How To Make A Cream Puff Tower | A Beautiful & Impressive Croquembouche Dessert
Popular in France for weddings and other festive occasions, a croquembouche—a dramatic tower of cream puffs that are stuffed with pastry cream, held together with caramel and wrapped in spun sugar—also makes a showstopping centerpiece for your holiday table.
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Ingredients
Whipped Cream Filling:
1/2 pint heavy whipping cream
2-3 tbsp powered sugar
Cream Puffs
1 cup butter
2 cups water
2 cups flour
1/2 tsp salt
8 eggs
Caramel:
3 cups sugar
3 tbsp light corn syrup
1 cup water
Directions:
Make the whipping cream by beating the sugar with the whipping cream with a mixer until stiff peaks form. Chill until ready to use.
Make the cream puffs by combining the butter and water in a saucepan. Bring to a boil. Remove from heat. Stir in flour. Return to heat for 30 seconds to remove moisture. Remove from heat and add eggs one at a time until all are incorporated. Fill pasty bag and pipe into 1 inch circles on parchment lined baking sheet. Bake at 450 for 15 min. Reduce temp to 325 and bake an additional 20 minutes. Remove from oven and cool. Once cooled, use a wooden skewer to poke a small hole in the bottom of the cream puffs. Fill another pastry bag with whipped cream and using a small piping tip, pipe whipped cream into cream puffs. Set aside.
Make caramel by mixing 3 cups sugar, 3 tbsp light corn syrup and 1 cup water in a saucepan. Cover and bring to a boil. Remover lid and continue to boil about 20 minutes or until mixture is amber colored.
Assemble the tower. Dip the sides of the puffs in the caramel and stick them together (approximately 20 cream puffs) in a circle, tops facing out. Make a second row on top of the first but a bit smaller to draw the circle in and create a tower of cream puffs. Check it from all sides occasionally to make sure it's straight. When it's finished, drizzle it with caramel all over. You can also stick on decorative elements with the caramel in the crevices, like candied violets, gold balls, gum paste flowers, sugar covered almonds, etc.
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