How to Make a Croquembouche

Step-by-Step Guide

1. 1

   Step 1: Mix the egg and butter mixture together.

   Add the icing (confectioner's) sugar, ground almonds, salt, vanilla pod seeds, egg and butter mixture and finally, the sifted flour.
   
   Stir well after each addition., Wrap with plastic food wrap and place in the refrigerator to chill.,, Add the salt and butter pieces.,, Bring to the boil when the butter has melted.,, Mix quickly to avoid creating lumps., Cook to thicken it, stirring constantly.
   
   When the paste starts to leave the sides of the saucepan, it's ready.
   
   Remove immediately.
   
   It should thicken and become ready within a minute. ,, Add one after the other.
   
   Beat after the addition of each egg.
   
   Continue beating forcefully until the paste forms a glossy texture.
   
   It's now ready for use.,, Add the flour, caster sugar, salt, unsalted butter and eggs.
   
   Whisk together., Bring to the boil, then remove.
   
   Pour in the liqueur of choice.
   
   Then pour the liquid mixture into the other mixture., Return to the heat and warm for a few minutes at a boil.
   
   Stir constantly as this will prevent the custard from sticking to the base of the pan., Pour the custard into an earthenware dish and allow to cool.
   
   Stir occasionally.,,,, There should be some pastry remaining to make the round required at the base of the croquembouche.,,, Roll into a circle shape measuring approximately 23cm or 9 inches in diameter.
   
   It should be around 5mm/ 1/4 inch thick., Bake for 20 minutes in the preheated oven., This will form the base of the croquembouche.,,, Attach a small, fine nozzle for piping.,,,, Add the vinegar––this prevents crystallization., Remove from the heat in readiness for use.,,, Place this bowl upside down in the exact center of the pastry circle.
   
   The croquembouche will be built around this base., However, this time, don't dip the choux or cream puffs in it., Dip the base of each choux or cream puff in the caramel, then arrange neatly around the bowl place on the pastry base.
   
   The caramelized tops of each puff must be placed to face outward, for best effect., The oil on it should assist with this, without disturbing the round of puffs already made., Continue upwards, forming a tower shape, until you can add no more., Use the caramel to attach decorative items such as candied almonds, nougat pieces, brandy snaps, marzipan sweets, crystallized (candied) or sugar-coated fruits, etc.
   
   Spun caramel or drizzled chocolate are another alternative for decorating the croquembouche., This is best eaten soon after it is made.
   
   If it needs to be kept longer, keep in a cool place., Alternatively, purchase them frozen (they may also be pre-filled).,, Cover it in wax paper (or make the cone of a clean nonstick material).
   
   You might be able to purchase these from cake decorating suppliers, if preferred. , Dip each choux or cream puff in melted chocolate., Attach each choux or cream puff to the cone using a toothpick.
   
   Stick each toothpick in all the way.
   
   Sometimes the toothpicks are really hard to push in; don't worry about that because at the very end you will push them all in with a thimble on your finger. "Flat" toothpicks are less stiff and pointy than "round" toothpicks.
   
   They'll be harder to push into the cone, but less annoyingly sharp in the course of eating the croquembouche. ,, Pin the top puff to the cone from the top angle, rather than from the side., You're done; the croquembouche is ready to be served.
2. 2

   Step 2: Add the ingredients to the mixing bowl in the following order.

3. 3

   Step 3: Form the pastry into one large ball shape.

4. 4

   Step 4: Make this paste the day before using it in the choux/cream puffs.

5. 5

   Step 5: Measure the liquid into a saucepan.

6. 6

   Step 6: Add the caster (superfine) sugar.

7. 7

   Step 7: Heat gently to melt the butter.

8. 8

   Step 8: Remove the saucepan from the heat once the mixture starts to boil.

9. 9

   Step 9: Add the flour to the mixture.

10. 10

    Step 10: Place the saucepan back on the heat.

11. 11

    Step 11: Allow to cool slightly.

12. 12

    Step 12: Beat in 2 eggs

13. 13

    Step 13: then another 2 eggs.

14. 14

    Step 14: Make this custard the day before using it in the choux/cream puffs.

15. 15

    Step 15: Use a heavy-based saucepan.

16. 16

    Step 16: Add the vanilla pod (bean) to the milk in a separate saucepan.

17. 17

    Step 17: Stir well to combine.

18. 18

    Step 18: Fish out the vanilla pod (bean).

19. 19

    Step 19: Preheat the oven to 200ºC/400ºF.

20. 20

    Step 20: Place the choux or cream puff pastry batter into a pastry or piping bag.

21. 21

    Step 21: Line the baking trays or sheets with parchment (baking) paper.

22. 22

    Step 22: Pipe out approximately 75 balls (choux puffs or buns) onto the lined trays or sheets.

23. 23

    Step 23: Bake in the preheated oven for around 10 minutes.

24. 24

    Step 24: Preheat the oven to 180ºC/350ºF.

25. 25

    Step 25: Roll out the remaining piece of choux or cream puff pastry.

26. 26

    Step 26: Place on a lined baking tray or sheet.

27. 27

    Step 27: Remove when baked.

28. 28

    Step 28: Do this only on the day of serving the croquembouche

29. 29

    Step 29: to ensure absolute freshness and crisp textures.

30. 30

    Step 30: Mix the sweet choux paste and confectioner's custard together.

31. 31

    Step 31: Place the custard mixture into the pastry or piping bag.

32. 32

    Step 32: Pierce a hole into the first choux or cream puff ball with the tip of the pastry (or piping) bag nozzle.

33. 33

    Step 33: Fill with custard.

34. 34

    Step 34: Repeat for each of the choux or puff pastry balls made.

35. 35

    Step 35: Place the sugar cubes and water into a saucepan.

36. 36

    Step 36: Heat gently to dissolve the sugar crystals in the water.

37. 37

    Step 37: Dip each choux or cream puff ball in the caramel

38. 38

    Step 38: then place on a parchment-lined tray.

39. 39

    Step 39: Place the cooked pastry circle onto the base tray or dish used for holding the croquembouche.

40. 40

    Step 40: Wipe oil around the edge of a 14cm/5 inch bowl.

41. 41

    Step 41: Use the exact same method and amounts as for the "Making the clear caramel" above.

42. 42

    Step 42: Use the caramel "glue" just made.

43. 43

    Step 43: Remove the bowl.

44. 44

    Step 44: Dip and add the remaining puffs in ever-decreasing circle sizes

45. 45

    Step 45: atop the previous circle of puffs.

46. 46

    Step 46: Decorate the croquembouche.

47. 47

    Step 47: Serve immediately.

48. 48

    Step 48: Make the choux or cream puffs according to your recipe.

49. 49

    Step 49: Fill the puffs with vanilla pastry cream

50. 50

    Step 50: if not already pre-filled.

51. 51

    Step 51: Make a cone of stiff paper.

52. 52

    Step 52: Melt chocolate and have this sitting in a bowl next to your building project.

53. 53

    Step 53: Start at the base of the cone and work around the base first.

54. 54

    Step 54: Use the melted chocolate to "cement" the puffs together.

55. 55

    Step 55: Work your way in rows up to the top of the cone.

56. 56

    Step 56: Use a thimble to press in all the toothpicks to the assembled choux or cream puffs.

Detailed Guide

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