream into the centre of each profiterole. If you thought filling a piping bag was tricky, you should try doing it at 1/12th scale.
miniature baking how to cook that

Crispy Caramel
150mL (5.07 fluid ounces) or 1/2 cup water
450g (15.87 ounces) or 2 cups sugar
21g (0.74 ounces) or 1 Tbsp 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.

If making a mini one you can then just use the hot sugar to join it together. If making a larger one you will need to give it support while building it due tot he weight of the profiteroles. See this previous croquembouche post for help with building.
miniature baking 1/12 scale food
Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

22 Comments View Comments

  1. Rating: 4

    Hi i love your mini food series, and i’m collecting my own tiny things to make my own tiny kitchen to make tiny food, and i was wondering, how do you know how much to put in on a tiny scale? do you have proportional cup and spoon measures? if you do, where do you get them?

  2. Rating: 5

    Where do you get the mini eggs from?

    • you can get them from amazon

  3. Rating: 5

    Hii i am really interested in where you got your miniature eggs

  4. Rating: 5

    I love this and want to make this for my daughter! But how on earth did you do the mini eggs????

  5. Rating: 5

    I really looooove this video! Please please make another video in your mini kitchen, maybe a layered cake or something else.
    Thank you so much!

  6. Rating: 4.5

    IS THis for real ? How do u make these miniature versions ? Me and my daughter are just awestruck ! Please tell us how u do these videos thanks

  7. Rating: 4

    Hey, I’m a french student and I am such a big fan of what you are doing. I am so impatient every week and the fridays I just love to watch a new video, they are so great!! I absolutely adore your mini kitchen, it’s so cute but I just can’t figure out what are theese tiny eggs you’re using could you tell me??

    • Hi Thomas, we are so glad you are enjoying the channel. How do you think Ann makes the tiny eggs??

      • Rating: 5

        I really don’t know? is it molecular cooking? Spherification? ? it is so amazing??

        • Rating: 5

          I think she uses quail eggs, but who knows?

  8. It didn’t work the batter was to runny,and lumpy!

  9. Rating: 5

    I look so forward to a Friday, I make a cup of coffee and my daughter (11yrs) and I sit together to watch your amazing creations, thank you, you are truly amazing, so much talent.

    PLEASE tell me how you made those tiny eggs ? It’s driving me crazy not knowing ?

    • Thanks Buzz for commenting. So glad you look forward to the new tutorial each Friday!

  10. Rating: 5

    Please Anne, Inquiring minds want to know, how did you do the eggs?

    • Lots of people are asking the same question. What do you think Donyelle?

  11. Rating: 5

    This is amazing, I love watching this!
    How on earth do you find the patience to fill such a miniature piping bag, let alone prepare such a piping bag? How did you do the nozzle?
    And I love this miniature kitchen and admire your non-baking talent, too.

  12. Rating: 5

    I really love this video, like the other one about how to make the cookie. Where do you get the tiny egg from? it looks really real.

  13. Rating: 5

    Can you also put the tiny recipe quantities on the How To Cook website too?

    Thank you Ann

  14. Rating: 5

    Oh please Ann tell us how did you the eggs to be this small???? this is so cute!!!

  15. Rating: 5

    Amazing! It’s hard enough to make a croquembouche full size, but this is just pure talent! Wow! Keep up the great work!

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