How to Make a Croquembouche (Profiteroles Tower) Step-by-Step

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: carob chips

💰Cheaper: cocoa powder

Cocoa powder is less expensive and still provides chocolate flavor.

Prepare choux pastry by adding water and butter to a medium-sized saucepan and heating until the butter melts and the water simmers.

Mix together all purpose flour, a little sugar, and salt in a bowl.

Add the flour mixture to the saucepan and stir with a whisk until combined, then switch to a wooden spoon and cook until the dough forms a ball, about 2 minutes.

Transfer the dough to a mixer and let it cool slightly before adding eggs one at a time, mixing until smooth after each addition.

Prepare the pastry cream by heating whole milk and half the sugar in a saucepan until it simmers.

In a separate bowl, whisk together eggs, egg yolks, the remaining sugar, and cornstarch.

Temper the egg mixture by adding a little of the hot milk, then return everything to the saucepan and cook while whisking until thickened.

Remove from heat and stir in salt, vanilla paste, and butter. Pour into a bowl and cover with cling wrap to cool.

Once cooled, pipe the pastry cream into the choux puffs after they have been baked and cooled.

Make caramel by combining sugar, water, and cream of tartar in a saucepan and heating until amber in color.

Dip the filled choux puffs in caramel and stack them into a cone shape on a serving platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens