The beautiful pastry confection known as a croquembouche or croque en bouche is a French dessert often served at weddings and many other special celebrations. The sweet, crisp pastries are composed of many small choux filled with cream and are towered one on top of the other and glued with sugar caramel until an impressive cone of pastries becomes the finished dessert.When the choux are filled, you can refer to them as completed profiteroles. Its French name means "crunch in the mouth," a good summary of what it feels like to bite into a piece of this dessert.
Ingredient
For The Pastry Cream
Egg(room temperature) - 2
Sugar - 3/4 cup
Cornstarch - 3 tbsp
All-purpose flour - 3 tbsp
Milk - 3 cups
Vanilla extract - 2 tsp
Butter - 1 tbsp
For The Choux
Butter - 120 g
Water - 1 & 1/2 cups
All-purpose flour - 1 & 1/2 cups
Salt - 1/2 tsp
Eggs (room temperature) - 6
For The Caramel
Cater sugar - 2 cups
Water - 1/2 cup
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