Equipment
* optional
Ingredients
Crème Pâtissière (Filling)
- 750 ml whole milk, cold
- 1 vanilla bean
- 9 egg yolks
- 150 g granulated sugar
- 60 g cornstarch
- 60 g unsalted butter, cold, cubed
Pâte à Choux (Pastry)
- 125 ml water
- 125 ml whole milk
- 100 g unsalted butter, cubed
- 10 g granulated sugar
- 5 g salt
- 150 g all-purpose flour, sifted
- 4 eggs
Caramel (Assembly & Decoration)
- 500 g granulated white sugar
- 150 ml water
- 100 g glucose syrup
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 518 kcal
- Protein
- 8 g
- Carbohydrates
- 82 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 67 g
- Sodium
- 228 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 245 mg
- Potassium
- 153 mg
- Calcium
- 116 mg
- Iron
- 1.0 mg
- Magnesium
- 13 mg
- Phosphorus
- 165 mg
- Zinc
- 0.9 mg
- Vitamin A
- 204 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.30 mg
- Niacin
- 0.2 mg
- Folate
- 35 mcg
- Water
- 112 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the crème pâtissière: In a saucepan, bring milk and vanilla bean seeds/pod to a simmer. In a separate bowl, whisk yolks and sugar until pale, then whisk in cornstarch.
Temper the eggs by pouring half the hot milk into the yolk mixture while whisking constantly. Return everything to the pan and cook over medium heat, whisking vigorously until thickened and boiling.
Remove from heat, whisk in cold butter until melted. Pass through a sieve, cover with plastic wrap directly touching the surface, and refrigerate until completely set.
Make the choux: Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a rolling boil. Remove from heat and immediately dump in all the flour.
Return pan to medium heat. Stir constantly with a wooden spoon to dry out the dough until a thin film forms on the bottom of the pan (about 2-3 minutes).
Transfer dough to mixer. Beat with paddle attachment to cool slightly. Add eggs gradually, one by one, mixing fully between additions until dough is smooth, glossy, and falls in a 'V' shape from the paddle.
Preheat oven to 200°C (400°F). Pipe 3cm rounds onto parchment-lined baking sheets, spacing them apart. Flatten peaks with a wet finger.
Bake for 15 minutes, then reduce heat to 170°C (340°F) and bake for another 15-20 minutes until deep golden and hollow sounding. Turn oven off, crack door, and let dry for 10 minutes.
Poke a small hole in the bottom of each cooled puff. Fill generously with the chilled crème pâtissière using a piping bag. Set aside.
Make the caramel: Combine sugar, water, and glucose in a clean saucepan. Cook over medium-high heat without stirring until it reaches a light amber color (approx 160°C/320°F). Remove from heat immediately.
Lightly oil the cone mold. Carefully dip the side (or bottom) of a puff into the hot caramel and place it at the base of the mold. Repeat to form a ring. Continue building upwards, gluing puffs to each other and the row below.
Once the tower is set (10-15 mins), carefully lift the mold off. Dip a fork into the remaining caramel and flick it rapidly around the tower to create spun sugar threads.
Chef's Notes
- Humidity is the enemy of spun sugar and caramel; do not attempt this on a rainy day if possible.
- Uniformity in piping the choux is critical for a straight, stable tower. Use a template if necessary.
- When dipping puffs, aim for the side of the puff, not the bottom, so the caramel faces outward for the 'glued' look and stability.
- Prepare a bowl of ice water next to your stove for immediate first aid in case caramel touches your skin.
Storage
Troubleshooting
Tower collapses or slides
Cause: Caramel was not cooked to 'hard crack' stage or room is too humid
Fix: Hold puffs in place longer while cooling; cannot easily fix once collapsed
Prevention: Ensure caramel reaches 160°C/320°F; assemble in a cool, dry environment
Puffs are soft/soggy
Cause: Underbaked choux or filled too early
Fix: Cannot be fixed once filled
Prevention: Bake until deep golden; fill immediately before assembly
Caramel crystallizes (becomes grainy)
Cause: Impure sugar or stirred while boiling
Fix: Cannot be fixed; discard and start fresh batch
Prevention: Use glucose syrup; wash down pan sides with wet brush; do not stir boiling syrup
Cultural Context
The Croquembouche (French for 'crunch in the mouth') is a traditional French pièce montée often served at weddings, baptisms, and First Communions. Originating in the late 18th or early 19th century, it is attributed to the legendary chef Antonin Carême, who popularized the architectural style of pastry.
