I like to use a decorating tip ( like this) on my pastry bag to pipe out the mounds of choux onto the baking sheet because I love the look of the elegant ridges on the cream puffs. The cream puffs are typically filled with classic pastry cream, something you’ll also find in éclairs or tarts, then stacked on top of each other using caramel sauce as the binding agent. I usually take my whisk and dip it in the prepared caramel sauce, then drape it this way and that way over the tower of pastries.ĭoing this gives the tasty croquembouche the effect of looking like it has danced in a frenzy, leaving wispy twirls of sugar in its tracks. For me, the croquembouche spun sugar is the most fun part of creating this dessert. I think it’s the spun sugar that really makes a croquembouche look as magical as it does anyways. You can also just freestyle it, especially if you’re making a petit croquembouche like I did here. You can easily buy one online or make your own makeshift one at home. One thing that really helps when you’re carrying out a recipe like this is to use a steel croquembouche cone to help you. A croquembouche recipe definitely takes some time, but it’s not as challenging to actually assemble as you might think. If you’ve wondered how to assemble a croquembouche, I’m here to tell you that it’s not as crazy as it looks. The croquembouche tower looks very impressive and is honestly easier to create than some of the other holiday cakes or confectionaries you might see during this time of the year. You’re also likely to spot a macaron croquembouche from time to time, but the cream puffs or profiteroles are the more traditional variation.Ī croquembouche dessert is usually reserved for very special occasions, served as a croquembouche cake at weddings or just as a beautiful tower at a holiday party. a profiterole tower) as I’ve done here, I’m constantly trying to convey my perspective of design through food.Ī croquembouche, also known as croque-en-bouche (literally meaning crunches in the mouth) and commonly misspelled as crockenbush (believe it or not!), is composed of small cream puffs piled high on top of each other in a cone shape, then decorated with spun sugar. Whether I decide to decorate a simple saffron cake with a single pear, or build a croquembouche tower (a.k.a. When it comes to food, especially baked goods and pastries, I find the same to be true. In my old fashion job, art and creativity were always the basis of my work. For me, however, the transition felt very natural and homogeneous. When I tell people that I used to work in fashion but now work with food and make pastries like this easy croquembouche recipe, they’re often surprised. I was watching the fashion documentary Dior and I on Netflix, and I was reminded of my own time spent in the fashion industry.
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