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Croque en Bouche - Croquembouche

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Danielle
Published
Croque en Bouche is a really impressive dessert that is perfect for Christmas or New Year’s Eve. It consists of crispy craquelin profiteroles filled with almond flavored pastry cream glued together with a delicious caramel forming an irresistible cone tower.

To print the recipe check the full recipe on my blog:



Makes about 55 mini profiteroles

Craquelin

1/2 cup ` (113g) butter, room temperature

2/3 cup (135g) light brown sugar

1 cup (125g) all-purpose flour

1/4 tsp (1g) salt

Vanilla Almond Pastry Cream

2 cups (500ml) milk

1 tsp (5g) vanilla extract

1 tsp (5g) almond extract

4 egg yolks

1/3 cup (70g) sugar

1/4 cup (30g) cornstarch

2 tbsp (16g) flour

1 tbsp (15g) unsalted butter

Choux Pastry

1 1/2 (190g) all-purpose flour

5 fl oz (150ml) milk

5 fl oz (150ml) water

1 tbsp (15g) sugar

1 tsp (5g) salt

4 oz (120g) unsalted butter

6 eggs

Caramel Syrup

2 cups (400g) sugar

1/2 cup (120ml) water

Background music:

ES_Home for Christmas - Home for the Holidays
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Category
Food & Recipes
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