Faire une pièce montée de choux à la crème

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 combining water, butter, and salt in a saucepan; bring to a boil.

Add flour to the boiling mixture and stir until a dough forms; cook for 2-3 minutes.

Remove from heat and let cool slightly; add eggs one at a time, mixing until smooth.

Pipe small mounds of dough onto a baking sheet; bake at 400°F until puffed and golden, about 20-25 minutes.

Cool the choux pastry completely on a wire rack.

Whip heavy cream with sugar and vanilla until stiff peaks form; fill cooled choux with whipped cream using a piping bag.

Prepare caramel by heating sugar and water in a saucepan until it turns amber; remove from heat.

Dip the filled choux in the caramel and stack them into a cone shape; hold until set.

Melt chocolate and drizzle over the croquembouche for decoration.

Chill the assembled croquembouche for at least 30 minutes before serving.

Serve with additional whipped cream on the side.

Cooking Techniques

Spice Level:

Allergens