Cakery Friday: Croquembouche {Part 1}

I was so flattered when Karen Mordechai asked me to make a croquembouche for her Sunday Suppers, and even more thrilled that I get to teach you all how to make one! It’s a somewhat tedious task so I have opted to break it apart into two weeks worth of Cakery Fridays {in hopes of not scaring you away}.

A croquembouche is a French wedding cake. The name comes from the French words croque en bouche which means “crunch in the mouth”. Broken down, the croquembouche is made up of pate a choux, which can be used to make cream puffs, profiteroles, eclairs and many other things. The dough is filled with pastry cream and assembled into a large cone shape using hot caramel as the glue. ¬†Today we are going to focus on making the cream puffs {tune back next week for pastry cream, caramel and assembly}!



DSC06735



Gather all of the ingredients.



DSC06721



Preheat oven to 400 degrees and line two baking sheets with a Silpat mat or parchment paper.

In a medium saucepan combine 1 stick of unsalted butter, 1/2 cup of whole milk and 1/2 cup of water. Bring to a boil.



DSC06722





DSC06724



Remove from heat, and whisk in 1 cup of flour.



DSC06725



Return the pan to the heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from the sides of the pan {about 4 minutes}.



DSC06726



Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed to cool slightly {about 1 minute}.



DSC06727



With the machine running, add in 5 eggs, 1 at a time, beating well after each addition.



DSC06728





DSC06729



Transfer the dough to a pastry bag fitted with a 1/4 inch round tip.



DSC06730



Begin piping 1-inch puffs onto the prepared baking sheets.



DSC06731



Dip your finger into warm water and gently press down the “Hershey kiss like” tip. To create a smooth surface.



DSC06732



Bake until puffs rise and are golden brown, 20-25 minutes. Allow to cool on wire racks.



DSC06734



Click here for a printer-friendly version of this recipe: Pate a Choux

Check back next Friday for the finished product!

Happy Baking!

xoxo,

Ali



Related Posts Plugin for WordPress, Blogger...

2 Comments on Cakery Friday: Croquembouche {Part 1}

  1. Papery and Cakery
    August 27, 2010 at 10:12 am (4 years ago)

    This recipe will make between 45-50 puffs (depending on how large you pipe them). The tower also varies depending on how large your circumference is but I would estimate around 8-10 inches.
    As for decoration, you could make miniature (baby themed) sugar cookies and attach them to the croquembouche with the caramel. Or dip a few of the puffs in light blue chocolate melts for a touch of color.
    Congratulations to your daughter!

  2. Ellen Ingalls
    August 26, 2010 at 7:31 am (4 years ago)

    How many puffs will this recipe make>? How big will the tower be? I would like to make this for my daughters baby shower, she is having a boy, any decorating ideas.
    I am hosting in a 1800 Victorian Restaaraunt. Using vintage teapots, with touches of light blue for my accents.
    Love your site.
    Thank you,
    Ellen

Leave a Reply

Your email address will not be published. Required fields are marked *