Croquembouche Profiterole Tower Recipe

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Croquembouche recipe Profiterole Tower
Croquembouche recipe Profiterole Tower

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

Croquembouche Profiterole Recipe 

This recipe makes enough to make a croquembouche that is 10 inch tall and 4 inches in diameter at the base.

For the Choux Pastry Recipe

Ingredients, Always Organic:

Directions:

  1. Heat the oven to 428ºF (220ºC)
  2. 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.
  3. Remove it from the heat and add in the eggs one at a time mixing really well after each addition.
  4. Place into a piping bag and pipe dollops onto the baking tray.
  5. Bake for 20 minutes at 428ºF (220ºC) or until crisp.

Croquembouche recipe Profiterole TowerCroquembouche recipe Profiterole Tower

Pastry Cream Recipe 

Ingredients, Always Organic:

  • 2 cups organic soy or coconut milk
  • 4 organic egg yolks (you can use the whites for macarons or pavlova)
  • 3/4 cup organic raw cane sugar
  • 3 Tbsp organic all  purpose flour

Directions:

  1. 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.
Croquembouche recipe Profiterole Tower
Croquembouche recipe Profiterole Tower
Croquembouche recipe Profiterole Tower
Croquembouche recipe Profiterole Tower


Crispy Caramel and angel hair recipe

Ingredients, Always Organic:

  • 1/2 cup plus 1 Tbsp and 1 tsp filtered water
  • 2 cups and 1 Tbsp organic raw cane sugar
  • 1 Tbsp organic light corn syrup

Directions:

  1. Heat over high heat, stirring until the sugar dissolves.
  2. Wash down the sides of the pan with a wet pastry brush.
  3. Leave unstirred until it just starts to go golden. Remove from the heat.
Crispy Caramel Hair Building the Croquembouche Profiterole Tower
Crispy Caramel Hair Building the Croquembouche Profiterole Tower

Construct the Croquembouche

Make sure you are using non-stick baking paper so that your sugar does not stick to your mold.  Build the tower carefully, with caramel dipped cream puffs, puffy side out, round and around all the way up to a point.

Building the Croquembouche Profiterole Tower
Building the Croquembouche Profiterole Tower
Croquembouche recipe Profiterole Tower
Croquembouche recipe Profiterole Tower

Swirl your spun caramel in various patterns to create your tower. Enjoy!

Croquembouche recipe Profiterole Tower
Croquembouche recipe Profiterole Tow

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach